Harvard University researchers have succeed in making cloned pigs that produce omega-3 fatty acids, typically found in fish. Omega-3 fatty acids have been associated with lowered risk of heart disease and the American Heart Association recommends eating fatty fish at least two times a week. Genetically engineering pigs to produce omega-3 fatty acids isn't too far off the mark. Pigs with their own omega-3 fatty acids already exist in nature, e.g., a Spanish breed called Ibrico.
Normally, I'm not a big fan of tinkering too much with nature but, I'm giddy at the prospect of heart healty bacon. I'll go down to the bar and get one of those burgers with ham, bacon and a fried egg on top, and a nice IPA to drink. All the while it's making me stronger and healtier.
