Mary Roach's Argument on The Reasons for The FDA to Put Ban on Insects in Food Products

Buggy Foods

Bugs, a well known fear in many people. Not only is it a common fear, but bugs are usually known to indicate lack of sanitation and cleanliness. Studies have shown that the FDA allows a very specific amount of insects, or rat hairs even into our everyday foods. This is well shown throughout the article, “Bug heads, rat hairs - bon appitit” written by journalist Mary Roach. Throughout the article, Roach brings us into the a FDA filth lab to show what can really be found in our everyday foods. Though, insects are a common indication of lack of cleanliness, they can also be very nutritious for a human being. Therefore, there shouldn’t be a reason for the FDA to put a ban on insects in food products.

In the article, Roach writes, “...fig paste is allowed to have up to 13 insect heads per 100 grams.” Considering how small most insects are, 13 heads to 100 grams should go completely unnoticeable. In addition to the fact that the insect heads go completely unnoticed, they also happen to bring nutritious factors to the being eating the product. In another paragraph, Roach also writes, “...60 thrips are allowed in 100 grams of frozen broccoli…” Still relating back to how small thrips are, they once again go completely unnoticed. Noting the fact that the thrips are not exactly unhealthy for one’s being and could bring other nutritional values is a big hit at the fact.

Though sometimes insects are just included in the food to just be included. Some products actually use insects for their actual flavor. In the article, Roach states, “...enough aphids ground up in a batch of hops, it might conceivably make the beer taste sweeter…” In this quote, the author is testing to see what insects by themselves would actually taste like. And the answer she receives is somewhat surprising. Hypothetically, if one were to ground up a bunch of aphids and add them to a drink it would make the drink somewhat sweeter due to the sweet fluids that aphids secrete. In another paragraph Roach asks what a “couple of dozen beetle larvae” would taste like, the entomologists explains that wouldn’t really affect the taste of the product. And because some insects can add a delicious flavor to the product, and some don’t affect the taste of the product at all is another reason why a ban on insects in food products would be unnecessary.

Ultimately the so-called “filth” in your everyday food products is not harmful to your being, just as Roach states in her article. Roach also goes on to even write how meals made from “microlivestock” can be beneficial to one’s being. Even stating, “...caterpillars have as much protein as beef, a fraction of the fat, 10 times the iron and way more riboflavin and thiamine”, to even further show that bugs can indeed be beneficial for you in the long run.

Due to the reasons that bugs go unnoticeable in our everyday foods, as well as can add flavor or don’t add any horrendous flavors, and as well can be beneficial to our health. There is no reason why the FDA should put a ban on insects in our food products.