As modern Farming Methods Take Their Environmental Toll and The Global Population Grows, The Day When We’ll be Chomping on insect Protein is Getting Closer
Eat Grub has a range of products that will keep you at the front of the curve on this trend – my current favourite and a good entry product to try is Cricket Protein Powder (£9.99; eatgrub.co.uk), made purely from dried, crushed crickets and a whopping 62 per cent protein. Just add 10g (two teaspoons) to your morning smoothie to create the protein equivalent of a boiled egg. It’s also high in vitamins B12 and iron, reducing your risk of anaemia, and contains as much fibre as wholemeal bread. On top of this, researchers at the University of Wisconsin- Madison in America recently found that eating crickets can help support beneficial gut bacteria and may reduce inflammation. Once you can get over the ‘eurggh’ factor, you can progress to eating the insects in recognisable form and you might be surprised how yummy they are.
Does the insect protein trend have legs? Photo Gallery
Whole Cricket Protein Powder contains a whopping 62 per cent protein’ Don’t fixate T on the latest superfoods – eat consistently healthily to ward off cancer. , EAT TO BEAT CANCER edible crickets in the Eat Grub range (£5.29 for 20g) taste like nutty shrimps when roasted, and are good coated in soy sauce and sprinkled with chilli flakes. Or tor something sweet, try high-protein cricket and ginger chocolate treats. To make, hold one crunchy cricket and a similar sized piece of crystallised ginger together with some fine food tongs while dipping in dark chocolate – when both are thoroughly coated and glued together, leave to set on a piece of greaseproof paper.
Eat when dry. Don’t worry about individual foods – it’s the overall quality of our diet that counts when it comes to keep cancer at bay, according to new research. A study in the journal PLOS Medicine used the well-respected nutrient-profiling system created by the Food Standards Agency (FSAm-NPS) to measure the overall nutritional quality of the diets of 471,495 adults recruited from the European Prospective Investigation into Cancer and Nutrition study. The researchers found that consumption of foods with lower nutritional quality was strongly associated with an increased risk of developing cancer. This fits with what I’ve always believed – that it’s diet as a whole, over time, that matters – not just worrying about what’s making the headlines this week.
The better nutritional-quality diet in this study was higher in fibre, fruit and veg, and lower in saturated fats and sugar. So be sensible, but do have the odd treat! AGE AND WEIGHT GAIN I’m turning 40 – is it really harder to stay a healthy weight when you’re older? M The evidence seems to suggest it is – the average person puts on 10 pounds between early adulthood and turning 50. And lab research by National Institutes of Health scientists in America last year identified that middle aged animals have a spike in an enzyme known as DNA-PK (DNA- dependent protein kinase), which slows metabolism, making fat harder to burn. Whether this happens in humans, and if it does, whether there’s a link with weight gain, isn’t known. To help keep your weight stable, do some resistance exercises, and make sure you eat two to three protein-rich meals over the day. Both will help to keep your metabolism stoked.
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