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Seasoned with courage

  •  March 28, 2020

Seasoned with courage

Why don't we eat insects? For a long time, the diet of humans included animals with more than four legs. Even today, various cultures maintain the habit. Instructional video explains the advantages of this curious feeding.

What is, what is: tasty, abundant and high in protein? The answer is out there, flying or crawling everywhere. Entomophagy is what we call the practice of eating insects - which can become a solution for the future in the face of a food shortage crisis. In the world there are about 2,000 different species of edible insects. Virtually all can be compared in terms of nutritional value to the other animals we consume. For example, every 100 grams of cricket has 3.9 grams of carbohydrates, 6.1 grams of fat and 20.6 grams of protein.

Has courage? Check out the Thailand Unique menu, which sells delicacies like the one above (chocolate covered scorpions). Here is a list and description of some of the world's most consumed insects by about 2 billion people:

• Palm Larva: Rich in protein, potassium and calcium, the larva can be eaten fresh or toasted (raw tastes like coconut and fried, reminiscent of bacon). Consumed in countries such as Malaysia, Nigeria and Papua New Guinea.

• Ants: Some species have grape-sized bellies full of sugary nectar. The taste can be sweet and half acidic. Taken in Latin America, including Brazil.

• Stinky Maria: You need to immerse the insect in hot water to remove its bad aroma. They are enjoyed as taco fillings in Mexico and eaten cooked and dehydrated in Africa as snacks.

• Tarantula: When fried, the paws are crispy while the belly is sticky. The taste is reminiscent of a crab-nut mixture. Consumed, for example, in Cambodia and Mexico.

• Termites: They can be eaten fried or baked and have a sweet taste like carrots. Common in dishes in Australia and Africa.

• Cicada: Asparagus-flavored, it is consumed in Japan, China, Asia, and parts of the United States. Your body has up to 40% protein.

• Dragonfly: consumed cooked or fried, has a taste that resembles crabs. Typical dish in indonesia.

• Cricket: Toasted and crispy, they are served in Mexico with pepper and lemon, as snacks.

• Silkworm Cocoon: Its taste is similar to dehydrated prawns, but with juicy consistency. Enjoyed fried or cooked by Vietnamese, Chinese and Koreans.

• Scorpion: its flavor resembles shrimp in shell. This arachnid is served as a fried snack or even chocolate covered in countries like Vietnam, Thailand and China.

In her lectures, writer Emma Bryce, a clean energy and environmental blogger for New York Times, explains the history and advantages of this eating habit. This rich content stimulated the production of an educational animation, made by Julia Iverson and Alicia Reese. Watch for your opinion.

Season Courage (March 2020)