Of Pigs And Girl ScoutsThere's a reason Alton Brown is my favorite of the tv chefs, and this has only partly to do with him describing cooking in terms of scientific process.
Copied from: http://www.altonbrown.com/adventure/knowledge/edible_news.html
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Omega Pigs
The New York Times
reports on March 27th that a flock of university researchers at
Harvard, U. of MO and U. of Pittsburgh Med schools Have created cloned pigs that produce omega-3 fatty acids.
Why
would one wish to do such a thing? Because it is generally believed
that Omega-3s are so good for your heart that consuming them can
improve your chances of not dropping dead of heart disease, that is
unless other mitigating factors such as never exercising, eating lots
of yummy saturated fats and possessing a doomed genetic code don’t get
in the way. Omega 3 fatty acids seem to possess anti-inflammatory,
anti-arrhythmic (prevent funny heart activity), and thrombogenic
(prevent blood clots) powers which combined act as a bodyguard for the
heart. Omega 3’s enter our diet primarily through cold, slimy things
with scales, that is fish, especially oily, cold-water dwellers like
salmon. I believe this may have something to do with the fact that
eating fish is generally considered a good thing to do.
The
good (and obviously very smart) folks who are developing these swine
clearly believe that what they are doing is good. Here are some
possible reasons:
Some people just can’t choke down fish,
any fish and it doesn’t seem fair that they should be robbed of their
chance to get a grip on the chemical life-saver that is Omega-3. Of
course Omega-3s are available in dietary supplements so that’s probably
not it.
Perhaps they feel that more people would feel
good about eating pork if they knew it was good for their heart. Can
you imagine doctors prescribing baby back ribs, double cut pork chops
and entire butts of smoked hog? Man that would be nice, but why stop
there.
Here’s why I’m going to be shifting all my food
research donation money to help find an Omega-3 producing clonal
porcine: maybe, just maybe, this will get us a step closer to producing
an Omega-3 baring, low saturated fat, no sugar, zero carb, macrobiotic
girl scout cookie. I mean there’s a goal worth supporting. If I could
just get everything I need, and none of what I don’t from a tube of
thin mints, then all this science would not have been in vain.
I’m
joking only because the idea of an Omega-3 bearing pig makes me so mad
I could snort. I bet if I could get some of these guys on the phone,
which I can’t, they would tell me that this could be a break through
that would make life-giving Omega-3s available to more people, and
without taxing the supplies of the sea life that actually, naturally
make the stuff. Well then, maybe, just maybe we should be putting our
science behind saving the fish! Maybe then we wouldn’t need Omega-3
producing pigs. If we put all our nutrients into one menu item, then
even more kids will head off to college not eating more than about 6
items, which by the way isn’t something I made up. Those people are
out there and in a few years they’ll be deciding whether or not you get
a home loan.
I realize I’m not hip to all the scientific
possibilities of these amazing days, but I do have a deep suspicion
that putting fish parts, no matter how small, into pigs is…stupid.
Besides,
if science wanted to do us a favor, it would stick those Omega-3s in
French Fries, or as previously stated…Girl Scout cookies.
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