Monsanto's Fishy Fat From Soy Is Headed For U.S. Dinner Tables
For related articles and more information, please visit OCA's Genetic Engineering page , Millions Against Monsanto page , and our Food Safety page . Most people have heard about omega-3 fatty acids, the primary constituents of fish oil. Stearidonic acid, one of those omega-3s, is hardly a household term. But it should become one, researchers argued this week at the 2011 Experimental Biology meeting. In any case, stearidonic acid should at least become a welcome constituent of kitchen larders. The scientists' reasoning: This fatty acid can provide fish oil's heart and other health benefits - without the fishy taste or high cost of finned fare. Beginning next year, it also can be supplied without harming a single fish. Numerous health organizations advocate that Americans down at least two fish meals a week, notes Eileen Kennedy, dean of Tufts University's Friedman School of...