Caviar– part of an anti-aging diet?

Every New Years Eve  my Mom and Dad would put out a tray of caviar and champagne.  In good years it was a little bowl of Beluga– and in  bad times  ( my Dad was a blacklisted writer) it was a bigger bowl of  red caviar from the supermarket. I have always  somehow believed that  this was  a healthy way to start the  New Year. 

This year, I decided to check it out.  On the plus side all types of caviar from the most expensive ( beluga, seruga and oserta)  to the little jars of red or black fish roe on supermarket shelves,   have about the same  nutritional  profile.  On the  plus side, one tablespoon of caviar has  a full days supply of vitamin B12. But every  animal protein– eggs, chesse, fish, meat and poultry is loaded with B12, so unless you’re a vegan, this is not a key selling point.  A tablespoon of caviar has 40 calories, and about 3 grams of omega 3– excellent since this has been  linked to so  many health benefits.  But here’s where things take a darker turn.  That little tablespoon  has 94 grams of cholesterol ( it is an egg after all).  Since  caviar is often served with  a topping of chopped eggs or in an omlette, you can be delievering quite a cholesterol payload to your body.

And then there is the issue of sodium.   The  priciest caviar at $150/oz  has  200-300 mg of sodium in a scant tablespoon.  The more affordable red salmon caviar ( $8/4oz jar) has a whopping 700-800mg of sodium per tablespoon.

Washing  down   salty caviar with champagne is actually not a bad idea- in moderation.   A study published in 2007  found that moderate consumption of champagne may help preserve brain cells. One last piece of advice.   Because the alcohol is mixed with bubbles in champagne, its absorbed more easily  you can get  get drunker quicker.  Keep in mind that alcohol in any form  attacks collagen and accelerates wrinkling, so limit  your champagne to one delicious glass.

2 thoughts on “Caviar– part of an anti-aging diet?

  1. You do not have to be rich and spend a fortune to dine on caviar. Technically, the “supermarket grade” varieties of lumpfish roe are not truly caviar, but are marketed as such. A 2 0z. jar of delicious Season black-capellin roe or Roland lumpfish-roe, red or black, costs around only $ 5.99 and are very real alternatives to the $ 1,000. per oz. Beluga sturgeon caviar that few can afford. Use it like high-end caviars; the roe (eggs) are nice and firm, not too salty or fishy and make an ideal brunch buffet plate with smoked salmon, sliced red onions and ripe tomatoes, a piece of good, sharp cheese, some olives, baby pickles, fresh scallions, your favorite toasted bread or bagels, some champagne or a spicy Bloody Mary ! Go ahead….be creative and impress your guests and family with these suggestions that are affordable to everyone !

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