Addressed as the next big culinary revolution, as a light is shone on the (lack of) sustainability in the industry, insects provide many of the nutrients that can be missing from a plant-based diet- vitamin B12, protein, iron. Vegetarian and vegan foods can be a step towards more sustainable living. Comforting one’s eco conscience (and quite exactly- going plant-based has been shown to lessen individuals carbon footprints by an impressive 73%) and easing climate anxiety, but it’s been connected to insufficiencies in some important vitamins and minerals.
With the climate emergency getting actual and the global population getting bigger, and it’s becoming urgent to find more environmentally- friendly ways to feed those mouths.
The Food and Agriculture Organization of the United Nations approximates 14.5% of global emissions are from livestock production (meat and dairy), and with 1gm of carbon produced per kg of insect protein vs 2.85kg for a kg of steak, bugs are becoming an increasingly practical- even functional- protein source.
A new study concluded that by substituting traditional protein sources in high-fat foods (46% calories from fat) with insect protein reduces weight gain, improves energy metabolism, decreases “bad” cholesterol and increases HDL ‘good’ cholesterol, improves immune response and reduces inflammation.
A group at University of Illinois Urbana- Champaign, led by Kelly Swanson, professor in the Department of Animal Science and interim director of the Division of Nutritional Sciences, for twelve weeks, they fed the mice a high fat diet with casein (a dairy protein) and by which point they were obese and experiencing metabolic syndrome, as well as an increased risk of stroke, heart attack, diabetes and other health problems.
Then they exchanged mealworms in a dried powder form for the casein in their food. Measuring the impact on their body weight, blood metabolites, body composition and gene expression of the liver and adipose (fat) tissue over an eight-week period.
As well as slowing weight gain, they showed significant metabolic improvements. Though research into how and why is going, researchers assume that it could be down to the fibrous chitin exoskeleton of insects, which seems to act like fiber in improving the microbiome.
Though mealworms haven’t been accepted for human consumption, cricket flour has had a thumbs up. Swanson says that “you’re not seeing legs or anything like that. It’s just a flour that shouldn’t negatively impact the taste or other properties of food”.
https://www.womenshealthmag.com/uk/food/healthy-eating/a44687527/insect-protein-benefits/
