It turns out, red caviar is not as useful as we all are accustomed to think. All because they add methenamine in it for better preservation. They still add - in the middle of the year it will be banned in food industry. In connection with this, there are two obvious questions Womanspassions tries to answer. First, how dangerous is current red caviar for health? And, secondly, how new caviar’s taste will change?

The essence is simple: old ingredients were not so safe. However, methenamine is not harmful for a man. Preservatives are just improved over time.

Although this allegation is debatable. The mechanism of drug action is based on release of free formaldehyde, which “kills” proteins, especially bacterial. All would be nothing, but formaldehyde is a very unpleasant thing. It invades nervous system, lungs, liver, kidneys and eyes. It can provoke allergy and cancer. Why this poison is still put in caviar? The fact is that caviar cannot withstand heat, but microbes and parasites have to be killed somehow. And here methenamine serves as an unrivaled preservative. As claimed by experts, they add quite a bit.

First, methenamine is put only in red caviar. And never added to black, capelin, cod caviar. There experts use other technologies. Secondly, we ate caviar with hexamine for our whole life, and it caused no special effect on us. We do not eat spoons of caviar, so the preservative is safe in such concentrations. It is allowed to add no more than 1 gram per kilogram of red caviar.

Indeed, one pill of a known urologic drug “Calcex” contains entire half gram of hexamine - to get even a dose of the drug, along with red caviar, you should it a pound of it. Agree, in practice such gluttony is hardly possible.

Well, what will replace methenamine in red caviar from is still completely incomprehensible. That is, adding the substance in products is already banned since second half of the year, but new rules for “caviar conservation” are still being developed.

Everything is possible. Time may come, and the new rules will not appear. None of suppliers know how the new technology will look.

So, we can be left without a favorite delicacy on a festive table? In no case.

Most likely, domestic economy will move on to the U.S. technology: they will salt salmon roe and freeze. If everything is done correctly, it will get much tastier than present with hexamine.

However, in this case it will be kept in a fridge without intermediate defrosts all the way from the fish farm to your refrigerator. And caviar will become a really useful product.