Science: Busy Saving Our Bacon

FM Staff

Scientists seem to have come up with a new, improved pig. It's one that yields pork products containing that nutrient du jour, Omega-3 fatty acids (hey, who knew pork was missing anything fatty?). A bit of genetic sleight-of-hand has reportedly produced porkers that contain impressive amounts of Omega-3s, the stuff found mostly in fish and some vegetable oils that is believed to help prevent heart disease. Outside of seafood, animal meats have little or none of the stuff, one reason they are not supposed to be too good for you.

The Omega-3 bearing pigs are expected to produce preferable pork, healthier ham and better bacon. Of course, the calorie counts remain the same, but science can only do so much...

The illustrations for FM's Just Desserts column are by Dave Clark. You can see more of his work at Clarktoons