CLA

One of the greatest problems with the Western diet during the last fifty years has been excessive consumption of linoleic acid. This is a result of the introduction of margarine, seed oils such as corn oil and safflower oil, and the modern artificial feeding methods of cattle that have raised the linoleic acid content of meat. At the same time, the consumption of beneficial fatty acids such as omega-3 fats (fish, flax, perilla) and CLA has gone down.

We get 80% less CLA in our diets today for two reasons. First, the vast majority of cattle are fed foods (grains and soy), which result in decreased CLA production. Cattle are also seldom pasture grazed. When cattle eat grass, which is rich in linoleic acid, their digestive tract converts the linoleic acid into conjugated linoleic acid, a different molecule. Secondly, in an effort to guard against the negative effects of heavy fat intake, we also eat less red meat and dairy fats, which also reduces the amount of CLA in our diets. Because of the enormous impact that fatty acids have on our physiology, an excess of linoleic acid combined with a deficiency of CLA could have far-reaching effects on health and longevity.

So What Exactly is CLA?

Conjugated linoleic acid (CLA) is a naturally occurring polyunsaturated fatty acid. The human body is unable to manufacture Linoleic Acid or CLA, so it must be obtained from dietary sources. Foods highest in CLA include dairy products and meat from ruminant animals, such as beef, lamb, and veal.

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