What is CLA (conjugated linoleic acid)?
CLA stands for conjugated linoleic acid. It’s a naturally occurring fatty acid in a number of foods. It was originally isolated in cooked ground beef, believe it or not, about ten years ago. Fatty acids are the molecules that make up a fat, in sort of the same way amino acids are the molecules that make up a protein. Examples of other fatty acids include linoleic acid and linolenic acid. CLA was discovered in 1978 by Michael W. Pariza, at the University of Wisconsin. How does CLA work? CLA counterbalances the negative effects of linoleic acid and regulates fat and protein metabolism. It seems that CLA works by reducing the body’s mechanism for storing fat. What’s more, it also seems to help promote the body’s utilization of fat reserves for energy. What exactly does conjugated mean? It simply means the molecule has what’s known as two double carbon bonds, separated by one single bond. You chemists out there will understand that perfectly, but for those of you who are experts in some ot
