We evolved to metabolize alcohol long before we were even human, thanks to our primate ancestry. Find out more by clicking the link below.
Humans have enjoyed fermented beverages for thousands of years. According to the experts, we started intentionally fermenting fruits and grains at around the same time agriculture began to take hold in the Middle East and Asia.
The mutation may be connected to the great apes during terrestrialization. The more apes walked on land, the more they may have needed to eat ethanol-containing, fermented fruit that fell from the trees, says Dudley. According to Dudley, the smell of ethanol allowed primates and later humans to sense calorie-rich, ripe fruit from far away. Both primates and humans smelled fruit all the time and it’s an evolutionary adaptation that likely happened because ripe fruit contains more calories. In the wild, even a few calories can make a big difference for survival.
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