Hominids evolved in warm climates, where there was no way to prevent the fermentation of stored milk.
But as people moved to colder more northern climates, stored milk was chilled no matter what, and the cold prevented fermentation. Thereby leaving the lactose intact. It was at that point in time that lactose tolerance gained an evolutionary advantage.
What do you think?
Backstory: I bought a quart of Cultered buttermilk last week. Used it up. Read on the web about making your own by mixing in regular milk and letting it ferment at room temperature, 12-24 hours. Refilled empty container with regular milk. It worked. hmm.... milk kept cold, no fermentation, lactose intact. Room temp, innoculated, goes sour.... funny, the people who are lactose intolerant are from warm climates. The ones who are tolerant, from cooler climates....
But as people moved to colder more northern climates, stored milk was chilled no matter what, and the cold prevented fermentation. Thereby leaving the lactose intact. It was at that point in time that lactose tolerance gained an evolutionary advantage.
What do you think?
Backstory: I bought a quart of Cultered buttermilk last week. Used it up. Read on the web about making your own by mixing in regular milk and letting it ferment at room temperature, 12-24 hours. Refilled empty container with regular milk. It worked. hmm.... milk kept cold, no fermentation, lactose intact. Room temp, innoculated, goes sour.... funny, the people who are lactose intolerant are from warm climates. The ones who are tolerant, from cooler climates....
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