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There are reliable datings from China that show fruit/grain residues in pots that are between eight and ten thousand years old.

But for our liver to take evolutionary advantage of the distilled energy source of those carbohydrates, it probably started way back when we were eating partially rotten fruit off the ground from the base of trees and bushes, hundreds of thousands of years.

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Subject Views Written By Posted
The origins of beautiful beer 619 drew 06-Oct-20 23:52
Re: The origins of beautiful beer 219 brian_muraresku 11-Oct-20 19:04
Re: The origins of beautiful beer 188 drew 13-Oct-20 20:00
Re: The origins of beautiful beer 207 Aine 11-Oct-20 19:21
Re: The origins of beautiful beer 237 greengirl5 12-Oct-20 01:54
Re: The origins of beautiful beer 232 brian_muraresku 13-Oct-20 20:04
Re: The origins of beautiful beer 194 poster72 15-Oct-20 18:43
Re: The origins of beautiful beer 165 brian_muraresku 24-Oct-20 17:29
Gravy for the brain 209 drew 16-Oct-20 18:49
Re: Gravy for the brain 170 brian_muraresku 24-Oct-20 17:31
Re: The origins of beautiful beer 225 Chrysippus del Soli 17-Oct-20 07:32
Re: The origins of beautiful beer 184 brian_muraresku 24-Oct-20 17:37
Re: The origins of beautiful beer 223 Chrysippus del Soli 08-Nov-20 05:53
40,000 year old mead? 183 drew 27-Oct-20 18:33
Re: 40,000 year old mead? 176 brian_muraresku 03-Nov-20 21:05
Thanks Brian 172 drew 02-Nov-20 09:09


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