It’s healthy to have bugs in your diet

 

 

There are plenty of edible bugs in the world, about 1,700 species at last count, and all these are a rich source of vitamins and proteins. Of course a lot of people will be turned off at the thought of eating these flying, jumping, wriggling or crawling creatures, but, in fact, insect eggs and larvae are already often found in fresh vegetables, in canned food or in various cereals and grains.

Actually, insects have been eaten by humans for thousands of years and form part of the main diet or are regarded as delicacies in many parts of South America, Africa, Australia and South-East Asia.

The most widely eaten insects are grasshoppers, cockroaches, crickets, beetles, ants, bees and wasps. Fried grasshoppers or locusts can be seen on sale from street-side barrows in many towns and cities in South-East Asia, and they make a fine crisp snack.

Many insects contain as much, or more, protein as meat or fish and those collected from forest areas are generally free from insecticides or other chemicals. Most edible varieties contain 10-30% of essential amino acids which are essential for human nutrition. They also have phosphatides which are necessary for brain health, to protect the liver and reduce fat in the blood. The body and skin of insects contains chitin which helps prevent thrombus, stops bleeding and hastens recovery from wounds. Other elements found in insects are potassium, sodium, calcium, and many other minerals. Red ants can be eaten raw, but are inclined to taste rather sour and other popular insects are cicadas, bamboo worms, dragonflies, and bee larvae, all of which are roasted.

Thus, it is clear that bugs are good for you. Mix them up in a nice salad or other dish, forget any squeamish feelings you might have over putting insects into your mouth, and start enjoying them and remembering the health benefits they will bring you.