NPR’s Barbara J. King talks to Robert Nathan Allen of Little Herds, a nonprofit dedicated to educating the public about the environmental and nutritional benefits of edible insects:
Compared to traditional meat sources like cows, pigs, chickens and fish, edible insects can have comparable or higher amounts of essential proteins, iron, calcium, magnesium, zinc, B vitamins, and other nutrients needed for healthy growing bodies.
With iron, protein, magnesium, calcium and zinc some of the most widespread and debilitating vitamin deficiencies both abroad and here in America, edible insects provide a delicious solution to a very real problem. When compared to the same traditional livestock, insects can be farmed with much less land and water, lower feed costs, higher yields, faster growth cycles, lower greenhouse gas emissions like methane and ammonia, less waste and with a far lower risk for animal to human diseases like swine flu or avian flu.
I was also surprised to learn that eating insects may trigger a shellfish allergy.