More on CLA
Conjugated Linoleic Acid (CLA), is a naturally occurring free fatty acid found mainly in meat and dairy products, in small amounts. CLA was accidentally discovered back in 1978 by Michael W. Pariza at the U of Wis. CLA occurs naturally in foods such as milk, cheese, beef, and lamb as well as many processed foods.
Research has proven that CLA helps build muscle, reduce body fat, and induce an optimum cellular environment for improved health! Since this research has surfaced, a more economical and efficient way to get the required amount of CLA has been developed. Through advanced lipid technology, a CLA synthesizing process allows for proper dosage through supplementation. Allowing for precise CLA intake throughout the day without the high calorie food consumption. Not only has CLA been shown to increase muscle mass while reducing body fat, studies have also shown remarkable anti-catabolic, antioxidant, and immune enhancement benefits.
In the past most performance nutrition experts ignored fats, assuming they didn’t have any useful role in nutrition. Instead, experts focused on the protein-sparing and energy-producing effects of carbohydrates, and studied how amino acids and various proteins might affect nitrogen retention, anabolism, and catabolism. Nutritionists have now shown us how fatty acids are not only essential for proper health, but also how their use may have numerous positive effects. The consensus now is that fatty acids will directly influence the body’s growth-promoting hormones.
Pariza, director of the Food Research Institute at the University of Wisconsin said, “A growing body of data indicates that CLA is a newly recognized nutrient that functions to regulate energy retention and metabolism.” CLA can best be described as a Growth Factor.
CLA has a affect on food intake efficiency, and has been shown in studies to increase growth rate through increased efficiency. In controlled studies, animals that had their diets supplemented with CLA increased their lean muscle tissue while at the same time, had a significant decrease in body fat. This all occurred while supplementing their diet with CLA, while food intake was decreased. The lean mass increased even though they were eating less! This indicates that CLA increases feed efficiency and also points to a potent nutrient repartitioning effect.
This significant change in body composition can also be attributed in part to CLA’s effect on immune function. CLA has been shown to inhibit the lean tissue wasting caused by high levels of these cytokines.
CLA may be the most significant bodybuilding nutrient discovered in this decade. With anti-catabolic effects rivaling even the strongest pharmaceutical compounds, CLA is a naturally occurring nutrient with the ability to help you pack on lean muscle, reduce body fat and at the same time possesses health-promoting properties.
The athlete looking to add more muscle and drop body fat, CLA is a unique discovery that will make accomplishing this easier and faster, along with having the positive effects on immune function and antioxidant status.
The amount of CLA that is typically found in capsules or softgels is between 600 mg and 1000 mg. All preliminary evidence shows that CLA is nontoxic and safe at recommended dosages, which range from 3,500-5,000 milligrams a day depending on body weight.
With all this said imagine what would happen if you added strength training to this. I will have information on increasing strength using “Time Under Tension” and more on other supplements next post.
-Don
Tags: CLA, Fitness, Fatloss, Muscle,
NADH is a acronym for Nicotinamide Adenine Dinucleotide which is a coenzyme also known as coenzyme 1. This coenzyme is pivotal in cellular-energy production and helps the with ATP production in the cells, the most elemental form of energy. The human heart contains 90 microgram of NADH for every 1 gram of tissue. The body continually synthesizes NADH to keep up with this demand, and makes it from niacin, nicotinamide or a B-complex, because niacin is needed for its production. NADH is combined with O2 to form water and energy (ATP). This is done in the mitochondria, your body’s furnace.