THE NEW PROTEIN: Are We Eating 'Shit' Without Knowing?

The New Protein:
Are We Eating 'Shit'
Without Knowing?

Insect/bug powder (flour) is
added to bread, bakery, many
foods and drinks

(M. Javed Naseem)

Welcome to the New World (Order) of 2023! Insects are now being added to confectionery, bread & baking products, pasta, pastry products and drinks. The food manufacturers have already been granted permission to add insects to all food products. The evil multi-national corporations are using one excuse or another to inflate their profits. If people get sick or die, it is not their problem. They'll still make money from the sick.

You should look carefully at the packaging as the manufacturers are supposed to mention all ingredients the product contains. But they always fool consumers by mentioning just the numbers or codes of the ingredients they put into your food. You have to decode those numbers. The govt. oblige the producers to write what was added in the food but unfortunately it is done in a deceiving language. Learn the terminology used for the latest addition -- the bugs/insects!

Insect/Bug Powder (or Flour):
1. Yellow flour worms - Tenebrio molitor (commonly called flour, yellow flour, woolen beetles, dark beetles ).
2. The Cockroaches - Blattodea.
3. Domestic grasshopper - Acheta domesticus.
4. Migratory Locust - Migratory locusta..
5. Buffalo Worm - Alphitobius Diaperinus.
6. Carmine, used for food coloring, is extracted from insects.

These insects will give you a lot of parasitic flora. Chityna is a hard outer cover for insects that destroy internal organs of humans and cause diseases. Insects are a reservoir of parasitic and pathogenic flora that cripples human organs. If you look at product compositions, watch out for:
E -120-karmin (red dye) is a mixture of cachinel worms.
E - 904 WIND . It is a product of worm waste. Worms live in subtropical countries.

 

After the EU has eased regulation on using cricket flour in food, it has caused a storm on social media, especially in Lithuania, the biggest producer and exporter of insects and insect flour. 'Fears that people will be forced to eat insects without knowing it are quite unfounded', food regulators assure. A cricket farm in Kaunas District exports about two thirds of its production, selling only one third domestically. The founders of the farm, called Achetaos, were interested in crickets as a new and alternative food of the future.

Fried crickets taste like nuts or sunflower seeds. They are very high in iron, twice as much as beef, and contain 65 grams of protein per hundred grams.

Some critics of the 'flour' have been posting on social media about supposed health hazards from Chitin, a substance found in cricket flour. The European Food Authority’s "Risk Assessment" states that Chitin acts as a fibre to aid digestion and is not a health hazard. Fears that cricket powder will replace traditional flour are also largely unfounded.

From 'Insect Gourmet': Eat Insects!
More than 2 billion people already do!

Let us guide you – it’s good for you and the planet! Edible insects are healthy, nutritious alternatives to mainstream staples such as chicken, pork, beef and even fish! What’s more, they have a much smaller ecological footprint than livestock. That means eating insects is good for you and the planet!

The practice of eating insects is known as entomophagy. Entomophagy is heavily influenced by cultural  practices and 2,100 insect species are commonly consumed as a food source in many regions of the world.

Food Products Made From Insects
Insects are not only sold whole (plain roasted or seasoned) for you to snack on, close to 400 edible-insect-related businesses are operating in the Western world (source), producing a variety of products ranging from protein powders, energy bars, confectionary, beverages and more substantial foods.

Cricket Flours and Powders
The Acheta Domesticus is the main cricket used in most products because it has a milder taste compared to others. It is also the most-farmed cricket worldwide.

Cricket powder, synonymous with cricket flour, is the result of  whole dried crickets being ground into powder. This fine white or brownish powder, just like grain flours, can be used for cooking and baking.

A growing market
The global market for edible insect products is expected to grow by more than 26% per year until to $4.6 billion by 2027. In terms of volume, the market size for edible insects is growing by more than 28% and will reach 1.4 million tons by 2027.
The biggest growth is expected in the protein powder segment. Powders and flour are easily incorporated into other foods such as protein bars, pasta and beverages, making insects invisible to the consumer. This can overcome the hesitancy of Western societies to eat insects.

Besides the high nutritional value of insects, a growing demand for environment-friendly, alternative protein sources is driving the growth of the edible insects market. Be it whole or processed, insects are bound to become part of our nutrition.

Integrating insects could improve the diet of people in modern societies and potentially contribute to better health outcomes, especially if edible insects replace discretionary food and other highly processed products. Insects are distinguished from other animal protein sources by having many unique nutritional attributes. Insects, and the protein powders made from them, are high in quality protein with a full set of amino acids, omega-3s and 6s fatty acids, micronutrients (i.e., copper, iron, magnesium, manganese, phosphorous, selenium and zinc), and vitamins (i.e., ascorbic acid, riboflavin, pantothenic acid, biotin, and in some cases folic acid.

And lastly, if you are a fan of civet coffee – a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet – then you might like the Bugapoop Worm Poo Tea as well, a.k.a. Bug Shit Tea, Moth Poop Tea or Pearl tea.

Bugapoop Tea is a special tea made from the feces of grain moth larvae. These larvae are fed on nothing else but special tea leaves (Camellia sinensis) that have been naturally fermented. As the leaves pass through the larvae’s body, they continue fermentation. Their droppings are handpicked, and then collected droppings are dried and then further aged.
Seriously.
(Courtesy: https://www.insectgourmet.com/food-products-made-from-insects/)

'Food & Wine'.com adds:
There's Bug DNA in Your Tea
(and It Could Be Really Useful)

Researchers have found dozens of tea and herb samples contained environmental DNA from over 1,200 species of arthropods.
The researchers from Germany's Trier University and the Max Planck Institute for Evolutionary Biology, looked at dried tea and herbs, and came back with some surprising findings of just how many bugs — or more specifically, arthropods — came into contact with these items: each sample contained environmental DNA (eDNA) from at least 200 different creatures.
In total, the study, which was published in Biology Letters, was able to identify genetic traces of over 1,200 different species of arthropods by looking at 40 samples of tea, chamomile, mint, and parsley purchased from local grocery stores.
The FDA even sets acceptable levels of things like insect fragments in all sorts of foods.

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