Please Scroll Down to See Forums Below
Cla ?
- Thread starter KillJoy
- Start date
Nutri-Wrestler
New member
KillJoy said:
I dont believe so
The only reason I ask that is cause there is natural trans fatty acids in beef and dairy. I've read that cows have bacteria that change normal fats into in to trans fatty acids. Well......... the bacteria in cows also make CLA. I don't know if it is the same bacteria or what, but thats why I made the connection. But I know CLA is not the same thing as the trans fatty acids in chips and crap like that. those are synthetic.
but thanks nutri-
KJ
but thanks nutri-
KJ
FunkMasterFlex
New member
no its conjugated....this insures that it isnt trans...only if you like heat it up and cook it than you can make it trans fatty. CLA is one of the best fats around. LOTS of research. Canola is also made from bacteria. I believe its tweeked rapeseed oil. ( and an omeag 3...CLA is a 6)
FunkMasterFlex said:
Lots of research, but with mixed results, especially when it comes to human subjects. The last sentence in the abstract below pretty much sums it up, at least when it comes to any potential anabolic effect:
J Strength Cond Res 2002 Aug;16(3):325-34 Related Articles, Links
Effects of conjugated linoleic acid supplementation during resistance training on body composition, bone density, strength, and selected hematological markers.
Kreider RB, Ferreira MP, Greenwood M, Wilson M, Almada AL.
Exercise and Sport Nutrition Laboratory, Department of Human Movement Sciences and Education, University of Memphis, Tennessee 38152, USA. [email protected]
Conjugated linoleic acids (CLA) are essential fatty acids that have been reported in animal studies to decrease catabolism, promote fat loss, increase bone density, enhance immunity, and serve as an antiatherogenic and anticarcinogenic agent. For this reason, CLA has been marketed as a supplement to promote weight loss and general health. CLA has also been heavily marketed to resistance-trained athletes as a supplement that may help lessen catabolism, decrease body fat, and promote greater gains in strength and muscle mass during training. Although basic research is promising, few studies have examined whether CLA supplementation during training enhances training adaptations and/or affects markers of health. This study evaluated whether CLA supplementation during resistance training affects body composition, strength, and/or general markers of catabolism and immunity. In a double-blind and randomized manner, 23 experienced, resistance-trained subjects were matched according to body mass and training volume and randomly assigned to supplement their diet with 9 g;pdd(-1) of an olive oil placebo or 6 g;pdd(-1) of CLA with 3 g;pdd(-1) of fatty acids for 28 days. Prior to and following supplementation, fasting blood samples, total body mass, and dual-energy X-ray absorptiometry (DEXA) determined body composition, and isotonic bench press and leg press 1 repetition maximums (1RMs) were determined. Results revealed that although some statistical trends were observed with moderate to large effect sizes, CLA supplementation did not significantly affect (p > 0.05) changes in total body mass, fat-free mass, fat mass, percent body fat, bone mass, strength, serum substrates, or general markers of catabolism and immunity during training. These findings indicate that CLA does not appear to possess significant ergogenic value for experienced resistance-trained athletes.
FunkMasterFlex said:
conjugated.....I thought that just states that the oil was changed by bacteria, not insuring the oil is trans free. and by the way........beef and dairy make trans fats with out heat.....there called (transvaccenic)....and I thought canola is rapeseed. And I don't think canola is changed by bacteria?......... could be wrong..... But I doubt it......
KJ
