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 Ibérico.
While the FDA has not approved any genetically modified animals for use as human food, researchers are confident that food with …read more