5 Reasons to Eat Insects
Little Herds is a nonprofit on a mission -- to make insects an accepted food source worldwide. Founder Robert Nathan Allen has his eye on what he calls "the 20 percent" -- namely, people who live in the United States, Canada, Europe and Australia. Unlike the other 80 percent of the world, these countries are quite squeamish about eating bugs. But Allen believes if a cultural shift happens, then the business of edible insects will take off -- that means more research, better technology, more availability and an overall robust industry.
Why is this important? Edible insects could be part of the solution to feeding a growing world population in a way that is sustainable. "Consumers play a central role in advancing sustainable diets, and their preferences drive the demand for which food is produced," explains Ashley Colpaart, a registered dietitian and edible insect advocate. Colpaart points out that Americans can be a part of the solution to address global hunger. "As global citizens, we shouldn't look at consuming insects as something that is happening to us, but rather as something we can do for us," she advises.
Here are the top five reasons to give edible insects a try:
1. Insects are sustainable.
Bugs take very little water to grow, and because they are coldblooded, they are more efficient at turning feed into protein. Insects also produce much less emissions than traditional livestock, and they do not need a large amount of land to grow. Many insects can actually safely consume agricultural waste, which helps to clean up the environment as they grow.
[Read: Meat Is Murder: America's Deadly Beef Obsession .]
2. Insects are nutritious.
If you have watched any of the popular reality survival shows, you've probably learned that insects can be a lifesaver in a survival situation. This is because they are concentrated sources of nutrition -- particularly protein. Protein is arguably one of the most challenging nutrients to deliver to vulnerable third-world populations, who tend to rely on carbohydrate-rich crops to sustain themselves. Beyond protein, insects are surprisingly high in fat, and rich in other nutrients such as iron and zinc.
[Read: The American Protein Problem: It's the Source .]
3. Insects can be farmed anywhere.
"I farmed mealworms for nine months in my home. They're cheap, efficient, easy, quiet and odor free. They also grow quickly and reproduce prolifically," Allen says. Bugs have a short life span and can grow even in urban environments. You don't need a lot of skill to learn how to farm many insects, and you don't need a big plot of land. However, Allen does caution against wild foraging for insects, because you don't know what they have been feeding on and they could be contaminated with pesticides or heavy metals. Ideally, edible insects come from insect farms that are using third-party lab testing to ensure quality and safety.
[Read: Eating Insects: A Healthy Solution to Food Shortages .]
4. Insects are versatile.
While insects are simply roasted or fried and consumed whole in many countries, there are many other ways to process insects into something edible. One of the more versatile ways is to grind them into a flour -- from there, you can make cookies, cakes, breads, crackers, pasta and so on. Food scientists can also extract just the protein, to use as any other protein powder.
[Read: How To Have a Plant-Based BBQ.]
5. Insects are tasty.
OK, a disclaimer -- I have not actually given insects a try yet, so I cannot vouch for their taste. Allen and Colpaart agree that cricket flour adds a mild, nutty flavor. It is important to note that insects make up the most diverse group of organisms on Earth, and not all insects are edible -- but, those that are edible will likely offer a unique taste profile. Allen remarks that when he would cook his farmed mealworms with some garlic and butter, they tasted like bacon bits. He acknowledges that many people aren't ready for sautéed mealworms, so he suggests another approach for the novice: "Chocolate chip cookies with cricket flour are our favorite gateway bug," he jokes.
[Read: Meals of the Future: Will Soylent and Ambronite Make Food Obsolete? ]
Melinda Johnson, MS, RDN, is the Director of the Didactic Program in Dietetics and a Clinical Assistant Professor for the Nutrition Program at Arizona State University. Follow her on Twitter @MelindaRD.
