As the end-of-year holidays approach, foie gras is becoming a must-have on our tables. But a leading health expert warns against a particular reference sold in supermarkets. Decryption of this alert regarding fatty liver and advice for making the right choice.
An expert's warning about supermarket foie gras
Dr Arnaud Cocaul, renowned nutritionist, draws consumers' attention to the variable quality of foie gras available in supermarkets. He emphasizes the importance of choose this delicacy carefullythe production of which can have a significant impact on the final product.
According to the expert, several factors influence the quality of foie gras:
- Raising conditions for ducks or geese
- Compliance with production standards
- The transformation method
- The composition of the final product
Dr Cocaul insists that a intensive breeding not respecting standards can have harmful consequences, not only on the taste of foie gras, but also on the health of consumers.
The worst foie gras identified: the brand concerned
Among the multitude of references available, Dr. Cocaul points to a specific product as being the worst possible choice when it comes to supermarket foie gras. This is foie gras from the South-West from the “Itinerary of the senses” range marketed by the Intermarché brand.
This product has already been the subject of several alerts from consumer associations, highlighting potential quality and composition problems. Dr. Cocaul strongly recommends avoiding this foie gras when shopping for the holidays.
Here is a comparative table of the different types of foie gras commonly found in supermarkets:
| Type | Origin | Features |
|---|---|---|
| Goose foie gras | Various regions | Delicate taste, fine texture |
| Muscovy duck foie gras | South-West mainly | Pronounced flavor, firm texture |
| Mulard duck foie gras | South-West and other regions | Creamy, the most consumed |
Guide to selecting quality foie gras
To help consumers make the right choice, Dr. Cocaul and other experts offer some essential criteria to take into account:
- Texture : Opt for foie gras with a uniform texture, without a grainy appearance.
- Taste : Choose a product with an authentic taste, without an unpleasant aftertaste.
- Origin : Preferably choose a foie gras of French origin, particularly from the South-West.
- Composition : Check the ingredient list, the less the better.
- Production method : Favor products from farms that respect animal welfare.
Dr Cocaul particularly emphasizes the importance ofavoid industrially produced foie grasoften of lower quality and potentially less healthy for your health.
Alternatives and responsible consumption
Faced with these concerns, more and more consumers are turning to more ethical or healthier alternatives. Some opt for artisanal foie gras or labeled products, guaranteeing better quality and more respectful breeding conditions.
Others choose plant substitutes with foie gras, made from vegetables and vegetable oils, offering a similar texture and taste without the ethical or health disadvantages.
Dr Cocaul recalls that, whatever option is chosen, the moderation is still required. Foie gras, even of good quality, remains a food rich in fat and calories. He recommends consuming it sparingly, as part of a balanced diet, particularly during the holidays when excesses are common.
