CIENCIA Y TECNOLOGÍA: Biología
Eating microorganisms and INSECTS! Did you know that we eat microorganisms all the time? Well, at least food made using them in processes. If you think that is weird, what about insects? I wouldn’t eat insects but around 2 billion people in the world do. Below is a menu that I have designed where every dish includes either microorganisms or insects. Starter: Marmite on toast Marmite is an almost black British spread that you put on your toast. It is a by-product of the beer making process, and is a yeast extract. An interesting fact is that in Denmark it is banned, probably because of the added vitamins and minerals. The bread is also made using yeast which produces bubbles of CO2 and makes the bread fluffy. Main Course: Locusts in Alpine herbs Many African, Middle Eastern, and Asian countries eat locusts, but this dish is prepared using insects farmed in the EU and fresh alpine herbs from Switzerland. Locusts contain high levels of minerals such as iodine, phosphorus, iron, thiamine, riboflavin, niacin. Carbohydrate levels are very low, which makes them good for people following some diets like Atkins and Paleo. Dessert: Frozen yoghurt with honey This is a traditional Greek yoghurt made with bacteria which produce lactic acid and cause the milk protein to coagulate. The honey is from bees which collect nectar from flowering plants. Drinks: A selection of fine beers If you are over 18 you can enjoy a beer, which is fermented using yeast. The yeast is different to bread yeast because it creates alcohol as well as CO2. If you do not want to have alcohol, you can have water or juice. Timothy Zamudio Harvey 1ºC
All of the dishes on the menu use either a microorganism or an insect. There are people who say that western cultures need to start including insects in our diets as a source of protein. They say this because meat farms produce a lot of CO2 which is bad for climate change. However, I do not want to eat insects.
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