The following Mark's Daily Apple article was written by Mark Sisson,

and is narrated by Tina Lehman.

Eating insects, no longer a fringe choice.

Three years ago, my pal Gabby Lewis, founder of Exo,

who make the best cricket protein bars on the planet, made a compelling case for eating more insects. Today, I'll build on those arguments, and, based on new evidence, offer even more

reasons you should consider incorporating edible insects

into your diet. Though few people listening to this consider insects anything but a novelty,

for many human cultures they were and are staple foods. Humans have been eating insects for millions

of years, starting with our distant ancestors and continuing

through the present day. Fecal fossils, coprolites, from Mexico, show evidence of prehistoric

consumption of ticks, evil bastards, ants, larva, lice, and mites. Both the Bible and corn

permit insect consumption, particularly of locusts.

Aristotle snacked on cicadas. The Hosta of Tanzania love wild honeycomb with bees still nestled in the

wax cells. Thailand has incredible outdoor bug markets, with baskets of spiders and crickets and dragonflies and scorpions

and entire ant colonies, queen, workers, and soldiers ready to be eaten. Chapulins, stir-fried

crickets and chili and lime are my go-to appetizer any time I visit an ooxican restaurant.

The squeamish are the weird ones. It makes sense, doesn't it?

Insects are plentiful and tend to travel in bunches, particularly in tropical climates.

You can grab them without tools or ridiculous amounts of planning and coordination.

Depending on the insect, hunting it won't get you killed, stung maybe.

They're relatively easy to obtain, difficult to extinguish, reliable source of animal protein.

Not every eland hunt was successful after all.

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