Be that as it may, one possible alternative to scientifically juiced up veggies and meat products might make people queasy: entomophagy (translation: the consumption of insects).

It may sound unappealing at first, but entomophagy has been practiced by various cultures for centuries, based simply on the fact that when in need of food, humanity normally eats whatever it can find. A prime example is the Japanese, who have been eating insects since ancient times.

"This practice probably started in the Japanese Alps, where many aquatic insects are captured and eaten. Thousands of years ago, this region had a large human population but a shortage of animal protein," said Professor Brian Hocking in 1960. "We have about 50 more years of eating steaks and then perhaps we'll have to explore other sources of animal protein."

Thus, insects began to fear the dinner bell. But Japan is not alone in its ways. Many African nations, as well as several equatorial countries, have considered insects a steady part of their diet for centuries.

Nutritionally speaking, insects rate quite well along side their protein counterparts. The main problem in North America is the acceptance of the actual eating practice. The only real advantage a 100-gram serving of beef has over a 100g serving of crickets is the amount of protein: beef has 23.5g versus 12.9g in crickets. Crickets however, are lower in fat by a quarter per cent that of beef, and in calories by more than half. They also have higher amounts of iron, calcium and riboflavin.

What many Canadians may not be aware of however, is over a pound of insects will be consumed inadvertently during the course of their lives. In fact, several foods currently in circulation in Canada contain government-approved portions of insects.

Heck, even the Sugar Mountain Confectionery stores in Toronto sell scorpion and dragonfly lollypops, barbecued ants and the like.

So, before you wretch yourself into a lather at that thought, here's something for you to chew on:

Food Product		Insect Content
Apple Butter		5 Insects per 100g
Berries		4 Larvae per 500g or 10 whole insects per 500g
Ground Paprika		75 Insect fragments per 25g
Chocolate		80 Microscopic insect fragments per 100g
Canned Sweet Corn		2 3mm Length larvae, cast skins or fragments
Cornmeal		1 Insect per 50g
Canned Mushrooms		20 Maggots per 100g
Peanut Butter		60 Fragments per 100g
Tomato Paste, Pizza, Other sauces		30 Eggs per 100g or 2 maggots per 100g
Wheat Flour		75 Insect fragments per 50g
Source: U.S. Department of Health & Human Services.

-- Masse is an occasional contributor and a culinary student at George Brown College in Toronto.