Healthy Bacon? WOO HOO!
May 29, 2008 7:35:20 GMT -5
Post by Pun on May 29, 2008 7:35:20 GMT -5
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CBN.com – (CBN News) - Scientists have come up with a new way to make bacon healthier.
But will it give bacon lovers the freedom to "pig out" without the guilt, or are there hidden risks?
It sounds a little fishy, but researchers at the University of Missouri have genetically modified a pig with genes from a microscopic worm, in order to get swine to produce heart-healthy "omega-3 fatty acids," the kind so abundant in fish.
Randall Prather was one of the scientists. "We used two techniques to get the gene in,” Prather explained. “We used a cloning technique and a gene-transfer technique. But really, the take-home message is we put in the gene that codes for an enzyme that converts omega-6 fatty acids to omega-3 fatty acids."
The omega-3 fatty acids are considered to be more heart-healthy than the omega-6. The team was pleased with the results: six of the 10 cloned piglets had increased levels of omega-3s.
Specifically, omega-3s are thought to prevent heart disease, ease inflammation, and boost brain function, providing the potential to improve a number of disease conditions, like Alzheimer's and arthritis. So adding healthy fat to pork sounds like a good idea.
"Here we have pigs that have the modification to improve the ratio of omega-3's to omega-6 fatty acids,” Prather said. “It'll be interesting to see if these pigs also get coronary heart disease at the same rate as the pig that has lower levels of omega-3 fatty acids."
The field of agricultural biotechnology is attempting to move beyond plant products -- like soy that is resistant to weed killers, and corn that repels bugs. They feel that genetically-altered animals are a big advance.
But critics like Joseph Mendelson, legal director of the Center for Food Safety in Washington, are concerned about the unknown long-term effects.
"We think both technologies involved have their downsides. Genetic engineering, especially of animals, has been something that has not really been looked at by the Food and Drug Administration in a food safety context. Additionally, cloning of animals is really something that has been unsuccessful for the most part; something that the National Academy of Sciences has said needs far more study.""
Until the products are studied and more thoroughly tested, critics say it's safer to enjoy your bacon in moderation and look for other ways to improve your diet.
But will it give bacon lovers the freedom to "pig out" without the guilt, or are there hidden risks?
It sounds a little fishy, but researchers at the University of Missouri have genetically modified a pig with genes from a microscopic worm, in order to get swine to produce heart-healthy "omega-3 fatty acids," the kind so abundant in fish.
Randall Prather was one of the scientists. "We used two techniques to get the gene in,” Prather explained. “We used a cloning technique and a gene-transfer technique. But really, the take-home message is we put in the gene that codes for an enzyme that converts omega-6 fatty acids to omega-3 fatty acids."
The omega-3 fatty acids are considered to be more heart-healthy than the omega-6. The team was pleased with the results: six of the 10 cloned piglets had increased levels of omega-3s.
Specifically, omega-3s are thought to prevent heart disease, ease inflammation, and boost brain function, providing the potential to improve a number of disease conditions, like Alzheimer's and arthritis. So adding healthy fat to pork sounds like a good idea.
"Here we have pigs that have the modification to improve the ratio of omega-3's to omega-6 fatty acids,” Prather said. “It'll be interesting to see if these pigs also get coronary heart disease at the same rate as the pig that has lower levels of omega-3 fatty acids."
The field of agricultural biotechnology is attempting to move beyond plant products -- like soy that is resistant to weed killers, and corn that repels bugs. They feel that genetically-altered animals are a big advance.
But critics like Joseph Mendelson, legal director of the Center for Food Safety in Washington, are concerned about the unknown long-term effects.
"We think both technologies involved have their downsides. Genetic engineering, especially of animals, has been something that has not really been looked at by the Food and Drug Administration in a food safety context. Additionally, cloning of animals is really something that has been unsuccessful for the most part; something that the National Academy of Sciences has said needs far more study.""
Until the products are studied and more thoroughly tested, critics say it's safer to enjoy your bacon in moderation and look for other ways to improve your diet.
