Owner of Michelin-Starred Restaurant in South Korea Faces Jail Over Ant-Topped Desserts
The Spin
Narrative A
While the use of ants in food may invoke a sense of hesitation, researchers have found that certain varieties produce unique and distinct tastes, which is why cutting-edge chefs have started incorporating them. They are already common in a number of cuisines and are known to be rich in minerals and protein.
Narrative B
Though eating ants is common in some cultures and they have been associated with some health benefits, more research is required to establish whether they are really safe for human consumption. Early studies indicate that ants have the ability to harbor and subsequently transfer pathogenic or toxigenic microorganisms, thus acting as a disease vector if used as a cooking ingredient.
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