Crickets, or Gryllodes sigillatus, are the protein on which the world may survive, if we are to believe the UN: already consumed for centuries in South East Asia, the current consumers are mainly American.
Why do we need to eat cricket protein or ‘Acheta’?
As globalists wanting to enrich themselves are claiming, cows fart and increase global warming so they need to be culled, and chickens, turkeys ostriches and ducks develop bird flu so also need to be culled. And what’s the alternative food source for the masses - highly nutritious cricket protein or ‘Acheta’. My son even came home from school singing its praises, so I guess the propaganda has begun. Even the normally serious Cleveland Clinic’s review thinks consuming cricket protein is trendy.
The Asia-Pacific region has historically dominated the broader ‘Crickets Market’ due to established commercial farming, particularly in Thailand, from where I am writing this, having favorable cultural acceptance, and fewer regulatory barriers. The populations along the Thai-Laos and Thai-Cambodian borders have eaten crickets and mealworms for centuries.
However, the Globalists are based in Europe and America - North America even led global consumption in 2023, accounting for nearly 42% of the market. Do people there even know they are eating this much? It’s hidden in protein drinks, sports products and protein bars.
It’s a potentially huge business - one analysis forecasts the market to reach US$ 705.33 million by 2031, growing at a compound rate of 39.6%. And that’s with the current levels of cows and chickens; how big would the market be if they were all culled?
Cricket score card
And where’s the research? Compared to, say, Moringa, there is little.
A 2019 study (2) showed cricket powder, also called ‘Acheta’, to have an ‘air classified protein concentrate’ and ash level of 66% (so how much ash?) and while all amino acids were present, some (e.g. Tryptophan) were low. The protein level was compared to Faba beans protein concentrate, which was 62%. But this is high - normally it is around 25-30%, as is Moringa. So the testing method actually seems to have doubled the concentration of proteins.
This specific air classified protein concentrate is now quoted in other studies.
Protein content in food compared (3)
Food % Protein content
Chicken breast (grilled without skin) 32
Beef steak (lean grilled) 31
Lamb chop (lean grilled) 29.2
Pork chop (lean grilled) 31.6
Salmon (grilled) 24.2
Whole milk 3.3
Cricket 66
We do know that Cricket protein, like Moringa, contains the 9 essential amino acids humans can’t make, so that’s good news.
The taste is neutral to a little nutty.
Crickets are a good source of polyunsaturated fatty acids, and contain fibre which chicken and beef do not.
Crickets also contain more iron than spinach and more vitamin B12 than beef, with some studies indicating crickets have 23μg of B12 per 100g compared to beef's 6.2μg. Crickets have 168mg of iron per 100g which is more than spinach at 3.6mg per 100g.
Crickets also offer higher levels of calcium than milk, more omega-3 and omega-6 fatty acids than salmon, and are a rich source of prebiotic fiber called chitin, which supports gut health.
But all these are percentages. Are you going to consume a cup of cricket protein, or a 4 oz Cricket burger?
Be clear: The nutritional profile of crickets depends on what type of cricket (4).
But here’s the main argument for our new friends: ‘Crickets have a low ecological footprint due to their high feed conversion ratio, a lower water usage and a lower greenhouse gas production relative to animal protein production’.
Real World comparisons
An 8-ounce (226-gram) serving of beef steak typically provides between 49 and 70 grams of protein, depending on the cut and how you cook it.
Based on the 66% of ‘air classified protein concentrate’ figure for crickets, an 8-oz cricket steak would yield around 109 to 124 grams of protein.
Safe and effective
So is this for real, or another money making scam for the globalists?
Back to Cleveland Clinic (5). Their head nutritionist says, “All the nutrients that are found in bones, you’re going to find in crickets because you’re eating their exoskeletons.”
Acheta protein is also easier on your stomach than, say, whey protein. That’s thanks to chitin, a type of insoluble fiber found in the cricket exoskeleton, which some studies suggest can be beneficial to your gut health.
“Chitin has anti-inflammatory properties, which is good for your gut,” says the Cleveland dietician Beth Czerwony, RD, LD. Like me, she also notes that the research data is poor so far. Chitin is also found in prawns and can cause allergic reactions, so beware.
How do you ‘make’ cricket protein?
Yes, you take a room, containing large plastic boxes with a mosquito net over the top of each. Let the crickets grow, then scoop them up and check them in a blender. Seriously.
Go to: The many health benefits of Moringa
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References
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Global Cricket Protein Powder Market - Data Bridge
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Protein quality and physicochemical properties of commercial cricket and mealworm powders; Anfrea K. Stone et al; J Food Sci Technol. 2019 Jun 10;56(7):3355–3363
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https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/protein.html?start=4
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Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review; Henley J. O. Magara et al; Frontiers in Nutrition, 12 January 2021
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What Is Acheta Protein? What To Know About Eating Crickets - Jan 24th 2024 Cleveland Clinic