Think nothing can take the place of a juicy, perfectly cooked burger? Try a plate of fried grasshoppers.
Okay, so they won’t exactly taste the same — and it may be tough to even stomach the thought of munching on bugs. But experts say that nutritionally speaking, they’re a good substitute for beef, and may be a valuable food source of the future.
The idea of eating insects isn’t new. They’ve long been included in traditional diets of cultures around the world, and a 2013 report from the Food and Agriculture Organization of the United Nations noted that more than 1,900 insect species have been documented as food sources globally.
Americans aren’t so keen on consuming the critters, but bugs have crept into some Western food products in recent years. Cricket flour, for example, has become a popular ingredient in the high-protein, low-carb Paleo diet. (One tester’s verdict on crickets in chocolate chip cookies? Tastes like walnuts!)
Read Amanda MacMillan‘s Huffington Post article here
Feeling hungry? How about some spicy grasshoppers with a side of buffalo worms? The thought of consuming such a meal might turn your stomach, but the practice of eating insects is common across many areas of the globe, largely due to its nutritional benefits.
[A woman eating a bug]
Around 2 billion people across the globe include insects in their diet.
According to a 2013 report from the Food and Agriculture Organization (FAO) of the United Nations (UN), around 2 billion people worldwide eat insects as part of a traditional diet – a practice known as entomophagy.
Beetles are the most commonly consumed insect, followed by caterpillars, bees, wasps, ants, grasshoppers, locusts, and crickets. All in all, more than 1,900 insect species are considered edible.
Entomophagy is a common practice in many parts of the world, including China, Africa, Asia, Australia, New Zealand, and some developing regions of Central and South America.
Continue reading the Pro healthy Tips article
We all know the traditional food pairings with Champagne. Arthur Lambert, a student at the Ecole de Design in Troyes, decided to use a still unusual one for a project but it’s not for the fainthearted.
Les Champagnes de Vignerons had the idea for a competitive exam. They wanted a new promotional accessory for their members Champagne. This challenge was given to 18 second year students at the design school. They worked on their different projects for two months.
Less than half were then chosen to present them to a jury in Epernay earlier in June. These included a plastic Champagne carrier corks with confetti inside them and a board game. The jury tried Champagne ice cream and were also given something quite different to eat.
Arthur seems to have been inspired by the recent trend in entomophagy or insect eating. They have after all six times more protein than chicken. Top restaurants are serving them on their menus. Laithwaite’s Wine prepared a top 10 pairings list in 2014.
Tarantulas go well with chardonnay and scorpions with pinot noir. His project was entitled Eat the Eater. He presented a simple wooden box with dried insects inside in sachets. Pepper seasoned crickets or herb seasoned mealworms are said to go well with a brut Champagne. The seven member jury hesitated to explore these Champagne/insect pairings but quickly found them a winner.
Read the rest of Jon Catt’s aricle on glassofbubbly.com
Are you going to the Northeast PA Home Showcase at the Mohegan Sun Hotel and Convention Center, Route 315, Plains Township between March 4th and the 6th???
if you are you have the chance to sample more than just home improvement advice by visiting the “Pestraurant” stand and perhaps taste some of the items that they have including crickets, mealy worms along with lollipops with ants inside them.
The Pestaurant will also be running a charity cricket eating contest where people can see how many crickets they can eat in an bid to raise local awareness of hunger issues.
“In the contest we’ll have regular, unflavoured crickets,” Wes Rost a representative of Ehrlich, “your local pest control expert,” which is a major sponsor of the Home Showcase said. “For people who are not quite that adventuresome, we’ll have some flavoured ones.”
Tickets for the event are $5.00
By Randy Shore, Vancouver Sun February 12, 2016
An article on 100 Million Years of Food the new book from Stephen Le a Biological anthropologist from the Department of Biology at the University of Ottawa, Canada. The book discusses the evolution of the human diet and some of the topics covered are:
- Is a Paleo/ low diet healthy
- Why is it difficult to loose weight
- Can eating vegetables improve your health
Going through the history of the human diet from our hunter gather days, the first days or agriculture to the ongoing mixed messages on fat and cholesterol.
Le also discusses how insects will become more accepted as a food source in the future, something that he researched in various parts of the globe, where he discovered that the western diet has started to turn people off their insect eating traditions.
You can read the article here and more on Stephen at his website here
A new study has identified essential nutrients in an edible insect known as stink bug and suggests it as an alternative food source to help meet the dietary demands of an increasing human population.
Researchers from Kenya and Zimbabwe collected stink bugs and searched for chemical components such as antioxidants, amino acids, essential fatty acids and toxins.
The researchers identified seven essential fatty acids for human nutrition and health out of the ten they found, four flavonoids and 12 amino acids, including two considered to be the most limiting in cereal-based diets.
Read the full article on All Africa.com here
People have been eating insects in South East Asia – and on I’m A Celebrity for years, but now the practice is going mainstream as a protein bar made with ground crickets hits shop shelves.
Available online and at select food stores in London for £18 for a box of eight, the makers of Crobar say it is an ‘all natural protein bar made with peanut and cricket flour’.
Crobar founder Christine Spliid, originally from Denmark but living in London, created the protein bars after learning about the health benefits of eating insects while she traveled the world, in particular South East Asia.
According to the Crobar website, gathrfoods.com, crickets are as high in protein as beef but contain more iron, magnesium and zinc, plus they offer all nine essential amino acids and high levels of Vitamin B12.
It said eating insects is also more environmentally friendly.
Christine explained on the site: ‘It is indisputable that current meat production is unsustainable, and we need to seriously look at other food and protein sources.
‘Farming insects is much more sustainable than farming cattle and chicken, and there is no rational reason why we don’t already eat insects in the West.’
But this bug-packed treat is relatively tame compared with the array of bizarre-flavoured snacks on offer around the world from wasabi Kit Kats and pizza slushies to spaghetti Bolognese ice lollies.
If a cricket flour protein bar isn’t too much for you to stomach, the raw horse meat ice cream available in Japan almost certainly will be. FEMAIL examines the strangest snacks in supermarkets around the world.
Read Caroline Garners full article on the Mail online