Humans have a long and complicated relationship with alcohol, but why do we enjoy it so much? Scientists now believe our ability to digest alcohol may be an evolutionary adaptation—one that sets us apart from most other animals.
The Science of Scrumping
Researchers suggest that early humans may have developed a taste for fermented fruit, a phenomenon known as "scrumping." Unlike other primates, who avoid overripe, alcohol-containing fruit, our ancestors might have actively sought it out.
A Genetic Advantage
The key lies in a genetic mutation that allowed humans to metabolise ethanol more efficiently. This adaptation likely provided an evolutionary edge, enabling our predecessors to exploit an additional food source when other options were scarce.
From Fruit to Fermentation
Over time, this biological quirk paved the way for deliberate fermentation. What began as a survival mechanism eventually transformed into a cultural cornerstone, with alcohol playing central roles in social bonding, religious rituals, and trade across civilisations.
Modern Implications
While this evolutionary legacy explains our species' enduring relationship with alcohol, it doesn't necessarily justify excessive consumption. Understanding these biological roots, however, offers fascinating insights into both human history and contemporary drinking habits.
