I’d Eat an Insect: From Repulsion to Superfood
DOI:
https://doi.org/10.22201/ceide.16076079e.2026.27.1.13Keywords:
edible insects, entomophagy, superfoods, sustainable protein, food biotechnologyAbstract
Faced with the climate crisis and surging population growth, insects have evolved from an exotic curiosity into the sustainable solution of the 21st century. This visual proposal explores how these organisms—grounded in science and ancestral tradition—surpass conventional protein sources in nutritional density. Moving beyond the dinner plate, the work analyzes compounds with therapeutic potential against obesity and diabetes that are currently revolutionizing biotechnology. It is time to break down cultural barriers and acknowledge that planetary well-being lies within the minuscule. Exploring this universe is not merely an ethical alternative; it is a commitment to smart, clean, and efficient nutrition.
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