Cricket flour: Coming to the baking aisle near you?

Salmon, spinach, acai and beets may soon have to make way for a new superfood — bugs.

While the thought of consuming the creepy, crawly creatures may have you gagging, consider this: They’re actually every health advocate’s dream. Packed with protein (twice as much as beef), B12, iron and omega-3s — they’re also low in fat and cholesterols, which is precisely why Americans should consider integrating insects into their diets.

At least that’s the argument of environmentalist Pat Crowley, founder ofChapul, the maker of Original Cricket Bar. His product was the first insect-based nutritional product in the U.S., and his mission now is to introduce the company’s signature cricket flour into mainstream grocery stores.

 

READ THE FULL ARTICLE ON THE STATESBORO HERALD

 

 

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