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Conjugated Linoleic Acid & Weight

Conjugated Linoleic Acid (CLA) – Helps Weight Loss

CLA has been shown to be an effective supplement to aid in weight loss and the conversion of fat to lean muscle mass in animal studies and is used extensively by body builders and weight loss professionals. In 2000, the American Chemical Society stated that CLA can assist weight loss and improve muscle/fat ratio.

Conjugated Linoleic Acid (CLA) – Reduces Body Fat

CLA reduces body fat is by enhancing insulin sensitivity so that fatty acids and glucose can pass through muscle cell membranes and away from fat tissue. This results in an improved muscle to fat ratio. Compelling evidence indicates that CLA can promote youthful metabolic function and reduce body fat. The unique mechanisms by which this fatty acid protects against disease makes it an important addition to any supplement program.

Compared to the previous generations, Americans are deficient in CLA, because changes in cattle-feeding practices have decreased CLA content in meat and milk. For optimal CLA production, cows need to graze on grass rather than be artificially fattened in feed lots. The meat of grass-fed cows contains up to four times as much CLA. Today’s dairy products have only about one third of the CLA content they used to have before 1960.

Conjugated Linoleic Acid (CLA) – Obesity Reduction

One small factor behind the current obesity epidemic in America may be CLA deficiency. Several animal studies showed that adding CLA to the diet resulted in leaner, more muscular bodies. One 1996 study, for instance, showed as much as 58 percent lower body fat in CLA-supplemented mice.

Conjugated Linoleic Acid (CLA) – Stabilizes Cholesterol

CLA is chemically related to linoleic acid, but appears to have opposite effects in certain important areas. For instance, linoleic acid stimulates fat formation (lipogenesis) in adipose tissue, while CLA inhibits fat formation; linoleic acid tends to promote tumor growth, while CLA is an excellent inhibitor of tumor growth; linoleic acid makes cholesterol more susceptible to oxidation, while CLA makes cholesterol more stable.

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