For the past several years we’ve been hearing about the ups and downs, the successes and failures of scientists attempting to create pigs that have been genetically altered to create their own, internal “Omega-3 Fatty Acids,” which supposedly would logically be “Makin’ Bacon” that is dramatically more healthy , particularly for the heart.
Omega-3 fatty acids are those naturally occurring compounds found in fish; that help the body to greatly reduce the incidence of various forms of heart disease. But that just it … isn’t it. Omega-3 fatty acids are completely NATURAL in fish, NOT in Pigs.
So logically, it’s natural, good and healthy to eat it in fish, and by the very same logic, not natural, good and healthy to eat it in genetically mutated pork. Besides, if people would actually consider eating it … supposedly for their health, wouldn’t it be wiser to just get out a take a walk a few times a week for all sorts of numerous health benefits to the body, not just one?
We truly need to stop and ask ourselves, at what cost are we willing to go along with whatever “Dr. Strangelove” comes up with late at night in his secret laboratory, so that we can continue to allow pure, unadulterated “human laziness and lethargy” to drive straight into a diet of scientifically processed, genetically altered “Franken-Food,” merely in hopes that we won’t ever have to get up off of our ever widening derrieres in order to take a walk around the block a few times a week?
If we all already know from personal experience that farm fresh, free range, country raised bacon tastes 100 times better than the low quality, mass-produced, store bought, generic, stuff, then why would we even consider, let alone risk eating “Scientifically Processed Animal Matter! Hmmm, that term seems oddly familiar, like it stands for something. Ah yes … Scientifically Processed Animal Matter … S.P.A.M. Got it!
Wow, what a trip, the words of the “profits” (pun intend) are written on the grocery store shelves! Be care out there!