It’s as healthy to eat bugs as it is to eat steak
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!) Insects have also been touted as a more sustainable alternative to eating meat and fish, especially as the global population grows. The process of raising and transporting animals as food sources—whether it’s cattle, pork, chicken, or farmed fish—produces greenhouse gases, uses water and other resources, and contributes to pollution.
There are surely more insects on Earth than there are fish in the sea or livestock on land. And it’s well known that insects are high in protein, but until now, their use as a good source of other nutrients has been unknown.