For a long time, people with schizophrenia have reported feeling as though their thoughts and actions were controlled by an outside influence, and people didn’t understand why. One experiment, involving crickets, may have shed some light on the neurology behind that feeling.
It’s interesting how much detail the article goes into for the sake of explaining why we [generally] can’t tickle ourselves. There’s an experiment that was demonstrated on QI about placing your hand next to a fake one, and someone else brushing the fake hand. After a minute (or less for some), people reported feeling the brush strokes on the fake hand.
Bug-eating evangelists like to talk about how crickets are caloric magic, claiming the insects can transform table scraps into a crunchy, healthy protein. A new study debunks at least one aspect of what’s being touted everywhere as the food of the future.
Humanity currently numbers in the 7 billion range. By 2050, the United Nations expects Earth to house just shy of 10 billion human beings. Sounds like a lot, right? It is, but arthropods (“insects, spiders and other arachnids, crustaceans and myriapods”) reading along know better: Our tiny companions outnumber us (and all other mammals) by a staggering margin of over 300:1. Though most of the world is already on board with munching insects, much of Western Europe and North America view the concept as madness.
Next Millennium Farms (NMF), located about 90 minutes outside of Toronto, Ontario, is part of a movement to introduce crickets — fried, baked, or milled into flour — to the North American menu. The insect’s nutritional benefits, combined with mounting concerns over the environmental impacts of meat production, is prompting conscious food producers to see the pest in a new light, turning cricket meal into everything from protein bars to cookies.
…”It’s chock-full of protein, has more iron than spinach, as much calcium as milk, all the amino acids, tons of omega 3, and tons of B12,” he says. “So not only does it taste good, it’s also unbelievably healthy.” The company expects to ship 3,000 pounds of flour in September alone; by year’s end, they predict that figure will rise to 10,000 pounds a month.
It’s a bit of a misnomer to call it “flour”, since it’s more akin to protein powder. It’s currently quite expensive (comes out to $2.50/oz, or $.13/gram protein; vs protein powder’s $.72/oz or $.03/gram protein). I’m assuming it’s a young process, and they’re probably only in the beginning of getting the processing right/cost-optimized.