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Progressive News & Views (since 1982)
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That article "Healthy Bacon, anyone? " written by Gina Kolata The New York
Times on Monday, March 27, 2006 IS MASS MURDER!!!
Did she say that the Pig's anatomy is different from us humans? NO
Did she tell us about the trichina worm( mouth, 3 teeth, asexual, lays
20,000 eggs, digestive system) are alive/multiple in the pig? NO
Did she say humans are not created with trichina worms in their body? NO
Did she also mention that trichina worms do not die even if cooking pork to
powder? NO
Did she also mention that trichina worms can infest the entire human anatomy
if eating even cooked pig? NO
Did she mention the anatomy of the pig's hoof having holes on the bottom to
enable the gangarene poisons to leave out? NO
Did she mention that humans' feet do not have a hole on the bottom for
gangarene poisons to leave our body? NO
Did she mention that humans' have: teeth/anatomy as a herbivore and do not
sweat acid from our tongue like a carnivore? NO
----- Original Message -----
From: "Hank Roth" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Monday, March 27, 2006 4:23 PM
Subject: [pnews-news] Healthy bacon, anyone?
> -----
> / o o \
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> http://pnews.org/
> Progressive News & Views (since 1982)
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>
>
> --
> Healthy bacon, anyone?
>
> By Gina Kolata The New York Times
> MONDAY, MARCH 27, 2006
>
> A group of university researchers in the United States announced Sunday
> that they had created what sounds like a nutritional holy grail: cloned
> pigs that make their own omega-3 fatty acids, potentially leading to
> bacon and pork chops that might help your heart.
>
> For now, the benefits of the research are highly theoretical. Omega-3
> fatty acids, which have been linked to reduced incidence of heart
> disease, are primarily found in fish. No one knows whether the omega-3s
> would have the same effect if people ate them in pork, because the
> saturated fat in pork might cancel any benefits.
>
> And government approval for such genetically modified foods is certain
> to face opposition from consumer groups.
>
> Still, some enthusiastic scientists say the findings, published online
> by the journal Nature Biotechnology, are an important indicator of
> things to come.
>
> "At this point it's a new era," said Alice Lichtenstein, a professor of
> nutrition science and policy at the Gerald J. and Dorothy R. Friedman
> School of Nutrition Science and Policy at Tufts University School of
> Medicine.
>
> Alexander Leaf, an emeritus professor of clinical medicine at Harvard,
> said he was confident that pork and other foods with omega-3s would
> eventually get to consumers and that consumers would be the better for
> it.
>
> "People can continue to eat their junk food," Leaf said. "You won't
> have
> to change your diet, but you will be getting what you need."
>
> For years, nutritionists have urged people to eat fish rich in omega-3
> fatty acids. But fish can be expensive, not everyone likes it and
> omega-3s are in greatest abundance in oily fish like tuna, which
> contains mercury.
>
> That nutritional conundrum led a group of scientists from Harvard
> Medical School, the University of Missouri and the University of
> Pittsburgh Medical Center to think of modifying pigs.
>
> The result was five white piglets with muscle tissue larded with
> omega-3
> fatty acids.
>
> They live at the University of Missouri in individual concrete pens
> with
> fiberglass-railed sides, concrete floors bisected with orange grates
> for
> flushing waste and black foam pads for beds.
>
> The paper describing the generation of the pigs, published online
> Sunday, will appear in Nature Biotechnology's April 6 print issue.
>
> Pigs with their own omega-3 fatty acids exist in nature, notably a
> Spanish breed called Ibérico. But Jing Kang, an associate professor of
> medicine at Harvard Medical School and the lead author of the new
> paper,
> said pigs were only the beginning.
>
> He said he was also developing cows that make omega-3 fatty acids in
> their milk and chickens that have the fatty acids in their eggs.
>
> "At this point it's a new era," said Lichtenstein of the Friedman
> School.
>
> It goes without saying that pork from cloned genetically modified pigs
> or milk from such cows or eggs from such chickens would raise the ire
> of
> many consumers.
>
> It will be years before such products make their way to the market, if
> ever. Michael Herndon, a spokesman for the Food and Drug
> Administration,
> said in an e-mail message that research with genetically engineered
> animals would probably require approval from the agency.
>
> He said the agency "also expects documentation of plans regarding the
> disposition of all investigational animals after their participation in
> the study is completed."
>
> Herndon said the agency had not yet approved use of any genetically
> modified animals for food.
>
> "If they were ever to come on the market, I am confident that consumers
> would not want them," said Joseph Mendelson, the legal director for the
> Center for Food Safety, a nonprofit group that opposes the use of
> genetically engineered products as currently regulated.
>
>
> Copyright © 2006 the International Herald Tribune All rights reserved IHT
> Under Fair Use
>
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