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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 435 drew 06-Oct-20 23:52
Re: The origins of beautiful beer 135 brian_muraresku 11-Oct-20 19:04
Re: The origins of beautiful beer 105 drew 13-Oct-20 20:00
Re: The origins of beautiful beer 127 Aine 11-Oct-20 19:21
Re: The origins of beautiful beer 148 greengirl5 12-Oct-20 01:54
Re: The origins of beautiful beer 139 brian_muraresku 13-Oct-20 20:04
Re: The origins of beautiful beer 113 poster72 15-Oct-20 18:43
Re: The origins of beautiful beer 86 brian_muraresku 24-Oct-20 17:29
Gravy for the brain 120 drew 16-Oct-20 18:49
Re: Gravy for the brain 86 brian_muraresku 24-Oct-20 17:31
Re: The origins of beautiful beer 139 Chrysippus del Soli 17-Oct-20 07:32
Re: The origins of beautiful beer 99 brian_muraresku 24-Oct-20 17:37
Re: The origins of beautiful beer 122 Chrysippus del Soli 08-Nov-20 05:53
40,000 year old mead? 93 drew 27-Oct-20 18:33
Re: 40,000 year old mead? 93 brian_muraresku 03-Nov-20 21:05
Thanks Brian 92 drew 02-Nov-20 09:09


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