Apart from some of the more seedier places to dine, you don't immediately connect cockroaches with dining experience but that could be about to change as alongside the cow and goat on supermarket shelves we could soon be finding cockroach milk.
More correctly it is post-natal fluid which is secreted from the insect in the form of crystals which according to researchers from the Institute for Stem Cell Biology and Regenerative Medicine in India, boasts many nutritional benefits.
'The crystals are like a complete food with proteins, fats and sugars. If you look into the protein sequences, they have all the essential amino acids' Sanchari Banerjee, one of the main researchers, told the Times of India.
It is said to taste rather like cow’s milk and follows a company who make ice-cream with milk derived from insects and eating insects whole is becoming a more common sight in western diets such as freeze-dried and dehydrated insects, from barbecue meal worm to salt-and-vinegar crickets and garlic chapulines.
Thanks but i think i'll stick with the semi-skimmed Cravendale.
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