What Happens to the Body When You Eat Red Caviar?

It is difficult to imagine a more festive snack on the New Year’s table or a gift to foreign friends than a can of fresh caviar. By tradition, the beginning of January turns into a real “caviar marathon” – salty canapes are sure to be at a gourmet party with friends, and at a large family feast or a restaurant.

How is traditional seafood useful and possibly dangerous for the body? Provided that we are talking about a really fresh and quality product. 


It may sound a little odd, but there is growing evidence that caviar can help ward off overwhelming sadness. Early research suggests that people with depression, bipolar disorder, and other mental health problems may benefit from diets rich in omega-3 fatty acids, which are abundant in red caviar. In a study by M.D. Andrew Stoll, people with bipolar disorder (formerly known as manic depression) noted that patients whose diet was adjusted with Omega-3 had 2.5 times fewer acute episodes and seizures. What’s more, studies comparing 10 countries found that depression rates were much lower in areas where fish is a popular dietary food.


Omega-3s are traditionally abundant not only in flaxseeds or nuts, but, above all, cold-water fish (such as salmon, sardines, anchovies and mackerel), and therefore red caviar. The evidence that these foods protect our hearts from chronic disease is so strong and compelling that the American Heart Association recommends eating salmon, tuna, or caviar at least twice a week.


Caviar should be prescribed to couples who have lost their former passion. Seafood delicacy is one of the most powerful libido-stimulating aphrodisiacs. An excellent appetizer not only for the New Year’s table, but also for a romantic date. Be on the alert and do not get carried away: in addition to sexual appetites, caviar also seriously inflames the feeling of hunger.


Something like this, in one phrase, you can describe the effect of phosphorus (responsible for brain activity) and all the same Omega-3 (neutralize age-related manifestations). Fatty acids for the skin are multifunctional help: they preserve collagen; suppress inflammation; protect from the stress hormone cortisol (damaging collagen); are an antioxidant.


A US environmental working group a few years ago compiled the so-called dirty dozen fish that most often do not meet the criteria for safe and sustainable consumption. First, it more often accumulates mercury and heavy metals; secondly, it suffers from poachers; thirdly, it is grown on farms using chemical feed. Therefore, you need to eat it either less often, or be sure of its origin. This list, for example, includes Atlantic cod, Chilean sea bass, bluefin tuna, salmon and its derivatives, that is, caviar.

For storage, caviar is salted, so the sodium content in the product is very high. Among the consequences are the effect on kidney function, swelling and metabolic disturbances.

Another disadvantage is that red caviar contains high cholesterol. Therefore, its frequent consumption can increase the level of “bad” cholesterol in the blood. This means that, in contrast to the good effect on the heart, it threatens to “clog” the arteries, promote the accumulation of fat and negatively affect the color of the teeth. However, this, of course, does not apply to “one-off” New Year’s consumption.