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英文原稿
Alcoholic beverages involve fermentation.
Nearly every plant with some sugar or starch has been used for fermentation: apples, bananas, corn, cacti, rice, sweet potatoes, pineapples, pumpkins, wild grapes and even horse milk by the nomads of the Central Asia.
Alcohol’s universality in the ancient world may be explained by the fact that it may afford psychic pleasures and spiritual insight. But there are other reasons:
People drank the stuff because it was good for them. Yeasts produce ethanol as a form of chemical warfare—it’s toxic to other microbes that compete with them for sugar inside a fruit. That antimicrobial effect made beer and wine healthier to drink than water in ancient world.
Yeasts also produce all kinds of nutrients in fermenting sugar.
Beer was a sort of enriched liquid bread, providing calories, hydration, and essential vitamins.
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