19 June 2008

Insects - the original white meat

"These are the largest species of Ant to be found anywhere in the world. Hormigas Culonas are harvested in the Colombian Amazon by the Guane Indians, during the short rainy season between March and June. They are then toasted in a mud pot over an open fire by the Indians.

The Guane Indians believe that these Ants have youth giving and Aphrodisiac properties and they are often served as fertility giving marriage food during nuptial ceremonies. Hormigas Culonas taste similar to crisply fried bacon with an earthy taste, and make the perfect alternative party snack instead of nuts or olives!"

Credit to Edible.com, via Uncertain Times.

While we're on the subject, Science News just published an article on the nutritional value of insects. It offers the thought-provoking observation that crab, lobster, and shrimp are the oceanic equivalent of terrestrial insects. Furthermore:
"...despite lobster’s prized status, crustaceans tend to “eat trash and dead things” whereas most insects dine at nature’s salad bars..."

"Gram for gram, crickets or grasshoppers can be more nutritious than an equal quantity of beef or pork... One reason: Water constitutes a high percentage of meat, he says, whereas insects tend to be drier. Many insects also are richer in minerals than many meats, such as hamburger, his data show. And most lipids in bugs tend to be long-chain, unsaturated fats—healthier types than those predominant in conventional livestock."
I suspect we'll be hearing more about entomophagy in the future.

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