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Baking Insect Protein Right Into Our Diet

by Carl Jackson October 14, 2016

If you’re not getting enough protein into your diet, an Edinburgh baker has the solution, grind up some insects and add it to some flour before baking.

Cyril Barthelme, 26, of Patisserie Maxime on Queensferry Street in Edinburgh is trying to raise awareness that there is another source of protein other than meat, insects.

He’s having them ground up into flour and baking cakes. Some of the cakes you’ll find at his bakery include cricket brownies, scorpion sponge and tarantula cakes.

If you can’t stand insects in your food and in your home, make sure you have your FreedomScreens in place to keep those pesky bugs out.


Carl Jackson
Carl Jackson


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