La Ferme du Tiret Edible insects - Natural crickets in powder

Controversial ingredients - high-protein pure cricket flour - it's not as disgusting as you think!
Entomophagy, or eating insects, is controversial, according to a manufacturer's survey, the biggest concern about eating insects was simply: 'It just grosses me out.'

But what if embracing insects as food is a step towards making the world a better place? The same survey found that just knowing that a particular product can benefit your health and positively impact Mother Nature is enough to change your mind. After the participants learned more about entomophagy, most of them were open to eating crickets, even more so in the form of meal. That is why cricket flour is a rising star and the future of food - not only fit, despite the phenomenally high protein content

The truth is that, for example, cricket flour pasta does not taste noticeably different than regular pasta. The texture is slightly grainier, but not much different from whole wheat pasta.

What is the nutritional value of cricket flour?

Made from ground crickets, cricket flour is very high in protein. Studies show that cricket protein is comparable to skinless chicken breast protein. That's because crickets contain about 58 to 65 percent protein - which is why for fitness enthusiasts and kitchen experimenters, cricket flour is a valuable ingredient to enhance workout snacks or treats beyond the average white flour recipe.

Cricket flour contains comparable amounts of energy-boosting vitamin B-12, at 24 micrograms per 100 grams. That's about 10 times more than salmon. Cricket flour also contains the essential mineral iron, ranging from 6 to 11 milligrams per 100 grams - more than double that of spinach. Preliminary cellular research also suggests that our bodies absorb minerals like iron more easily when provided by crickets, as opposed to beef.

Cricket flour is a rich source of:

• vitamin b12
• potassium
• calcium
• iron
• magnesium
• selenium
• proteins
• fatty acids

Cricket flour is a complete protein

Amino acids are the building blocks of proteins. They make up almost every tissue in your body. Cricket protein is considered a 'complete protein' because it contains all nine essential amino acids. These amino acids - leucine, isoleucine, valine, methionine, tryptophan, threonine, lysine, histidine and phenylalanine - are considered 'essential' because they must be supplied with food. You can't synthesize them.

Cricket flour is a good source of fatty acids
Don't be afraid of fat. Fat builds cell membranes, stores energy, and helps absorb fat-soluble vitamins like A, D, and K. After protein, fat is the second largest source of calories in cricket meal. These fats include monounsaturated fats, polyunsaturated fats and saturated fats. They all have specific roles in your body.

Cricket flour supports intestinal health
Chitin is a prebiotic – a special type of fiber that nourishes the beneficial bacteria (probiotics) in the gut. The cricket's exoskeleton, you surely want to know, is made - in part - of chitin. Researchers believe that chitin may fuel some of the gut-related health benefits of cricket flour. Eating cricket flour showed twice as much good bacteria in a double-blind trial over two weeks, making it an amazing supplement for gut health. More importantly, after two weeks, those eating cricket flour had less inflammation, as measured by an inflammatory molecule called TNF-α. Data from early studies suggest that eating crickets can improve gut health and reduce systemic inflammation.

And now the most important thing!

What does cricket flour taste like?

Most of us assume that crickets taste disgusting. Meanwhile, study participants, not knowing what they eat, describe the taste profile of cricket flour as slightly nutty, and after disclosing the ingredient, they agree that the taste is more pleasant than expected. Cricket flour also imparts a subtle earthy flavor also found in vegan proteins, which is easily masked by other ingredients and flavors during processing. The pasta dish I ate didn't taste noticeably different, especially when mixed with the sauce.

The Food and Agriculture Organization of the United Nations (FAO) cites the 'enormous potential' of insects to contribute positively to food security issues and encourages the development of this branch of novel food, arguing:

• insects are very efficient at processing what they eat. For example, crickets can eat 2 kilograms (kg) of food and convert it to 1 kg of weight gain. Compared to cows and other livestock, this is a great turnover rate.
• Insects produce less greenhouse gases and require much less land and water than cattle.
• Insects naturally inhabit a variety of habitats around the world, unlike many types of livestock that have specific geographic requirements.

Because it's nutrient-dense and low-carb, cricket flour complements both paleo and keto diets. In addition, cricket flour is gluten-free and dairy-free. However, keep in mind that people with shellfish allergies should exercise caution with cricket flour. In other words: eating crickets is like eating shrimp or lobster. Weird looking but delicious!