As much as we both like dead pig cooked in a wide variety of manners, I was going to ignore the recent news articles about the possibility of a healthier, bio-engineered pig. Kinda thought the hype about a healthier greasy meat product was a bit pathetic. Kinda like the ads referring to chewing tobacco as a safer nicotine delivery system.

Then I got one of my little e-mail newsletters from the National Prostate Cancer Foundation. Lo and behold, their lead story this week was drawing the link between the added Omega 3-whatevers produced by the newer, shinier pigs, and recent research in those same Omega 3-whatevers in helping “prevent the spread of aggressive prostate cancer to other parts of the body.”

I like bacon and ham. And pork chops and ribs. Lots of pig parts make good eating. To the extent possible, they are all beloved and essential parts of Malnutrition 2006™, the official diet of Howling Point. I certainly would have preferred to go into an all-bacon regimen then do the radiation thing. I would have loved to have BorgHealth filling my weekly prescription for McRibs. I’ll bet it’s even Atkins-friendly. But it still comes across wrong. And while I never thought I’d say this about any pork product, it comes comes across as a bit tasteless.