Quote Originally Posted by Socrates View Post
John is correct. Chitin is a polysacharacide that has proteins incorporated into them. These amino acids make up a secondary B structure, creating B-bends which allow for tight packing giving an extremely dense, strong, flexible, but not elastic covering. After an arthropod molts, the B sheets have not fully formed, i.e. covalent bounds of Cysteine haven't formed yet to add structural rigidity. So the amount of chitin is the same, just the arrangement is slightly different, which allows easier digestion by gastric juices/enzymes to break down the chitin. this is because hydrophobic bounds haven't not been maximized (along with a few covalent bounds) which are as I stated before give chitin is structural rigidity.

P.S. I would strongly suggest staying away from meal worms, they can destroy the endothelium (internal lining of the lumen) of your amphibians, because the meal worms can still retain their ability to use those sharp mandibles.
Interesting. This though begs the question of why we limit chitin intake. Is it because it taxes the digestive system, which would then mean a recently molted one (mandibles aside) is ok, or is there something intrinsically negative in the substance itself that we should limit its intake under any circumstances?

I rarely use mealworms myself but this question would pertain to any heavily chitinous food item.