What is the danger of red caviar

One of the popular products on the New Year’s table is red caviar. However, is it as safe as it may seem at first glance? Experts told when and why the product can be harmful to health.

Nutritionists believe that red caviar is dangerous to health. Experts also told how much of the product is acceptable to eat, so as not to cause harm.

According to experts, the danger of caviar is due to its high salt content. One hundred grams of caviar contain ten grams of salt. The WHO recommends consuming 4.5 grams of salt a day.

An excessive amount of salt affects the heart, blood vessels, and digestive system. There is also evidence that salt weakens the immune system and provokes allergic symptoms.

Especially dangerous is the red caviar, which has expired its shelf life. Adverse chemical reactions in the product, in addition to the above consequences, can badly affect the kidneys and liver. There is also an increased risk of botulism, which can be deadly.

To reduce health risks, you should check the expiration date and the integrity of the packaging before buying caviar. It is important to pay attention to the composition so that there are no dyes or flavor enhancers.

Nutritionists recommend to eat red caviar no more than twice a week in small amounts. It is best to buy a lightly salted product.

If you consume salted caviar in moderation, the body will benefit. According to earlier studies, the delicacy increases hemoglobin, has a positive effect on the skin and reduces the likelihood of developing atherosclerosis.