Researchers note find that Chimps consume relatively high amounts of ethanol per day from their diet on ripe fermenting fruits with equivalence of alcohol consumption per day of about 1 drink as consumed by humans. See { In the wild, chimpanzees likely ingest the equivalent of several alcoholic drinks every day } The author here , Reginald B. Little (RBL) would like to note by his theory that the isotopic differences of the resulting ethanol can cause different health outcomes in the 1 brewed alcoholic beverage consumed by the human relative to the alcohol consumed by the chimps eating the fermented fruit. See theory of RBL { Evidence of Stable Isotope 13C Causing All Cancers | European Journal of Applied Physics }. The different 13C isotope in ethanol produced by the industrial production of beer and liquor by fermentation of grains like marley grains and corn (relative to the ethanol produced by fermentation of sugar from the fruit by yeast on the peeling and skin of the fruit) is due to the brewing process involving much higher amounts of maltose in the wort from the marley grains with consequent greater amounts of 13C isotope in the maltose and resulting ethanol compared to the 13C in the glucose and ethanol of the fruit eaten by the chimp. Thereby the chimp consumes ethanol less enriched in 13C isotope than the enriched 13C enriched in ethanol from beer and liquor by the brewing process. The enriched 13C in the brewed liquor and beer consumed by the humans thereby causes greater disease and health malfunctions in humans. The less 13C isotope enriched ethanol consumed by the chimp from the yeast on the fruit surface producing ethanol by fermentation causes less ill-health effects in the chimps and apes. Therefore, the source of the ethanol and varying 13C isotope composition is the difference in human consumption of brewed alcoholic beverages in comparison of Chimp and Ape consumption of ripe fruit and same amount of ethanol (but less enriched in 13C by the yeast on the fruit).