Conjugated linoleic acid (CLA)

library / Conjugated linoleic acid (CLA)

Conjugated linoleic acid (CLA) is a fatty acid found primarily in the meat and dairy products of ruminants.

While technically conjugated linoleic acid is a trans fat, research shows that that it is not harmful in the same fashion as other trans fatty acids, and is in fact but is beneficial. CLA is a "conjugated system", and in the United States, trans linkages in a conjugated system are not counted as trans fat for the purposes of nutritional regulations and labeling.

Research shows kangaroo meat has the highest concentration of CLA when compared with other foods. Grass-fed beef (as well as buffalo and lamb) are good sources, and contain much more CLA than those from grain-fed animals. In fact, products of grass fed animals can produce 300-500% more CLA than cows fed the typical diet of 50% hay and silage, with 50% grain.

Eggs are also rich in CLA. Because CLA is heat-stable, it is not destroyed during cooking.  



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