So what were you saying about ancient remedies

So this is going to seem a bit jumpy and out of context, but Jillian;s OP is fairly long. While relevant in the grand scheme, it is not so much at this point in time, What actually caught my eye was this exchange.

Take another look at the last bit Jillian states, ",,,remember ancient remedies are ancient remedies they belong in the ancient olden days laugh out loud."

So Jillian, I have another question for you,,,when was the first documented use of fermentation?

Answer:: Since the Neolithic and has been documented dating from 7000–6600 BCE in Jiahu, China.   From the abstract,

Chemical analyses of ancient organics absorbed into pottery jars from the early Neolithic village of Jiahu in Henan province in China have revealed that a mixed fermented beverage of rice, honey, and fruit (hawthorn fruit and/or grape) was being produced as early as the seventh millennium before Christ (B.C.).

It's a fascinating read BTW!!

Answer:: Since 5000 BCE in India - Ayurveda mentions many Medicated Wines. Since  6000 BCE in Georgia.

We present here the first large-scale genetic characterization of grape cultivars from Transcaucasia and Anatolia. These regions where wild grapes still grow in nature have been cultivating wine and table grapes for thousands of years and are considered the cradles of viticulture,,, from Armenia, Georgia and Turkey

Answer:: Since 3150 BCE in ancient Egypt,

Saccharomyces cerevisiae is the principal yeast used in modern fermentation processes, including  wine making, bread making, and  brewing.From residue present inside one of the earliest known wine jars from Egypt, we have extracted, amplified,and sequenced ribosomal DNA from S. cerevisiae.These results indicate that this organism was probably responsible for wine fermentation by at least 3150B.C. This inference has major implications for the evolution of bread and beer yeasts, since it suggests that S. cerevisiae yeast,,,

Shall I continue?  Or do you get the point?




Fermentation is one of the oldest forms of food preservation technologies in the world. Indigenous fermented foods such as bread, cheese and wine, have been prepared and consumed for thousands of years.  Chinese herbalism, on the other hand, dates to approximately 2800 BCE.