The Buzz on Eating Bugs
ALLERGIES & SPECIAL DIETS, FOOD & DRINK / WRITTEN BY ELIZABETH WHALLEY, RHN
Entomophagy (that’s chowing down on bugs to you and me) isn’t the newest fad diet. Insects are part of many traditional diets and are even considered delicacies in some parts of the world, such as dragonflies in Bali or tarantulas in Cambodia. In North America we’ve lost our taste for bugs. Here are just a few of the reasons why bugs should get a regular space on your dinner plate.
- Crickets pack quite the nutritional punch. When compared gram for gram, crickets have twice the protein than beef, more iron than spinach and calcium than milk. They are also a great source of healthy monounsaturated fats. This combo means cricket flour is a great whole food substitute for whey-based protein powders in smoothies and home-made energy bars.
- Bugs are the most sustainable animal protein choice. Insects convert feed to protein much more efficiently that other animals. Beef cattle require about 12 times as much feed as crickets to produce the same amount of animal protein, as well as significantly more water. Plus, these little critters generate far less greenhouse gas emissions in the process.
- What do they taste like? Whole roasted crickets make for a tasty crispy snack, perfect for on the go. If you’re feeling a little squeamish, warm up with cricket flour. It’s a way to enjoy the nutritional benefits of insects without all those legs. Cricket flour lends a deep nutty flavour. Use it to thicken savoury dips or use for delicious chocolate brownies.
Visit your in-store nutrition consultant for more tips and recipes for incorporating crickets and cricket flour into your diet.
If you want to become an expert, please read this in-depth and informative paper by the Food and Agriculture Organization of the United Nations.
