Yes — there’s good evidence that many Indigenous peoples in North America historically had low physiological tolerance and high social vulnerability to alcohol, though the story is complex and often misunderstood.

Here’s a clear summary:

1. No unique “alcohol gene” or biological incompatibility

• There is no evidence that Native Americans are genetically unable to metabolize alcohol.

• Enzymes like ADH (alcohol dehydrogenase) and ALDH (aldehyde dehydrogenase), which process alcohol, show variation in all populations — but Native Americans do not have the specific enzyme variants common in East Asian groups that slow alcohol metabolism and cause “flushing.”

• So biologically, Native Americans are not inherently “allergic” to alcohol.

2. Historical and cultural context matters more

• Before European contact, fermented beverages were rare or absent in most Native societies in North America. That means there was little cultural adaptation to alcohol use — no traditions of moderation, ritual drinking, or taboos that helped regulate consumption (as existed in Europe, the Mediterranean, or parts of Asia).

• When Europeans introduced distilled spirits (much stronger than beer or wine) through trade, alcohol use spread rapidly in some regions without cultural frameworks to manage it.

• Colonial powers often used alcohol as a tool of manipulation or trade, deepening dependency and social disruption.

3. Modern consequences

• Today, higher rates of alcohol-related harm among some Native communities are not genetic, but rooted in historical trauma, poverty, loss of cultural continuity, and limited access to healthcare and support systems.

Bottom line:

Native Americans in the past weren’t biologically incompatible with alcohol — the problem was a lack of cultural adaptation to a newly introduced and highly potent substance, compounded by colonial exploitation and trauma.

Would you like a short version you can use for a paper or presentation?