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Remakin' Bacon: Should We Make Bad Food Good? (1)

Excerpts from "Bacon is Now a Health Food" by Lynne Kiesling, and "How the Biotech Tail is Wagging the Pig" by Dr. Autumn Fiester
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Many people today, especially seniors, are more conscious of their diets than ever. One maxim has always been to avoid fatty foods like bacon, and instead eat fish, which has been touted as a healthier source of protein and EFA's (Essential Fatty Acids). But what if your least favorite dish is fish? Ever wish a fish's healthy ingredients could be eaten in some other treat, like meat? You may be thinking, "that'll happen when pigs fly". Turns out it's not when they fly, but when they are cloned. A Knowledgeproblem.com post by Lynne Kiesling discusses a news item about pigs made to make meat high in beneficial omega-3 fatty acids. Sound fishy? Read on. --Dr. Don Rose, Writer, Life Alert
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Researchers have now cloned pigs that produce meat high in omega-3 fatty acids (see articles from Wired and the International Herald Tribune). Yay, bacon as a health food!
The Wired article notes how consumer tastes are driving this research. Notwithstanding the prissy whining of the anti-GM (Genetically Modified food) crowd, this is a great example of the power of human creativity and technological change. It doesn't nullify the saturated fat content of pork, or the effects of consuming that saturated fat. But it does open up the opportunity for people who don't like oily fish, or can't easily get access to oily fish, or are worried about mercury content in tuna, to consume healthy fats without having to do flaxseed oil shots.

 

 

 

 

 

 

 

   
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