Valerie Stull was 12 when she ate her first insect. “I was on a trip with my parents in Central America and we were served fried ants,” she says. “I remember being so grossed out initially, but when I put the ant in my mouth, I was really surprised because it tasted like food — and it was good!” Today, Stull, a recent doctoral graduate of the University of Wisconsin–Madison Nelson Institute for Environmental Studies, is the lead author of a new pilot clinical trial published in the journal Scientific Reports that looks at what eating crickets does to the...