IS THE SYSTEM BRINGING BACK INSECTS AGAIN?

Italian original version
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After the overwhelming rejection of insects by most people, they've published a new study praising ant-based yogurt.

1) ANT-BASED YOGURT

They've revived an ancient Turkish and Bulgarian recipe that involves placing live ants in milk to use the bacteria within the ants, primarily producers of acetic and lactic acid, for the fermentation process, selecting a species from the Formica Rufa group. That this isn't just a scientific experiment is demonstrated by the intervention of the two-Michelin-starred Alchemist restaurant, which has helped create three culinary applications based on this yogurt. The first, called "ant-witch," consisted of a biscuit with ant-derived gel and an ice cream made from this yogurt. They then made mascarpone cheese with this ant-derived yogurt, which, however, tasted like pecorino cheese. Finally, they created a milk-based cocktail to which brandy and apricot liqueur were added. However, the flavor of these products was different from those based on regular yogurt because the composition of the acids produced was different compared to traditional fermentation. In regular yogurt, the bacteria produced primarily lactic acid, with small amounts of formic and acetic acid also being produced. Ants have poison glands that contain a lot of formic acid, and in fact, formic acid was the most abundant in the yogurt, not lactic acid, as it normally should be. The amount of acid in the ant-derived yogurt was lower than in traditional yogurt (2.5 g/L vs. 12 g/L). The ultimate goal of the study (p. 10) is to slowly change the public's attitude toward insects by exposing them to familiar foods made with insects, hoping they will start eating them.

2) A NEW PROPAGANDA TACTIC

Several news outlets are touting this junk as an innovative new food based on ancient traditions. Some say we should eat insects because even the indigenous Brazilians do it, while others maintain that these recipes are innovative because they were produced by the Alchemist restaurant, considered the fifth best in the world. Others, however, say it increases the flavors available, celebrating this new yogurt as a way to rediscover lost flavors, even calling it an innovative touch in gastronomy. The most shameless are those who, in the headline, define this garbage as "delicious yogurt", celebrating it as an innovative food for creating new recipes, again because they were created by the Alchemist restaurant. The new approach to insect marketing propaganda will not be like what we've seen so far, which relied on cultural comparisons and the need to eat insects to save the planet. Environmentalist rhetoric is not mentioned in these propaganda articles, but they focus entirely on making ant-based yogurt seem like a food exclusively for the rich, produced by culinary "innovators."

CONCLUSIONS

The use of live ants for fermentation poses a serious risk to human health, as the species used in the study can carry a parasite, Dicrocoelium dendriticum. The parasite can cause severe abdominal pain and diarrhea, symptoms that can last at least four weeks. In some cases, it can also cause a widespread skin rash that can last for a month. In some cases, flukes can also be found in subcutaneous masses and liver abscesses. Fermentation with frozen ants doesn't improve matters, as it can allow the proliferation of Bacillus spp., a bacterium that causes foodborne diseases.

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