Sun, Aug-14-05, 17:31
|
Registered Member
Posts: 42
|
|
Plan: IR, 6x6
Stats: 270/235/190
BF:
Progress: 44%
|
|
I'm worried about the mass media and CSPI confusing people, and the vegan diet-mongers misleading people. Grass-fed meat and milk natually contain CLA.
Background: CLA is apparently formed in ruminant animals (animals which eat vegetation and "ferment" it in a number of stomach chambers.) The microbes fermenting the vegetation act on linoleic acid (a polyunsaturated fatty acid), converting it either to CLA isomers or intermediates which the animal converts to CLA.
Personally, I take 4 grams of Tonalin CLA a day. I have noticed more muscle definition in my legs after starting the supplement. My exercise program is to walk six miles six days a week.
- ldcowboy
A website I found with more information is:
http://www1.agric.gov.ab.ca/$department/newslett.nsf/all/wfbg
"Barbecues, Green Forages and CLA"
Some important paragraphs from this website are:
------------------------------------------------------------
Essential fatty acids are nutrients we must have to stay healthy. It's impossible for our bodies to make these fatty
acids on their own, so we must eat foods that contain them.
Linoleic acid is an essential fatty acid that is a chain of 18 carbon atoms. It has two double bonds in the middle and is
missing 4 hydrogen atoms (i.e. poly-unsaturated). Linoleic acid is needed to keep membranes healthy, make
prostaglandins and a number of other compounds.
Conjugated linoleic acid (CLA) is formed when the double bonds that are present in linoleic acid are moved one
carbon atom closer together. Normally the double bonds in linoleic acid are between the 9th and 10th and between
the 12th and 13th carbon atoms. In conjugated linoleic acid, they are between the 9th and 10th and between the
11th and 12 th carbon atoms. The double bonds can be configured two ways (cis or trans), so that there are a
number of twins (isomers) of CLA.
For the "good" CLA isomers, the shift of a bond just one position creates a molecule that has been shown to protect
experimental animals from cancer and arteriosclerosis as well as changing the ratio (repartition) of fat to lean in a
number of mammals.
The most desirable type (isomer) of CLA is produced most consistently and naturally by the microflora that live in
the rumen (first stomach compartment) of ruminant animals like cattle and sheep. CLA is formed by the digestion of
dietary linoleic acid. The CLA is readily absorbed by the animal from the rumen and ends up in milk, meat and fat.
The concentration of CLA in animal products varies, partially due to diet and management practices. For instance,
the CLA content in milk fat was higher when cows were grazed rather than when they were fed grain
concentrates. When concentrates were supplemented with unsaturated fatty acids such as corn oil, CLA levels in
milk fat rose.
Copyright and Official Marks
This material, including copyright and marks under the Trade Marks Act (Canada), is owned by the Government of
Alberta and protected by intellectual property law.
Material may not be used or reproduced for commercial purposes without the prior written consent arranged by the
Web Editor. If it is reproduced or redistributed for non-commercial purposes, Crown copyright is to be
acknowledged.
-----------------------------------------------------------
|