Cricket Protein Flour in the Age of Gluten-Free
The term “Gluten- Free” seems to be popping up on menus and product packaging with great frequency over the past 10 years or so. Some people generally do suffer from gluten intolerances and have uncomfortable reactions. Especially as they get older, things which didn't affect them when they were children are now starting to have effects as adults. Celiac’s disease or gluten-sensitive enteropathy for example is an extremely serious immune reaction to eating gluten, which is a protein found in wheat, barley and rye. The immune reaction affects the lower intestine and can have life threatening reactions and consequences. Although Celiac disease can appear at any time from infancy to senior adulthood the majority of cases occur between the 4th and 6th decades of life.
It seems now more than ever that people are starting to shy away from gluten and are actively looking for alternatives, some for health reasons and some to keep up with the latest food trends.
Regardless of the reasons it is true to say that many people are actively seeking out gluten alternatives, and gluten-free options are more readily available than ever before in most food establishments and products. This is a big advance from even three years ago.
As a chef looking at this issue, the question I ask myself is, why are there so many cases of intolerances when say 30 years ago there were barely any? Is to do solely with awareness and social media, making it easier for people's voices to be heard? Or could it be true that food production methods and over-use of growth hormones, fertilisers and antibiotics have affected the genetic makeup of our food, altering the nutrients which they used to contain?
Intensive agriculture and making bread affordable, long lasting and accessible to the masses can be partly responsible for this problem (USA wonder-bread). Old school methods for making bread required using whole wheat grains., which contain all the nutrients we need. Iron, Calcium, Fibre, Folate, Thiamin, Riboflavin and Niacin have been a major part of our diets on every platform of human existence for millennia. Manufacturers stripping the grains of all of its nutrients has led to a rise in gut issues including gluten intolerance, which were not as much of a problem 30 years ago. Research is continuing in this area but based on what we know so far, the information is leading to more conscientious consumers.
This has been recently visible in the consumption of bread where those suffering from Gluten allergies have been able to comfortably eat sourdough and naturally leavened whole wheat/ unprocessed bread again . The white bread loaf with its stripped nutrients is quickly manufactured but had resulted in an increase of allergies likely in part due to its lack of good bacteria.
So knowing this information does it come down to the fact that our bodies change constantly and it could be problems to do with our gut health? Well let's have a look.
“The human digestive system is inhabited by trillions of microorganisms, collectively referred to as the gut microbiome. Your gut microbiome regulates many physiological functions, both locally in your gut and systemically in diverse tissues and organs ranging from your heart to your skin. Your gut is also closely connected with your digestive health, of course, but your immune system, skeletal system, and even your brain function also depends on a healthy gut microbiome. The human gut microbiome is made up of trillions of microorganisms that, altogether, contribute an impressive nine million unique genes to your body. In fact, our gut microbes possess 150 times more DNA than what’s found in the rest of our bodies, essentially making us more microbial than human! The human genome (23,000 genes) and gut microbial genome (9.02million) are collectively referred to as the “hologenome.” Extract from “ How the Gut Microbiome Influences Your Overall Health | Dr Chris Kresser.
This statement alone tells you how important healthy gut bacteria is and how important it is to keep the body functioning well. Research into this fascinating field has opened up a treasure trove of information relating the magical workings of the human hologenome which could be the most advanced and exciting breakthrough in recent medical times!
So the microbiome is basically a forest of bacteria which is cultivated from birth. It consists of trillions of different types of microorganisms . Think of it as a baby cress plant like you grew as a child is pre school on some damp cotton wool. When you are born you come into contact with vaginal flora which is the mothers bacteria, this is then passed onto your body. This is the building blocks to your microbiome. You are then only fed on breastmilk which is specially created through years of evolution to boost your immune system and make you grow. It consists of all the nutrients and antibodies which you need to fight off infection. This is important to infant health and for the first 6 months considered essential for the Child's physical development, and not to mention emotional development. It is strongly advised that mothers try and breastfeed within this crucial time period if possible.
A healthy gut will consist of more beneficial bacteria and less bad.
Byosysy is when there is an imbalance of this. This can result in a number of issues and can cause a range of health problems. Every time that you have antibiotics you are wiping out your good bacteria so it important to build the good bacteria back up again. By choosing foods which act as natural probiotics such as Kombucha, kimchi, natural yogurt, sauerkraut, pickled or fermented foods and foods which contain chitin which is found abundantly in the exoskeleton of Crickets! You can also take daily supplements to help get your get health back on track.
So back to the focal point of the question.. Is Cricket Flour Gluten-free?!
YES: The Cricket Hop Co. Cricket Flour Protein Powder is made from 100% Crickets which are fed on Organic and sustainable Cassava leaves. These green plants farmed for their edible root are Gluten-free, and also makes the crickets docile, which naturally increases their growth rate while they rest. The by-product of the crickets (frass) is a high nitrate fertilizer which is rich in nitrogen, phosphorus and potassium and is believed to increase plant nutrients and acts as a natural insect repellent. We give this fertilizer back to our farmers to enrich the soil resulting in close to zero wastage. Find out more: https://www.crickethop.com/products
