• Hume GA

• Animal Proteins, Dietary
• Dietary Proteins
• Edible Insects
• Nutritive Value
• Red Meat

Climate change and a growing population has resulted in some authorities promoting eating insects as a healthy alternative source of protein to meat, especially beef. This paper examines the relative nutritional contents of edible insects and grass-fed beef. Whole edible insects are highly inflammatory and so are problematic as a food source for Western consumers. Further research is recommended to determine if non-inflammatory edible insects can be produced. Grass fed beef has many nutritional benefits not seen in feedlot, grain fed beef - a favorable Omega-6 to Omega-3 ratio, CLA, absorbable vitamins and minerals, and phytochemicals. Beef produced by restorative agriculture is also likely to be sustainable but further research determining healthfulness and sustainability is warranted.

This abstract is reproduced with the permission of the publisher. Article only available in print.