 |
 History
of CLA
People used to receive healthy doses of CLA in their diets through
regular consumption of beef and dairy fats. However, changes over
the past 30 years in the way cattle are raised and in the foods
people eat have lowered the amount of CLA people get from their
diet.
Cattle are no longer pasture grazed, resulting in a decrease in
their internal production of conjugated linoleic acid. Most individuals
are concerned with cholesterol and fat so they eat less red meat
and dairy products. This practice eliminates even more CLA from
the average diet.
Fortunately, scientists developed a proprietary process to convert
the linoleic acid of pure safflower oil, into conjugated linoleic
acid (CLA). It is difficult to obtain an optimal level of CLA through
one's diet without over-consuming foods that are high in fat and
cholesterol.
 CLA
was first identified in 1987 by researchers at the University of
Wisconsin-Madison. The identification of CLA resulted in nine years
of experiments by Michael Pariza, PhD. at the University of Wisconsin-Madison.
In 1978, Dr. Pariza first noted an extract in beef that appeared
to be an anti-carcinogenic. In 1987, he
identified this extract as CLA. With this identification, came a
surge of scientific studies and research on how CLA affects body
mass and other beneficial effects on human health.
Extensive research is now showing CLA to play an important role
as a multi-beneficial health promoter. More than 200 studies worldwide
are indicating that CLA may help reduce the
incidence of breast cancer, improve asthma, allergy control,
and blood sugar control (diabetes),
and limit the extent of atherosclerosis
which can lead to heart disease.
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representatives!
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