Heart healthy pork rinds
I wrote today about bioengineered pork that could be good for us if it's ever taken to market.
I'm wondering if this is the beginning of a whole new generation of converted "bad" food. And if it is, will it take away some of our guilty pleasure?
Check it out: The story
I'm wondering if this is the beginning of a whole new generation of converted "bad" food. And if it is, will it take away some of our guilty pleasure?
Check it out: The story
posted by Ana Veciana-Suarez at 7:10 AM
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2 Comments:
Call me a purist, but
Call me a purist, but something about genetically modifying food seems scary to me. It's the whole butter vs. margarine thing. Isn't it better to taste the real thing, and know it's healthy/unhealthy effects, rather than messing with Mother Nature and potentially creating worse problems? Let me have my pork, my butter, and know it's not so good for me and at least I can control my portion sizes. Will people begin to overeat "healthy" pork just because they think it's better for them?
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