Creamy, healthier ice cream with cloned fish protein

Today's New York Times has an article on new industrial processes that enable creamy, lower-fat ice cream. But how healthy can a lower-fat ice really be, when it includes the cloned protein from the blood of an artic fish, something that humans definitely did not eat? I'm all for using technology to develop new processes - after all, making ice cream the old-fashioned way is a process in itself. But time and time again, research proves that processed foods just aren't good for you.

Even more disturbing is that the U.S. doesn't require disclosure of genetically modified food. You think you aren't eating GMO food, but it's there in your Fritos and Breyers. That's not giving consumers much choice.