Sunday, November 20, 2016


"RenĂ© Redzepi, Danish chef and co-owner of the celebrated Noma restaurant, warns producers to be cautiously optimistic about bug proteins. “Unless the world is coming to an end and there is nothing else to eat, if it is not delicious, you don’t get people to eat it. If it is delicious, it is a whole different story.” Redzepi has introduced bugs into his rotating menu with positive reception, but does not believe it is a suitable meat substitute for now."

Probably, in five to ten years eating bugs will be normal thing for a good proportion of Americans and Europeans. We already eat lobsters, shrimp and crayfish plus Mexicans eat chapulines. It did not take Americans long to accept eating raw fish in sushi. As quoted above the, acceptance will be because of  good tasting recipes and inclusion in in other products such as protein bars, candy, and used as flour in standard recipes.Development of devices that make it easy for people to grow their own bugs would most likely accelerate the process.

Saturday, November 12, 2016


Eating insects is important for more than getting complete proteins; it is also valuable in providing chitin, the exexskeleton of insects and lobsters. Chitin is an antioxidant that may therapeutic effects as stated below:

BenefitAdv Food Nutr Res. 2014. Antioxidant effects of chitin, chitosan, and their derivatives. Chitin, chitosan, and their derivatives are considered to promote diverse activities, including antioxidant, antihypertensive, anti-inflammatory, anticoagulant, antitumor and anticancer, antimicrobial, hypocholesterolemic, and antidiabetic effects, one of the most crucial of which is the antioxidant effect. By modulating and improving physiological functions, chitin, chitosan, and their derivatives may provide novel therapeutic applications for the prevention or treatment of chronic diseases. Antioxidant activity of chitin, chitosan, and their derivatives can be attributed to in vitro and in vivo free radical-scavenging activities. Antioxidant effect of chitin, chitosan, and their derivatives may be used as functional ingredients in food formulations to promote consumer health and to improve the shelf life of food produ