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BACK TO THE BASICS, WITH BUGS


In Mark Bittman’s recent article, The Last Conversation You’ll Ever Need To Have About Eating Right, he touched on a lot of the things that I’ve been feeling for a while. He begins by pointing out that we are the only animal that can’t figure out exactly what to eat! In his words, “It’s beyond strange that so many humans are clueless about how they should feed themselves. Every wild species on the planet knows how to do it; presumably ours did, too, before our oversized brains found new ways to complicate things. Now, we’re the only species that can be baffled about the “right” way to eat.”


Crickets and other insects are the oldest food on the planet, us humans grew strong from eating cricket protein. This enabled us to move up the food chain, eating larger proteins and developing into the modern human. Here is yet another reason to thank the small and unassuming insect. This history of eating insects, also provides some very strong, undeniable data as to why should be eating this food source today. Think about it: would you rather eat a totally new lab-developed food that might taste good, but has no long term proof to its effects on us? Or would you rather listen to nature and eat what our bodies were engineered for? At a time when diet related health issues are on the rise, we need to take a deeper look than we previously have had to at what we are putting into our bodies. It baffles me that we are so much more comfortable putting chemicals in and on our body, then we are with eating all natural crickets. But I get it, it’s not part of our culture here, or wait, maybe it is.


People may have some familiarity of seeing insects on menus and as street food in other countries such as Mexico and Thailand. It is part of the ancient and modern day food culture in over 80% of the world’s nations. What some people are surprised to realize is that this important practice took place on our soil here too. There is a fascinating and fairly recent discovery of grasshoppers that were fossilized in a cave outside Salt Lake City in Utah. These grasshoppers or “desert lobster” as they were named were sun-dried and salted from the nearby lake and abundantly available year round to eat (think ancient popcorn!). As a bit of role reversal, when the Goshute tribe of western Utah was first exposed to shrimp, they called them “sea crickets.” Mark Bittman reinforces this noting that, “our forebears are thought to have eaten lots of insects.”


To me, the speed in which we adopt cricket protein as a more important part of our diet, really ladders up to change. Even when there are positive benefits to be gained, change takes time. It is both my mission and passion to give insects and cricket protein an image upgrade -- it makes so much sense to me and I hope soon it will to larger swaths of the population. The blog posts that I am sharing aim to provide education and a different perspective as to why one should consider cricket protein as an important part of their diet. From health to taste to sustainability, the benefits are vast, so I will be breaking them down into individual posts meant to stimulate the mind and the appetite. Thank you for reading. As always, please reach out with any questions or comments.


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