You’ve probably seen people eating insects on reality television shows, taking a little nibble and wretching in disgust. It may be more the “ick factor” than the taste that makes people revolt, but did you ever wonder if you’d give it a try?
Now may be your chance. Crickets have become the new fad in protein powders. These six-legged, five-eyed creatures are added to fortify and boost the nutritional value of pantry staples.
Crickets are considered a sustainable protein source: They’re inexpensive and eco-friendly. Cricket flour is made with either dried or roasted crickets that have been raised on specific cricket farms. They are then milled into fine flour that lend themselves to smoothies, protein bars and baked goods. Eaters describe it having a nutty taste.
(Common garden crickets may be contaminated with pesticides—so please don’t eat crickets you’ve caught in a bug trap.)
There are seven grams of protein in two tablespoons (12 grams) of cricket flour. By comparison, two tablespoons of peanut butter have eight grams of protein. Cricket flour is also rich in B vitamins, which are important to help maintain healthy cells throughout the body.
Proteins are the building blocks of bones, muscle, cartilage, skin and blood. It’s important to help build tissues, make enzymes, produce hormone and repair muscles. Even our hair and nails are comprised of protein.
For those trying to lose weight, protein is essential. It’s satiating—keeping the dieter fuller for longer. It helps cut cravings and aids with calorie burn. Many dieters decrease their carbohydrate intake and increase their protein.
From this aspect, protein-rich foods like crickets are optimal. Crickets are naturally low in carbohydrates and gluten-free. And because they are sustainable, many advocates are saying crickets are the food of the future.
Farming has recently drawn scrutiny from a sustainability aspect. Unlike cattle, for example, which need thousands of gallons of water and lots of land, crickets are the opposite. They require very little space and resources, aside from a warm enclosed space and some empty egg cartons to jump on. Farmed crickets are often raised on a vegetarian diet and filtered water.
The harvest method is also considered more humane than livestock. When mature crickets are ready to be harvested, they are often placed in a freezer, which immobilizes them. Then, the temperature is decreased and that’s what kills them.
Eating crickets or other insects is called entomophagy, and about two billion people feast on insects every day. That’s about a quarter of the world’s population. Crickets aren’t in Americans’ food repertoire primarily because of stigma.
For what these little guys boast in nutrition, taste and the “saving the world” factor, it may be worth conquering the “ick factor” and giving them a try.
Beth Roessner is a D.C.-based writer and health coach.
