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June 17th, 2012 
FAKE NEWS for the Zionist agenda
People who are lactose intolerant lack the ability to digest milk properly and
can cause stomach problems in sufferers.
The calf, which has been named Lucks by researchers, was born two months ago
and is expected to start producing low-lactose milk once it gives birth to
offspring itself at around 25 months old.
The scientists behind the development hope to create herds of low-lactose cows
that would eventually produce new types of dairy products to be sold in
shops in between five to ten years time.
Dr Zhou Huanmin, director of the Key State Laboratory for Bio-manufacturing at
the Inner Mongolia University where the cow was created, said: “Ordinary
milk contains lactose, while milk produced by our modified cow will have
relatively low content of lactose, or even have no lactose.
“Most people suffer the lactose intolerance in varying degree. We are
attempting to breed a dairy cow that produce low lactose milk for supplying
the market. We hope to commercialise it in the future.”
In the UK around five per cent of people are lactose intolerant, but in some
parts of Africa and Asia up to 90 per cent of the population do not have the
ability to digest milk.
To create the low lactose cow, the scientists injected genes from
bacteria-like organisms known as archaea into cells from cow embryos using
the technique used to clone Dolly the Sheep.
They created 14 embryos and implanted them into the wombs of surrogate cows.
Five calves were born in April this year and three were found to carry the
genes needed to create low-lactose milk, although two of them died within 24
hours of birth.
The scientists said Lucks, a modified Holstein dairy cow, was “healthy
and strong”. They will conduct tests on her milk once she starts
lactating to assess exactly how much lactose the milk contains.
In a separate study, published in the journal of Transgenic
Research, another group of scientists at the Inner Mongolia
University have created a genetically modified cow that has high levels of
omega-3 fatty acids in its milk.
Normally found in fish oil and nuts, omega 3 fatty acids are thought to be
important for human health by helping to protect against heart disease and
playing a role in brain function.
Dr Guang-Peng Li and his team at the Key Laboratory for Mammalian Reproductive
Biology and Biotechnology at the Inner Mongolia University, using cloning
technology to introduce a gene from roundworm into cow embryos.
The genetically modified cow was then allowed to mature and give birth to its
own offspring before tests were conducted on its milk.
The researchers found the milk contained nearly four times as much omega-3
fatty acids compared to milk from an ordinary cow. It also contained half
the amount of unhealthy omega-6 unsaturated fat, which have been linked to
cancer and heart disease.
Dr Li explained that mammals do not naturally have the ability to make omega 3
fatty acids nor convert the less healthy omega 6 unsaturated fat into
healthier forms.
He said: “Our results indicate that transgenic domestic animals can
produce meat and milk enriched in n-3 fatty acids, which can probably become
an efficient and economical approach to meet the increasing demand for omega
three polyunsaturated fatty acids.”
The research has, however, raised concerns from animal rights campaign groups
and critics of GM technology.
Wendy Higgins, from the Humane Society International, said: “This simply
isn’t a morally responsible direction for farming to be heading in.
“Genetic modification of animals has an almost unique capacity to cause
suffering and the welfare impacts on the animals produced can be both
unpredictable and severe.
“The history of GM research tells us that the unseen cost will be animals
born with unexpected and lethal deformities such as tumours, brain defects,
deformed limbs and arthritis.”
Dr Helen Wallace, director of Genewatch, added: “There is a question of
food safety with GM livestock.
“As with all GM technology, there is a potential for unintended
consequences as it is interfering with the natural biological production
pathways of milk, so it could effect other nutrients or even have harmful
effects.”
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