The Happy Camper: Eating Crickets for Protein (Seriously)
I initially tried these new cricket protein bars on a dare. Everyone gathered around and waited for me to bite into the snack and then immediately spit it out.
That wasn’t the case, however. Crickets don’t taste all that bad.
They were somewhat dry, and the Cinnamon Cardamomand Chili Chocolate far outdid the Lemon-Lime. But the bars made a nice, organic, low carb, vitamin rich, high-protein treat that’s soft to chew; unlike a lot of other protein bars.
I ended up buying a few and threw them in my pack for my next trip.
Cricket protein is made up of all nine essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Crickets are also an amazing source of B12 (cobalamin), a vitamin critical to brain and nervous system well-being. It’s the same found in seafood, but crickets contain seven times more B12 than salmon and 50 time more than chicken.
Chitin, pronounced KY-tin, is what’s in the exoskeleton of arthropods (insects and crustaceans). Rather than trying to chew on a lobster shell, however, crickets allow you to easily consume an incredible prebiotic fibre, which is what feeds the good bacteria in your gut.
If that’s not enough to give these bars a try, then look how sustainable they are. When compared to something like beef, crickets need 2,000 times less water, 12 times less feed, and they emit 80 times less methane. They require less room and their poop, called frass, creates a pure organic fertilizer.
Crickets have been part of a normal diet for thousands of years. Over two billion people in 80 countries eat insects as part of their diet.
I guess it’s about time I get with the times… but maybe not with the Lemon Lime flavour—still not a fan of that one.
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