CLA (Conjugated Linoleic Acid)
CLA is a fatty acid that is related to the omega-6 essential fatty acids. Although CLA occurs naturally in meat and dairy products, most people have substantially reduced their consumption of these foods while changes in beef and dairy cattle feed have also reduce their production of CLA leaving most diets deficient in CLA supply. This seems like a contradiction to general believe which sight total production of omega 6 fatty acids as an indicator of the consumption of this nutrient. In reality produced omega 6 fatty acids (like sunflower oil) are mostly destroyed and turned to “saturated fat” during food processing.
CLA helps regulate fat and protein metabolism. It works by inhibiting the enzyme that transports fat from the blood to fat cells. The cardiovascular system benefits mostly from this as CLA helps prevent cholesterol deposits in the arteries preventing artherosclerosis while this action also prevents fat formation in general.
Studies have also indicated that CLA reduce the harmful effects of metabolic oxidative reactions thus enhancing the immune system. In addition, research suggests that CLA may ease the inflammation that occurs when the immune system is challenged.
It seem that CLA can help to maintain healthy blood glucose levels by lowering insulin resistance, reduces food-induced allergic reactions, improve arthritis symptoms and enhances lean muscle formation.
CLA has no harmful side effects, and it has been shown to have many positive benefits to general health.