Abstract
South American fermented beverages have traditionally been classified among narcotics and intoxicants. In a review of the first chronicles and recent ethnological studies of South American history, we show that fermented beverages were fundamentally liquid food, rich in minerals, probiotics, and prebiotics, and offered strong protection against intestinal diseases. The alcoholic component, although important for its social implications, was for the most part lacking or minimal, and originated from non-saccharomycetic lactic acid fermentation.
Keywords
Cauim; Caxiri; Chicha; Fermented drinks; Fermented foods