A group of university researchers said today that they had created what sounds like a nutritional holy grail: cloned pigs that make their own omega-3 fatty acids, potentially leading to bacon and pork chops that might help your heart. For now, the benefits of the research are highly theoretical. Omega-3 fatty acids, which have been linked to a lowered incidence of heart disease, are primarily found in fish. No one knows whether they would have the same effect if people ate them in pork instead. And government approval for such genetically modified foods is certain to face opposition from consumer...
