A Healthline article by Jillian Kubala, MS, RD (published May 6, 2021) offers a concise, balanced introduction to eating crickets as food. The piece frames crickets as an increasingly discussed protein option and highlights both what draws people to them and why some remain hesitant.
The headline points are simple and striking: crickets are highly nutritious and affordable, and they’re already eaten in many areas of the world. Nutrition is the article’s central selling point — crickets are described as a good source of protein — and sustainability is the other. The author notes that crickets may be more environmentally sustainable than traditional animal proteins such as beef, which helps explain growing interest from sustainability-minded eaters and food innovators.
At the same time, the article doesn’t present crickets as a one-size-fits-all solution. It reviews both the benefits and the potential risks or downsides associated with making insects part of the diet, offering a measured overview rather than an unqualified endorsement.
If you’re curious but cautious, the Healthline piece serves as a readable primer: it lays out why crickets are nutritionally promising and environmentally interesting, while reminding readers that there are trade-offs and questions worth considering before making them a regular part of your meals.
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