Finally, a really good reason to get behind cloning

Heart-healthy bacon!!!

from today’s NYT:

Pork That’s Good for the Heart May Be Possible With Cloning
A group of university researchers said yesterday 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. more . . .

4 Responses to “Finally, a really good reason to get behind cloning”


  1. 1 chris

    wow….this development even made the asbury park press this morning. go figure…

  2. 2 jim

    just imagine a world where you had to actually work at getting your RDA of Pork Roll. That’d put NJ right at the nexus of biotech and culinary arts. Of course the APP should run that!

  3. 3 bjay

    Delicious crimes against nature.

  4. 4 JJ

    I can’t wait for the day when I can wake up and have a Jerky and Bacon Bits sandwich for breakfast, some brisket and a McRib for pre lunch, a bacon with virginia ham and boiled ham sandwich for lunch, a boneless Boston Blade and some pigs feet for dinner and of course, desert feauturing Peter brady’s favorite>>Pork chops and applesauce.

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