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Would you eat a bug?

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How to Erase Bugs’ Repellant Reputation

One of the best reasons we should change our feelings about eating bugs is their capability in alleviating nutrition deficiencies. Malnutrition remains a worldly concern, both in developed and developing countries. But bugs are potentially inexpensive and efficient protein-packed food sources that we swat away on a daily basis.

There are an estimated 1,900 known edible insects, but reliable data on the nutrition content of each insect isn’t easy to find. Variations occur among different species, within the same species depending on the insects’ stage of life, and based on the environment where they grew. Thankfully, as consumption grows in popularity, new resources are rolling out. In 2013, the Food and Agriculture Organization of the United Nations developed an ongoing compilation of the nutritional value of insects.

A 3½-ounce serving of Thailand’s beloved giant water beetle contains an estimated 20 grams of protein, roughly equivalent to a standard serving of poultry. Zimbabwe’s mopane caterpillar snack provides an estimated 13 milligrams of iron. According the World Health Organization, iron deficiency anemia is considered the most common and widespread nutrition deficiency in the world.

Then there are the tried-and-true favorites being rediscovered around the world. For instance, escamoles are the edible larvae and pupae of ants, and have been consumed in Mexico since the time of the Aztecs. Their flavor is commonly described as buttery and nutty, and when pan-fried have a crunchy texture similar to pine nuts. Today, they are being mixed into tacos, added to sauces, and served alongside tortillas and guacamole.

The Environmental Impact

Another reason to consider eating insects is the growing concern about the negative impact raising livestock has on the environment. Notable issues include the amount of food and water used to feed animals and concern about greenhouse gas emissions. The United States Environment Protection Agency places “agriculture, forestry and other land use” as the number two leading emitter of greenhouse gas emissions — just behind “electricity and heat production.”

By contrast, insects require far less space and water, and have a more efficient feed conversion. For example, it can take 10 kilograms of feed to produce 1 kilogram of beef, and only half of the cow can be eaten. However, 10 kilograms of feed can produce 9 kilograms of insects, and as much as 95 percent of the bug can be consumed.

Article from – Bethany Grzesiak, MS, RD, is a clinical dietitian at the Ann Arbor Veterans Affairs Medical Center http://www.foodandnutrition.org/Stone-Soup/August-2016/Eating-Bugs-and-the-Future-of-Nutrition/

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Hopping Thai Salad

  • tablespoon lime juice
  • tablespoon fish sauce
  • tablespoon soy sauce
  • 1.5tablespoon sesame oil
  • 1 clove chopped garlic
  • 1teaspoon chopped ginger
  • 1teaspoon crushed red pepper
  • 1teaspoon cumin
  • 1/2cup crickets whole, roasted
  • 1/2cup grasshoppers whole, roasted
Salad Dressing
  • tablespoons rice vinegar
  • tablespoon catsup
  • tablespoon sherry
  • teaspoon finely chopped ginger
  • tablespoons soy sauce
  • tablespoons olive oil
  • 1 small finely chopped shallot
salad and garnish
  • 6oz bag of baby spring salad mix
  • 6oz bag of baby arugula
  • belgian endive for garnish optional
  • tablespoons chopped fresh cilantro
  • tablespoons sesame seeds
  • lime wedges for serving

For how to prepare salad – http://bugvivant.com/recipe/grasshopper-recipe-hopping-thai-salad/

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