History of Red Caviar
Red salmon caviar is a luxury, gourmet food, yet it is also a healthy treat for
your body. Like any egg, salmon roe is where new life begins and is therefore filled
with many nutrients needed to sustain existence. Caviar is often recommended for
nursing and pregnant women because it is a rich source of minerals as well as vitamins
A, C and D. It also contains acetylcholine, which is helpful for memory retention.
Some of the most impactful benefits result from the Omega-3 fatty acids, which,
in recent studies, have been linked to reducing depression, bipolar-disorder, as
well as other mental disorders. Omega-3 fatty acids have also been attributed with
improving eye health, cardiovascular fitness, brain function and a general boost
to the immune system. Omega-3’s are suspected to help lower the risk of colon, prostate
and breast cancer as well as decreasing the risk of both heart attacks and strokes.
Caviar is rich in both essential and non-essential amino acids. The distinction
between the two types is the fact that the human body does not produce essential
amino acids. Therefore, we need to look to food to supplement our diet. L-Lysine,
one of the essential amino acids found in caviar, is one of the main components
in protein production. When Lysine is combined with certain drugs and introduced
to cancer patients through phototherapy; it has demonstrated an ability to cause
cancerous cells to destroy themselves without harming non-cancerous cells. While
the implications of this are still inconclusive, it plays a part in comprehending
why doctors recommend caviar to patients recovering from major surgery and chemotherapy.
Because of its abundant health benefits, it is undeniable that caviar is a smart
Roe is rumored to be an aphrodisiac because of the vitamins A, C, PP, B2, B6 and
B12 and zinc, making it an excellent choice for a romantic dinner. Caviar satisfies
and excites without overfilling the stomach.