Wormy Pig is a Health Food?

Worm genes are just the same as any other gene...made of the same four nucleic acids. Genetically engineering things isn't as gross as you might think. The gene from the worm produces omega-3 fatty acids, so if you put it into another genome, it produces them in that animal or plant. They do it with fluorescent proteins all the time. But it's not like you can't get omega-3 fatty acids from other things like nuts or salmon. Just be careful and buy wild salmon that doesn't contain PCBs or mercury or whatever. Or take a flaxseed oil supplement...whatever floats you boat.

Well, yes, surely it would be easier, more cost effective, and so forth to actually TEACH people about appropriate sources .... I mean, hello, we do have an abundance of flax seed, nuts and so forth... why waste time and money on this when there is a simpler,cheaper, and perfectly adequate option already available?

Good point Marnie and Spectra, bravo.

I know genes are genes, but for me, the thought is revolting on two counts (worms and genetic manipulation).

shiver!

I was particularly amazed by the article I found this info on stating that soon we would have, and I quote, 'healthy pork scratchings'. If you dont know what they are (not sure if they are a worldwide thing) - they are a snacck made up of pig fat and what is left after other meat goods have been made (the waste) then they are deep fried.

It is this kind of thing that scares me more than the GM element itself - people will eat pork and pig based products now thinking that it is healthy and food companies will exploit this to death.

I like the idea about Omega-3 bacon, even omega-3 beef and omega 3 chicken.

But the real problem we have is how we are raise them, and the beef problem that we have here. Just because you can go ahead and genetically modify a food source for nutritional enhancement does NOT mean that you can go out there, stuff animals into feed lots, and feed them in an unhealthy diet. Also, it does not meam that you can go out there and genetically modify a plant for termination seeding or for pesticide resistance so that you can spray more pesticides on the field. That is a definite no-no. Puting livestock on feed-lot factory farms with genetically altered feed and genetically altering crops for pest resistance while using synthetic nitrogen and artificial pesticides causes polluting water runoffs, heats up the atmosphere, and contributes to contamination, especially animal-based factory farms.

Now, the beef problem. I strongly urge Americans to switch to bison as the main source of red meat, because bison is bigger than cows and therefore, feeds more people. They are easier to maintain, breed more quickly, and are easier on the grass than beef cows. It can be solved by first breeding bison with cows, and than slowly replacing the beef hybrids with 95% pure-bred bison with no beef genetics.

First, What is wrong with our beef cattle?

Beef cattle is high in unhealthy fats, is low in congulated leniouc acid, and contains less vitamin D3. Lean beef cattle tastes rubbery and tough, and does not have much flavor, especially when feed-lot fed with grains and corn. They breed slowly, and forced to give growth hormones. Grass-feeding cattle is expensive, and could tear up the earth.

Second: What's right with the American Bison?

The American Bison is a flavorable game meat that is 2000 to 3500 pounds of meat, contains lots of benefitial nutrients especially fed green grass, and can withstand more extreme tempertures than beef cattle that we have. This beast can jump 7 feet in the air and can easily pounce. Conventially, they are hard to tame and domesticate, but with the type of biotechnology that alters the instincts of the mice, this may be a new tool for domestication. In other words, with tools of biotechnology, we can domesticate pure-breed bison by replacing the wild-instinct gene of the wild buffalo with the domesticated gene, so that we can treat this wander as if it was a safe, gentle, domesticated animal.

In other words, the history and the future was this: 60 million bison roamed the american soils 200 years ago. 100 years ago, there were only about 250 to 500 bison...being on the edge of extinction. Today, there are about a half a million bison, but many of them are cross-breeded with beef, with about 10,000 to 15,000 purebred bison left. But now, better disease control and new tools can push the 10,000 leftover purebred bison up in population and can posibly domesticate the bison to replace cattle. Hopefully, by 2050, more than 1/2 of the red meat will be beefalo with about 1/10th of meat being purebred bison. By then, there would be about between 20 million to 30 million bison, with about 1 million purebred domesticated bison by instinct-altered genes, and about a half a million wild bison out on the planes. By the year 2100, hopefully, all, if not most red meats sold in America will be grass-fed, pure-bred bison with enhanced DHA-EPA Omega 3 fatty acids, with cattle being a thing of the past. Hopefully, heart disease will be rare again and people will be living to 200 years of age.

In other words, I think that this type of biotechnology involving enhanced nutritional value, as well as biotech domestication could replace cattle with better animals is a great plus for our health. However, again, the real issue is enviornmental, and the treatment of the animals and the pesticides and growth hormones and drugs that are the primary problem why we are getting heart attacks, diabetes, and cancer these days, as well as global warming, pollution, and toxic metals in some of the fish that we eat. So we encurge ALL of you. Stop eating fried foods, eat fruits and vegtables, fish and grass-fed red meat, go organic, and visit the Organic Consumer Association web site. I would love to see salmon and bison on the restaurant menus again.

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instead of wormy pig,why us scientists try for another animal.to me wormy pig is not up to my satisfaction,as most of people dislike pork and to consume wormy pig would bad to health.