Fermented Fruit, Buzzed Apes, and the Surprising Roots of Our Alcohol Tolerance

Long before humans brewed their first beer, our primate ancestors may have been getting buzzed on fallen, fermented fruit. Scientists have coined the term “scrumping” to describe this overlooked behavior, when apes forage for ripe or rotting fruit on the forest floor. This habit could have triggered a genetic shift that allowed early humans to [...]

from SciTechDaily https://ift.tt/MRcIdbD