Crickets vs. Cattle

We have all heard of gluten free foods, particularly appealing to those of us with an intolerance but also now these products are attracting a lot of people who want to lead a healthier lifestyle. Introducing CROBAR: a new concept. Founded by health enthusiast Christine Spliid, CROBAR the all-natural protein bar made with cricket flour.

Instinctively, the mere notion of consuming a product made from insects, causes most of us to draw back, feeling disgusted. Here in the UK, even though eating insects are considered commonplace elsewhere, the idea still doesn’t sit well with us and this isn’t helped by programmes such as “I’m a Celebrity, Get Me out of Here” that encourage this anxiety. I find myself, asking why?

We already consume insects – even the majority of processed food we buy come with small pieces of insect in them, its unavoidable! Bugs inevitably infest virtually all food products we grow at some kind of level and it has been estimated that we consume one to two pounds of insects each year that has become one way or another mixed up with the food process. crobar energy

Some people aren’t adverse to eating insects and is even is a sought after delicacy! Prestigious restaurants that base their image on the exotic. The London restaurant Archipelago for example offers an experience where diners feast on a Baby Bee Brulee and in New York, the restaurant Toloache offers Tacos, stuffed with dried grasshoppers. Clearly a global phenomena, is it possible that crickets, beetles and larvae be the meat of the future?

On closer analysis I have discovered that eating insects incorporated into our diet has many benefits. Consuming insects can help the environment and is extremely sustainable, to name a couple. Namely, as insects are cold-blooded it logically follows that they require less food and therefore have a low CO2 release. Supporting insect consumption has never been so poignant with officials at the United Nations and Agriculture Organisation have predicted that beef could, as a result of rising production costs, become an extreme luxury item, by 2050 so it has never been so important to consider alternatives. The EU is also supporting this movement for insects as a source of protein for humans.

Additionally, insects are less likely to pass on diseases like viruses. Surely this has to be appealing and an aspiration for our society. One only has to look to issues with bovine viruses to see that there can be many complications in using animal meat, due to competition and sustainability. Ultimately Insects as a protein source are more beneficial.

Nevertheless, one can’t escape the fact that Entomophagy, the practice of eating insects, brings out a lot of anxiety in people. I’d urge you to take a step back, think about all the food phobias you have once had, oysters, sushi for example, odds are that your palate changed and you rather enjoy consuming these foods now? I suggest that our fear of eating insects is similar to this, but once confronted, could actually be rather delightful discovery.

Could our fears be preventing us from enjoying the perfect protein? Insects do provide the highest quality protein on the planet, ounce for ounce, more so than beef! Additionally the protein of crickets containing all the essential amino acids and pack 5 times magnesium as beef; which could cut your risk of heart disease by as much as 22% and according to researchers in Japan, this also helps to lower your risk of type 2 diabetes by about a third! The US is ahead of the growing global trend, followed by countries such as Belgium, Holland and Spain. It is England’s opportunity to throw themselves into this new and exciting concept!

In this economic climate where our society is becoming all too aware of the harmful chemicals and artificial preservatives that are pumped into our food. The all natural CROBAR stands for a product that will nourish our bodies. Dairy free, Gluten free, Soy free, protein packed and without added sugar; this product is seemingly faultless. Clearly CROBAR is at the forefront of a new trend and I am very looking forward to discover its impact and benefits. I shall be specifically looking at how it fits in with my lifestyle, in particular
my energy levels whilst exercising, working and studying.

By Alice Courtauld