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The Link Between COVID-19, Rattlesnake Venom, And A Killer Enzyme



Study finds link between COVID-19 deaths and snake venom

University of Arizona researchers find certain enzyme that could be driving COVID deaths.

TUCSON, Ariz. — Snakes are starting to play a big role in COVID-19 research.

According to a study recently published in the Journal of Clinical Investigation, scientists from the University of Arizona have discovered an enzyme similar to one found in rattlesnake venom that could be driving COVID-19 deaths.

"We found evidence that there was an enzyme, a snake-like enzyme, in the blood of people who were in extraordinarily high levels," said Dr. Floyd Chilton, the senior author of the study with the University of Arizona, College of Agriculture and Life Sciences.

Scientists have worked on the study for the past year and a half. The snake-like enzyme is found in healthy people at low levels to prevent bacterial infections. In severe cases of COVID-19, it's doing the opposite.

"These high levels of this enzyme are looking at those tissues in the organs and saying, 'You look like a bacteria, let's shred your membranes. Let's put these organs out of their misery,'" Chilton said.

Chilton said what's even more remarkable is where the study could lead researchers in fighting the pandemic.

"Can we come up with specific therapeutics that will not care which variant is coming toward it?" Chilton said. "Can we come up with specific therapies to address this devastating disease?"

Researchers explain that current clinical trials on snake bites are helping in those efforts. They hope to repurpose some of the treatments being tested, which could one day result in a viable option other than vaccines to prevent death in severe patients.

"That allows us to take a precision medicine approach to the disease," Chilton said. "We can go into clinical trials and choose the people who are at risk of this mechanism and then specifically treat those people."

Researchers say the next step is to develop an international multi-center clinical trial. They are working with global organizations to see how they can make that possible.

Bryan Hughes, a rattlesnake expert and the owner of Rattlesnake Solutions, offered his own take on the study.

"For something that is almost as universally loathed as rattlesnakes, it seems fitting and interesting and ironic that the venom that they have in rattlesnakes might be the key in getting out of this situation," Hughes said.

Like Venom Coursing Through the Body: Researchers Identify Mechanism Driving COVID-19 Mortality

Researchers have identified what may be the key molecular mechanism responsible for COVID-19 mortality – an enzyme related to neurotoxins found in rattlesnake venom.

 

 

Also:

By Rosemary Brandt, College of Agriculture and Life Sciences
Aug. 24, 2021

An enzyme with an elusive role in severe inflammation may be a key mechanism driving COVID-19 severity and could provide a new therapeutic target to reduce COVID-19 mortality, according to a study published in the Journal of Clinical Investigation.

Researchers from the University of Arizona, in collaboration with Stony Brook University and Wake Forest School of Medicine, analyzed blood samples from two COVID-19 patient cohorts and found that circulation of the enzyme – secreted phospholipase A2 group IIA, or sPLA2-IIA, – may be the most important factor in predicting which patients with severe COVID-19 eventually succumb to the virus.

The sPLA2-IIA enzyme, which has similarities to an active enzyme in rattlesnake venom, is found in low concentrations in healthy individuals and has long been known to play a critical role in defense against bacterial infections, destroying microbial cell membranes.

When the activated enzyme circulates at high levels, it has the capacity to "shred" the membranes of vital organs, said Floyd (Ski) Chilton, senior author on the paper and director of the UArizona Precision Nutrition and Wellness Initiative in the university's College of Agriculture and Life Sciences. 

"It's a bell-shaped curve of disease resistance versus host tolerance," said Chilton, a member of the university's BIO5 Institute. "In other words, this enzyme is trying to kill the virus, but at a certain point it is released in such high amounts that things head in a really bad direction, destroying the patient's cell membranes and thereby contributing to multiple organ failure and death."

Together with available clinically tested sPLA2-IIA inhibitors, "the study supports a new therapeutic target to reduce or even prevent COVID-19 mortality," said study co-author Maurizio Del Poeta, a SUNY distinguished professor in the Department of Microbiology and Immunology in the Renaissance School of Medicine at Stony Brook University.

Collaboration Amid Chaos

"The idea to identify a potential prognostic factor in COVID-19 patients originated from Dr. Chilton," Del Poeta said. "He first contacted us last fall with the idea to analyze lipids and metabolites in blood samples of COVID-19 patients."

Del Poeta and his team collected stored plasma samples and went to work analyzing medical charts and tracking down critical clinical data from 127 patients hospitalized at Stony Brook University Hospital between January and July 2020. A second, independent cohort included a mix of 154 patient samples collected from Stony Brook and Banner University Medical Center in Tucson between January and November 2020.   

"These are small cohorts, admittedly, but it was a heroic effort to get them and all associated clinical parameters from each patient under these circumstances," Chilton said. "As opposed to most studies that are well planned out over the course of years, this was happening in real time on the ICU floor."

The research team was able to analyze thousands of patient data points using machine learning algorithms. Beyond traditional risk factors such as age, body mass index and preexisting conditions, the team also focused on biochemical enzymes, as well as patients' levels of lipid metabolites.

"In this study, we were able to identify patterns of metabolites that were present in individuals who succumbed to the disease," said lead study author Justin Snider, an assistant research professor in the UArizona Department of Nutrition. "The metabolites that surfaced revealed cell energy dysfunction and high levels of the sPLA2-IIA enzyme. The former was expected but not the latter."

Using the same machine learning methods, the researchers developed a decision tree to predict COVID-19 mortality. Most healthy individuals have circulating levels of the sPLA2-IIA enzyme hovering around half a nanogram per milliliter. According to the study, COVID-19 was lethal in 63% of patients who had severe COVID-19 and levels of sPLA2-IIA equal to or greater than 10 nanograms per milliliter.

"Many patients who died from COVID-19 had some of the highest levels of this enzyme that have ever been reported," said Chilton, who has been studying the enzyme for over three decades.

An Enzyme with a Bite

The role of the sPLA2-IIA enzyme has been the subject of study for half of a century and it is "possibly the most examined member of the phospholipase family," Chilton explained.  

Charles McCall, lead researcher from the Wake Forest School of Medicine on the study, refers to the enzyme as a "shredder" for its known prevalence in severe inflammation events, such as bacterial sepsis, as well as hemorrhagic and cardiac shock.

Previous research has shown how the enzyme destroys microbial cell membranes in bacterial infections, as well as its similar genetic ancestry with a key enzyme found in snake venom.

The protein "shares a high sequence homology to the active enzyme in rattlesnake venom and, like venom coursing through the body, it has the capacity to bind to receptors at neuromuscular junctions and potentially disable the function of these muscles," Chilton said.   

"Roughly a third of people develop long COVID, and many of them were active individuals who now can't walk 100 yards," Chilton said. "The question we are investigating now is: If this enzyme is still relatively high and active, could it be responsible for part of the long COVID outcomes that we're seeing?” 

 

 

Also:

Getting very ill with COVID-19 is like rattlesnake bite: study

Getting very ill with COVID-19 is like getting bitten by a poisonous rattlesnake, according to a new medical study.

Researchers including from Stony Brook University on Long Island have identified an enzyme in the coronavirus that ravages the body like the neurotoxins from rattlesnake venom, according to the analysis published in the Journal of Clinical Investigation.

Targeting the enzyme, which causes severe inflammation, could better treat and save the lives of COVID-19 patients amid the virus’ resurgence with the Delta variant, said the study’s scientists from the SUNY school, the University of Arizona and Wake Forest University.

The coronavirus enzyme, sPLA2-II, has similarities to an active enzyme in rattlesnake venom that is typically found in low concentrations in healthy individuals and has long been known to play a critical role in humans’ defense against bacterial infections, the study says.

But when the same enzyme circulates at high levels, it can “shred” the membranes of vital organs, said University of Arizona’s Floyd “Ski” Chilton, a senior author of the paper.

“The study supports a new therapeutic target to reduce or even prevent COVID-19 mortality,” explained co-author Dr. Maurizio Del Poeta of Stony Brook’s Renaissance School of Medicine.

“Because inhibitors of sPLA2-IIA already exist, our study supports the use of these inhibitors in patients with elevated levels of sPLA2-IIA to reduce, or even prevent, COVID-19 mortality.”

The study says that in high enough concentrations, sPLA2-II can shred the membrane of vital organs.

Del Poeta said Chilton contacted Stony Brook to analyze blood samples in COVID-19 patients to study the snake venom-type enzyme.

Del Poeta and his team, co-led by him and research assistant Jeehyun Karen You, collected stored blood plasma samples and analyzed medical charts from 127 patients hospitalized at Stony Brook University Hospital between January and July 2020.

A collection of 154 patient samples from Stony Brook and Banner University Medical Center in Tucson between January and November 2020 also were examined.

“Our study is especially timely given how the Delta variant is contributing to rising COVID-19 incidence and hospitalization rates both in the US and worldwide,” You said.

As of Friday, 55,453 people have died from COVID-19 in New York state, according to data provided to the federal Centers for Disease Control and Prevention.

“As the Delta variant makes its way through communities across the country, it’s crucial we keep doing everything we can to keep each other safe from the COVID virus,” Gov. Kathy Hochul said in a statement Sunday.

“Wear a mask, and, if you haven’t already, get your vaccine as soon as you can. The vaccine is the best way to protect yourselves and your loved ones.”

Hochul and the state Health Department issued a mandate Friday requiring staff and students in public and private schools to wear masks for the new academic year to prevent the spread of COVID-19.

The DOH last week also approved an emergency rule requiring virtually all 450,000 health care workers in hospitals, nursing homes and other settings to get the coronavirus vaccine — or face disciplinary action including getting fired.

Meanwhile, 634,157 people have been killed by the coronavirus throughout the United States. 

 

 

Also:

The Snake Venom Hypothesis of Covid – Dr. Bryan Ardis

Monoclonal antibody treatment – the basis

The key finding that Ardis’ case rests on is that an anti-venom treatment administered in a hospital will consist of monoclonal antibodies (MA). He was tipped off to this connection by a colleague. Ardis’ train of thought equates the two, that MAs (all) ARE an anti-venom treatment; so given that MAs work effectively against Covid, Covid itself is caused by some type of venom. So Covid is not a virus and thus is not transmitted by air.

MA treatments have, of course, been attacked by federal health agencies in the US even though they were successful in treating Covid, as are ivermectin, hydroxochloroquine (HCQ) and NAC. Note that HCQ has expressly been forbidden with Remdesivir.

Historically, back in 2020, 3 animals were posited as the source of Covid (bats, pangolins and snakes), but the snake hypothesis would be repeatedly fact-checked and debunked by all the usual sources. Apparently, the genetic sequences of antibodies in sick people in Wuhan back in 2019/2020 were not like those of bats but of protein sequences found in snakes, particularly the Chinese krait and king cobra. In April 2020, a research study in France found that certain receptors in the brain called ‘nicotinic acetylcholinesterase’ receptors bind most tightly to these particular types of snake venom; the spike protein of SARS-CoV-2 is identical (or almost) to these 2 types of venoms.

In May 2020, a young researcher, Dr. Bing LIU at the University of Pittsburgh had been researching the genetic sequencing of spike proteins for 5 months and was going to make a press release on what he and his team had found. Instead, he was found murdered and the results have never been released. (ER: Another young researcher also turned up dead within a calendar month of Dr. Liu – Dr. James Taylor, who was also researching the genetic sequencing of Covid.)

In January 2020, a study was published after research over a 10-year period, which had mapped the genetic sequences of the proteins and peptides of the king cobra venom. The researchers came from a company called Genentech. There are 19 toxic proteins isolated, which specifically target organs in the human body. Funding for this study came from Roche, which put employees in the study in a conflict of interest as they were all shareholders in Roche. Genentech is related to Remdesivir manufacturer, Gilead. Gilead bought 2 facilities that deal with biological studies from Genentech in 2011; 55 of Genentech’s executives were brought into Gilead in 2011 just when the king cobra study started.

Gilead’s Remdesivir is created from synthetic peptides and proteins of king cobra venom. Before and during treatment, the patient’s prothrombin time must be monitored: a high level means the patient’s blood cannot clot. A University of Arizona study in 2021 looked at the tissues of patients who had died of Covid; present were extremely high levels of ‘an enzyme related to neurotoxins found in rattlesnake venom’. The internal organs of these patients had been attacked by this enzyme, leading to multiple organ failure.

Using snake venom in treatment can be an effective way to kill people without the substance administered being suspected. As the venom attacks certain organs (pancreas, heart, liver, spleen, brain, lungs, etc.), people with diseases of these organs will naturally succumb, apparently to their original health problem and not the treatment. Snake venom is thus an effective bioweapon.

Ardis is ‘convinced’ – ‘believes’ – that Covid itself, as well as the vaccines and Remdesivir, all contain some degree of snake venom.

Since 2005, it’s been known that nicotine blocks the receptors in the brain stem that are attacked by cobra venom. These receptors control the diaphragm and thus enable a person to breathe, thereby obtaining sufficient oxygen. The venom ingested will normally reach these brain receptors, paralyzing breathing. However, it was being reported early on that smokers were the least represented demographic among Covid sufferers (less than 5%), which is odd for a respiratory virus that should especially target smokers. In the first 6 months, however, Fauci was telling people to stop smoking; they simply lied about smokers being the most hospitalized group. Nicotine, on the contrary, protects these receptors against poisoning by venom. French researchers in 2020 worked out that the nicotine receptors that control the diaphragm’s ability to breathe were what the spike protein was targeting. So they theorized that people actually need to be given nicotine to prevent Covid.

As a non-smoker, if you go into hospital to be treated for Covid, they give you Remdesivir (based on venom), which attacks the nicotine receptors in the brain stem, paralyzing breathing. Then, in order to put you on a ventilator, they give you one of 5 drugs first (e.g. midazolam, morphine, etc.) which acts to further suppress breathing. So these two drugs, which are worked out in a precise cocktail, are euthanizing patients. Two 5-day back to back treatments are authorized in these circumstances: on average, a person dies on Day 9.

In July of 2021, a Moderna co-founder announced they were using mRNA technology to treat venomous snakebites. The new ‘Opherics’ company, based in San Francisco, would solely produce anti-venom drugs for snake bites, funded by the DoD, Wellcome Trust and the United Nations. How many snake bite victims are there typically in a year? Around 100,000. So why put such effort into creating this technology? mRNA technology was created in 2015 using cobra venom (presumably synthetic form), that was wrapped in nano-particulate dynabeads (made of metal), put in hydrogel to make it very stable. Some vaccinated people are able to attach magnets to their arms.

Canada’s Dr. Charles Hoffa noticed that his (Moderna) vaccinated patients were suffering from elevated D-dimer levels (which indicate clotting). When patients exhibit this, one of the things doctors typically factor in is snake venom poisoning. The classic problem with Remdesivir is kidney failure, which is the number one organ attacked by cobra venom.

Ardis believes that the damage from Covid (SARS-CoV-2), the vaccines, and Remdesivir treatment all correlate with the damage done from snake venom as per the findings of research studies. The disease process put in place by the vaccines, for example, will just continue with the boosters. Further, the sickness going around is not a virus; based on snake venom, it is likely found in water.

Ardis believes this is how the problem was spread. CDC has been tracking waste water on its Covid surveillance site: it has 400 water testing sites in 37 US cities. From January to September, 2020, nobody knew about this water testing. Results are now being released.

Why would you PCR-test water as they have been doing? They test the water to PREDICT viral outbreaks in a given area. Yet this is backwards: if the ‘virus’ is in the water, it assumes that the population has already had the symptoms of infection.

A loss of taste and smell have been signature symptoms of Covid, yet long-term loss of taste and smell are precisely the symptoms people get if they’ve reversed a snake-bite by sucking out the venom from the wound site. This parallels water drinking. Black List, season 4, episode 15, Reddington is poisoned by snake venom from drinking. His symptoms mimic other types of health problems. 

 

 

Also:

Like venom coursing through the body: Researchers identify mechanism driving COVID-19 mortality

An enzyme with an elusive role in severe inflammation may be a key mechanism driving COVID-19 severity and could provide a new therapeutic target to reduce COVID-19 mortality, according to a study published in the Journal of Clinical Investigation.

Researchers from the University of Arizona, in collaboration with Stony Brook University and Wake Forest University School of Medicine, analyzed blood samples from two COVID-19 patient cohorts and found that circulation of the enzyme -- secreted phospholipase A2 group IIA, or sPLA2-IIA -- may be the most important factor in predicting which patients with severe COVID-19 eventually succumb to the virus.

sPLA2-IIA, which has similarities to an active enzyme in rattlesnake venom, is found in low concentrations in healthy individuals and has long been known to play a critical role in defense against bacterial infections, destroying microbial cell membranes.

When the activated enzyme circulates at high levels, it has the capacity to "shred" the membranes of vital organs, said Floyd (Ski) Chilton, senior author on the paper and director of the UArizona Precision Nutrition and Wellness Initiative housed in the university's College of Agriculture and Life Sciences.

"It's a bell-shaped curve of disease resistance versus host tolerance," Chilton said. "In other words, this enzyme is trying to kill the virus, but at a certain point it is released in such high amounts that things head in a really bad direction, destroying the patient's cell membranes and thereby contributing to multiple organ failure and death."

Together with available clinically tested sPLA2-IIA inhibitors, "the study supports a new therapeutic target to reduce or even prevent COVID-19 mortality," said study co-author Maurizio Del Poeta, a SUNY distinguished professor in the Department of Microbiology and Immunology in the Renaissance School of Medicine at Stony Brook University.

Collaboration Amid Chaos

"The idea to identify a potential prognostic factor in COVID-19 patients originated from Dr. Chilton," Del Poeta said. "He first contacted us last fall with the idea to analyze lipids and metabolites in blood samples of COVID-19 patients."

Del Poeta and his team collected stored plasma samples and went to work analyzing medical charts and tracking down critical clinical data from 127 patients hospitalized at Stony Brook University between January and July 2020. A second independent cohort included a mix of 154 patient samples collected from Stony Brook and Banner University Medical Center in Tucson between January and November 2020.

"These are small cohorts, admittedly, but it was a heroic effort to get them and all associated clinical parameters from each patient under these circumstances," Chilton said. "As opposed to most studies that are well planned out over the course of years, this was happening in real time on the ICU floor."

The research team was able to analyze thousands of patient data points using machine learning algorithms. Beyond traditional risk factors such as age, body mass index and preexisting conditions, the team also focused on biochemical enzymes, as well as patients' levels of lipid metabolites.

"In this study, we were able to identify patterns of metabolites that were present in individuals who succumbed to the disease," said lead study author Justin Snider, an assistant research professor in the UArizona Department of Nutrition. "The metabolites that surfaced revealed cell energy dysfunction and high levels of the sPLA2-IIA enzyme. The former was expected but not the latter."

Using the same machine learning methods, the researchers developed a decision tree to predict COVID-19 mortality. Most healthy individuals have circulating levels of the sPLA2-IIA enzyme hovering around half a nanogram per milliliter. According to the study, COVID-19 was lethal in 63% of patients who had severe COVID-19 and levels of sPLA2-IIA equal to or greater than 10 nanograms per milliliter.

"Many patients who died from COVID-19 had some of the highest levels of this enzyme that have ever been reported," said Chilton, who has been studying the enzyme for over three decades.

An Enzyme with a Bite

The role of the sPLA2-IIA enzyme has been the subject of study for half of a century and it is "possibly the most examined member of the phospholipase family," Chilton explained.

Charles McCall, lead researcher from Wake Forest University on the study, refers to the enzyme as a "shredder" for its known prevalence in severe inflammation events, such as bacterial sepsis, as well as hemorrhagic and cardiac shock.

Previous research has shown how the enzyme destroys microbial cell membranes in bacterial infections, as well as its similar genetic ancestry with a key enzyme found in snake venom.

The protein "shares a high sequence homology to the active enzyme in rattlesnake venom and, like venom coursing through the body, it has the capacity to bind to receptors at neuromuscular junctions and potentially disable the function of these muscles," Chilton said.

"Roughly a third of people develop long COVID, and many of them were active individuals who now can't walk 100 yards. The question we are investigating now is: If this enzyme is still relatively high and active, could it be responsible for part of the long COVID outcomes that we're seeing?"
 







Bugs You Can Eat & Meat Substitutes

You might think of eating insects as something kids do on a dare. But some of these little animals are popular around the world for their nutritional value -- and they’re starting to catch on in the U.S. Not long ago, sushi and lobster didn’t seem all that appetizing to Americans, so it’s not as far-fetched as it sounds.

Adult crickets can be a good source of iron, protein, and vitamin B12. They’re prepared in a lot of ways. The least noticeable is probably when they’re ground into a powder that’s added to protein shakes and flour. You can already find “cricket flour” in one brand of chips available in America.

High in protein, these creatures are popular worldwide, especially in Mexico, Latin America, and parts of Africa and Asia. They’re in such high demand in Uganda that they cost more per kilogram than beef.

In Mexico, they’re typically served toasted in oil, with garlic, lemon, and salt. That snack has made inroads in the U.S. Major League Baseball’s Seattle Mariners have introduced a version to their fans -- toasted with chili powder and key lime salt.

They may be best known for chewing through wood, but in Africa and other parts of the world they’re known as food. Rich in protein, fatty acids, and other micronutrients, termites also have iron and calcium. They’re served fried, smoked, or sun-dried.

Certain kinds, especially the larvae and pupae of the weaver ant, are in high demand in Asia. They’re considered a delicacy in parts of South America, where some of the top chefs often use them in high-end dishes.

A good source of protein, they’re said to have a lemony, citrusy flavor.

The larvae is the form of the bee that’s normally used as food. High in amino acids, B vitamins, and other nutrients, bees have been described as having a buttery, kind of fatty texture. They’re a staple in Thailand. Australian aborigines use stingless bees as a source of sugar.

The most popular of the insects you can eat, the adult H. parallela is rich in protein and several vitamins and minerals. They can be dry roasted or used in recipes (with the head, arms, and legs removed).

In 2012, Starbucks revealed it used extract from cochineal beetles to help color one of its strawberry beverages. After some negative reaction to the statement, the company went to a tomato-based coloring.

These insects have lots of omega-3 fatty acids, protein, vitamins, and minerals like copper, sodium, potassium, iron, zinc, and selenium. They can be eaten raw but are most often served dry-roasted or ground up and added to flour. In Mexico, they’re sometimes used this way to make tortillas.

Certain types of flies, which are rich in protein, are ground up and used in east African countries to enrich baked goods like crackers and muffins, as well as meat products like sausage and meatloaf. They also can be eaten roasted or sun-dried.

In parts of Africa, nearly 9.5 billion of these are harvested each year. That’s in part because they’re an important source of protein, especially during the rainy season. Caterpillars are also popular in Asia and Mexico, where one of the most common ways to serve them is fried or braised, seasoned with a spicy sauce, and wrapped in a tortilla. They also can be found at the bottom of a bottle of mescal tequila.

Don’t get thrown by the name. These creatures have lots of nutritional benefits. They have fatty acids, flavonoids (chemicals that help fight inflammation), and amino acids. They also can be rich in minerals like iron, potassium, and phosphorus.

Some say that some species taste like cinnamon, while others are like a sour apple.  In southern Africa, they’re soaked in lukewarm water to release their toxins, then sundried, washed, and cooked in warm water and salt.

This relative of the water boatman or backswimmer is something of a treat in Thailand, where it’s found only in June. You can eat them whole or crushed, ground, and added to chili paste. This mixture is known as jaew maeng da in Laos and nam phik in Thailand.

As easy as it might sound, it’s not a good idea to go out and harvest your own insects. They need to be processed and stored the right way. Once you’ve bought them from a regulated seller, preparing them is about the same as most kinds of food. Just be sure to clean and cook them properly.

For example, stink bugs need to be soaked in warm water, never hot, because hot water will instantly kill the bugs and keep them from getting rid of their toxins.



Also:

Meat Substitutes

Tofu is a plant-based choice that packs a protein punch -- half a cup has over 11 grams. Tofu is made of soybean curds pressed into blocks, and it's free of cholesterol and low in saturated fat. Because it takes on the flavor of whatever you cook it with, you can make tofu taste like you want it to for almost any dish.

Made from fermented soybeans, tempeh has even more protein than tofu. Half a cup has over 16 grams. You can marinate tempeh before cooking to give it flavor, and sauté it for a crispy outside.

With about 8 grams of protein per each half cup, seitan is another good non-meat protein source that takes on the flavor of any seasonings you add. But if you’re gluten intolerant, seitan isn’t for you. It’s made from cooked wheat gluten.

Yep, this fruit can take the place of meat. Jackfruit is full of vitamins, minerals, antioxidants, and fiber. Plus, with 2.6 grams per cup, it has much more protein than most other fruits. You can use it as an alternative for shredded meat in barbecue or pulled pork recipes. But be aware: While it has more protein than fruit, it has much less than meat. So its benefits are more in terms of texture and taste than nutrition.

Grilled portobellos are savory, “meaty,” and can fill a hamburger bun nicely. But if you’re looking for protein and other nutrients you get from meat, mushrooms aren’t the way to go. They have only 3 grams of protein for every 1 cup and lack the iron, B12, and zinc meat brings to the table.

For a filling protein/fiber combo, beans are an ideal pick. One cup of lentils comes with almost 18 grams of protein and a whopping 15.6 grams of fiber -- around half your daily recommended value. You can easily sub them for ground beef in tacos, chili, and other similar dishes.

Textured vegetable protein, or TVP, is a meat replacement made of soy flour with the fat removed. Half a cup has 17.5 grams of protein, but is higher in carbohydrates than other meat substitutes at 11.5 grams. You can use it to give a meat texture to dishes, or you can also find it shaped as meat products, like chicken nuggets.

Chickpeas, also known as garbanzo beans, are the protein (and fiber) powerhouses that make up hummus. But you can also use them to make baked falafel, which is solid enough to serve as a meat-free patty. Half a cup of chickpeas offer over 7 grams of protein and 6 grams of fiber, with low fat, no cholesterol, and plenty of vitamins and minerals.

There’s an almost endless supply of pinch-hitters for meat made of a combination of soy protein products, wheat protein products, and plant proteins. Common brands include Beyond Meat, Impossible Foods, MorningStar Farms, Boca, Gardein, and Tofurky. Although many of these choices can deliver protein, they’re also often highly processed and high in sodium, so read labels carefully.

Your personal health needs will help decide which meat sub is best for you. But in general, it’s good to go for whole foods like beans over processed foods like blends. Impostor meat products tend to overload on sodium, saturated fats, and added ingredients. Talk to your doctor if you’re on the fence about the right meat alternative.

 

 

Also:

12 Edible Bugs That Could Help You Survive

In many parts of the world, entomophagy, or eating bugs is commonplace. Insects are actually the most abundant protein source on the planet, and many of them boast dense concentrations of nutrients like omega 3s. If two billion people can invite insects to the dinner table, it shouldn't be too much of a

Contents

    Grasshoppers and Crickets
    Ants
    Termites
    Grubs
    Wood Lice
    Earthworms
    Stinkbugs
    Scorpions
    Earwigs
    Aphids
    Maggots
    Dragonflies
    Edible Bugs You Probably Want to Avoid Eating

In many parts of the world, eating bugs is commonplace. Insects are actually the most abundant protein source on the planet, and many of them boast dense concentrations of en-vogue nutrients like omega 3’s that we buy at fancy grocery stores. If 2 billion people can invite insects to the dinner table, it shouldn’t be too much of a stretch for you to include edible bugs in your emergency survival diet.

So, which bugs can you catch and eat?

Grasshoppers and Crickets

Grasshoppers and crickets are extraordinarily protein-rich, and you can collect them pretty much anywhere. Most types of grasshoppers and crickets are edible. If you want to try it without picking legs out of your teeth, you can try a store-bought food product called cricket powder, or cricket flour. Cricket powder is very high in protein, has similar baking properties to regular flour, and has a slightly nutty flavor. If you do decide to go wild, remember: They can carry nematodes, so remember to cook them before you eat them.

How to Catch Them

When and Where: Grasshoppers are easiest to catch in the early mornings when they move more slowly. Look for crickets in damp, dark places first: under rocks, logs, and other large objects. Also check in tall grasses, shrubs and trees. Try shaking branches above a shirt, sleeping bag or other piece of fabric, and see if any edibles fall onto it.

Things You Need: Hands, a wool blanket or flannel shirt, or a water bottle and some over-ripe fruit

Method:

    By hand:

    You can catch crickets by using your hands to snatch them up. This is hopefully self-explanatory (chase them down and catch your dinner). If you have to catch them by hand, they’re fast, so err on the side of overkill and grab the entire area of ground surrounding the cricket. Alternatively, hunt them in the early morning chill, when the cold-blooded critters are still sluggish. The best container to put them in is something with a lid.

    By wool blanket/flannel shirt:

    If you happen to have a wool blanket or a flannel shirt, place it in the middle of a field or location where grasshoppers seem to be plentiful.
    Chase the hoppy little bugs onto the flannel/wool. Their feet will get caught in the fibers a little, hopefully giving you enough time to pluck them off (or out of the air).

    By bottle:

    You can trap them by cutting the top off of a plastic water bottle (an open Nalgene works too), burying it in the ground, and dropping some over-ripe fruit in it. If you don’t have any fruit, a glow stick or light works almost as well (they’re attracted to it). If you drop in a few small pieces of cardboard or leaves, the crickets will hide under them instead of trying to escape.
    Leave it overnight, and in the morning, you’ll find breakfast hopping around inside.  

How to Eat Them

    To prepare crickets and grasshoppers, pull off their heads and the entrails should come with; discard both. The entrails are edible, but removing them reduces the risk of parasite transmission. For this reason, always cook the bugs before eating them.
    Remove the wings and legs.
    Dry roast them if you have a pan, or skewer them and roast over flame if you don’t. You can char them if you prefer.

Poisonous Grasshoppers

While the majority of grasshoppers are safe to eat, there are a few exceptions. Avoid any brightly-colored specimens, such as the eastern lubber (common in Texas and some other southern states), which can make you sick.

Ants

How to Catch Them   

When and Where: Anywhere at any time. They’re sort of ubiquitous.

Things You Need: Hands, a stick if you want to make things easier on yourself

Method:

    Just scan the ground, and you’re sure to eventually find a skittering battalion of ants. They march in straight lines, so they’ll lead you straight to their home base.
    One good way to collect them is to hit an anthill or other habitat (like a rotting log) with a stick a of couple times, then put the end of the stick in the opening.
    As ants rush to bite the stick, dunk it into a container of water—ideally the container you want to cook them in. Repeat until you have a few hundred.

How to Eat them

    Capture as many as you can, putting them straight into the water so that they drown while you catch more. Once you’ve caught a sizeable portion, boil them for about six minutes. This will neutralize the acid in their bodies. If you have to eat them raw, just make sure they’re dead first so they don’t bite you.

Termites

Termites are a great source of protein, and since they live most of their lives buried away in wood, they are less likely to carry parasites than other insects. Mature adult termites have wings and can fly. The other stages (larvae, workers, soldiers, nymphs, queens, etc) can’t fly, so they’re easier to snag. In some cultures, termite queens are regarded as a delicacy. Who knew you could eat like royalty while eating insects?   

When and Where: Termites love wood. It’s their main food source. So crack open a cold log, and collect your dinner.

What You Need: Hands

Method: Break open a punky log and grab them or shake them out fast. As soon as they see light, they’ll crawl deeper into the wood. 

How to Eat Them

    Roast them in a dry pan. You want these critters cooked up crispy.

Grubs

Is this the one you dreaded reading about? When someone says “grub,” they’re typically referring to the larval stage of a beetle. There are over 344 grub species consumed around the globe, including the witchetty grub in Australia, palm weevil grubs in some Asian countries, giant water bugs in North America, and mopane worms in Africa. Some of them are small and crunchy, like mealworms, and some are fat and juicy, like rhinoceros beetle larva.

This is probably the one you dreaded reading about. Grubs are very easy to find and collect, and some even taste not-disgusting.Rasbak / Wikimedia Commons

When and Where: The best place to collect them is in rotting logs. You can also try stripping bark off of living trees, or searching under rocks and leaf litter.

What You Need: A stick or a rock

 Method

    Find a rotting log.
    Strip the bark off of the log or smash the log. Or strip the bark, harvest the grub (pun intended), and then smash the log to see if there’s any more inside. Grab them with your fingers—they’re not exactly fast.

How to Eat Them

Skewer them lengthwise with a long stick and cook over an open flame until the skin is crispy.

Wood Lice

Also called “sow bugs,” “potato bugs,” “roly polies,” or “pill bugs,” woodlice are actually not a bug at all. They’re the only terrestrial crustacean in North America and have a flavor that’s similar to shrimp. In fact, they’re even called “land shrimp” sometimes.    

Also called “sow bug”, “potato bug”, or “pill bug,” the wood louse is actually not a bug at all. Andy Reago / Flickr
How to Catch Them

When and Where: They are extremely easy to collect. Overturn rocks and logs or sift through dead leaves, and you’re sure to find some.

What You Need: Hands, something to collect them in

Method:

    Push things over.
    Collect bugs.

How to Eat Them

    Drop them in boiling water, and leave them there for a while. They can carry nematodes (better known as parasitic roundworms—things you don’t want freeloading in your intestines), so be sure they’re thoroughly cooked.
    When they’re done, strain the water out and eat.

Earthworms

Are worms technically bugs? No. Not even close. But they are edible. You’ve probably played with these more than you’ve eaten them. However, things are about to change since, well, you’re here. If push comes to shove, you can go scrounging for these wriggly morsels. Maybe thinking of them as free-range, very fresh spaghetti will help them slide down your gullet easier. Remember to squish out the poop before you eat them. Bon appetit!
edible bugs - earthworms

When and Where: If it just rained, spotting these wigglers should be pretty easy. They’ll be everywhere. If it hasn’t just rained, ferret about for them in damp soil, in decomposing flora (such as leaves and wood), or under rocks.

What You Need: Hands, something to put them in

Method:

    Find something they’re likely to be under or in.
    Investigate the location.
    Collect.
    Enjoy them al dente (but, like, make sure they’re cooked).

How to Eat Them

    While worms can be eaten raw in an emergency, you should cook them if at all possible. Like most of the things on this list, they can potentially carry parasites—and the parasite potential should motivate you to cook them first. Not to mention the extremely unpleasant prospect of eating a live worm.

Stinkbugs

Yep, believe it or not, stinkbugs are edible. Generally speaking, you shouldn’t eat noxiously odiferous bugs. Stinkbugs, however, are the exception. They’re just fine to send down that hatch (after you cook them, of course). They are even considered a delicacy in Mexico, where there’s an annual festival in Taxco to celebrate them.

How to Catch Them

When and Where: In the winter, you will probably find them hiding under rocks, logs, or other cover. Otherwise, you’ll see them parading arrogantly across open ground. You’ll recognize them because they look like a traditional medieval shield, straight across on the top and coming to a point on the bottom.

What You’ll Need: Hands, container

Method:

    Stalk.
    Pounce.
    Profit.

How to Eat Them

Some people eat them raw, but maybe try not to be one of those people if you can. To rid stinkbugs of their stinkitude, soak them in warm water for 5 to 10 minutes, and then cook extensively by roasting in a dry pan. They are said to have an “iodine” taste.

Scorpions

Scorpions are a common street food in China and can be found in California, Arizona, New Mexico, and other Southwestern states. They taste a bit like crab. If you decide to dine on scorpion, make sure that you cut the stinger off first. Usually the venom is produced and stored in the top two or so segments of the tail. And make sure you cook them! Cooking generally negates the venom’s poisonous properties, but you can still have an allergic reaction to it. Unlike a bee or wasp, you’re not likely to get stung by a scorpion after it’s dead. If you’ve never eaten scorpion before, however, it might be best to avoid these—but if you’re in a survival situation, you might not have a choice.

How to Catch Them

When and Where: These living, dangerous thumbtacks reside in dens. You’ll have to find a den if you want scorpion for dinner.

What You’ll Need: A jar with a lid, hands (or something you prefer to dig with), a murder weapon (like a stick or a knife—probably don’t use your hands for this one).

Method:

    To catch them, first find their dens. They’ll be low to the ground, burrowed under overhanging rocks or logs.
    Dig a hole right in front of the burrow, large enough to accommodate an open-mouthed jar, water bottle with the top cut off, or cup.
    When the scorpion emerges at night, it will fall into the jar and be unable to climb out.
    Kill it with a stick or a knife while it’s still in the jar.
    Cut off the stinger.

How to Eat Them

    Roast over a fire or coals until it’s well browned.

Earwigs

Have you ever lifted up a pot in the garden and seen a horde of critters flee away into the grass? That could be your lunch escaping. Earwigs are edible and safe to eat. They don’t have stingers. They don’t have venom. They look like a cross between an ant (the head portion) and a scorpion (the pincher bits), and are about the size of one of those flattened pennies you get at a fair. When agitated, they might try to attack with their pinchers, but those pinches usually don’t break the skin or even hurt very much.

How to Catch Them

When and Where: Like most of the other bugs on the list, these guys are pretty easy to find. They live under things. They’re pretty fast but also pretty harmless. Looking under logs and things that look like they’ve been undisturbed for a while is a good place to start. They like dark, wet places.

What You’ll Need: Hands, container

Method:

    Find something to wiggle, like a rock or log, and have your container ready.
    Disrupt the rock or log and be ready to capture your lunch.
    Toss the bugs in a container.

How to Eat Them

    Get your fire roarin’ (or purring, it’s up to you).
    Sauteé your dinner. You want your ‘wigs nice and crispy.
    Once they’re fully cooked, you’re good to enjoy your dinner.

Aphids

Do you remember that children’s book “The Grouchy Ladybug”? The tale’s protagonist is in search of dinner: aphids. Aphids are tiny little insects that love sweet, sweet sap. They’re often green or black, but come in a wide variety of colors. They’re very small—you could probably fit more than 50 on a penny. Now, you get to be the Grouchy Ladybug—but you don’t have to share like the ladybug did.

How to Catch Them

When and Where: Aphids live on plants. There are many different types of aphids, and they have different plant preferences. If there are plants around, you’re sure to find an edible variety. What they feed on can affect what they taste like, ranging from slightly bitter to sweet.

What You’ll Need: Hands, a container that holds water

Method:

    Brush them off into some water so they can’t escape.

How to Eat Them

    Boil them and enjoy.

Maggots

Grubs and maggots are a bit different—even if they’re both pretty gnarly and maybe not prime snack material. Grubs are fat, juicy, and usually white in color. Maggots are thin, yellow-brownish, and legless. “Grub” usually refers to beetle larvae, while “maggot” usually refers to fly larvae. They are both edible though. So they’ve got that going for them.

How to Catch Them

When and Where: There are many different types of maggots. Some maggots live in rotting flesh and spoiled meat. While rotting meat isn’t safe to eat, the maggots are (but cook them first!). They also tend to live in rotting vegetables and fruit. Some even live in water. Maggots are incredibly high in protein and other beneficial nutrients.

What You’ll Need: Hands, container

Method:

    Find a source to harvest them from. If you’ve got time, and some spoiled fruit, you can create your own by leaving it out.

    Collect.

How to Eat Them

    Boil or saute to kill any potential lingering germs.
    Enjoy your Lion King-esque feast.

Dragonflies

Dragonflies are the most common in the spring and summer months. They more or less have two life-cycle stages: nymph and adult. Both of these stages are edible—though one is much easier to catch than the other. While they’re in their nymph stage, they’re often green, about the size of the fist two segments of your pointer finger, and water-borne. Much easier to catch when they can’t zoom away! Their adult stage is what you’re used to seeing: a fully grown dragonfly. These are edible, but can be a pain to catch because of how fast and dexterous that are.

When and Where: Dragonflies can’t bite hard enough for a human to feel it, and they don’t have stingers. Both the larval stage and the adult stage are edible. The larval version is probably easier to catch, though. Dragonfly larvae live in water and are more common in the spring and summer months.

What You’ll Need: Hands, optional net

Method:

    Larvae: These live in the water and sometimes attach themselves to aqueous plants. You should be able to pretty easily just pluck them out of the water.

    Adult: Dragonflies at this stage can fly—and they’re fast. Like, Back to the Future DeLorean fast. Catching them without a net will probably be difficult, unless you’ve mastered some kind of quick-snatch ninja move. Or maybe this is an opportunity to perfect your dragon-fly-snatching technique. Sneak up on them while they’re resting on something, and see if you can’t catch yourself some dinner.

How to Eat Them

    You only need to cook these for a few seconds, just enough to kill any germs.

    Pulling the wings and legs off is optional but might make them literally easier to swallow.

Edible Bugs You Probably Want to Avoid Eating

These bugs are edible, but either harder to find or riskier to collect and eat. You may want to exercise caution before eating these—or at least know what you’re getting yourself into.

    Slugs and snails
    Tarantulas
    Bees and wasps
    Caterpillars

Slugs and Snails

While their flesh is benign, there’s a high enough likelihood that they’ve fed on something toxic—like poisonous plants or mushrooms—to make eating them inadvisable. The ones that you eat in a restaurant have been fed safe-to-eat plants; the people preparing them know exactly what those snails were eating. The same can’t be said of an in-the-wild snail’s diet. If you wild snails or slugs, you risk contracting rat lungworm, which can turn into eosinophilic meningitis (causing severe brain and nervous system damage). These diseases usually hide in the digestive tract of the slugs and snails, so cooking them won’t necessarily guarantee that they’re disease-free system. If snails are your only meal option, you can also feed them plants you know aren’t poisonous for a week before eating them. Then be sure to cook them thoroughly. 

Tarantulas

Fun fact: fried spider is a delicacy in Cambodia. Remove as much hair as you can, and don’t eat the fangs. If you cook them, curled legs are an indicator of how done they are and how well cooked the insides are. One of the most common edible spiders is the Thai zebra spider, but it is venomous and aggressive.

Bees and Wasps

Cut off the stingers and legs. Cook well. But be forewarned: These fliers are dangerous to catch. If risking stings is worth it (or you don’t have another choice), you can try plugging the hive, and then smoke the whole thing with some sort of improvised torch to kill everything inside. These are on the “honorable mention” list only because they’re hard to catch and will attack you without remorse. That said, bee larvae can be eaten, and they’re less likely to fight back.

Caterpillars

Some are toxic, like the giant silkworm moth and the puss caterpillar. Bright ones and hairy ones tend to be toxic, but that isn’t a set-in-stone rule. So either do some research about the area you plan to be stranded in or proceed with extreme caution. If you’re stranded and looking to survive, this probably isn’t the best gamble.

Which Bugs Shouldn’t I Eat and Why?

Bug     Don’t Eat It Because…

Slugs and Snails         You don’t know what they ate. They love eating poisonous plants. Cooking them doesn’t boil out this poison. They also carry rat lung worm (and it’s as awful as it sounds).   

Tarantulas      They have no qualms about jumping on you and attacking you. They’re aggressive.  
 
Bees and Wasps      These guys will kamakaze you. You could get stung by them. Other insects are likely more readily available, and they’re definitely less likely to attack back  
 
Caterpillars     Some are toxic, and unless you know which is which beforehand, now is probably not the time to guess wildly.  

Telltale Signs a Bug Might Kill You

While the majority of bugs are safe to eat, there are a few precautions you should take:

    Avoid Bright Colors: Don’t eat any insects that are brightly colored; their coloration is a warning to predators that they’re toxic. That even goes for the insects on this list. 

    Avoid Hairy Things: Avoid hairy bugs; there may be stingers nestled in the fuzz.

    Avoid Smelly Things: Also avoid any bugs that have a potent smell (except, paradoxically, stinkbugs).

When in doubt: If you are ever in doubt about an insect’s edibility, cut off a tiny, cooked piece of it, swallow it, and wait a few hours. If you don’t develop any symptoms, eat a larger piece and wait again. If nothing happens, it’s probably fine.

No bug sushi: We can’t stress this enough. Whenever possible, you should cook your insects before you eat them. They may carry parasites or harmful bacteria that cooking will kill, and it improves flavor and makes the nutrients more digestible.