“No interest in health” according to our cardiologist.
In France, it is used more in Normandy, notably in Isigny, and for making “béarnaise” sauce. Star of the Ayurvedic diet, this cow’s milk butter with a “nutty flavor” is considered particularly in India and the Middle East as “rejuvenating”, “slimming” and regenerating body tissues. It would increase physical strength, memory and detoxify the digestive system. Often presented as a “superfood” and a healthy alternative to classic butter, this butter is not so good for your health, particularly for the heart, warns our cardiologist.
“Apart from an undoubtedly gustatory interest in the preparation of certain dishes, I personally do not see its benefit for health. On the contrary, it contains less water, less protein and is richer in saturated fatty acids and cholesterol, which could increase cardiovascular risk.“, underlines Professor Gérard Helft, cardiologist and President of the French Federation of Cardiology (FFC). Few studies have been carried out on the subject. One of them, published decades ago in The Lancet showed that this butter contained a high proportion of cholesterol oxides, which could explain the high risk of atherosclerosis in populations without risk factors. As a reminder, atherosclerosis is a disease characterized by the accumulation of deposits. of fat (atheromatous plaque) in the arteries, which can lead to a stroke or heart attack.
Cooking enthusiasts will no doubt have guessed that we are talking about clarified butter, also called “ghee” or “ghi”. This butter from which the casein and lactose have been removed can be consumed occasionally in certain recipes, why not, but “I have not seen anything to date which allows us to assert any interest in relation to classic butter, on the contrary“, concludes our expert. It is still better to use classic butter, but in moderation: no more than 15 to 20 grams per day for an adult, the equivalent of a large tablespoon.
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