Consuming insects is already an everyday practice for two billion people worldwide, largely in the global east and south. Rearing them uses less land, energy, water and produces fewer greenhouse gases than traditional meats like chicken and beef, and more of their body is digestible (80-100 percent, compared to only 40 percent for beef).
They are also better for us: they are rich in protein, fat, and energy and can be a significant source of vitamins and minerals. But the Western world has still not embraced this wonder food.
Researchers think they know why: the 'disgust' factor. Insects are gross. The more interesting question is: given the enormous benefits, how can we convince people to get over the grossness?
The article argues that eating sushi and lobster was once considered disgusting, too.
(Score: 1) by Grey Area on Thursday May 16 2019, @11:45AM
"One of Life's Most Common Compounds Causes Allergic Inflammation" at
https://www.ucsf.edu/news/2007/04/7228/one-lifes-most-common-compounds-causes-allergic-inflammation. [ucsf.edu]
"Entomophagy and allergies: a study of the prevalence of entomophagy and related allergies in a population living in North-Eastern Thailand" at
https://doi.org/10.1093/biohorizons/hzy003. [doi.org]