When proteins and sugars meet during the cooking of food, a chemical reaction occurs which, of course, releases the tasty aromas, but also causes the formation of certain chemical compounds suspected of being harmful in high doses.
First, the harmfulness of these compounds is not proven. Then, a serious study has just shown that the quantity of compounds released remains low:we find less of them in cooked butter than in bread, biscuits or cereals. Finally, you should consume a lot, which is not the case for the majority of French people (11 g of butter/day/person).
You can cook your escalope or beans in butter with your eyes closed. But, this one remaining a caloric food and rich in saturated fatty acids, for the line as for the health, it should not be abused.
Thanks to DrFrédéric Saldmann, nutritionist.
