Dr. Frankenstein Makes Bacon Good For You!

We know this is disgusting, but one of our favorite sandwiches is the peanut butter and bacon sandwich. It’s as simple as it sounds: fry up some bacon. None of the ham-like, Canadian or rasher variety — the crispier the better. Next, place it between two pieces of bread and slather this inside with a gooey layer of crunchy peanut butter. If you’d like, lightly grill it in a buttered frying pan.

Yes, it’s a great sandwich, but obviously, it’s pretty hard to eat without being accutely aware that every artery in your body has just begun to rupture thick yellow spurts of gelatinous fat. But good news for bacon aficionados! Geneticists have just managed to gene splice significant amounts of omega-3 fatty acids, which reduce heart disease, into our bacon. The Omega-3 fatty acids also apparently increase brain development and decrease risk of developing Alzheimer’s.

We know what you organic nuts are thinking — yet another monstrous mutation of the natural world produced by Frankenstein scientists ejaculating into the gene pool. Nevertheless, we’re excited about any technology that allows us to eat more bacon, especially as one of us lives in a country where an “Irish fry” essentially involves devouring an entire greasy hog.

Bring Home the Biotech Bacon [Wired]