Food trends change as world becomes more aware

From technology advancements to alternative protein sources, the way in which we eat is ever-changing.

Using crickets as a protein source has been a hot topic lately. Recent Food and Agriculture Organization reports show that cricket flour has almost three times the protein of a steak, making it more sustainable than beef. Cricket flour has a mild nutty flavor and can be consumed in a number of ways. In 200 calorie servings, crickets have 31 grams of protein and beef has 22.4 grams.

Senior Dania Moreno said her grandmother catches and cooks her own crickets.

“I like that they are crunchy,” Moreno said. “I hate eating the soft ones. We eat crickets as a snack. I know that they have more protein than beef.”

Crickets also have less fat and are high in fiber and require six times less food than do cattle. Per pound of dry protein, cattle require 1,700 pounds of food and 2,500 gallons of water, while crickets only need one gallon. On the flip side, according to a PLOS ONE study, crickets may not be as eco friendly as they are made out to be. A study was conducted to see what diets made crickets produce more protein. As it turns out, the crickets that got a diet similar to what poultry is fed made the most protein. This was barely more than the amount of protein a chicken produces.

“I would never eat a cricket,” freshman Lisa Hiebert said. “I can barely eat onions because of the crunchiness. It reminds me of bugs, so just imagine crickets.”

Vegetarianism is also a food trend on the rise. Someone might cut meat from their diet, whether for health reasons, general dislike of meat, or ethical reasons. The Vegetarian Resource Group says it isn’t difficult to obtain all the necessary nutrients as long as enough calories are consumed to maintain a healthy weight. There are also meat substitutes for soups and stews. Vegetarians can still enjoy foods such as pizza, spaghetti, macaroni and cheese and pancakes.

“I am a vegetarian because I feel healthier when I don’t eat meat,” junior Lori Wilson said. “I feel less drowsy. The benefits are that I spend less time and money on food, and there is less of a risk for heart disease.”

Veganism is stricter vegetarianism with no consumption of animal products at all including dairy. Information on vegan.org says vegan foods can be organic or non-organic. Insect products such as honey and silk are questionable and are generally up to the individual. Some say that insects don’t feel pain so their products are ethically ok to use. With careful planning, a vegan diet can provide all the nutrients usually gotten from animal products.

“I felt very healthy during the time I went vegan,” junior Isabell Acosta said. “I went on it just to have the experience honestly. I learned that there are a lot of meals that can be vegan without only having a banana and strawberry smoothie. That’s what I started off eating for about three days, and then I switched over to more creative meals. I think everyone should try veganism or even vegetarianism once in life. Plus, it made my skin glow like Beyoncé.”

Many people struggle with food allergies such as gluten intolerance or cleiac disease which is an immune deficiency of the small intestine. While celiac disease and gluten sensitivity or intolerance have similar symptoms, they aren’t the same. Celiac disease does damage to the intestines if left untreated. Gluten intolerance will cause gastrointestinal discomfort and fatigue.

“I’m gluten intolerant,” senior Aaron Espinoza said. “It’s not so much that I have to watch it, it’s just advised that I shouldn’t eat it. For me it’s just that if I eat it, my body doesn’t react as well as some who can process it more efficiently. I’m kind of divided on whether it should be cut out all together or kept. There are artificial substitutes, but the real thing has way better effects than anything synthetic.”

Espinoza doesn’t think gluten needs to be cut out of his diet completely.

“It may have deterring effects, but eaten in moderation or even if you opt for artificial substitution, is better for anyone’s daily diet as a whole and any long term effects,” Espinoza said.

Recent information suggests that excess added sugars are worse than saturated fats. Though saturated fats are thought of as bad, not all of them are. Some even raise the good cholesterol. Sugar, on the other hand, specifically fructose, raises the bad cholesterol and lowers the good cholesterol.

“I watch my sugar and fat intake because there’re ridiculous amounts of added sugar in everything we eat,” senior Andrew Sanders said. “I do it to manage my weight. If someone is trying to go after a healthy lifestyle, then I think they should watch their intake. We all need to eat fat and sugar, but in healthy amounts. I think sugar is worse for your health when it is consumed in unnecessary amounts.”

Genetically modified organisms (GMOs) have sparked controversy in the food world. These foods have been scientifically altered to resist disease and pestilence. One school of though is that these modifications are damaging to humans, but Dr. Neil deGrasse Tyson, a noted scientist, said people need to calm down about GMOs because humans have always been modifying food through artificial selection and selective breeding. Senior Ashley Harder sees GMOs as advancements.

“I’ve done little research on the subject, but what I have found greatly intrigues me,” Harder said. “The fact that we are capable of targeting specific ones in any organism to date is incredibly impressive. I know that genetically modifying crops helps farmers by means of producing whichever product best fits not only the demands of market, but also that of the land they cultivate, not to mention how it is cultivated.”

Jeffery Smith of the Institute for Responsible Technology said that there weren’t any safety studies when genetic engineering was done with food. What could kill a pest on food might also be harmful to humans who eat that food.

“Certain genetic coding could also prove harmful to the consumers of any said product,” Harder said. “That being said, technology is always growing, improving, and advancing to greater results. and I believe that some day, it may be possible to genetically modify the human genome to be rid of cancerous cells or genetic mutations. GMO’s aren’t a bad concept, merely one that needs improvement.”

Whatever the rationale behind what a person eats, the variety and quality are more diverse than ever before.