Since the end of January 2023 we have also been able to buy food derived from insects at the supermarket. The European Union has given the go-ahead for their marketing by expanding the list, already present since 2015, of edible insects. In reality we Europeans, already we consume food derived from insects, but maybe we don't pay attention to it. You have certainly happened to buy a product in the supermarket containing the label wording “E120”, belonging to the group of dyes. L'carminic acid it is a red product obtained by grinding cochineal, a phytophagous insect. The cochineal must be dried and then ground. If we add hot water at this stage of preparation, we obtain the red colour.
The coloring of orangeades, candies, liqueurs and aperitifs comes from the grinding of the cochineal
This dye we find it in orange juice, yoghurt, liqueurs, candies and our beloved Spritz as an aperitif. For some time, however, many companies, supporting the "cruelty free" code, have been using the same dye but synthetic. This could definitely be proof that a “natural” food does not mean nothing and that its synthetic counterpart equal if not better! But let's go on… Indeed it is IULM of Milan certifies that, during the year, we consume around 500 g of insects unawares or that some commonly used foods may contain traces of it. From the chocolate which admits up to 8 "pieces", annex'Orange juice with up to 5 midges. Ours is only a cultural limit, since around 2 billion people worldwide consume insects they have been doing it for over 2000 years. Furthermore, the EU carries out accurate research on which insects can be considered edible, all to certify them safe for health. Food and the act of eating is too conditioned by what we see. When we are breastfed we cannot see what we consume but we eat several times a day.
There are also those who argue that this inclusion of foods could somehow disturb the reputation of our Mediterranean diet. I'd like to meet these people, who also have institutional or otherwise important roles, who assert that there is an attack on our food culture and even extol its recognized health-related properties, as if they really understood something about it.
Some useful clarifications on the Mediterranean diet
Are you sure that the Mediterranean diet, praised by any health professional (and sometimes even by those who are not involved in nutrition), is the true original Mediterranean diet and not a modification of it itself that has adapted in the more than 70 years since its discovery? We are the country where the original study of the Dr. Keys, in southern Italy, but we are also the country that follows this regime least of all in the world. More, our children, especially in the south, are those which nutritionally speaking are worse off, with percentages of obesity annually in growth. In the Mediterranean diet it was consumed fresh fish only in coastal areas, Not inland, where instead it was preferred to dry it to be able to store and transport it. They consumed what the earth gave seasonally, and very often they fasted. Yes they ate legumes and acorns, pork fat was the main condiment, not the olive oil. There has always been confusion about the concept of "Mediterranean" by generalizing, as often happens. What was eaten on the coast was not eaten inland, yet always the same country was, and is! The Mediterranean diet as we know it is the fusion of different cultures, especially Greek (which is always a Mediterranean country!) and of different periods.
The ecological choice of insects: intensive farming is no longer sustainable globally
Over time we have arrived at the definition of the food pyramid that we find today in all nutrition books and on any website, but changes have been made before arriving at this one! Italy does not boast of any food "sovereignty", it does not have to defend any value in the kitchen and nobody has an interest in binding the Mediterranean diet to memory alone. The choice of introduce first, and subsequently expand, the list of edible insects has a ecological reason behind. It is now established that the conditions of intensive farming non are more sustainable globally due to greenhouse gas emissions. The consumption of insect derivatives, therefore mainly flours, or whole insects is thought of in order to be able to replace the product of animal origin par excellence, i.e. meat. The protein level composition is almost the same, but the quantity and quality of the fats are decidedly against traditional meat. Personal trainers or those who live permanently in the gym and the gurus of fit products will be delighted. But then, how much insect flour will there be inside the package of classic flour (because we're talking about this, a mixture of flours)? For flours, 2 g are foreseen for every 100 of classic flour, i.e. 2%. Similar percentages apply to all other product types. And so what? Should be introducing this new food frontier to put in crisis a cultural heritage that is no longer observed?
