Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
30 Jul

Why Eating Insects Makes Sense

CricketFlowerFullI’m grateful to have our friend Gabi Lewis, founder of Exo, pen today’s guest post. Exo is running a Kickstarter campaign to bring an insect protein bar to market. Learn more and donate here. (Full disclosure: I’m exploring the possibility of becoming an investor myself.) Enter Gabi…

It’s a safe bet to assume that insects don’t feature prominently on your current menu. My aim in this post is to convince you that they absolutely should. Whether your goal is to most accurately replicate an ancestral diet, minimize the ecological impact of your food consumption, or simply optimize your own performance, eating insects just makes sense.

While it has gained renewed attention recently1, entomophagy – the consumption of insects – is nothing new. In fact, as eclectic omnivores, it’s likely that we’ve consumed insects, the most abundant terrestrial life form excluding bacteria, for an exceedingly long time. Evidence that our earliest ancestors ate insects includes analyses of fossilized feces from caves and the fact that all extant nonhuman primates are insectivorous2. Fast forward a few million years and Aristotle’s brain-food of choice was cicadas (packed with omega-3 fatty acids). Today, 80% of the world still eats over 1,600 species of insects, from Jing Leed in Thailand to Escamoles in Mexico to Casu Marzu in Italy. Deeply rooted in our history as a species, entomophagy is as primal as cave painting in a loin cloth (more so actually, since it predates tools).

There are additional convincing arguments for embracing entomophagy. Insects are exceptionally nutritious. They contain up to 91% protein by dry weight3 with amino acid compositions that are superior to most alternatives4. They are an excellent source of fat and are high in the essential fatty acids linoleic acid and linolenic acid5. Insects also tend to be high in micronutrients such as B-vitamins, beta-carotene, and vitamin E6. Crickets, for example, contain substantially more iron than beef. Considered purely from a nutritional perspective, eating insects is a no-brainer. There is even some evidence linking a departure from entomophagy in rural Mexico to the deteriorations in health of those concerned7.

Coupled with the health benefits of entomophagy are the environmental ones. The negative impact that livestock has on our planet is well documented; it accounts for 18% of all greenhouse gases, more than emissions from cars, trains, and planes combined8. As our population grows, these problems will only get worse. Insect protein, however, is uniquely sustainable for a number of reasons. First, insects are poikilothermic, meaning that they can match their internal body temperatures to the external environment and consequently exert less energy (meaning less feed) maintaining their body temperatures than their warm-blooded counterparts9. As well as requiring little feed, insects require barely any water. It takes 3,290 liters of water to produce 150g of beef, but virtually none to produce 150g of grasshopper protein10. Insects also have greater reproductive thrust than conventional livestock; a single female cricket can lay 1,500 eggs in four weeks11. For all these reasons, it’s estimated that Acheta Domestica (house cricket) is twenty times more efficient as a source of protein than cattle12.

I’ve outlined strictly rational arguments for entomophagy, but it would be naïve to ignore the cultural taboo that exists. In his 1885 manifesto, Why Not Eat Insects?, Vincent Holt worried that “it may require a strong effort of will to reason ourselves out of the stupid prejudices that have stood in our way for ages.” He found a theoretical solution in the idea that “fashion is the most powerful motive in the world,” and there are historical precedents to support this. Americans and Europeans considered sushi repulsive until an enterprising chef in LA replaced Toro with avocado and created the inside-out California Roll (disguising the raw fish inside). It spread from Hollywood to the rest of the country and on to Europe. Thirty years ago we would have viewed a plate of sashimi with revulsion; now most of us are willing to spend big bucks to get it.

We’re already starting to see fashion serve as a motive for behavioral change. Some of the world’s best restaurants regularly feature insects on their menu. Noma, located in Copenhagen and ranked the number one restaurant in the world for three years, has served a fermented cricket soy sauce, and its experimental arm, Nordic Food Lab, recently received at 3.6 million Kronor grant to explore gourmet entomophagy13. Inventions are appearing for raising your own edible insects at home14. There’s even talk of using insect protein for space travel and habitation15. My own company, Exo, launched a crowdfunding campaign yesterday. By creating protein bars made with cricket flour (slow roasted and finely ground crickets), we hope to create a vehicle to introduce entomophagy to the West – a kind of California Roll of insects.

It has been hypothesized that the West’s aversion to entomophagy comes from a subconscious desire to disassociate from our hunter-gatherer ancestors16. It is obvious, however, that to optimize human performance, we are well served by returning to practices that have, for thousands of years, influenced our genetic makeup. The Primal health community is built upon the intelligent and gradual reclamation of these practices, and entomophagy is the next step in the process. By overcoming our conditioned biases and utilizing insects as a more ecologically efficient protein source, we can shift eating patterns in a direction that is healthier for humans and better for the planet.

exo spread 1

Exo launched a Kickstarter campaign on July 29th, with a goal of raising $20,000. Exo’s first protein bar, formulated with a three Michelin Star chef, contains cricket flour, almonds, dates, coconut, raw cacao, honey and sea salt. Support Exo here.

1Should We Eat More Insects? The U.N. Thinks So.

2Ramos-Elorduy B., (2009), The importance of edible insects in the nutrition and economy of people of the rural areas of Mexico. Ecology of Food and Nutrition, 36: 347-366.

3Bukkens SGF., (2005). Insects in the human diet. Ecological Implications of Minilivestock: Potential of Insects, Rodents, Frogs and Snails, 545–77.

4DeFoliart, G.R., (2002). The human Use of Insects as a Food Resource: A Bibliographic Account in Progress.

5Yang LF, Siriamornpun S, Li D., (2006). Polyunsaturated fatty acid content of edible insects in Thailand. J. Food Lipids 13(3):277–85.

6Banjo, A.D., Lawal, O.A., Songonuga, E.A., (2006). The nutritional value of fourteen species of edible insects in southwestern Nigeria. African Journal of Biotechnology, 5:298–301.

7Ramos-Elorduy, J., (1997). Insects: A sustainable source of food? Ecology of Food and Nutrition, 36: 247-27.

8Livestock a major threat to environment

9Lindroth, R.L., (1993). Food conversion efficiencies of insect herbivores. Food Insects Newsletter, 6: 9–11.

10Walsh, Bryan, (2008). Eating Bugs. Time.

11Capinera, J. L., (2004). Encyclopedia of Entomology. Kluwer Academic Publishers.

12Nakagaki, B.J,, DeFoliart, G.R., (1991). Comparison of diets for mass-rearing Acheta domesticus (Orthoptera: Gryllidae) as a novelty food, and comparison of food conversion efficiency with values reported for livestock. Journal of Economical Entomology, 84:891–6.

13Major funding awarded for edible insect research in Denmark

14Raise Your Own Edible Bugs With This Decorative Kitchen Pod

15Katayama, N., Yamashita, M., Kishida, Y., Liu, C., Watanabe, I. Wada, H., (2008). Azolla as a component of the space diet during habitation on Mars. Acta Astronautica, 63: 1093-1099.

16Vane-Wright RI., (1991). Why not eat insects? Bulletin of. Entomological Research. 81:1–4.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This post led me to remember my time living in a small village in Cote d’Ivoire.

    One night, the kids surrounded the light outside the house I was staying in with a few buckets and lots of excitement.

    I watched from a distance.

    The next day huge bugs were drying in the sun.

    I was grossed out and intrigued. After a day in the sun, they shook bits and pieces off, like wings and legs and then bugs were fried with salt.

    It took some convincing and squeezing my eyes shut but my first bite was a shock. Delicious. I likened the flavour to hickory sticks. Maybe that’s the trick, instead of hidden in bar, get them salted in a bag to get junk food eaters to try bugs…

    mmt wrote on July 30th, 2013
  2. I am so going to Kickstart this. I would totally eat those. I am dying to become a full time insect eater, although I don’t think that will ever happen. :) The other people in my house are so squeamish…!

    Aria wrote on July 30th, 2013
  3. Years ago I remember reading something that said that woodlice were essentially shrimp that lived on land instead of in the sea.
    Would I eat insects? yes if they were disguised enough. Cricket flour? yes I wold use it if I could get it and it was not prohibitively expensive.
    Actually I have eaten chocolate dipped crickets before – wasn’t too keen on the crunchyness though but the chocolate was sufficient disguise that there wasn’t really the ick factor.
    I don’t think I could crunch down on a whole undisguised insect though.

    salixisme wrote on July 30th, 2013
  4. I’m all for eating insects, but the nutritional content of an insect is still only as good as the ingredients it consumes and how it is processed. Are these crickets raised in cricket feedlots, eating GMO corn and soy? How is the flour made – is it heat treated/pasteurized/sterilized/made shelf stable? Or are the bugs dehydrated at low temps and then ground at low speed and maintain most of their nutritional benefits? And how are the bars made, and what makes them shelf stable? I imagine a fresh cricket is more nutritious than the flour, just like with a plant. The exo-skeleton of an insect is made up of chitin, which not all humans can digest, because we don’t all have chitinase in our gastric juices, which might muddy the water even further.

    And you don’t need to bash the livestock industry, just the current popular method of mass producing them. Proper grazing with livestock is one of the ways we can sequester carbon and reverse desertification – and if you haven’t seen Allan Savory’s TED talk – http://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change.html and aren’t familiar with his book Holistic Management you should watch and read them. Yes, cattle drink a lot of water and eat a lot(hopefully pasture, but usually stuff you don’t want to know about). However, most of what they ingest gets returned to the land in urine and dung, which can improve the soil if done properly. The Great Plains were once the most productive grasslands in the world and they supported buffalo herds with a density that we can only dream about replicating. Any figures about greenhouse gases and livestock has usually been distorted by animals raised on feedlots. They are not eating grass, which causes their stomachs to be acidic and therefore they burp and fart almost constantly and have to be fed antibiotics.

    I personally think an insect bar should be mostly insects, and definitely more than one kind, raised in as “organic” environment as possible. This current bar sounds like it will be an upscale almond bar with an insect twist. I will stick to eating as much “whole” food as possible, for now.

    Don Smith wrote on July 30th, 2013
    • Glad you mentioned Allan Savory’s TED talk. I was going to but you explained it so much better.
      It is the way cattle is grown, not the amount

      L wrote on July 31st, 2013
  5. I’m sold. I just need a source. Is there like a U.S. Wellness Bugs out there somewhere? I need to be sure my crickets and grubs are organic.

    Michael Weber wrote on July 30th, 2013
  6. Sounds like the Egyptians missed out,
    when God sent the locust swarms.

    Fred Timm wrote on July 30th, 2013
  7. I believe this is a good idea, but the bar they sell has too much carb I must say.
    Also if you fed those bugs with soy bean or corn…then it still makes no sense…

    Max wrote on July 30th, 2013
  8. Kit wrote on July 30th, 2013
  9. The author presents a false choice: Conventional feedlot operations vs no meat at all.

    But we paleo people do not advocate eating from conventional feedlot operations? Do we? We advocate eating pastured meat from natural (if managed) landscapes.

    There is some evidence to suggest, in fact, that natural grazing land management could be the KEY to HELPING our environment.

    (http://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change.html)

    Now, none of this says eating insects themselves is a bad idea. But I have a hard time thinking of a more processed food than an insect protein bar.

    I am all for Mark making some money, and having guest posts like this. A man has to put pastured bacon on the table, after all. But I am a little disappointed he would select this particular guest post. This author seems to have a very non-paleo mindset.

    Karlub wrote on July 30th, 2013
  10. I put butter and coconut oil in my coffee…then an egg in my coffee. No problems. But this? I just…can’t. Nope. Yuck.

    Sorry!

    Stacie wrote on July 30th, 2013
  11. Tim wrote on July 30th, 2013
  12. Many insects and insect parts are poisonous or harmful to humans, maybe that’s why we have a natural revulsion to them. The line about getting away from our hunter-gatherer roots doesn’t make any sense. Just like mushrooms though, over the years groups of humans and other animals figured out through trial and error which ones were okay to eat.

    (But my dog, who likes everything, will spit out a piece of mushroom – he doesn’t SPIT out anything – spitting is not even very natural for a dog to do. It’s like “hey why you giving me this – this ain’t FOOD and might kill me!”)

    In Korea, a common street food and bar snack is silkworm chrysalis (Beon-de-gi). My younger brothers would buy it sometimes but I never tried it – the smell was so repulsive. Why would I eat that when I could have a hamburger or a bowl of noodles or a candy bar? For cripes’ sakes, LOL.

    I’m not convinced most hunter-gatherers ate insects as a standard part of their diets. It makes more sense to me that insects were the plague of our agricultural ancestors, who perhaps gathered and decided to eat the various insects attacking their crops. But pre-agriculturally I just don’t see it.

    Pure Hapa wrote on July 30th, 2013
  13. Hey Mark S, we need to organize a Primal insect barbecue! I think that would be awesome!

    Mark B wrote on July 30th, 2013
  14. “It takes 3,290 liters of water to produce 150g of beef,”

    Really? Isn’t this that standard/stupid vegetarian exaggeration?! The one that includes all the water necessary to grow all the grain that cows should never eat, as well as the … I don’t remember what-all, … all the water necessary to float the barge to get the meat to market and for the boat crew to drink on the way?!

    And the societies that view eating bugs as ‘normal’ seem to mostly be the ones historically without sufficient foodstuff to NOT have to eat bugs. You don’t see any European or Chinese ‘tribes’ choosing bugs as a normal food. You DO see aboriginals or Africans or other starving populations coming to include insects as a ‘part of their diet.’ Even the Chinese — who went through some pretty horrible times (duck’s feet? really?) — do not include bugs among their foodstuffs! (And apparently many of the people eating the ‘rotted cheese’ that is Casu marzu kill or remove the larvae before eating the cheese.)

    Sorry, this is the wrong ‘solution’ to the unidentified/unmentioned problem — there are just too many people for the planet to carry! Learning to eat bugs might possibly hold off the population crash for a very short while, but not likely, and for not long. Most western people will never eat bugs (the limited acceptance of sushi notwithstanding — it may be ‘all the rage’ in some areas, but raw fish is still fish; not bugs). Maybe time and energy would be better spent trying to find a way to slow the overpopulation that’s leading to the suggestion.

    (And yes, a lot of my strong reaction is entirely normal disgust: bugs are disgusting.)

    Elenor wrote on July 30th, 2013
    • A tribal Aboriginal of my acquaintance would be offended at the suggestion he only ate bugs because he was starving. The desert is full of food, if you know how to look, and witchety grubs etc are just part of that. A bit of variety from the usual goanna and ‘roo and snake. Kind of how you eat bacon because it adds pleasing variety to your diet.

      Lyn wrote on July 30th, 2013
    • +1000!!!
      Too many people. That is the problem. Being responsible for our reproduction is necessary or nothing else will help ultimately. Not primal you say? Survival rates are MUCH higher now than at any time in history. We need to recognise this and be responsible to ourselves, our planet and especially our children. I’ve said it before: if we don’t deal with it, it WILL be our children and grand-children who have to. There…sorry for the rant. But insects sound cool by the way. I would try crickets in dark chocolate :)

      Nomad wrote on July 31st, 2013
    • Ermagherd! Please do some actual research — like, go talk to a person from the culture you’re referring to — on Indigenous peoples and foods before you make those claims. It’s unnecessary to make those glib kinds of generalizations, and can be really alienating to the people concerned.

      D'Arcy wrote on August 4th, 2013
  15. Well I don’t want to end up paying a zillion dollars for some ‘miracle’ insect bar. I would like to learn how to grind some dried crickets myself and make my own recipes. Sorry I can’t donate to this company despite it’s good intentions, b/c I live by my economy first and foremost. Mark had a post about ‘super’ foods and I agree 100%. I do appreciate the suggestion though as of course brought by my conditioning never really considered eating insects.

    I would like to go to the local pet place w/ lizards and for them to sell me tons and tons of non-infected crickets for pennies on the $. :)

    I like to buy inexpensive eggs and I find even eggs to be ‘my’ protein bar or work out snack of choice. I honestly feel super amazing even just from a couple of hard boiled eggs.

    If I can expand my options to include insects which will meet my budget demands, I’m all up for it!!

    Zorica Vuletic wrote on July 30th, 2013
  16. Just contributed some cash and look forward to the samples. I like your concept of burying the insect into other food. Best way to introduce the US to the idea of eating insects.

    Micro wrote on July 30th, 2013
    • Snack bars aside, cricket flour sounds like an appealing replacement for the omnipresent soy flour as a way to up the protein content of mass-produced food.

      Patrick wrote on July 31st, 2013
  17. Ew. Crickets don’t smell good. Maybe if you made the bars from grasshoppers. As for me, I prefer sea insects.

    Diane wrote on July 30th, 2013
  18. Sounds like Mark will be putting his money where his mouth is;)

    I’m still struggling with the gag reflex of eating bugs even though I’m on board intellectually with the concept. If packaged in a tasty little morsel however…maybe!

    Norm wrote on July 30th, 2013
  19. I’ve eaten heart, liver, tail, lamb brain, sweetbreads, kidneys. Would like to try snail.
    No issues trying crickets! Woohoo get ‘em to New Zealand!

    Carey wrote on July 30th, 2013
  20. 20 years ago for a publicity stunt while I was on the radio as “Macy in the Morning” I was challenged to eat worm cake.

    It was crunchy, nutty and pretty tasty. I realize cake isn’t primal, but in this case– for publicity, the early radio guy got the worm (and had his cake and ate it too.)

    I used to make grasshoppers as a bartender–never thought of eating them! I guess you could have a praying mantis say grace before a meal.

    dave deppisch wrote on July 30th, 2013
  21. You could actually market the gross out factor to some kids. ever see the harry potter jelly beans?

    pixel wrote on July 30th, 2013
  22. Insects are good for you and perfectly primal. Everyone who eats insects, stand up and cheer!
    .
    .
    .

    Kathy wrote on July 30th, 2013
  23. Wow … what an over the top article. No. Gross.

    George wrote on July 30th, 2013
  24. I think this is a great idea, but I chime in with others who have said it’s too carby and has too many grams of sugar. I couldn’t even tolerate this as dessert much less a snack. I used to eat so-called energy bars all the time before I embraced the paleo/primal paradigm, and now I just see them all as candy bars. It makes sense your rationale for the high carbs being that you have to compete with all the other bars on the market, but hopefully if this idea succeeds you can come up with a version, as you said, that is way less sugary. Also agree that cricket bar is a cool name! Good luck!

    Alma Mahler wrote on July 30th, 2013
  25. How about cricket flour as a the protein base in a smoothie?
    Cup of unsweetend almond milk
    A big scoop of cricket powder (Instead of Whey Protein Isolate)
    A tablespoon of Cocoa
    A tablespoon of Stevia
    A tablespoon of Extra Virgin Coconut Oil
    A small handfull of walnuts
    A big handful of orgainic kale
    4 or 5 strawberries

    Smoothie it up in the Vitamix.

    Wonder how that would taste?

    Jim Tipton wrote on July 30th, 2013
  26. I always thought this was the missing part of paleo. While it seems clear that people have always liked to eat big ruminants, surely in most places at most times during our evolution we relied heavily on the more easily available small stuff – everything from aphids to crickets to lizards to rabbits (and of course, all the plants.) If my kids were little prehistoric hunter gatherers, I can assure you that instead of waiting for the big boys to come home with a bison at dinnertime, they’d be snacking on all the snails and grasshoppers they could catch.

    Allison wrote on July 30th, 2013
  27. Sushi, prawns, white ants and locust go very well together. It is a sad thing that the west may be waking up to the truths that have been else where on the planet since the beginning of time.

    Try white ant and locust heads for libido. Kids in Africa do not suffer silly allergies because they eat insects. See how smooth their skins are next time you watch those horrible adverts of people begging for money on their behalf!

    Chayne wrote on July 30th, 2013
    • I doubt allergies are caused by insect-deficiency, since in the west we’ve had many generations allergy-free without eating bugs: I personally think there’s something to the “hygeine hypothesis,” because people with pets have kids with fewer allergies, and also the airborne chemicals in substances like fabric conditioner that are becoming more common and cause exposure to toxic chemicals right from birth onwards.

      As for our ignorance, it must be gratifying to take a pop at “the west” (I assume you’re leaving deprived areas of very-western south America out?) but in reality, it would also be nice for the developing world to wake up to the realities of boiling all drinking water, and specifically, differentiating cesspits from sources of drinking water, because unsafe drinking water alone kills over a million children per year.

      Patrick wrote on July 31st, 2013
  28. I like the idea of insect protein being made available as an additional food, I salute you on the concept, and understand that you need in the first instance to make this appeal to the mass market for sweeter bars, and to push the environmental angle by comparing them to CAFO meat, in order to get this accepted as something other than a novelty. :)

    Personally I’d definitely buy this type of product if you leaned one bar heavily towards being a meat-substitute, maybe flavoured some with miso or herbs like sage that have a meaty taste, and sea salt, and I think that’s more likely to be popular with paleo/primal people like me, who anyway don’t always have so much of a sweet tooth.

    I am peeved that all snack food bars are on the grain/fruit/carb axis, so if I saw a cricket protein bar that tasted more nutty, or like chicken or something, and ideally had very low carb grams per bar, I’d be all over it to fuel me on long walks, or before meetings as a quick protein boost. I imagine that keeping the carbs low would also make it appeal to the wider Atkins & low-carb markets as well.

    Apart from jerky and tinned fish in brine, there are almost no really convenient animal protein-based low-carb portable snack foods, at least not ones that don’t need to be kept cool (like cooked cold meat) or have a ton of additives (eg: Spam, corned beef), to have when you’re walking or trekking cross-country in the summer.

    As for questions, I’d want to know:

    1. what you feed your bugs on, at least to know there’s no potentially GMO feed there, and how that feed compares to what they’d eat in the wild;

    2. what (if any) pesticides and other non-nutritive chemicals they’re exposed to during their lives;

    3. how do you kill them? And finally;

    4. how the slow roasting affects the fats in the insects, and the proteins?

    I don’t know if you’ll have time to reply here but these are the things that would stand between me buying a half dozen, if for example I saw them promoted in GNC next time I pop in. :)

    But as a general comment I think it’s an exciting area, in harmony with primal living, and a new potential source of nutrients to round out our diets. :)

    Patrick wrote on July 31st, 2013
  29. Noma has also served live ants on sour creme. Bug are definitely the way to go :D

    Inge wrote on July 31st, 2013
  30. So if I catch some crickets/grasshoppers in my garden, then crush up those bad-boys with my Pestle and Mortar, I’ll have a high-protein, super-flour I can then add to various recipes. Sounds good – as long as I don’t end up like the dude in Jeepers Creepers I’m all for it. Would I get similar nutritional benefits from other ‘crunchy’ insects? What’s the nutritional value of a Woodlouse? Loads of them in my garden. What about soft insects like Moths?

    Dave wrote on July 31st, 2013
  31. I avocate eating insects and feature them on my website. But when I hear the false claims related to reducing pasture land used for meat animals for more “efficient: food I know there is a dictator in the woodwork. Indeed, scratch a liberal find a dictator. Reducing pasture land used to raise beef and the like does not translate into more people better fed. It translates into more people fed more poorly. The problem is over population, not meat.

    Deane wrote on July 31st, 2013
  32. About how much protein does the average cricket contain?

    ninjainshadows wrote on July 31st, 2013
  33. This post bugs me.

    Maximus wrote on July 31st, 2013
  34. I’m phobic about some insects, especially beetle-like and grasshopper/cricket-like bugs. As a result, the idea of eating bugs really squicks me out. Intellectually, I can totally get behind the idea, but actually doing so is another thing entirely. That being said, cricket flour completely removes the ick factor for me. I do believe that I would be perfectly okay with eating one of those protein bars.

    b2curious wrote on July 31st, 2013
  35. Let’s all start eating insects like the UN wants, so that instead of 7 billion people we can have 14 billion people on this planet. Wouldn’t that be great? Surely nothing bad could come from that, right?

    Erik W wrote on July 31st, 2013
  36. $100 backer here! Great idea! I did not read the posts above, but I hope there are plans for a low carb/no sugar version. The current proposal is way to high I carbs for me. But it’s a great idea so I invested anyway. Good luck!

    PaleoDentist wrote on July 31st, 2013
    • Thanks so much for the support! There are absolutely plans for a lower carb version. This is just the first step.

      Gabi Lewis wrote on August 1st, 2013
  37. I remember eating ants as a child – not as any sort of regular meal, of course, but just out of curiosity. For the record, they taste slightly sour, in a nice way. I’d try crickets, but I don’t want to eat processed food to eat them. I’d rather learn to cook them myself or eat them at someone’s home or a restaurant.

    But then again, I’m a very adventurous eater. I’d try anything once.

    LM wrote on July 31st, 2013
  38. I have been living in Mexico for several years and I can say that there are several insects that are at least good if not excellent. Ant larva are excellent and have a caviar consistency but a flavor that is almost like dirt or cement (not bad but not excellent). Cricket legs are amazingly good and I have a hard time eating some soups without them. The ones I buy are fried in garlic and saffron and add flavor to any dish they are then dried and you use them like a garnish.

    Jorge Valdez wrote on July 31st, 2013
  39. Great article! I’ve just dontated $40 to your campaign, and hope to be chowing down soon :-)

    Mike wrote on July 31st, 2013
  40. Insect brownies….. can I have macadamias with mine please?

    Nathan wrote on August 1st, 2013

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