Do you want flies with that?

by Erin Schultz, Dietetic Intern, Beaumont Hospital, Royal Oak

Common consensus in the Western world is that insects are pests.

We don our bug spray, and put out ant traps preferring our lives without the creepy, crawly, flying, buzzing invertebrates of the world. What if we shifted that view and incorporated those “pests” into our diets?

Edible insects are gaining more traction mainstream as sustainable, complete sources of animal protein. While Americans may have difficulty managing the “ick factor," over 2 billion people worldwide regularly consume 1,900 identified edible species as part of their regular diet.

Popular edible insects include:

• beetles
• caterpillars
• bees, wasps and ants
• grasshoppers, crickets and cicadas

Although the nutrition composition varies depending on species, these guys tout impressive nutrient profiles! For example, 100g (3.5oz) of grasshopper contains 14-21g protein with minimal fat. Compare that to an equal portion of beef and you get slightly more protein but 3 times the fat and 100 more calories. A leaner meat like chicken will have similar calories, protein and fat, but the grasshopper provides 4 times more calcium (35mg) and 3 times more iron (5mg).

Insect based proteins also contribute a modest amount of fiber and tend to be proportionately higher in unsaturated fatty acids. Additionally, insects can provide a more sustainable source of protein since they can be cultivated with less water (< 1 gallon per pound of cricket protein), land usage (25 square yards per pound of cricket protein) and methane gas production.

Interested? Try swapping out your usual protein with an edible species like the taco recipe below. There is no need to eat insects intact or raw; after all we cook and prepare our other proteins.

Try a few different varieties and you'll learn each insect has its own unique flavor characteristics. Grass hoppers are salty and spicy whereas water beetles are briny, or fruity. Crickets, similar to tofu, are neutral and will absorb the flavors of the dish.

Curious but not that adventurous? There are many products on the market such as cricket or mealworm flours that can be mixed into foods similar to a protein powder.

Grasshopper Tacos

(adapted from bugvivant.com)

• 10 tortillas
• 2.5 c guacamole
• 2 tbs olive oil
• 2 garlic cloves; finely chopped
• 1 small white onion
• 2 Tbs chipotle peppers; chopped
• 1 c grasshoppers or chapulines (come precooked and seasoned)
• lime and cilantro for garnish

1. Heat olive oil in a skillet. Add garlic and onion. Cook 3 - 5 minutes or until onion is translucent.
2. Add chipotle pepper and cook for an additional 1 - 2 minutes.
3. Add chapulines and continue to cook for 2 - 3 minutes.
4. In a separate skillet heat ½ tsp oil. Brown tortillas on both sides.
5. Layer each tortilla with ½ c guacamole, and a sprinkle of chapulines.
6. Garnish with lime and cilantro.