Liver, Lobster and Locusts: How Bizarre Foods Win Acceptance

Nutrition trends swing like pendulums. We’re beginning to understand how to optimally fuel our bodies, but it’s a rocky and roundabout road to get there. We observe this firsthand every day in the mainstream media; consider the messaging around fat: “all fat is good”, then “all fat is bad”, then “some fat is good”, and now “(almost) all fat is good”.Tastes and food preferences vacillate, as well. Much like nutrition trends, these preferences reverse and re-reverse year after year, ebbing and flowing as we take cues from world-class chefs and influencers. At Exo, we’ve obviously thought about these movements a lot, since we’re essentially trying to bring back a food that humans have enjoyed for eons, but which has recently gone out of style: crickets. In fact, we’ve closely studied some of the foods that have undergone these wild transformations in perception, and successfully made the transition from weird to normal. Today we’re sharing a few favorites. (This Mark's Daily Apple article was written by Gabi of Exo Protein, and is narrated by Brock Armstrong)