Healthy Beer?

There may be good news for beer drinkers: Research in the US is assessing the commercial possibilities for producing antioxidants in the popular beverage. The antioxidants would be added to brewer’s yeast to produce the antioxidant resveratrol, effectively formed in beer during the fermentation process. In the past wine has also been linked to resveratrol a powerful polyphenol and anti-fungal chemical that occurs naturally under the skin of red wine grapes. Polyphenol, have antioxidant characteristics also found in foods such as berries, tea, olive oil, chocolate, coffee, walnuts, peanuts and pomegranates. Although expert’s advice is to avoid excessive alcoholic consumption, some research suggests consumers could benefit from upping their intake of resveratrol-rich foods. Another benefit, according to Jonathan Silberg, an associate professor at Rice University in Houston, Texas who is working on the study, claims the modified yeast will have little impact on the beers taste because the chemical is odorless and tasteless. Beer that is particularly high in antioxidants may have a longer shelf life, as it may be more resistant to oxidation. Although oxidation is inevitable over time, it can be minimized by providing maximum antioxidant content in the beer. Of course any potential health benefits that may be added to beer through producing resveratrol would not detract from the wider health concerns of consuming alcoholic beverages. My questions is: if I drink this beer and eat peanuts, am I being twice as healthy?