Last week, my substack was about the push for us to eat bugs and insects. The primary advantage claimed for eating insects is they have a high protein content. Fat, the second highest component of insects, provides healthier fats than fats in animal protein. Most insect analyses find they have a lot of minerals [manganese, copper, selenium, zinc, iron, calcium, riboflavin, biotin, folic acid, and pantothenic acid].
Food safety [in consuming insects] is a significant concern and is well documented in this article from March 2020. As I wrote previously, there is very little oversight of the processing regulations within this relatively new industry. There are also serious concerns about the health of farm-raised insects and risk to humans of cross-contamination from what the bugs eat….