Gina Kolota of The New York Times reports that cloned pigs may be the nutritional holy grail. Recently researchers from three major universities genetically modified a group of swine to make pork that's rich in omega-3 fatty acids.
Harvard professor of clinical medicine Alexander Leaf says:
"People can continue to eat their junk food," Dr. Leaf said. "You won't have to change your diet, but you will be getting what you need."
The article glosses over the important point: even with beneficial omega 3 fatty acids pork meat still contains saturated fats and cholesterol. This is from Dr. Fuhrman's book Eat to Live, in which he discusses the risk of heart disease as it relates to the consumption of animal products:
Poring through nation-by-nation mortality data collected by the World Health Organization, I found that most of the poorer countries, which invariably consume little animal products, have less than 5 percent of the adult population dying of heart attacks.1 The China Project confirmed that there were virtually no heart attacks in populations that consume a lifelong vegetarian diet and almost no heart attacks in populations consuming a diet that is rich in natural plant foods and receives less than 10 percent of its calories from animals.
For more of Dr. Fuhrman's thoughts about meat, read his post from Friday.
1. World Health Statistics Annual, 1999 Edition. Available online from WHO Statistical Information System (WHOSIS), www.who.int/whoiss.com