(Off-Guardian)—Sometimes it feels like writing for OffG has fallen into a recognizable pattern the last two years, one that could be best summed up “as ignoring the (mostly) fake stuff on the front pages and collating the real stuff on the back”.
Regular reminders that no matter who you vote for, or which side wins what war, the overarching agenda is still out there, eating and growing. Like the Blob or the Thing.
- Censorship? We all know that’s on the elite’s shopping list.
- Digital currencies? They’re still going.
- Digital ID? Absolutely on the cards.
And we’ll be returning to talk about all of them no doubt until they eats any more or we’re finally shut down (whichever happens first). But today we’re talking about eating the bugs. Not just the bugs though – goo too.
Everything in fact that academics and journalists have decided to group under the umbrella term “alternative protein” in headlines like this one, from Sky News:
Are alternative proteins going mainstream? This multimillion pound new project hopes so
This story is in response to the launch of the UK’s new National Alternative Protein Innovation Centre (NAPIC), a £38million research project co-founded with Imperial College London (of Covid modelling fame).
Professor Karen Polizzi of Imperial’s brand new “Bezos Centre for Sustainable Protein” (yes, that Bezos) described the new initiative thus:
Transitioning to healthy, sustainable sources of protein is a pressing global challenge. The National Alternative Protein Innovation Centre will help facilitate this transition by supporting researchers and industry in all parts of the process from product design through to consumer acceptance. At Imperial, we will focus on developing economical, sustainable processes for producing newly discovered alternative proteins on a large scale.”
The “alternative proteins” that are the focus of this research being…
edible proteins that are derived from sources other than animal agriculture: from plants such as cereals, legumes, tubers and nuts; fungi such as mushrooms; algae such as seaweed; insects; proteins derived via lab-grown microbial cells or fermentation; and lab-grown meat
Like I said: bugs and goo – oh and some plants too.
What exactly is the appeal of the bugs and the goo (and plants) as far as the overlords go? That’s a complex question, with a multi-faceted answer.
Part of me thinks they just like to see ordinary people humiliate themselves in the “I think we could get them to brush their tongues” model. But that’s just a theory, we can expound upon it another time.
Outside of sadism and other psycho-social motivations there are practical questions of profit and control. As we covered in our recent piece on genetically modified gene-edited food, intellectual property laws play a role.
An egg is an egg. Beef is beef. You can’t patent a cow or a chicken, and it’s quite difficult to prevent people keeping their own animals.
But when your product is a few thousand freeze-dried crickets ground into a powder (including their eyes, intestines and faeces), mixed with chemical preservatives, thickeners and artificial flavourings to mimic real meat… well, you can patent the hell out of that.
That’s part of the reason the edible insect market is expected to grow to ten times its current size in the next decade.
In one of those ever-so-timely coincidences, the announcement of the new research project has just so happened to accompany a full-court press on “alternative protein” propaganda.
Last week The Guardian ran a glossy advertisement interview with the CEO of Meatly, the lab grown meat company, where he claimed “Cultivated meat is safer, kinder, more sustainable”
The very next day The Guardian (again) reported on a “new study” that (shockingly) found “Plant-based meat alternatives are eco-friendlier and mostly healthier”.
Four days ago, another new study found proteins extracted from peanut shells could be used to supplement animal proteins.
Good Food Magazine thinks eating mealworms can cure diabetes. Medical journals are publishing pieces “investigating the health benefits of alternative proteins”
MSN is reposting articles from the Metro headlining: “Lab-grown meat is coming. Here’s why you might have no choice but to eat it”
Yahoo Finance tells us “Why Lab-grown meat is a win for the UK’s investment industry”
And it’s not just the UK. Obviously. It never is, just like prices don’t change at just one Walmart and the menu doesn’t change at just one MacDonald’s. Because globalism is already a reality, and your “national government” is just a local branch of a multinational conglomerate.
In the US, the University of California is being pretty straightforward:
Good grub — why you should consider eating bugs
While Finland’s “Solein” company, which makes bacteria pancakes out of “air and sunlight”, has been “Generally Recognised as Safe” by the FDA (the next step, I suppose, would be being “generally recognised as food“).
Australia’s “next superfood” is Hoppa, a bag of powdered crickets. Next month, Melbourne will be playing host to AltProtein24, a conference for the promotion of “alternative proteins”.
Last week Singapore approved 16 different types of insects for human consumption. Singapore is also getting its own “Sustainable Protein Research Centre”, again funded by huge donations from Jeff Bezos.
The silver lining here is that, despite all these efforts, there’s a good possibility this will never work. Article after article highlights the problems of “consumer acceptance” or “public enthusiasm” or similar phrases meaning the same thing:
Most people don’t want to eat bugs.
Hence the propaganda, I suppose. I want to close by pointing out the truly hilarious modern irony of the story. The same outlets that are happily promoting the fact the elites want us to eat bugs and goo:
Are simultaneously calling it a crazy “conspiracy theory”:
We are quite literally in the age of doublethink.
But never mind, we’ll be OK as long as we keep refusing to eat ze bugs…or ze goo.
]]>The National Alternative Protein Innovation Centre (NAPIC), set to open at the University of Leeds in northern England and funded by U.K. Research and Innovation (UKRI) will explore subtle methods to promote “meat alternatives.”
NAPIC, which secured 23 million British pounds ($30.2 million) in funding from multinational corporations and other businesses eager to enter the insect protein industry, will focus on understanding consumer behavior and attitudes toward alternative proteins, including insect-based foods, plant-based meats and lab-grown proteins. NAPIC seeks to position these products in supermarkets and what marketing tactics might persuade shoppers to try them.
“We know that consumers won’t buy food that they don’t find appealing or that’s more expensive than their traditional choices,” said Louise Dye from the Institute for Sustainable Food (ISF) at the University of Sheffield. “We also have to be sure that any new alternative proteins are safe and healthy.”
Nudging techniques that subtly encourage people to make specific choices without restricting their freedom have been successfully used in public health. Now, researchers hope to use similar tactics to promote a shift away from animal-based proteins, which the ISF accounts for over 90 percent of protein purchased in U.K. supermarkets.
UKRI Deputy Executive Chair of the Biotechnology and Biological Sciences Research Council Guy Poppy suggested that understanding the cultural and psychological barriers will help them “design strategies” to “normalize insect proteins and make them more palatable to a wider audience.”
Possible nudging strategies include changing the insect-based foods labeling and marketing strategy, integrating them into familiar dishes, or positioning them next to popular products on store shelves. The center may also experiment with offering small portions in supermarkets, using eye-catching packaging, or promoting the environmental benefits of these alternative proteins.
Public information campaigns and educational programs are also on the table. Researchers will use the consumers’ growing environmental consciousness by highlighting the sustainability of insect-based foods and other meat alternatives.
Moreover, NAPIC will focus on the benefits of alternative proteins to overcome concerns about taste, texture and price. For instance, cricket protein might be introduced as an ingredient in familiar foods like cookies with reduced fat and sugar content.
U.K. gov’t trying to brainwash the public that eating bugs could reduce carbon emissions
The use of nudging techniques aligns with the U.K. government’s broader strategy to cut “carbon emissions” from agriculture by promoting alternative proteins.
In January 2023, the European Commission (EC) approved the use of house crickets (Acheta domesticus) in powdered form as an ingredient for food items like pizzas, pasta-based products, nuts and oilseeds, snacks and sauces, meat preparations and soups, multigrain bread and rolls, crackers and breadsticks, cereal bars, dry premixes for baked products, biscuits and processed potato products, legume- and vegetable-based dishes, whey powder, maize flour-based snacks, beer-like beverages and chocolate confectionery.
Aside from this, the EU’s food regulator also approved the powder production process, which begins with a 24-hour fasting period for the crickets. The insects are then frozen, washed and thermally processed. The resulting product is then processed again to remove oils and then transformed into dried-up powder.
Read more stories like this at FrankenFood.news.
Watch this video warning against the consumption of crickets due to the presence of parasites inside them.
This video is from the YAHZWILL YAHUDAH channel on Brighteon.com.
Sources include:
]]>The following are 12 facts that prove that people all over the globe are already “eating the bugs” on a regular basis…
#1 According to the United Nations, there are over 2 billion people that eat insects as part of their normal diets right now…
More than 2 billion people worldwide consume insects regularly, according to the United Nations, which a decade ago began pushing pests as a sustainable super-protein for humans, pets, and livestock that can benefit the environment and create jobs in developing countries.
#2 A report that was recently published in a major scientific journal says that 2,205 different kinds of insects are now being consumed all over the globe…
A 2024 report titled “The global atlas of edible insects: analysis of diversity and commonality contributing to food systems and sustainability,” has identified 2205 species consumed across 128 countries. Published in the science journal Nature, it notes that Asia has the highest number of edible insects (932 species), followed by North America (mainly Mexico), and Africa. The countries with the highest consumption of insect are Mexico (452 species), Thailand (272 species), India (262 species), China (235 species), and Japan (123 species).
#3 According to CNN, Singapore has just approved 16 different types of edible insects “for sale and consumption”…
Singapore’s state food agency has approved 16 species of edible insects for sale and consumption in the country, according to a July 8 public circular addressed to food traders.
“With immediate effect, SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern,” the Singapore Food Agency (SFA) said in its release.
Insects approved by the SFA include locusts, grasshoppers, mealworms and several species of beetle. “These insects and insect products can be used for human consumption or as animal feed for food-producing animals,” SFA said, adding that insects could not be “harvested from the wild.”
#4 The largest insect farm in the entire world is located in France…
In Europe, France is the center of European insect farming for animal and plant feed; a biotechnology company, InnovaFeed owns the world’s largest insect farm at 55,000 sqm that produces 15,000 tons of protein a year.
#5 In April 2024, InnovaFeed opened an absolutely enormous “research and innovation center focused on insects” in Decatur, Illinois…
More recently, in April 2024, Innovafeed inaugurated its first research and innovation center focused on insects in North America: the NAIIC (North American Insect Innovation Center), with the presence of Illinois Governor JB Pritzker.
#6 An app that allows Germans to scan food products at the grocery store indicates that a whole host of things that Germans regularly eat have bug parts in them…
A German app called Insekten Scanner scans the barcode of a food product to tell you whether it includes insect parts in the ingredients. The app, which was first developed in late 2023 and now has over 100,000 downloads, recently went viral on X after several viral posts caused outrage among Americans.
The account Wall Street Silver (@WallStreetSilv) posted a video on May 2 of a user in a German supermarket scanning items with the app, which they captioned “‘We will NOT eat the bugs’ has become reality.”
In the video, the user repeatedly receives the message “Insekten Gefunden” or “Insects Found.” Items include pudding cups, premade meals, and even chocolate candies. “Everything has bugs,” one user replied.
#7 The very first “insect restaurant” in the United Kingdom is getting a lot of attention for the very unique dishes that it is offering to customers…
Grub Kitchen in Wales, the United Kingdom’s first insect restaurant, focuses on sustainability and is the vision of chef Andy Holcroft. The menu ranges from minced insect Bolognese to mealworm hummus and mixed insect pakoras fried with vegetables and served with mango chutney. Grub Kitchen largely has good reviews on TripAdvisor, but one reviewer was sceptical of eating insects, writing: “If this is the future, kill me now.”
#8 There are numerous websites that now offer insect-based products to U.S. consumers. One of those websites claims that “crickets contain 10 times more vitamin B12 than beef”…
Different types of insects contain different amounts of nutrients, but they tend to be dense in protein, iron and calcium among other nutrients.
MightyCricket, a US-based website that sells cricket powder, says crickets contain 10 times more vitamin B12 than beef.
#9 It is being reported that Thailand already has over 20,000 insect farms…
According to the Trade Policy and Strategy Office, Thailand can produce over 7,000 tonnes of economic insects annually. Thailand has more than 20,000 insect farms, especially cricket farms, the office said.
#10 In one region of India, silkworms are so popular that they are “available at every market”…
Silkworms are considered a delicacy in some northeastern states of India. In Nagaland, a state on the Myanmar border, silkworms are available at every market. Known as “eri puka” in Nagamese, the silkworms are fried, tossed together with spices, vegetables and bamboo shoots. Crispy fried grasshopper is also a common snack in the state.
#11 Here in the United States, more than 2 million taxpayer dollars were spent to create “the Center for Environmental Sustainability Through Insect Farming”…
In 2021 the U.S. National Science Foundation awarded Texas A&M and two other universities a $2.2 million grant to establish the Center for Environmental Sustainability Through Insect Farming. Sixteen multinational companies, including Mars and Tyson Foods, also joined as member organizations.
#12 Insect protein has become a multi-billion dollar industry in North America, and it is being projected that it will experience tremendous growth during the years ahead…
The North American insect protein market was valued at nearly $48 billion in 2023, according to Data Bridge Market Research. It’s projected to reach over $274 billion by 2031.
Are you starting to get the picture?
It won’t be too long before bug parts are in most of our processed foods, and they aren’t even trying to hide what they have planned. The following comes from a Bloomberg editorial entitled “You Will Eat Bugs — and Like It”…
Picture this: It’s the year 2093. Your great, great grandaughter is hosting a dinner party for her friends tonight in honor of the total solar eclipse. She starts on the bug board, taking care to assemble the tinned locusts. The hot honey hornets are next. After that, it’s the scorpion kimchi and the ant guacamole. Then she takes the baked casu martzu — a Sardinian cheese that contains live insect larvae — out of the oven and tops it with faux caviar. Wanting to keep dessert simple, she drone-ordered some Micolino’s ice cream. Guests can top it with cricket sprinkles if they want.
Of course this fictional scenario will never become reality.
No matter how many insect farms they set up, it will only make a very small dent in the nightmarish global famines that are coming.
Numerous long-term trends are combining to create a “perfect storm” for global food production that is unlike anything that has ever been witnessed in all of human history.
So they can keep trying to encourage everyone to eat bugs all they want, but in the end it really isn’t going to make much of a difference.
Michael’s new book entitled “Chaos” is available in paperback and for the Kindle on Amazon.com, and you can subscribe to his Substack newsletter at michaeltsnyder.substack.com.
]]>(Mercola)—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 Singapore Food Agency (SFA) recently approved the import of insect and insect products for human consumption, set to take effect immediately.1
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.2
However, the approval was pushed back; it was only on July 8, 2024, when the agency finally gave the go-signal for these insects to be used as food. According to the SFA’s press release:3
“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).4
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.5
Local restaurants are gearing 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.6
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,7 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.8
A study reports9 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.10
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 study11 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,12 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 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.13 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.”14
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.15
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.16
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,17 Gourmet Grubb co-founder Leah Bessa says, “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,18 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.19
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.20 The primary allergen is said to be a protein called tropomyosin, which is found in both shellfish and many insects, including crickets and grasshoppers.21
“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,” Dr. Malone says.
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:22
“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.23 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.”24
“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.25
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 (FDA) in 2022.26
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.”
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, ultraprocessed foods.
At the helm of all these absurd changes is the World Economic Forum, an unelected global think-tank. In May 2024, 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.27 During their 15th Annual Meeting of the New Champions, which was held in China last June 2024, 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.”28
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 are intending 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 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.
- 1, 3, 4 Singapore Food Agency, July 8, 2024
- 2 Yahoo News, October 17, 2022
- 5, 10 The Guardian, July 10, 2024
- 6 The Straits Times, July 9, 2024
- 7, 16, 18, 28 Substack, Who is Robert Malone, July 8, 2024
- 8 Yahoo Life, May 3, 2024
- 9 Sci Rep. 2024; 14: 5045
- 11, 19 Anim Front. 2023 Aug; 13(4): 16–25. Commercial Concerns
- 12 Smithsonian, Insects as Food for Humans
- 13 The Scientist, February 24, 2022
- 14 Prevention, May 29, 2018
- 15 The Reader, February 2, 2023
- 17 CNN, July 25, 2019
- 20 Journal of Investigational Allergology and Clinical Immunology, May 2021, 32(1)
- 21 Mol Nutr Food Res. 2020 Apr;64(8):e1900923
- 22 Food and Agricultural Organization of the United Nations, Insects for food and feed
- 23 Dezeen, November 13, 2020
- 24, 25 New York Times, Dec. 7, 2020
- 26 Fox Business, June 21, 2023
- 27 Yahoo! Finance May 21, 2024
As a result, insect-containing foods have reached U.S. consumers, even though one of the few existing U.S. laws that address insects in the food supply refers to them as “filth” and a form of “adulteration.”
Crickets and grasshoppers reach U.S. consumers in a variety of forms, from protein bars to protein shakes. They’re also found on restaurant menus and are promoted as pet food and animal feed ingredients.
With few U.S. regulatory barriers to contend with, investors like Bill Gates and Big Food giants such as Tyson Foods have also begun investing in “alternative protein” startups — despite mainstream media “fact-checks” claiming Gates doesn’t support the consumption of insects.
Internist Dr. Meryl Nass, founder of Door to Freedom, told The Defender lax U.S. Food and Drug Administration (FDA) regulations — under which many insect-containing foods can be classified as “Generally Regarded as Safe” (GRAS) — “means they don’t require testing” and enable the FDA to “look the other way.”
“How long will it take before we learn whether these foods are safe? It could take generations,” Nass said.
Gates, U.S. military among backers of ‘alternative protein’ startups
The Bill & Melinda Gates Foundation’s Grand Challenges Explorations program in 2012 funded All Things Bugs, a project to “develop a novel food product made from insects to treat malnutrition in children from famine stricken areas of the world,” according to Eurasia Review.
All Things Bugs has since expanded into the development of genetically modified insects. With funding from the Defense Advanced Research Projects Agency (DARPA), “we are using CRISPR/Cas9 gene editing and other methodologies to develop base technologies for creating insects as a new bioresource,” the company states.
DARPA is a research and development agency that operates under the U.S. Department of Defense.
All Things Bugs said that while insects are “a very sustainable source of protein,” it “is innovating to make them a feasible commodity for the food industry.”
Claire Robinson, managing editor of GMWatch, told The Defender, “With all GMOs [genetically modified organisms], including insects, it’s vital that they are subjected to a pre-marketing risk assessment for health and the environment.”
Robinson said, “This includes testing them for the presence of pathogens, possible allergens and substances that may be toxic to humans. Then they must be clearly labeled for the consumer.”
Gates’ investments in insect-based foods appear to be part of a broader strategy to invest in alternatives to animal-based foods for consumers.
In a February blog post, Gates said he invested in Savor, a startup producing butter made from air (carbon dioxide) and water (hydrogen). And in 2022, the Gates Foundation awarded a $4.76 million grant to Nature’s Fynd, a startup producing foods containing fungi-based protein. In 2020, Breakthrough Energy Ventures, founded by Gates, invested in Nature’s Fynd.
The U.S. government’s National Science Foundation (NSF) also is involved in the insects-as-food space, through its funding of the Center for Environmental Sustainability through Insect Farming (CEIF). Established in 2021, CEIF seeks “to develop novel methods for using insects as feed for livestock, poultry, and aquaculture.”
Institutions participating in CEIF include Texas A&M University, Indiana University-Purdue University in Indianapolis and Mississippi State University — along with Tyson Foods, Protix and Innovafeed, backed by food processing giant ADM, formerly the Archer-Daniels-Midland Company.
Insect protein start-ups raised ‘over $1 billion in venture capital since 2020’
The production of insects for human food is expanding in the U.S. and globally, with support from the United Nations and the World Economic Forum (WEF).
In 2013, the Food and Agriculture Organization of the United Nations released a seminal report, “Edible insects: future prospects for food and feed security,” which promotes the environmental and nutritional benefits of insect consumption.”
A 2022 WEF paper, “5 reasons why eating insects can reduce climate change,” suggests people are “conditioned to think of animals and plants as our primary sources of proteins … but there’s an unsung category of sustainable and nutritious protein that has yet to widely catch on: insects.”
According to a November 2023 Washington Post report, “Insect start-ups have raised over $1 billion in venture capital since 2020.”
A 2021 report by Netherlands-based Rabobank claimed the demand for insect protein, “mainly as an animal feed and pet food ingredient, could reach half a million metric tons by 2030, up from today’s market of approximately 10,000 metric tons.”
A report by Grand View Research forecasted the global insect protein market will expand by an annual compound growth rate of 16.9% by 2030, while European projections estimate “the number of Europeans consuming insect-based food will [reach] a total of 390 million by 2030,” according to EuroNews.
Ynsect, for instance, has built factories in France and the Netherlands, and is erecting factories in the U.S. and Mexico, according to Feed Navigator. The company claims its insect-producing farms are “climate positive,” “benefit biodiversity” and are aligned with the Paris Agreement and the European Union’s “Fit for 55” goal.
In March 2022, Ynsect acquired Nebraska-based Jord Producers — a mealworm farm. And in December 2022, Ynsect signed an agreement with U.S. flour milling company Ardent Mills to build a factory in the Midwestern U.S. Ardent Mills is a joint venture between ConAgra Foods, Cargill and CHS, a global agribusiness cooperative.
Investors in Ynsect include actor Robert Downey Jr.’s FootPrint Coalition and France’s Crédit Agricole bank — along with support from the FAO and the European Commission. The company has raised over $600 million.
Celebrity chefs also are embracing insect food. In November 2023, the Financial Times featured Joseph Yoon, founder of Brooklyn Bugs, whose “goal is to popularise edible insects and build up this food source to help support global food security.”
Your dog can eat insects, too
In addition to a lack of FDA regulations governing the use of insects in foods for humans, the FDA also does not regulate the use of insects for pet food ingredients.
According to Animal Frontiers, “pet food is under the nongovernment Association of American Feed Control Officials (AAFCO)” in the U.S. In January, French firm Ynsect became the first company to receive AAFCO authorization for commercial production of mealworm protein for dog food in the U.S.
In October 2023, Big Food giant Tyson Foods announced the acquisition of an ownership stake in the Dutch insect ingredient producer Protix. Tyson said the new joint venture would construct “the first at-scale facility of its kind to upcycle food manufacturing byproducts into high-quality insect proteins and lipids which will primarily be used in the pet food, aquaculture, and livestock industries.”
Although the announcement did not definitively exclude the production of insect-containing foods for humans, a Reuters “fact check” published in May stated, “Tyson Foods does not put insects into products for human consumption.”
Tyson has invested in Upside Foods, which in June 2023 won approval from the U.S. Department of Agriculture (USDA) to produce lab-grown chicken. Upside garnered more than $600 million in research and development investments, including from Gates, Richard Branson, Elon Musk’s brother Kimbal Musk and Cargill.
Vanguard and BlackRock, the world’s two largest institutional investment firms, are also the two top institutional holders of Tyson Foods shares. BlackRock, and its CEO, Larry Fink, have promoted “sustainable” corporate practices.
]]>In an announcement on 8 July, the Singapore Food Agency said it had approved 16 insects for human consumption as food, making it the latest country to do so. The approved insects include silkworm pupa and mealworms.
The European Union, the United Kingdom, Australia, and other countries have also approved certain insects for human consumption, with clear labeling requirements for food products containing insects.
Gaps in US regulations have enabled “alternative protein” startups to enter the insect food market – with the backing of figures such as Bill Gates and government agencies including the United Nations (“UN”), the Defence Advanced Research Projects Agency (“DARPA”) and the National Science Foundation.
The trend towards insect-based foods is linked to the UN’s Agenda 2030 SDGs, promoting sustainability and forced behavioral modifications.
“The insect craze is intimately connected to the UN’s Agenda 2030 Sustainable Development Goals (SDGs),” said Michael Rectenwald, author of ‘The Great Reset and the Struggle for Liberty: Unravelling the Global Agenda’.
“The World Economic Forum – perhaps the largest driving force behind so-called ‘alternative proteins’ – frequently touts Singapore’s compliance with Agenda 2030, so the decision to prioritize insect-based foods is not surprising,” Seamus Bruner, author of ‘Controligarchs: Exposing the Billionaire Class, their Secret Deals, and the Globalist Plot to Dominate Your Life’ and director of research at the Government Accountability Institute, said.
Proponents of insects as food for humans, including the UN Food and Agricultural Organisation (“FAO”), claim that they are more sustainable and have a lower carbon footprint compared to traditional livestock. However, animal-based foods like beef, pork, and poultry are more efficient and healthy sources of protein.
“The truth is that beef, pork, poultry and other animal-based foods are the most efficient and healthy sources of protein. These climate fanatics pushing insect-based foods are scaring people into adopting less healthy diets,” Bruner told The Defender.
While advocates see insects as a viable protein source for the future, there are concerns about safety and health risks, such as parasites and allergies, and it raises questions about the motives behind promoting insect-based foods.
“The justification for insects is to produce protein using fewer inputs: to save the planet by reducing climate change, methane from cows, less pollution,” Dr. Meryl Nass, founder of Door to Freedom, said. “But just because it is protein doesn’t mean it’s good for us.”
Nass cited parasites that could be spread by insects, difficulties in digesting insects, and common allergies to chitin – commonly found on the exoskeleton of insects.
She suggested that one reason behind the shift to insects as food is “to cause emotional harm: to degrade, debase, downgrade human beings” and that beef is “being demonized,” potentially to “weaken the species.”
Dutch journalist Elze van Hamelen told The Defender that using insect ingredients for pet food also poses a risk to public health, citing a 2019 study that found parasites in 244 of 300 insect farms and pet stores that were investigated.
In Singapore, local businesses are embracing insect-based foods, with some already offering insect-infused dishes. Educational programs are being implemented to inform consumers, including children, about the benefits of consuming insects.
Some educational programs began before approval had been obtained. For example, Singapore’s first start-up to make food from insects conducted workshops and educational sessions at almost a hundred schools before the Singapore Food Agency approved insects for human consumption. Surveys conducted after the program found that about 80% of students would be willing to try the insects after they are approved.
Educational programs are part of the psychological techniques deployed to get people to accept insects as food. Several studies in 2020, 2021, and 2022 suggested that behavioral science concepts like nudging should be used to influence public acceptance of insect-based foods. The truth is that nudging is already being widely used to implement the UN’s Agenda 2030.
According to Rectenwald, “sustainability” is code language for coerced reductions in consumption and forced behavioral modifications.
In addition to debasing people and so gaining psychological power over them, there is enormous financial gain to be had for those driving the insect-based diets agenda.
“Bill Gates claims his investments in alternative proteins are to save the planet,” Bruner said. “What he does not say is that they are part of a strategy to monopolize the protein industry – for profit – as he lobbies to ban animal-based competition.”
The above is summarised from the article ‘Sign of Things to Come: Singapore Approves 16 Insects for Human Food’ by Michael Nevradakis, PhD, as published by The Defender. You can read the full article HERE.
Featured image: Fried silkworm pupas in Thailand. Silkworms are among the species on Singapore’s list of insects approved for human consumption. Source: The Guardian.
]]>This year’s climate summit was the first to extensively address food production. There was a Food Systems Pavilion with eight thematic days, and one of those days was exclusively about how to “Advance Protein Diversification.”
In other words, how to get people to eat stuff they don’t want to.
The publishing industry is getting into this, too. You can find dozens of books that have been recently brought to market, earnestly promoting insects as food to save the planet. These are not to be outdone by books swearing that lab-grown meat will revolutionize food.
They discussed how to “push” consumers toward novel protein.
Discussions highlighted innovations in Israel, Brazil, Singapore, Denmark, and the Netherlands, all countries that have pioneered research in either insect farming or cultured meat. The folks at the climate summit discussed “how we can push others toward the tipping point in protein diversification.”
One discussion focused on circular agrifood and biomass. “Circular agrifood” sounds high-tech but really boils down to waste processing. For example, a farm may be perfectly circular if livestock exclusively consumes vegetation on the farm, their poop is spread around the pastures, they get processed on-farm, and the waste materials are buried, fed to dogs, or otherwise kept on the property. Two hundred years ago, most farms were “circular agrifood systems.”
So, are they promoting the traditional closed-loop, locally-owned, independently operated farms?
Not quite. This discussion was chaired by an expert in waste management and a representative of an innovative food processing company, not managers of closed-loop farms.
In fact, if you live in a wealthy country, these people may see your local farmer as the problem, not the solution. Speakers at COP28 summits blame overconsumption in wealthy countries for food instability in poorer ones.
This is a gross simplification of an incredibly complex set of problems.
Overconsumption of food isn’t just a “rich people problem.” It’s the opposite.
For starters, overconsumption of food is not necessarily related to overall wealth. You don’t see overweight people walking around elite enclaves like Malibu or Aspen. They’re in the poorer parts of major cities, and throughout rural America.
I spent much of my childhood in a low-income household. People at the bottom of the socioeconomic food chain are not overconsuming pastured steaks and Kerrygold butter. They’re overconsuming the stuff their SNAP benefits pay for at Dollar Tree, foods like Doritos and Mountain Dew. These foods are artificially cheap because they are made of processed corn, which is heavily subsidized by the government.
US Agriculture Secretary Tom Vilsack is aware of this. He was less militant about eliminating meat from American diets than his European counterparts. His talks during “Food Day” emphasized less food wastage rather than eliminating meat and dairy. However, the Intergovernmental Panel on Climate Change (IPCC) insists that affluent Westerners need to reduce meat and dairy consumption by 35-50% to achieve climate goals.
Climate change is being blamed for food shortages in developing countries. However, you cannot ignore the role distribution problems play. These might be related to war or to internal problems such as corruption. They are not necessarily affected by the actions of wealthier countries.
Solving the problem of low-income, overweight Americans would involve massive cultural changes. It would involve fixing the subsidy system that makes junk food so cheap. It would involve a huge push to re-introduce home economics classes, empowering people to prepare their own food. And it would involve a change in cultural expectations. When working multiple part-time jobs is the norm, it’s really hard to find time to prepare healthy meals.
Food scarcity in developing countries isn’t because of “rich Westerners,” either.
Solving the problem of food scarcity in less developed countries is no small feat either. It would involve better infrastructure, such as roads and refrigeration facilities. It would also require accountability at the local level in terms of ensuring corrupt officials do not keep donated goods for themselves.
All of these solutions involve increasing local control and self-empowerment for individuals to make better decisions for themselves.
So, is that what the food giants and the attendees of summits like COP28 are working toward?
These summits promote consolidation and processed foods.
No, they’re going to keep moving toward consolidating food companies and putting more highly processed junk food on the market.
The “Big Four” meatpackers (JBS, Cargill, Tyson, and National Beef Packing) control more than 80% of the market. Of these four, JBS, Cargill, and Tyson have invested in cultured (lab-grown) meat.
They are beginning to see themselves as in the protein business rather than the meat business. Also, it doesn’t hurt that investing in alternative proteins helps companies’ ESG scores.
They are not just investing in cultured meat. Cargill and Tyson have also been investing in insect production.
In 2022, Cargill partnered with Innovafeed, an insect meal producer. They feed livestock waste to black soldier flies, which then are in turn fed to farmed fish, chicks, and piglets.
Now Tyson’s getting in on the game. In October, Tyson purchased a minority stake in Dutch insect farming company Protix. They plan to build a black soldier fly facility in the US for use in pet foods and livestock feed. Tyson says they do not plan to add insects to human food “at this time.”
Fish, chicks, and piglets do naturally consume insects. But I still think this drive toward partnerships between giants in the traditional livestock industry and insect producers is worth our attention.
In a previous article about eating bugs, I referenced studies finding that putting the infrastructure in place for insect protein production is not as climate-neutral as it pretends to be. Constructing the facilities required for a substantial amount of protein production would require a significant amount of space and energy. A whole new infrastructure would need to be built, and in a more freely functioning market, investors would need to see demand before making those kinds of commitments.
As we noted in another previous article, the demand for novel proteins has not been developing organically, and a huge infrastructure for conventional meat processing already exists. Consumers are not choosing novel proteins. They’re being pushed on us by people who seem religiously convinced that eating insects is good for the planet.
Tyson may not be planning to put insect meal into their meat products “at this time,” but they’re investing in the infrastructure that could make that happen when they think the time is right. With all the talk about how good eating insects is for the environment, it’s reasonable to assume that companies will start looking at how to incorporate insect protein into their food products.
How to really improve the agricultural system
There are absolutely ways in which the agricultural system could improve. But the real solutions lie in working toward fewer middlemen. This would make locally produced food more affordable, wherever “local” is for you, and more profitable for the farmers. Customers need more transparency to make better dietary choices, and building connections with local farmers and custom processors is a great way to achieve that.
I have eaten crickets that still look like crickets. I am not interested in processed foods with hidden ingredients. As the food giants move toward novel proteins, it will be more important than ever to know where your meat comes from. Unless, of course, insect nuggets sound delicious to you.
What are your thoughts, though? If you could save money, would you eat lab-grown meat or insects? Do you think this type of “food” production is good for the planet? Are you interested in trying these products?
Let’s discuss it in the comments section.
About Marie Hawthorne
A lover of novels and cultivator of superb apple pie recipes, Marie spends her free time writing about the world around her.
]]>In 2017, Business Insider reported that on average one person accidentally eats 140,000 bits of bug every year.2 Food with the highest number of allowed bug bits is hops, used to brew beer. The FDA allows up to 25,000 bits for every 100 grams of hops. Exactly who is counting 25,000 bits of bug for every 2.5 cups of hops?
Interestingly, in 2017, the Business Insider article ended with “We’d better get used to it. After all, insects are the future of food!” Also in 2017,3 a Business Insider article sponsored by Cargill, predicted that “thanks to climate change” the foods of the future will include bugs, beans, GMOs, invasive sea creatures, and “bloody vegan burgers.”
Insect-as-food promoters claim humans have a long history of eating insects and “If you think eating insects is gross, you may be in the cultural minority.” Yet, historical mentions of eating insects are mostly for survival and not as a delicacy. National Geographic notes, “Ten thousand years ago hunters and gatherers ate bugs to survive.”4
The Smithsonian5 notes that in Africa, where poverty is extreme, locusts are consistently eaten, and military survival guides recommend insects “as a perfect alternative when other food sources are not available.” As globalists push for greater control over the food supply, they are also pushing to normalize dehumanizing and gross food options.
Singapore Approves 16 Insect Species To Be Sold as Food
In October 2022, Yahoo! News6 reported the Singapore food agency (SFA) was in the process of considering approving insect imports from 10 insect food products or farming companies for human or animal consumption. The media release went on to say that the SFA had conducted scientific reviews and assessed the species of insects it would allow for use in the country.
It listed some of the insects that had traditionally been served in parts of Asia, such as crickets and silkworm pupae. After the Food and Agriculture Organization (FAO) promoted insects for animal feed and human consumption, commercial interest grew. From October 5, 2022, to December 4, 2022, when the SFA was open to public commentary, it received a mere 53 responses in a country with 5.9 million people.7
April 7, 2023, The Straits Times8 reported that 16 species of insects had received the green light from the SFA and would be released for human consumption in the last half of 2023. The companies importing the insects must provide proof that the insects are farmed under food safety controls and that the substrate used to feed the insects is not contaminated.
Additionally, the insect products will also be subjected to food safety testing and treatment to kill pathogens. Food inspections will also be done to determine if the insects were packed and stored to prevent contamination.
The 16 species of insects approved for consumption could be either eaten directly or used to make snack items. In addition to the insects, the SFA is allowing silkworm cocoons, with the explanation that they are currently consumed in Malaysia and China. Insect species without a history of human consumption, no matter how recent the history, will be considered novel and approval must then go through a different framework.
One of those insects is the black soldier fly larvae that are currently used in Singapore to process food waste. The Straits Times writes, “The larvae consume up to four times their body weight in waste and, in turn, excrete frass, which is used as fertilizer. The larvae are used as fish and shrimp feed.”9
Insect Farming: Are Maggots on Your Menu?
As The Straits Times notes,10 the industry is unsure of how consumers will respond to eating insects. Chief executive and co-founder of Future Protein Solutions, Christopher Loew, told reporters his company is creating new ways to incorporate cricket protein to entice consumers to gobble up Gryllidae, the family of crickets that includes approximately 2,400 species of “leaping insects.”11
Loew believes that “a lot more education” is required for the public to accept eating insects. He added, “So it might take a while before these insects become mainstream at local restaurants.” The Times continued, “Globally, both high-end restaurants and casual eateries offering dishes with insects like crickets remain niche, so a lot more needs to be done to normalize insect consumption.”12
While the idea of eating insects for food may be repulsive, it’s apparent that globalists are intent on normalizing the behavior. One company planning a product launch is hoping to generate enough buzz about the product to stir up demand. Startup company Altimate Nutrition is working together with a manufacturer in Thailand to deliver flavored cricket protein bars to Singapore.
They’ve also developed a partnership with the House of Seafood restaurant for insect-based recipes. Gavriel Tan, co-founder of Altimate Nutrition noted that some consumers find eating insects intriguing while others are repulsed. The company intends to address this issue by “organizing workshops and seminars to raise awareness about the benefits of insect-based foods.”13
William Chen from Nanyang Technological University notes that while people in Asia are used to insects, eating “whole insects” in restaurants “may still be challenging due to the general negative perception of insects.” Chen continued:14
“One way to integrate insects into our diet would be to add insect proteins into familiar foods such as pasta, with proper labeling. With no sight of the whole insects and no change in the taste — I can safely say this after tasting spaghetti bolognese made with mealworm protein-based pasta — consumers would slowly accept insect-based foods.”
Will Eating Bugs Become Cool?
The idea of eating insect-based foods is cloaked in “sustainable” rhetoric by globalists, which they hope to elevate to foods “the cool kids” eat as Nicole Kidman demonstrates in the video above. One top player in the cabal, the World Economic Forum, posted an article in June 202115 categorized under “food security” in which they promote the use of insects writing we “need to give insects the role they deserve in our food systems.”
They justify this proposal by saying it will address an impending food crisis. Companies have jumped on the bandwagon in the last five to 10 years and the insect farming industry is estimated to be growing at a rate of 27.8% each year.16 Aggrotech startups have seized on this financial opportunity and refined the cost-effectiveness of insect farming, also called “minilivestock” farming.
The idea that meat-eating mammals could survive on insects was taught to children in the 1994 Disney film “The Lion King.” A meerkat and warthog teach Simba (a lion) to eat live insects instead of killing prey as they sing “Hakuna Matata,” which is a Swahili phrase meaning “there are no problems; don’t worry about it.”17
This is exactly what the globalists would like you to do — there are no problems, don’t worry about it, globalists will take care of your food supply. You only have to learn how to eat bugs and drink sewer water.
‘Green Agenda’ Includes Bugs, Cannibalism and Reclaimed Water
Much of the supposed “inspiration” behind promoting unnatural diets is justified by a desire to save the planet. While sustainability is admirable, it is crucial to realize that the “green agenda” currently promoted is nothing but a ruse and scare tactic to bring people to the point of accepting living conditions that would otherwise be unacceptable.
The agenda is based on cherry-picked flawed ideas. For example, the idea that nitrogen fertilizer is a pollutant that can only be reined in by eliminating farming is one of the cherry-picked ‘green agenda’ ideas. Yes, nitrogen fertilizer is a pollutant, but there are regenerative solutions that continue to allow people to eat meat, fruits and vegetables without eliminating farming. Without farmers, the globalists want you to eat insects, weeds and possibly, each other.
Although it sounds crazy, they have already started trying to normalize cannibalism. Lab-grown human steak was introduced in December 202018 and featured as “art” at the Design Museum in London, U.K. The creator of the “Ouroboros Steak” — a reference to the ancient symbol of a snake that devours its tail and is reborn from itself — claimed the installation was a critique against the meat industry.
Taking this one step further, a company called BiteLabs claimed to plan to sell artisanal salami made from lab-grown celebrity flesh. On their website,19 which appears to have been taken down in late 2022, they stated the intention to collect biopsy samples from celebrities, isolate the muscle cells and then grow the celebrity meat using a proprietary bioreactor. The flesh would then be cured, dried, aged and spiced according to Italian tradition.
In January 2022, IFLScience20 followed up on the story and noted that “it’s perfectly possible” to create salami from cloned celebrity meet. While the website has been taken down, the Facebook page21 remains where the company claims “We’ve never been so close to celebrities — until now.”
Another example of an ongoing effort to normalize cannibalism is a 2018 article published in the journal Nature,22 which promoted the rejuvenating effects of drinking young people’s blood. A 2.5-liter order was said to cost about $8,000 at the time.23
In a bit of predictive programming, the 1973 film “Soylent Green” — in which the protagonist realizes the government food being handed out is made from humans — was set in the year 2022.24
Another gross answer that globalists have proposed is drinking reclaimed sewage water. In 1965, Frank Herbert imagined recycled urine in his novel “Dune.” In an article in the Verge in 2021,25 the writer laments the fact that the remake of the movie “flushed away a chance to talk about wastewater,” since the film director and writer didn’t include it.
In May 2021, Bloomberg announced that “The Future of Water Is Recycled Sewage, And We’ll All Be Drinking It.”26 In Singapore, the future is now. Singapore’s National Water Agency uses a NEWater process to recycle sewage water in five plant operations.27 California doesn’t have to wait28 on the future since the government has already started a toilet-to-tap transition in the state.
Coming full circle, you may unintentionally participate in cannibalism in the coming years. According to the Cremation Association of North America,29 several states use alkaline hydrolysis and water to accelerate natural decomposition. This leaves a liquid effluent that is “discharged with all other wastewater and is a welcome addition to the water systems.”
The organization claims that there is no tissue or DNA left when the process is completed. What could possibly go wrong when water used to dissolve human remains is flushed into the sewer system and then the same water is repurposed for drinking water? Even if it is technically symbolic, this is also a form of cannibalism.
Insect Allies Are Anything But
The Defense Advanced Research Project Agency (DARPA) is also on the insect bandwagon. In 2016 they began a project called “Insect Allies”30 designed to infect insects with a genetically modified virus that could edit mature plants in real-time. This is different from the controversial release of genetically modified mosquitoes in Florida and four counties in California to suppress wild mosquito populations.
In the 2016 release,31 the agency stated that the program could provide an “alternative to pesticides, selective breeding, slash-and-burn clearing and quarantine, which are often ineffective against rapidly emerging threats and are not suited to securing mature plants.”
The release goes on to say that since the beginning of the program, the teams have been working on molecular and synthetic biology, seeking technical breakthroughs in plant virus gene editing and disease vector biology.
Yet, the short-term and long-term effects on plants, people and animals are unknown and it may be that DARPA doesn’t care. The first DARPA-funded “Insect Allies” paper was published in 2020 in which the researchers stated:32
“Mutant progeny are recovered in the next generation at frequencies ranging from 65 to 100%; up to 30% of progeny derived from plants infected with a virus expressing three sgRNAs have mutations in all three targeted loci.”
In other words, the mosquitoes released into the environment pass along their mutations to the next generations, leaving questions about what happens to animals and humans bitten by those insects, wild insects that mate with infected insects, and the animals and humans who eat the plants and insects.
Once genetically mutated insects are released into the wild, it seems unreasonable to assume that insect farms, producing edible insects for human consumption, would not also be contaminated. Yet would the integration of mutated insects be considered contamination?
- 1, 8, 9, 10, 12, 13, 14 The Straits Times, April 7, 2023
- 2 Business Insider, June 21, 2017
- 3 Business Insider, February 6, 2017
- 4 National Geographic, July 15, 2004
- 5 Smithsonian, Insects as Food for Humans
- 6 Yahoo! News, October 17, 2022
- 7 WorldoMeter, Singapore
- 11 Britannica, Crickets
- 15 World Economic Forum, June 12, 2021
- 16 Hive Life, October 8, 2020
- 17 Merriam Webster, Hakuna Matata
- 18 The New York Times, December 7, 2020
- 19 BiteLabs
- 20 IFLScience, January 18, 2022
- 21 Facebook, BiteLabs
- 22 Nature September 5, 2018
- 23 New York Post September 10, 2018
- 24 Radical Media, July 27, 2022
- 25 The Verge, November 5, 2021
- 26 Bloomberg, May 19, 2021
- 27 Pub.gov.sg, NEWater
- 28 Los Angeles Times, July 22, 2022
- 29 Cremation Association of North America, Alkaline Hydrolysis, Overview
- 30, 31 DARPA, Insect Allies
- 32 Nature Plants, 2020;6
Article cross-posted from Dr. Mercola’s blog.
]]>
Fox News host Tucker Carlson tasted a bug burger while discussing efforts to promote insects as food in a preview for an episode of his “Originals” series.
“Leaving politics aside, we’re assuming for this segment this will be inevitable, we’re going to be eating bugs,” Carlson, a co-founder of the Daily Caller News Foundation said to chef Joseph Yoon, who founded the Brooklyn Bugs restaurant in 2017. “Might as well make the best of it, and you have done that.”
The European Union approved the use of cricket power in food in January, allowing it to be used in a number of food items, including pasta, bread and meat substitutes. Over the years, media outlets, companies and leaders have pushed the idea of shifting people away from eating meat by substituting insects, including former United Nations Secretary General Kofi Annan.
WATCH:
“So before we get into what you prepared today, I think everyone has the same question in mind: Will cockroaches be on the menu?” Carlson asked Yoon, who was featured in a video from the World Economic Forum.
“All the insects that are – that we use are farm to harvested specifically for human consumption and cockroaches may be on that list but I, personally, don’t really think that we’re ready for cockroaches just yet,” Yoon said.
After that exchange, Carlson tried several of the items, including chocolate-covered crickets and cricket caramel popcorn.
“I would eat chocolate covered crickets all day,” Carlson said, before picking up a cricket burger and trying it.
“That’s not bad at all,” Carlson said, taking a bite.
Yoon disavowed efforts to force people to discard eating meat, which has been targeted in efforts to deal with climate change by politicians and academics.
“I think whether people like it or dislike it, it’s important just to give people the option,” Yoon said.
All content created by the Daily Caller News Foundation, an independent and nonpartisan newswire service, is available without charge to any legitimate news publisher that can provide a large audience. All republished articles must include our logo, our reporter’s byline and their DCNF affiliation. For any questions about our guidelines or partnering with us, please contact [email protected].
]]>Technology continues to advance as they find new ways to not only produce the “meat” but also to get it out to the masses. This is important to the powers-that-be who are pushing for “The Great Reset” because weaning people off of actual meat is one of their stated goals. They realize it will be a very slow process to get the masses moved to the most climate-friendly form of protein — insects — so they’re hoping to accelerate the process by improving on lab-grown protein products.
After finding limited success in the United States, they’ve now turned to Europe to be their launching point. It makes sense since food shortages from sanctions in the Russia-Ukraine war and supply chain disruptions across the globe are making Europeans more desperate. As they work to bring down costs and increase availability of “Frankenmeat” while simultaneously inflate prices of real meat, they will attempt to normalize non-meat protein as the primary component of diets for the masses.
But that’s not the endgame.
The globalist elites’ vision of Neo-Marxism — currently known as The Great Reset or the 4th Industrial Revolution — requires economic hardships for the masses in order to succeed. Even with technological advances, pseudo-meat could eventually become too expensive for average people, and that’s by design. This stepping stone will make it easier to make eating bugs more acceptable when it’s forced on the masses.
A short article from Zero Hedge and an accompanying video by Reuters highlight the push to eliminate actual meat as they advance us down the path toward tyranny. As Tyler Durden notes in his article, “would you willingly eat this?”
Israeli Company Introduces 3D Printed “Meat” As The Future Of Food
Despite plunging interest and falling stock prices, multiple companies around the globe are still attempting to promote fake meat substitutes into a highly limited market that does not want them. Impossible Burger and Beyond Meat were the last failed attempts to use soy, bean and pea proteins to simulate the burger experience, going so far as to partner with fast food franchises like Burger King And McDonald’s, only to have these programs cancelled because of lack of sales.
Artificial meat and the removal of meat from the public diet has been an ongoing agenda of the UN for several years, based on the claim that animal farming releases too many greenhouse gases that contribute to “climate change.” There is still no concrete scientific evidence to support this conclusion, given that the world’s overall temperature has only increased less than 1 degree Celsius in the past century according to the NOAA. Nevertheless, the establishment marches forward with its goal of a vegan population by 2050.
Israeli company Redefine Meat is entering the field in Europe with a method for 3D printed lab grown steaks instead of the typical burger alternative. Besides the process looking rather grotesque and unnatural, it is highly unlikely that a meat paste substitute will ever come close to the taste of a real steak. Ask yourself, would you willingly eat this?
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