Even ancient texts and the Bible extol the health benefits of wine and beer, including the admonition to “take a little wine for thy stomach’s sake.” Modern science has proven that both those beverages have specific health benefits in moderation, but they discovered those secrets through the microscope and laboratory, where at one time Man had only his eyes, ears, and taste buds.
What has been determined, is that the flavanoids in the plant material (i.e. grapes, malt, etc.) that goes into wine and beer, have a very specific effect on conditions in the body which affect blood pressure and cholesterol.
Flavanoids contain antioxidants, a chemical that combats free radicals in the body. Free radicals are a natural product of chemical reaction in the body, where oxygen molecules split up, and are left with only one electron. They end up circulating through our systems seeking that missing electron, and taking them from other cellular structure such as DNA or lipids, in order to convert themselves back to whole molecules. This in turn damages organs, and results in elevated cholesterol levels.
The various chemicals that are contained in flavanoids, target these free radical molecules and destroy them.