When proteins and sugars react during cooking, they trigger a chemical process that releases mouthwatering aromas—but also forms compounds suspected of harm in high doses.
The risks of these compounds aren't proven. A rigorous recent study found low levels in cooked butter—less than in bread, biscuits, or cereals. Average French intake is just 11g per person daily, far below risky amounts.
Cook your escalope or beans in butter confidently. As a calorie-dense food high in saturated fats, though, enjoy it in moderation for optimal health and weight management.
Insights from Dr. Frédéric Saldmann, renowned nutritionist.
