Alcohol is primarily a food of the Holocene.  Sure, it is possible to imagine circumstances arising naturally where fermented fruit or honey could produce wines; it is not possible to imagine they would have been a sustained part of the hominid diet.  The liver treats alcohol as a toxin; that is our inheritance.  Although there may be benefits in wine consumption through both the anti-oxidants it contains and the relaxation alcohol itself provides, if we choose to use these as an excuse or a reason for consuming alcoholic drinks, we ought to be aware that our evolutionary history argues against it and that we make this choice for other reasons.

Evfit home   Back to foods page

Page up-dated 30 December 2007