We are living in a sick world and it might be a good time to go vegan and definitely read labels. I just read and article in the newspaper that blew my mind. It was entitled, Bugs in your food? Might be on purpose!
The article was written by Sean Rossman of USA TODAY and it dealt with CRICKETS and other edible insects pegged as the new food trend. Check it out.
The article was written by Sean Rossman of USA TODAY and it dealt with CRICKETS and other edible insects pegged as the new food trend. Check it out.
“At Linger restaurant in Denver, a chef tosses black ants with white rice and tops a wok-fried heap of vegetables with diced crickets and grasshoppers.
The result – a dish called Sweet and Sour Crickets – stands out on the restaurant’s menu of craps, (oops, I meant crepes), wraps, duck bao buns and pork belly.
There’s an entire industry that wants to see more dishes like this. The burgeoning edible insect industry churns out protein bars, pastas and chips made from insects, most notable crickets.
Eating insects has both ecological and health benefits. Raising insects produces fewer greenhouse gases and uses less water and space than beef, chicken and pork. Bugs are also good sources of protein, fiber and fatty acids.
It’s on these merits insects gained legitimacy and found themselves on 2019 food trends lists, part of a broader movement toward healthy (are you s**ting me?) and eco-conscious foods.
Innova Market Insights, which studies food trends using data on new products, placed insect protein among the various alternatives to meat expected to entice in the new year.
Benchmark, a global resort and conference center management group, pegged insects as one of its trends after consulting with chefs at hotel restaurants.
Insects join other forms of protein making a run at meat, including lentils and pea and rice protein (how come they never found that the vegetable source of protein is the same but cleaner than flesh protein, which is documented in my book, “A Sane Diet for an Insane World”?) said Lu Ann Williams, Director of Innovation at Innova Marketing Insights.
But unlike the others, insects face a bigger question: will Americans actually eat them?
Kara Nielsen the VP of trends and marketing at CCD Innovations, which tracks food trends, said that “right now, it still has a scary factor and there’s such a high ick factor when it comes to insects, but I think other cultures and younger people will be more open to it.”
Indeed, millennial-driven start-ups, family farms and investors have pounced on the opportunity to make food many preach has world-saving potential.
The North American Coalition for Insect Agriculture cites Research and Markets, a company that provides industry forecasts, which estimates the industry will reach $1.2 billion in market worth by 2023.
The insect hype can be traced to just a few years ago. Culinary trends start a variety of ways, often with inventive chef’s experimenting with flavors, Nielsen said. But, that’s not all that affects food popularity. Take the avocado, which found life after the U.S. lifted trade restrictions from Mexico in the 1990’s, enabling the toast-adorning, salad-staple ubiquity it enjoys today.
For insects, you could point to a report published in 2013. The UN Food and Agriculture Organization’s “Edible Insects” report is often cited within the industry of evidence of insects’ potential for the planet and human health.
With the world’s population growing, increased food demand is expected to require more production, which could lead to increases in greenhouse gas emissions, deforestation and environmental degradation, the report reads.
Livestock accounts for 70 percent of all agricultural land use as global demand for livestock products are expected to double from 2000 to 2050.
Raising insects, however, requires less water, food and space while emitting fewer greenhouse gases.
Mealworms, crickets and locusts produce just a tiny fraction of greenhouse gases compared to producing beef and pork. To create the same amount of protein, mealworms, for instance, require a tenth of the land of beef and about half the space to produce pork and chicken. Insects are also good sourced of protein, fat, fiber and fatty acids, the report said.
After reading the 2013 report, Jarrod Goldin teamed with his two brothers, who had been growing insects as pet food. Together, they started Entomo Farms on Ontario, Canada. They were further encouraged when Chapul, a company that makes cricket protein bars, appeared on the television show “Shark Tank” and drew an investment form billionaire Mark Cuban in 2014.
Since then, Entomo has raised millions of dollars in investments, including a minority stake from Maple Leaf Foods, a Canadian meat producer. Goldin estimates Entomo is now the largest cricket wholesaler in the world, producing thousands of pounds of crickets per month for clients all over the world, and Goldin hopes people reframe their view of “icky” foods.
His argument is that icky food is food that makes you obese, diabetic, have heart disease and all kinds of major health impacts, but crickets are cleaner than chickens and cows, carrying fewer diseases and infections.
At Enromo, crickets are raised from egg and are grown to maturity in six weeks in large bins. The crickets are killed, either using gas or ice, just days before the end of their lifespan. Then the crickets are rinsed in boiling water, baked and ground into a powder, and others are seasoned as snacks *(Yummy! Can’t wait).
Roughly 60 percent of the business is cricket powder, a gray, dry substance that can be added to breads, soups and other baked goods. It’s the basis of many cricket products on the market, including Chapul’s cricket bars and a line of chips under the brand Chirps.
They say that cricket powder is the best was to introduce this because you can’t taste it. Yet, the health benefits you are getting for putting that cricket powder in there is remarkable. Two tablespoons have seven grams of protein”.
And there it is. I’m sure in the future, human doo doo will be used as a source of protein, but only in dark chocolate bars because of the color similarity.
May I put something in perspective: we all know that the large food companies, the bio-tech industry and Big Pharma want everyone to stay sick so they can continue to make a fortune off of our illnesses. But, what would happen if everyone adhered to what God said in Genesis, “Thou shall not kill”?
Yes, to eat, we have to kill, be it plants, fruits, grains, or creatures. But, in the Vedic scriptures, that were there way before the Old Testament, God says that if we offer him plant-based foods with love and devotion, because we need food to live, he will take away the karmic reactions involved in the killing of the plant-based foods. That would mean that if that were our diets, the land and resources would be used to only grow plant-based foods and would never face depletion and extinction and that everyone would have connection to Him.
But, unfortunately, we live in a godless world and that’s our major problem. Change can only happen one at a time. Can you be a part of that?
Why can’t our world be one of love, peace, friendship and a connection to God, instead of chaos, quarrel, confusion and hypocrisy? Maybe it’s time to be IN the world but not OF the world!
Aloha!
Sources:
USA TODAY
www.insider.com
www.r.d.com
www.livescience.com
The Old Testament
Bhagavad Gita-As-It Is
The result – a dish called Sweet and Sour Crickets – stands out on the restaurant’s menu of craps, (oops, I meant crepes), wraps, duck bao buns and pork belly.
There’s an entire industry that wants to see more dishes like this. The burgeoning edible insect industry churns out protein bars, pastas and chips made from insects, most notable crickets.
Eating insects has both ecological and health benefits. Raising insects produces fewer greenhouse gases and uses less water and space than beef, chicken and pork. Bugs are also good sources of protein, fiber and fatty acids.
It’s on these merits insects gained legitimacy and found themselves on 2019 food trends lists, part of a broader movement toward healthy (are you s**ting me?) and eco-conscious foods.
Innova Market Insights, which studies food trends using data on new products, placed insect protein among the various alternatives to meat expected to entice in the new year.
Benchmark, a global resort and conference center management group, pegged insects as one of its trends after consulting with chefs at hotel restaurants.
Insects join other forms of protein making a run at meat, including lentils and pea and rice protein (how come they never found that the vegetable source of protein is the same but cleaner than flesh protein, which is documented in my book, “A Sane Diet for an Insane World”?) said Lu Ann Williams, Director of Innovation at Innova Marketing Insights.
But unlike the others, insects face a bigger question: will Americans actually eat them?
Kara Nielsen the VP of trends and marketing at CCD Innovations, which tracks food trends, said that “right now, it still has a scary factor and there’s such a high ick factor when it comes to insects, but I think other cultures and younger people will be more open to it.”
Indeed, millennial-driven start-ups, family farms and investors have pounced on the opportunity to make food many preach has world-saving potential.
The North American Coalition for Insect Agriculture cites Research and Markets, a company that provides industry forecasts, which estimates the industry will reach $1.2 billion in market worth by 2023.
The insect hype can be traced to just a few years ago. Culinary trends start a variety of ways, often with inventive chef’s experimenting with flavors, Nielsen said. But, that’s not all that affects food popularity. Take the avocado, which found life after the U.S. lifted trade restrictions from Mexico in the 1990’s, enabling the toast-adorning, salad-staple ubiquity it enjoys today.
For insects, you could point to a report published in 2013. The UN Food and Agriculture Organization’s “Edible Insects” report is often cited within the industry of evidence of insects’ potential for the planet and human health.
With the world’s population growing, increased food demand is expected to require more production, which could lead to increases in greenhouse gas emissions, deforestation and environmental degradation, the report reads.
Livestock accounts for 70 percent of all agricultural land use as global demand for livestock products are expected to double from 2000 to 2050.
Raising insects, however, requires less water, food and space while emitting fewer greenhouse gases.
Mealworms, crickets and locusts produce just a tiny fraction of greenhouse gases compared to producing beef and pork. To create the same amount of protein, mealworms, for instance, require a tenth of the land of beef and about half the space to produce pork and chicken. Insects are also good sourced of protein, fat, fiber and fatty acids, the report said.
After reading the 2013 report, Jarrod Goldin teamed with his two brothers, who had been growing insects as pet food. Together, they started Entomo Farms on Ontario, Canada. They were further encouraged when Chapul, a company that makes cricket protein bars, appeared on the television show “Shark Tank” and drew an investment form billionaire Mark Cuban in 2014.
Since then, Entomo has raised millions of dollars in investments, including a minority stake from Maple Leaf Foods, a Canadian meat producer. Goldin estimates Entomo is now the largest cricket wholesaler in the world, producing thousands of pounds of crickets per month for clients all over the world, and Goldin hopes people reframe their view of “icky” foods.
His argument is that icky food is food that makes you obese, diabetic, have heart disease and all kinds of major health impacts, but crickets are cleaner than chickens and cows, carrying fewer diseases and infections.
At Enromo, crickets are raised from egg and are grown to maturity in six weeks in large bins. The crickets are killed, either using gas or ice, just days before the end of their lifespan. Then the crickets are rinsed in boiling water, baked and ground into a powder, and others are seasoned as snacks *(Yummy! Can’t wait).
Roughly 60 percent of the business is cricket powder, a gray, dry substance that can be added to breads, soups and other baked goods. It’s the basis of many cricket products on the market, including Chapul’s cricket bars and a line of chips under the brand Chirps.
They say that cricket powder is the best was to introduce this because you can’t taste it. Yet, the health benefits you are getting for putting that cricket powder in there is remarkable. Two tablespoons have seven grams of protein”.
And there it is. I’m sure in the future, human doo doo will be used as a source of protein, but only in dark chocolate bars because of the color similarity.
May I put something in perspective: we all know that the large food companies, the bio-tech industry and Big Pharma want everyone to stay sick so they can continue to make a fortune off of our illnesses. But, what would happen if everyone adhered to what God said in Genesis, “Thou shall not kill”?
Yes, to eat, we have to kill, be it plants, fruits, grains, or creatures. But, in the Vedic scriptures, that were there way before the Old Testament, God says that if we offer him plant-based foods with love and devotion, because we need food to live, he will take away the karmic reactions involved in the killing of the plant-based foods. That would mean that if that were our diets, the land and resources would be used to only grow plant-based foods and would never face depletion and extinction and that everyone would have connection to Him.
But, unfortunately, we live in a godless world and that’s our major problem. Change can only happen one at a time. Can you be a part of that?
Why can’t our world be one of love, peace, friendship and a connection to God, instead of chaos, quarrel, confusion and hypocrisy? Maybe it’s time to be IN the world but not OF the world!
Aloha!
Sources:
USA TODAY
www.insider.com
www.r.d.com
www.livescience.com
The Old Testament
Bhagavad Gita-As-It Is
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