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Originally Posted by CrusaderPi
If bacon, cheese and butter make damn near every piece of food better, why doesn't someone figure out how to make bacon, cheese and butter good for you?
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You raise a good question. I've always wondered this myself, but I think it has to do more with the complicated structures of such food. Something like Strawberries, or anything that can be grown has a DNA structure, and that can be manipulated much easier than bonds.
Food like bread is made up of many, many complicated carbohydrate bonds. Altering some of those, changes the entirety of the structure. That's why I think it's pretty difficult to get something that works. The chances of finding it is darn near impossible.