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Story at a glance:
- Singapore’s Food Agency (SFA) approved 16 insect species for human consumption in July, allowing the import of insects and insect products for food use, with restaurants planning insect-infused dishes.
- Proponents market insects as sustainable and culturally diverse food, with over 2,000 species consumed worldwide. However, historically, insects were mainly eaten for survival, not as delicacies.
- Insect-based products like “cockroach milk” and larvae-derived “Entomilk” are being developed, despite production challenges and potential allergy risks, especially for those with shellfish allergies.
- The push for insect consumption is part of a larger “green agenda” promoted by organizations like the United Nations’ Food and Agriculture Organization (FAO), claiming insects are more sustainable protein sources than traditional livestock.
- This movement is part of a globalist agenda to control the food supply, alongside synthetic meats, aiming to replace traditional farming with patented, ultraprocessed foods.
Mealworm meatballs, anyone? Or how about a salad with a side of crickets? With the recent changes transpiring in the food industry, it’s highly possible that these will be the food choices you’ll see on restaurant menus in the future.
In Singapore, the movement toward a more insect-inclusive diet is progressing rapidly. The SFA recently approved the import of insect and insect products for human consumption, set to take effect immediately.
SFA approves 16 insects for human consumption
Reports about Singapore planning to add more edible insects and insect products to their food supply actually made news in the last quarter of 2022.
It was estimated that by the end of 2023, the SFA would give the green light for 16 types of insects to be approved for human consumption or to be used in animal feed.
However, the approval was pushed back; it was only on July 8 that the agency finally gave the go-signal for these insects to be used as food.
According to the SFA’s press release:
“As the insect industry is nascent and insects are a new food item here, [the] SFA has developed the insect regulatory framework, which puts in place guidelines for insects to be approved as food.
“With immediate effect, [the] SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern.”
The 16 insect species included in the SFA’s list have different stages of growth — there are adult house crickets (Acheta domesticus) and grasshoppers (Oxya japonica), Superworm beetle mealworms (Zophobas atratus/Zophobas morio) and Whitegrub larvae (Protaetia brevitarsis), and Silk moth pupa and silkworm larvae (Bombyx mori).
Various insect-containing products are also allowed.
“Among the insect products that Singaporean authorities have said can be imported are: insect oil, uncooked pasta with insects as an added ingredient, chocolate and other confectionery containing no more than 20% insect, salted, brined, smoked and dried bee larva, marinated beetle grub, and silkworm pupa,” The Guardian reports.
Local restaurants are gearing up to accommodate these novel products, making notable changes to their menus to attract “more daring” customers.
For example, the restaurant House of Seafood is planning a menu with at least 30 insect-infused dishes, which include silkworm- and crispy cricket-garnished sushi and salted egg crab with silkworms.
Insects are touted to be the ‘future’ of food
According to insect-as-food promoters, humans have a long history of eating insects, saying that it isn’t an entirely new concept. They also market it as a sign of innovation and “being hip”; they say that “if you think eating insects is gross, you may be in the cultural minority.”
However, insects are actually being used in some processed foods. In particular, cricket and mealworm flour are used not just in the U.S., but in many countries as well, although you couldn’t tell, as they are discreetly mentioned on product labels.
For example, if you see “Acheta protein” or “Acheta powder” listed as an ingredient in any product, it means you’re eating cricket protein powder.
A study reports that 2,205 species are being eaten worldwide, across 128 countries, mostly in Asia, Mexico and Africa.
“In Thailand, India, the Democratic Republic of Congo and China hundreds of species of insect are consumed, with Brazil, Japan and Cameroon each eating 100 or more species,” according to The Guardian.
In Canada and the U.S., the edible insect sector is also “rapidly expanding,” driven by consumer demand for sustainable food.
According to a 2023 study published in the Animal Frontiers journal:
“The [edible insect] sector is now gaining momentum with several primary insect producers across the continent and value chain partners downstream beginning to incorporate insects as a primary ingredient in their products. The number of active insect-based companies is hard to establish considering the high turnover of start-ups (opening and winding down).”
But while humans did historically eat insects, we mainly did so for survival or as a last-resort tactic — not as a delicacy. According to the Smithsonian, military survival manuals recommend insects as a “perfect alternative” in the absence of other food options.
Would you drink ‘cockroach milk’?
Another seemingly out-of-this-world “innovation” involving the use of insects to replace traditional food is cockroach milk — and yes, it is exactly what it seems.
As the Times of India reported:
“[C]ockroach milk is a protein-rich substance female cockroaches use to feed their young. It has rich nutritional content which is extractable from only one type of cockroach — the Pacific beetle cockroach.”
Unlike other cockroach species that lay their eggs, the Pacific beetle cockroach (Diploptera punctata) gives birth to 50 or so live young. Before their birth, the young feed on a pale yellow, crystal-like “milk” from the mother’s uterus-like brood sac.
The crystals have proteins, fats and sugars — they fit the requirements of a “complete food.” An article in Prevention calls it a “superfood trend nightmares are made of.”
However, cockroach milk production is an “energy-intensive and time-consuming” process, as the crystals can only be harvested from the cockroach during a specific time in their lifespan (lactation). Plus, it takes a thousand cockroaches to make just 3.5 ounces of milk.
Even so, similar insect-based products are being conducted in various countries. For example, a company called Gourmet Grubb in South Africa has a product called Entomilk that’s basically milk made from black soldier fly larvae.
This lactose- and gluten-free “dairy alternative” is being used to make luxury ice cream — an ingenious way to manipulate consumers to accept insects as an ingredient of popular snacks.
In a CNN article, Gourmet Grubb co-founder Leah Bessa said, “We were expecting a lot of push back, however people have been extremely open minded. Everybody loves ice cream.”
Insects can trigger allergies in sensitive individuals
In his Substack page, Dr. Robert Malone highlights that despite its steady growth, the edible insect market is not being regulated in any systematic way. The Animal Frontiers study also mentions that consumers are not being properly informed about this emerging industry.
This can be particularly troublesome, especially for individuals with food sensitivities. Studies have found that in people with shellfish allergies, consuming insects may trigger the same allergic reactions.
The primary allergen is said to be a protein called tropomyosin, which is found in both shellfish and many insects, including crickets and grasshoppers.
Malone said:
“The problem with the lack of regulatory controls on insect products is that they carry specific risks to the general population, particularly people with shellfish allergies.
“This has been known for years, but even now — a slew of peer-reviewed papers are being published about the dangers of insects being added to foods without proper labeling.”
Adding insects to your dinner plate is part of the ‘green agenda’
So, despite these drawbacks, why is there a sudden, somewhat insistent drive to encourage people to make the shift to insects? The answer is simple — they want to control you and every aspect of your life, including your food choices.
It’s apparent that the globalists are doing everything in their power to control the global food supply, and that includes promoting and normalizing gross food options. They use the narrative that doing so will help save the planet, as these novel foods are “a more sustainable source of protein.”
As The Guardian article mentions, “The farming of insects for human food and for animal feed has been promoted by the United Nations’ Food and Agriculture Organization [FAO] for their benefits as a sustainable form of protein.”
Indeed, the FAO has been strongly recommending the use of insects as human food and animal feed since 2003.
As their website states:
“Edible insects contain high quality protein, vitamins and amino acids for humans. Insects have a high food conversion rate, e.g. crickets need six times less feed than cattle, four times less than sheep, and twice less than pigs and broiler chickens to produce the same amount of protein.
“Besides, they emit less greenhouse gases and ammonia than conventional livestock. Insects can be grown on organic waste. Therefore, insects are a potential source for conventional production (mini-livestock) of protein, either for direct human consumption, or indirectly in recomposed foods.”
While their campaign toward sustainability may sound admirable, it is important to realize that this “green agenda” they’re imposing is nothing but a ruse and scare tactic to bring people to the point of accepting living conditions that would otherwise be unacceptable.
So even though the idea of eating insects for food may be repulsive, the globalists are intent on normalizing the behavior to suit their agenda — one that is based on cherry-picked flawed ideas.
Here’s one example — the globalists claim that nitrogen fertilizer is a pollutant that can only be reined in by eliminating farming.
However, there are regenerative strategies that would automatically minimize the use of fertilizers and other agricultural chemicals. Without farmers, how do we eat? The globalists’ answer is insects, weeds and possibly, even your own flesh.
‘You are what you eat’ — globalists promote the idea of cannibalism
You read that last statement right. Apparently, in 2020 scientists came up with a grow-your-own-steak kit — and the main ingredient is human cells.
Dubbed “Ouroboros Steak,” named for the snake that eats its own tail, the kit uses cells harvested from inside of a person’s cheek and then fed serum derived from expired, donated blood. It’s like something straight out of a terrifying science fiction novel.
The project’s goal was to criticize the meat industry’s rising use of living cells from animals. However, it ended up sparking a heated debate about “bioethics and the pitfalls of artistic critique.”
“The designers hoped that shocking audiences with the suggestion would trigger an examination of environmental responsibility and the clean-meat industry, which has promoted itself as producing ‘kill-free’ food, although most companies heavily rely on fetal bovine serum harvested during the slaughter of pregnant cows for cell cultivation,” The New York Times reports.
Although you wouldn’t be seeing Ouroboros Steak in supermarkets anytime soon, synthetic meats have already been approved by the U.S. Food and Drug Administration in 2022.
Pretty soon, they’ll be making their way into your foods – even though they’re worse for the environment than livestock and will undoubtedly deteriorate human health to boot.
You can read more about the pitfalls of synthetic meats in my article, “What They Don’t Want You to Know About Lab-Grown Meat.”
Do you have a news tip? We want to hear from you!
They’re trying to take over our food supply
It’s important to realize that both the edible insect movement and the synthetic meat market are based on a slew of false premises and assumptions. There’s a dark and more sinister agenda behind them, and it has nothing to do with saving the planet or improving human health.
Instead, their goal is to eliminate traditional farming and make populations dependent on mass-produced, patented, ultra-processed foods.
At the helm of all these absurd changes is the World Economic Forum (WEF), an unelected global think tank. In May, WEF founder and chairman Klaus Schwab announced he’ll be stepping down from his executive role in the organization after 50 years at its helm. Norwegian national Børge Brende is currently the president of WEF.
During their 15th Annual Meeting of the New Champions, which was held in China in June, Schwab said in his opening remarks:
“We must embrace innovation and force the collaboration across sectors, regions, nations, and cultures to create the more peaceful, inclusive, sustainable and resilient future.”
It might seem like a harmless, even uplifting statement, but once you take a closer look, he uses the word “force” — implying that their “collaborators” have no choice but to bend to the WEF’s will. They’re clearly imposing strict authoritarian control, with little tolerance for dissent.
The global cabal is targeting our health, food security, independence and freedom.
These elitists intend to destroy them so that they can then “solve” the issue by rolling out a new food system, one that’s based on patented lab-grown synthetic and genetically engineered foods and massive insect farms.
Switching to a bug-based and lab-grown diet is not the answer to food safety and security. Instead, there are other more viable options available to help address all our existing environmental concerns.
I believe that regenerative agriculture — which includes and, indeed, requires livestock — is the best solution to clean up the globe, as well as support human health and longevity.
Hence, we must focus on building a decentralized system that connects communities with farmers who grow real food in sustainable ways and distribute that food locally.
Originally published by Mercola.
