Insects have been consumed since the dawn of human existence. Our biology is very different and insect pathogens are specific to invertebrates and generally do not harm humans.
There are three areas of concern.
1.The the risk of pathogens does exist to an extent; especially when insects are eaten raw. This is true with most foods and insects need to be treated with the same care as other food products. It’s always best to cook them.
2. People with shellfish allergies may be allergic to the chitin (the insect’s exoskeleton) since it is very similar to the chitin in crustaceans.
3. Pesticides and herbicides can be a problem with insects that are gathered in the wild and are not grown on a farm for human consumption.
Cricket protein is similar to beef and salmon when it comes to quality protein. It has all of the essential amino acids and is packed with B vitamins with a perfect balance of an Omega 6:3 ratio of 3:1. In addition, crickets have more calcium than milk and more iron than spinach. The cricket’s chitin (exoskeleton) is a prebiotic just to top it off. ×
Crickets can be grown using less than 1% of the water needed for an equivalent amount of beef. Insects produce virtually no greenhouse gas when compared to beef and can be grown on bio-waste reducing the need to use land to grow their feed. Bugs are an environmentally friendly food source. ×
Insects need substantially less land than other livestock and can be grown vertically in an urban environment. They are grown humanely and can be grown just about anyplace in the world by households, small farmers and large commercial interests. Insects for food is trend whose time has come... again. ×
Current meat production is unsustainable and the more insects people eat, the less meat they will consume. If we make edible insects a trend in North America and Europe, the rest of the world will follow. ×