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What are these for and does anybody here use them?
What is CLA and r-ALA?
- Thread starter Smokescreen
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sawastea
Well-known member
Here is a little info on both...
R-ALA:
http://boards.elitefitness.com/forum/showthread.php?s=&threadid=263704
CLA:
The discovery of conjugated linoleic acid (CLA) caused a scientific sensation some years ago. This fatty acid found in red meat and cheese showed strong anti-cancer properties, was particularly effective in inhibiting breast and prostate tumors, as well as colorectal, stomach, and skin cancer, including melanoma. Scientists found CLA to be more strongly anti-carcinogenic than other fatty acids. What made CLA especially unique is that even low concentrations significantly inhibited cancer cell growth.
CLA supplementation was also shown to improve the lean mass to body fat ratio, decreasing fat deposition, especially on the abdomen, and enhancing muscle growth. To achieve this, CLA reduces body fat is by enhancing insulin sensitivity so that fatty acids and glucose can pass through muscle cell membranes and away from fat tissue. This results in an improved muscle to fat ratio. Compelling evidence indicates that CLA can promote youthful metabolic function and reduce body fat. The unique mechanisms by which this fatty acid protects against disease makes it an important addition to any supplement program.
Compared to the previous generations, Americans are deficient in CLA, because changes in cattle-feeding practices have decreased CLA content in meat and milk. For optimal CLA production, cows need to graze on grass rather than be artificially fattened in feed lots. The meat of grass-fed cows contains up to four times as much CLA. Today's dairy products have only about one third of the CLA content they used to have before 1960.
One big reason for the current obesity epidemic in America could be CLA deficiency. Several animal studies showed that adding CLA to the diet resulted in leaner, more muscular bodies. One 1996 study, for instance, showed as much as 58% lower body fat in CLA-supplemented mice.
CLA is the component of red meat that has been shown to prevent cancer. The FDA has published research attesting to the anti-cancer properties of CLA. CLA is used by body builders to drive glucose into muscle cells to produce anabolic effects. Dieters use this same sugar burning mechanism to prevent serum glucose from turning into body fat. The new CLA oil is about 50% stronger in the cis-9, trans- 11, isomer (which scientists consider the most active isomer).
CLA also has antioxidant properties, and has been shown to prevent muscle wasting (an anti-catabolic effect).
CLA is chemically related to linoleic acid, but appears to have opposite effects in certain important areas. For instance, linoleic acid stimulates fat formation (lipogenesis) in adipose tissue, while CLA inhibits fat formation; linoleic acid tends to promote tumor growth, while CLA is an excellent inhibitor of tumor growth; linoleic acid makes cholesterol more susceptible to oxidation, while CLA makes cholesterol more stable.
One of the greatest problems with the Western diet during the last fifty years has been excessive consumption of linoleic acid, due to 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. 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.
http://www.health-n-energy.com/cla.htm
R-ALA:
http://boards.elitefitness.com/forum/showthread.php?s=&threadid=263704
CLA:
The discovery of conjugated linoleic acid (CLA) caused a scientific sensation some years ago. This fatty acid found in red meat and cheese showed strong anti-cancer properties, was particularly effective in inhibiting breast and prostate tumors, as well as colorectal, stomach, and skin cancer, including melanoma. Scientists found CLA to be more strongly anti-carcinogenic than other fatty acids. What made CLA especially unique is that even low concentrations significantly inhibited cancer cell growth.
CLA supplementation was also shown to improve the lean mass to body fat ratio, decreasing fat deposition, especially on the abdomen, and enhancing muscle growth. To achieve this, CLA reduces body fat is by enhancing insulin sensitivity so that fatty acids and glucose can pass through muscle cell membranes and away from fat tissue. This results in an improved muscle to fat ratio. Compelling evidence indicates that CLA can promote youthful metabolic function and reduce body fat. The unique mechanisms by which this fatty acid protects against disease makes it an important addition to any supplement program.
Compared to the previous generations, Americans are deficient in CLA, because changes in cattle-feeding practices have decreased CLA content in meat and milk. For optimal CLA production, cows need to graze on grass rather than be artificially fattened in feed lots. The meat of grass-fed cows contains up to four times as much CLA. Today's dairy products have only about one third of the CLA content they used to have before 1960.
One big reason for the current obesity epidemic in America could be CLA deficiency. Several animal studies showed that adding CLA to the diet resulted in leaner, more muscular bodies. One 1996 study, for instance, showed as much as 58% lower body fat in CLA-supplemented mice.
CLA is the component of red meat that has been shown to prevent cancer. The FDA has published research attesting to the anti-cancer properties of CLA. CLA is used by body builders to drive glucose into muscle cells to produce anabolic effects. Dieters use this same sugar burning mechanism to prevent serum glucose from turning into body fat. The new CLA oil is about 50% stronger in the cis-9, trans- 11, isomer (which scientists consider the most active isomer).
CLA also has antioxidant properties, and has been shown to prevent muscle wasting (an anti-catabolic effect).
CLA is chemically related to linoleic acid, but appears to have opposite effects in certain important areas. For instance, linoleic acid stimulates fat formation (lipogenesis) in adipose tissue, while CLA inhibits fat formation; linoleic acid tends to promote tumor growth, while CLA is an excellent inhibitor of tumor growth; linoleic acid makes cholesterol more susceptible to oxidation, while CLA makes cholesterol more stable.
One of the greatest problems with the Western diet during the last fifty years has been excessive consumption of linoleic acid, due to 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. 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.
http://www.health-n-energy.com/cla.htm
Thanks Bro!
IM Iron Man
New member
So CLA while on an CKD is a waste since yoru not injesting carbs? Is CLA used while bulking or a cutting phase? Finnally, does CLA actually burn more fat off your body, or just inhibit it from being stored?
sawastea
Well-known member
IM Iron Man said:
For question #1, you mean R-ALA right? R+, to me, is useless while on CKD or keto, in general as there is no carbs in your meals, except during refeeds, where taking R+ can be beneficial. You can take CLA during keto if desired...CLA can be used while bulking, or cutting. CLA will burn more fat as it inhibits it from being stored.
"CLA reduces body fat by enhancing insulin sensitivity so that fatty acids and glucose can pass through muscle cell membranes and away from fat tissue"
cheddar cheese
New member
what's the difference between ala and r-ala?
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