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The Food and Agriculture Association explains the health benefits of consuming insects
Should you be eating more bugs? The Food and Agricultural Association (FAO) says yes.
In a recent report released by the FAO earlier this month, it was found that the health benefits of eating insects may be large enough to convince more people to start incorporating them into their daily diets. Along with several their high nutriontal value, the study found that there are also environmental, social, and economic benefits to consuming more insects.
The study released on Monday revealed that the protein content found in insects versus the protein found in raw meat was much higher. With popular bugs like crickets, caterpillars, grasshoppers, and termites competing with beef for less fat and more protein per gram, consuming insects might become a popular dietary option. In addition to their high levels of protein, insects also provide a balanced diet with high levels of calcium and iron.
Eating insects may not be as uncommon as you think, though. Most cultures believe that Western cultures are missing out by not consuming insects. In Colombia, a popular delicacy is hormiga culona, which are ants that are salted and toasted and sold street food. Eastern cultures also have a rich history in insect related delicacies, like Indonesia’s dragonflies boiled in coconut milk with ginger.
Why we should be making a meal out of mealworms
Livin Farms gives a whole new meaning to home grown. You don’t have to walk all the way to your allotment or even your own back garden to harvest your food because their ‘hive’ sits right on your kitchen table or desk. Even better, the food you harvest matches the protein content of beef but without the environmental downside of raising cattle.
Sound too good to be true?
There is one tiny catch. You’ll be growing mealworms. Yes, mealworms. Livin Farms founder Katharina Unger knows that the very idea of growing, harvesting and – yes – eating bugs is a big no-no for many of us. But she says it shouldn’t be. “Think of it as land shrimp! From an evolution perspective, mealworms are nothing more than a shrimp that hopped on land a long time ago and became an insect. That’s why you shouldn’t be eating them if you’re allergic to shellfish. That’s how closely related they are.”
She says the pros far outweigh any squeamishness we may have about eating bugs. Mealworms combine the ‘best of’ animal and plant proteins, need only one quarter of the feed (and most of that can be leftover fruit and veg from our own tables), and 10 percent of the land.
So how does it work? The hive is basically a set of six-climate controlled drawers. You start by placing a starter pack of ‘micro livestock’ (aka mealworms) in the top pupation compartment. This first batch matures into beetles and breeds, producing mealworms. From there, they begin the journey downward, shifting to a lower level each week until they reach the bottom and can be harvested. Each tray has a louvered bottom which can be opened to drop the growing mealworms to the next level.
There are fans and a ventilation system with filters so no nasty smells. Unger and her team have kitted the Hive with an intelligent system of sensors and heating elements so the climate is ideal for mealworm growth. Think of it as a well-designed hotel with all the mod cons that a discerning mealworm wants.
When your future supper lands in the bottom harvest drawer they’re cooled so they stop developing and don’t become full-grown beetles. At this point, you collect them and freeze them before cooking them. And yes, they should be cooked – no mealworm sushi. The cooked mealworms can be kept whole or ground and used in everything from muesli to cookies to soups and stews. “They taste slightly nutty and mix well into all sorts of dishes. It’s actually a very pleasant experience. Just give it a try and I promise you won’t regret,” Unger says.
The cycle is continuous so once you’re up and running, you’re getting a harvest of a minimum of 150g each week. If you’re a convert and want more, you’ll need to buy more Hives as there currently isn’t a larger, more commercial size (though that is planned for the future). And of course, if you go away on holiday, you’ll want a Hive sitter to keep the process going, although it doesn’t take much to run and maintain a system.
What isn’t minor is that many of us have a real aversion to bugs in general and eating them in particular. Unger feels this is akin to what we once felt about eating raw fish and also notes that in other cultures people freely eat bugs without any qualms. And she’s got a point. Many countries eat insects either out of choice or necessity, including parts of Mexico, South America, Africa and South East Asia.
Interestingly, Unger says that some of her customers are vegetarian and vegan. “They often find it ethically more acceptable to eat insects rather than mammals,” she says. The mealworms also offer valuable Vitamins B12 and B5 and fibre (which meat doesn’t). “The fatty acid profile is excellent, the protein content similar to soybeans.”
Unger isn’t the only one who’d like us to eat bugs. Grub is an online shop selling prepared grasshoppers, crickets, mealworms and buffalo worms. Unger says that Livin Farms is different in that you grow your own, controlling the diet of your mealworms so you know exactly what you’re eating.
Unger isn’t advocating that we give up meat altogether and says that she and most of her team eat meat, albeit much less these days. By including mealworms in our diets, we get the protein we need without putting undo strain on the land, environment and also our pockets. With food prices overall on the rise, the economic benefit of growing your own protein does look tempting.
Thanks to a 2016 Kickstarter campaign, Livin Farms is shipping out the first 300 farms this October, including some to the UK. The Hive is a compact 30cm x 40cm x 55cm and weighs only 10 kilos and costs $579 US dollars (£440), but that’s your only investment. Unger hopes that early adopters will spread the word and that with time, marketing and word-of-mouth, that more of us will become converts.
If you do take the plunge and need some culinary inspiration, there are several insect cookbooks out including On Eating Insects: Essays, Stories and Recipes by the Nordic Food Lab. The food photos in this book are so gorgeous that you just might find you’ve got the bug for bugs.
On Eating Insects: Essays, Stories and Recipes by Nordic Food Lab (Phaidon)
Inago no Tsukudani (Locusts Simmered in Soy Sauce and Mirin)
By Chef Kuniaki “Kuni” Yoshizawa from Wokuni, Tokyo
Chef Yoshizawa doesn’t serve any insects at Wokuni, the Japanese seafood chain from the powerhouse restaurant operator Tokyo Ichiban Foods, which also has a location in New York. But one of his formative cooking experiences is bug-centric: learning how to make inago no tsukudani, or locusts in tsukudani, a mixture of soy sauce and mirin. “It’s my childhood memory dish,” he says. When Yoshizawa was growing up in Tokyo, one of his neighbors invited him to visit his hometown, in a rural area of northeastern Japan’s Yamagata Prefecture. It was there that Yoshizawa learned to make this traditional dish. “We had to catch [the locusts] alive while we were cooking, they would run away from the kitchen,” he recalls. “As a kid, it was a very sensational, memorable and shocking experience.” The sweet and salty locusts are typically served as a snack, with a “crunchy and crispy” texture and flavor that recall a chewier version of shrimp heads.
1. Boil the insects for 1 minute and drain in cold water.
2. Tear off the legs, which are tough and hard to chew.
3. Put locusts in a deep pan or wok and stir-fry them, around 10 minutes, or until all moisture is gone.
4. Pour in soy sauce, sake and sugar, mix well, and simmer for 2 hours, or until all moisture is gone and the locusts are candied.
5. Reduce until insects are dry, then add mirin and stir well to keep it from burning.
6. Turn off heat and serve in a bowl.
Five Reasons To Eat Crickets
If you're like many people in the West, you may get squeamish at the thought of eating bugs. Visions of consuming giant hissing cockroaches on Fear Factor may be dancing through your head but it isn't so crazy. Eating insects is more common than you think. New markets and food products feature the little critters as a healthy and sustainable alternative to animal protein.
Crickets and other insects not only taste good, but are excellent for you. Need further convincing? Here's five reasons to eat crickets.
1. ¼ of the World's population knows bugs can be quite delicious.
The practice of eating insects in known as entomophagy. Insects currently feed about 2 billion people each day. Think Africa, Asia, and Latin America. People have consumed bugs for centuries and they have become a staple of many diets around the world. They're even treated as a delicacy in some circumstances.
Adversity to eating bugs is largely due to the cultural stigma in the Western world. This likely developed during the agricultural revolution, when bugs began to be seen as pests from eating crops. But It's time to see insects differently so we can eat their delicious little crunchy bodies, and enjoy all their benefits like the rest of the world.
2. Crickets are densely nutritious, even compared to traditional sources of meat.
Crickets boast an excellent nutrient profile, providing a great source of lean protein, vitamins and minerals. Crickets contain about 65% protein, and other insects can contain up to 80% protein. Astonishingly, some insects have the same or greater amount of iron than beef.
Crickets are a complete protein source, meaning they contain all of the essential amino acids. They also have omega 3 and 6 fatty acids, and are high in calcium and vitamin B12.
3. Crickets are environmentally sustainable.
Our current animal agriculture industry is one of the biggest contributors to global warming. Our planet is heating up from Cow farts. I joke, but it's not a joke. On top of that, Water Foot Print tells us that cows use 15400 Liters of Water for 1 kg of beef. That is mostly from the water required to grow the crops for the cows. Agriculture currently accounts for 38.6 percent of human modified land. It's just not sustainable as our population grows. The way things are going right now, 2050 looks like a pretty grim future.
Crickets and other insects are an alternative to animal protein and could be a sustainable way to reduce the effects of global warming. Insects have a tiny ecological footprint as they emit much less greenhouse gases, require little water, and less feed per pound than any other animal protein.
4. Crickets are very versatile.
Crickets have a subtle flavour, which some describe as nutty, or even tasting like popcorn. They can be found in a variety of forms. The most accessible form to newly found insectivores is as a flour. Cricket flour is essentially ground crickets and a few tablespoons can provide nutritional benefits to any meal. Cricket flour can be added to smoothies, baking, sauces, and just about anything.
You can find my recipe for tasty Cricket energy bars right here. For the more daring, consuming whole roasted crickets will reap many benefits as well. They can be eaten whole as a snack, coated in chocolate, or sprinkled with your favourite seasoning blend. You can even add them to your favourite meals - throw them into fried rice or add them to your tacos.
5. Crickets can help feed a growing population.
The population of the world is estimated to reach 9 billion in 2050. That's a number the world cannot currently sustain. Crickets can add a cheap, efficient source of nutrition to diets that may be lacking in protein and iron, thus helping to address protein deficiencies in developing worlds. Their high iron content can help diminish one of the world's most common nutritional ailments, iron deficiency anemia.
Not only do crickets add nutrition, they can provide livelihoods for those in developing countries. Insect farms can be small-scale, highly productive, and relatively inexpensive. Getting over the "ick" factor of eating crickets and other insects may seem like a large hurdle, but the benefits you gain in taste, nutrition, and that whole "saving the world" thing outweighs any preconceptions you have.
What Are Flour Bugs and Should I Be Worried About Accidentally Eating Them?
You might call them flour bugs, flour beetles, flour weevils, or even flour mites𠅋ut there&aposs one thing for certain. These pests are nasty. After you&aposve had flour bugs invade your pantry once, you&aposll do everything in your power to prevent flour bugs from entering your home again. But what are flour bugs, exactly? It turns out that there are several different types of bugs that might invade and destroy your bags of flour and boxes of cereal, all of which are generally referred to as flour bugs or weevils. But the most common bugs that you&aposll find in your flour are technically beetles.
As their name suggests, flour beetles are attracted to flour, though experts at the pest-control company Orkin note that these bugs don&apost attack whole wheat flour. So you could just switch to using exclusively whole wheat flour if you&aposre really committed to preventing flour bug infestations, but that seems unlikely and unrealistic.
Ultimately, it&aposs hard to prevent an infestation of flour bugs because these bugs are everywhere, from the mill where the flour is made to your home. Plus, flour bugs are sneaky. "The female beetle deposits eggs into food or into crevices in food packages," explain the folks at Orkin. "The larvae hatch and make their way into the product to eat." And the eggs are so small that they&aposre hard to see in the flour itself, and more often than not, you don&apost know you&aposre using flour infested with flour bugs until you can actually see the little pests, wiggling around the bag.
But there are a few tried and true ways to prevent flour weevil infestations. The first is to store your flour correctly: in an air-tight, sealed container instead of a paper bag. That prevents bugs from laying eggs in your stash, but that doesn&apost help if the bugs infested the flour at the mill or grocery store. If you&aposre really feeling strongly about it, you can freeze your flour for about a week before using it. That&aposll kill any bugs that might be living in it𠅊nd storing flour in the freezer is actually a good way to keep it fresh for as long as possible.
If you can&apost successfully prevent flour weevils from getting into your pantry, you&aposll unfortunately have to dump everything. But hey, that&aposs better than eating bugs.
Rachel shares her insights into why, as a nation, we don't eat enough fish. She also provides some great cooking tips and shares some simple yet delicious recipes. Jim talks about the importance of sustainability and why eating seasonally and locally is key.
He also talks about the importance of traceability and why the local fishmonger can provide you with all the knowledge you need. Also, find out why Rachel and Rosalind will be visiting Jim in the near future.
Nick Nairn is back with his tip on how to cook fresh mussels, whilst in Rosalind's kitchen she serves up some hand-dived scallops delivered by the Ethical Shellfish Company and a Bloody Mary.
Why You Should Be Eating More Eggs!
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In the not so long gone past, many people were led to believe that eating eggs was a surefire way to clog your arteries and increase the likelihood of suffering the early onset of heart disease. Oh, how naive!
While, yes- eggs do contain a large amount of cholesterol, studies have shown that there is no link between eating eggs and heart disease, and in fact, eating eggs will do your health a world of good!
These little gems of goodness are packed with vitamins, healthy unsaturated fats, minerals and essential nutrients, to keep your health in check- from the inside and out!
Whether you poach, boil or scramble this superfood, here are some reasons why you need to include more eggs in your diet-stat!
1. They help fight cancer
Eggs are known to be one of the best sources of the nutrient choline. A recent study has found that women who have a high intake of choline are 24 per cent less likely to develop breast cancer.
Choline is found mostly in the egg yolk, so scrap the egg white omelet and dig into that glorious golden yolk!
2. Help maintain good eyesight
Eggs are high in both zeaxanthin and lutein- two antioxidants that have been shown to help stave off macular degeneration, so your eyes can keep fighting fit for many years to come.
These antioxidants too are found primarily in the yolk, so don’t scrimp on your scramble- add some spinach too for super sight!
3. Keep your weight in check
Got a few pesky kilos that just won’t budge- eggs could be the answer! Research has shown that by fueling up on protein rich eggs for breakfast, helps limit calorie intake for the rest of the day. Eggs are proven to keep you fuller for longer- so those 3pm chocolate cravings won’t be so hard to resist!
This doesn’t mean a free for all- swap your sides or bacon, sausages and hash browns, for avocado, tomato and mushrooms for a supercharged breakfast- your waistline, heart and taste buds will thank you!
4. They’re a brain booster
The choline found in eggs will help with keeping your memory sharp while increasing the release of acetylcholine- a neurotransmitter that helps your brain store and recall information better- real brain food! Even better yet- eggs from free-ranging hens have been found to contain a higher amount of omega-3 fatty acids that assist in fueling your brain.
To keep your brain at the top of its game, always opt for free-range eggs, and organic is possible. Your local farmers markets are sure to be able to provide!
5. They will nourish and protect your muscles
With so much protein packed into one tiny little shell- the humble egg is one of nature’s best food sources for muscle protection, nourishment and growth. These babies are also rich in Vitamin B12, which aids in healthy muscle contraction.
Once again, we have the delicious yolk to thank for all of this protein power, so don’t omit it from your meal! Also, when choosing eggs, be wary of the power of marketing- don’t be fooled by gimmicky labels- best to buy fresh and free range from local suppliers where possible, so you can really harness their power!
6. They will boost your mood
Got a case of the grumps? Eat an egg and you might notice a shift in your mood. Eggs contain a blend of omega-3 fatty acids, zinc, B vitamins and iodide- all nutrients which work together to help fight fatigue and combat bad moods- how delightful!
To help make yourself feel even better, buy free-range eggs from a local supplier- this will help to shut down the battery hens business. Also, treat yourself- bake those eggs into a delicious and decadent cake, or some fresh, tasty muffins- sure to boost your mood instantly!
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Wienerschnitzel is often best enjoyed simply, with just a lemon-slice garnish.
A few months back, we talked about some of my favorite cuts and how to prepare them. Frying up some schnitzel was — and still is — on the top of my list. While I talked about schweineschnitzel (made with pork) in that instance, we’re making wienerschnitzel if I can get my hands on veal. Whether its origins lie in Germany, Austria or the Holy Roman Empire, I think we all can agree that thinly sliced and pounded veal, breaded and fried, is the perfect anytime meal. I’ve had this for breakfast with eggs, over ramen, and even between Martin’s Potato rolls (highly recommended). You’ll want to find a cut that’s lean, with little to no connective tissue. The muscles off the round (hind leg) are perfect for this, though the top round, bottom round, eye round or whatever is available that hasn’t made its way into your butcher’s meat loaf mix will work. You can go traditional with your sides and make some potato salad, spaetzle and French fries, or keep it simple and just garnish with some lemon slices. I like to keep it simple. Okay, maybe I’ll add some fries.
4 veal cutlets, from pastured, rose, suckled (the good stuff) animals. Roughly 1/4 pound each, pounded thin, about ¼ inch
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
2 cups bread crumbs (panko also works)
Neutral-tasting oil (I like safflower oil)
4 tablespoons butter
- In three dishes/bowls, separate your flour (seasoned with 1 teaspoon of salt and pepper), eggs (beaten), and bread crumbs with the remaining teaspoon of salt mixed.
- Dredge each side of veal cutlet, shaking off any excess.
- Next, dip the cutlet into your beaten egg, making sure to coat completely and allowing any excess to run off. Finally, coat with bread crumbs, making sure not to pat down. Let’s call it a soft coating, shaking off any excess.
- Once the cutlets are coated, you’ll want to work quickly and get your oil and butter hot at about 330°F. You don’t want your cutlets sitting around, or they’ll never crisp up! You’ll need enough oil to pan-fry. We’re not deep-frying here.
- Test temp with a thermometer, which I’m sure you have at this point, and fry away. Roughly 2-3 minutes per side should be enough to get that golden brown color.
- If you need to work in batches, pour off the oil and quickly repeat the process. A quick cool on some paper towel absorbs any excess oil. Add a bit of lemon juice and you’re ready to go. Grab a potato roll!
Why Eat Insects?
Entomophagy (pronounced en-toe-moff-a-gee) is the practice of eating insects by humans.
Who eats insects?
Even if you don’t think that you want to veer into the world of entomophagy, we’ve got news for you: you already have! On average, you eat 500g of insects each year in products such as pasta, cakes and bread. It is just not worth the energy to remove every fragment of insect when harvesting crops. Like chocolate? Well, you may be eating up to 60 fragments of insects in every 100g of chocolate and, whenever you eat a fig, you are eating remnants of the fig wasp that pollinated it.
But, casual entomophagy aside, over 2 billion people around the world eat insects regularly (and on purpose) – those who don’t are the odd ones out! Edible insects are a staple part of the diet in 80% of the worlds countries. Deep fried locusts are an everyday delicacy in countries such as Thailand, while chapulines (Mexican red grasshoppers) are a favourite snack in South America. The West is slowly waking up to insects as a sustainable food source with entomophagy becoming a hot topic in popular culture. Countries such the Netherlands and America are currently at the forefront of the modern entomophagy revolution, but we want Wales to become the new home of edible insects!
Why do people eat insects?
Without wanting to sound morose, we simply cannot continue to eat the way that we do today. In 2013, a report was published by the UN FAO urging us in the West to adopt the practice of eating insects as a sustainable food source.
By 2050 there will be almost 10 billion people on Earth and, to feed them all, we will require 70% more food, 120% more water and 42% more crop land. By 2050 meat production is predicted to double and, to meet current environmental targets, impacts of livestock on the environment will need to halve compared to what they are today.
There is a global need for alternative protein sources, and insects are packed full of the stuff! In addition, insects may contain function oils, such as omega-3 fatty acids including linoleic acid (LA), alpha-linoleic acid (ALA) and lauric acid, which could reduce our reliance on often unsustainable fish oils.
Insects are significantly more sustainable to farm than other livestock (see above). As well as entomophagy being good for the environment, the nutritional and health benefits are numerous (see above). And, above all, edible insects can taste delicious!
What do insects taste like?
There are more than 2,000 known species of edible insect, offering an Aladdin’s Cave of flavours and textures, especially when they are combined with other ingredients (they taste even better if a top chef like Andy cooks them for you). Most insects taste neither sweet nor savoury, so can be used in a variety of dishes. We think that crickets taste subtle, malty and slightly nutty, while yellow mealworms taste like puffed rice infused with bran! Buffalo worms taste even more subtle than their cousins, the yellow mealworms, while locusts taste a little like prawns. If you want flavour that packs a punch, then opt for black ants (think zingy, lemony Marmite) or go for a pack of chapulines seasoned with chilli! For recipe ideas, have a look at Andy’s recipe suggestions.
How does entomophagy help the environment?
Conventional livestock production is land and water thirsty. 30% of the earth’s land mass is taken up by livestock (including grazing land and land used to grow feed crops) and livestock consume 8% of all water usage mediated by humans!
Relying on cheap, intensively farmed meat for protein comes at a drastic cost to our environment in terms of greenhouse gas (GHG) emissions, chemical usage and water pollution. Livestock farming is responsible for 18% of all GHG emissions and the rising issue of antibiotic (and other chemical) resistance in agriculture is now a global issue as we try to push our livestock to grow more quickly in smaller spaces.
This is why we need additional, alternative protein sources with lower environmental costs. While eating more plant protein is one obvious solution, plants do not contain heme iron (which can be readily absorbed by our bodies) and many plant proteins are low in vital nutrients such as iodine and omega-3 fatty acids (especially alpha-linoleic acid). Bring on the insects!
Many insects breed quickly and require very little space, or water. This makes farming them extremely efficient. For example, it takes about 22,000 litres of water to produce 1kg of intensively-farmed beef whereas it takes just 1-10 litres of water to produce 1kg of edible insect protein…and they release 99% fewer greenhouse gas emissions than cattle when doing it! To produce the equivalent amount of protein, some insects require 12-25 times less feed when compared to intensively-farmed, grain-fed cattle and potentially up to half the feed compared to chickens. They also take up one tenth of the land area compared to cattle when turning that feed into edible protein.
Can I collect insects from the wild and eat them?
No – please don’t! Insects in the wild may have been exposed to pesticides which you really don’t want to eat! Also, many insect species are pretty tricky to tell apart so you may accidentally collect a rare species and you don’t want cause a local extinction! Also, please don’t eat insects sold in pet shops, as they may contain growth hormones which can be really bad for you.
Which insects are the most sustainable to eat?
Not all invertebrates are sustainable to eat. We suggest that you keep away from those species that breed slowly and have few offspring. For example, while tarantulas are eaten traditionally in some parts of the world, we wouldn’t advise snacking on them here. Most tarantulas take years to reach sexual maturity and, in the wild, produce few offspring that survive to adulthood. We have a pet tarantula called Rosie and she can live up to 40 years…she grows s…l…o…w…l…y! If you are eating insects because you want to eat more sustainably, it’s best to stick to farmed species, in particular buffalo worms, mealworms and crickets. Always ask the supplier if your insects are farmed or wild-caught and ask them for sustainably credentials.
How are insects farmed?
Our farmed insects are bred in state of the art, high-welfare insect farms. Conditions are controlled to ensure optimum growth rates and animal welfare. They are fed on vegetables which are discarded by us picky humans for being too small or too bumpy! Depending on the species, their diets are often supplemented with left-over scrumptious morsels from the brewing industry the outside husks of oats and wheat, or juicy, green cabbages!
Where do you source your insects from?
We source our insects from Europe where possible. Most of our insects are farmed in the Netherlands. We do source some of our insects from outside of Europe at the moment while we build the industry here, or where we feel that certain species can be farmed more sustainably elsewhere (i.e. where it is warmer). All of our insects are farmed in human food grade facilities, or are sustainably harvested and come to us complete with their CVED certification.
We hope to be able to source all of our insects from within Europe (ideally from within the UK) within the next five years.
How are insects killed?
Insects are animals and therefore we believe that, like any farmed animal, they should be treated with respect, with their welfare of utmost importance.
We do not condone eating insects, or any other invertebrates, alive. Our insects are killed ethically by freezing. This causes their bodily functions to slowly shut down, as they would in response to cold weather. In the wild, they would wake up with a rise in temperature. However, if they are held at a low temperature for a long period, they simply do not wake up again.
What is the legislation in the UK on eating and farming insects?
The rules and regulations surrounding farming and eating insects in the UK and Europe often appear confusing. Insects are classed as novel foods in Europe despite the fact that at least 2 billion people across the world eat insects every day as part of their regular diet!
Insects are legislated in Europe under the Novel Food Directive (EU 2015/2283, which replaced EC Regulation 258/97 and EU Commission Recommendation 97/618/EC). Insects are included under category ‘E’. Insect species included in products required Novel Foods dossiers as of 1 st January 2018. There was then be a two-year transition period (until January 2020) when it was possible to produce, and supply, insects and food made with insects that had been supplied prior to January 2018. Now, insect species that are sold in human food should be those included in submitted Novel Foods dossiers.
What allergens do edible insects contain?
Insects are arthropods, as are crustaceans and dust mites. Therefore, if you are allergic to crustaceans or dust mites, it is best to avoid insects. Also, insects are often fed on wheat bran, so many insects contain gluten. Always check the label before tucking in!
Are insects vegan or vegetarian?
Insects are animals, so are not classed as vegan or vegetarian. However, we have found that over 70% of people who would class themselves as vegan or vegetarian will happily eat insects. This is because: (1) they are an extremely environmentally sustainable source of digestible protein and (2) they can be farmed and killed ethically.
Why You Should Be Eating More Cheddar
1. Milton Creamery Flory’s Truckle 2. Cellars at Jasper Hill Cabot Cloth-Bound Cheddar 3. Montgomery’s Cheddar 4. Bleu Mont Dairy Bandaged Cheddar 5. Shelburne Farms 2-Year Cheddar Brick Cheese
FOR OVER 150 YEARS cheddar was the most popular cheese in the U.S. It sustained colonists and Civil War soldiers, and was the foundation for the industrial innovation of processed “American” cheese. Only recently was cheddar demoted to second place in overall consumption, usurped by that ubiquitous pizza-topper, mozzarella. Though English in origin, cheddar has been part of the American experience from the very start, and today some of this country’s best cheese makers are turning out better cheddar than ever before.
Cheddaring, the stacking of blocks of drained curds to extract more whey, creates a sturdy curd suited to aging. After shedding moisture, the curds are milled into smaller pieces, salted, pressed into molds and aged from several months to years. Commodity cheddar is a publicly traded product whose destiny is frozen food, pre-shredded packs and economy supermarket wedges specialty cheddar, made on a small scale and sold primarily at cheese counters and gourmet stores, is often preserved in wax or clothbound (wrapped in cotton cloth and rubbed with oil or lard).
The roots of industrial cheese making sprouted in the mid-19th century, when collectivist farmers pooled raw materials, consolidated labor and created the first cheese factory in this country. Later, with mass production, processed cheese came to define our cheese culture. But with the artisan revival of the late 1970s, American cheese makers embraced tradition, giving rise to new farmstead cheddars—made on the same farm as the milking herd—and, generally, cheeses of integrity and quality. In the mid-2000s, a pioneering partnership between Jasper Hill Farm, a scrappy team of small-batch cheese makers, and Cabot Creamery, a large historic cooperative, raised the profile of clothbound cheddar, introducing better cheeses and building a market for them. There’s something plainly hopeful about reinventing the wheel, and makers of American cheddar have done it yet again. Check out the list at right if you’d like to enjoy the upshot.
In the two weeks after taking the psilocybin, most participants did report significant decreases in migraines compared to baseline and the placebo session.
"The percentages of subjects who had at least 25%, 50%, and 75% reductions in weekly migraine days were as follows: 80%, 50%, 30% after psilocybin, and 20%, 20%, 0% after placebo, respectively," the researchers wrote. "Psilocybin and placebo significantly differed at the level of at least 25% reduction."
Interestingly, these reductions weren't correlated with how strongly the participants felt the psychedelic effects of psilocybin. That suggests migraine sufferers don't need to take a large dose of psilocybin and therefore experience its intense and potentially unpleasant hallucinogenic effects to reap the benefits from it.
But perhaps most promising was that the therapeutic effects lasted at least two weeks after a single dose, differentiating psilocybin from other migraine medications that need to be taken regularly. Still, the researchers noted more research is needed:
"While encouraged by the findings in this exploratory study, before this approach could be used clinically, it is imperative that additional controlled investigations be completed in order to understand psilocybin's full capacity to suppress migraine, as well as its long-term safety and tolerability. To verify the present findings, it will be necessary to replicate the results of this study in a larger sample under a fully randomized design. Studies with a dose range will inform on whether the effects of psilocybin in migraine are dose dependent."