CLA Plus with Clarinol
Fat Absorption Control System in a Convenient Liquid!
Conjugated linoleic acid (CLA) is a dietary supplement ingredient which is an effective product for reducing body fat and improving body shape. CLA not only helps you to lose body fat more effectively but also boosts your immune defenses.
Unfortunately, an effective dose of CLA has been about 4 to 10 capsules per day depending on the quality of the CLA source and the size of the gelcap. Now a great-tasting liquid version of highly concentrated CLA is available. CLA Plus with Clarinol is a rich source of conjugated linoleic acid, which has been shown to possess a number of health benefits. Just 1/2 a tablespoon per day is all you need to get the full benefits of CLA that have been detailed in study after study.
• CLA has been shown to help your body reduce fat.
CLA Plus with Clarinol contains the highest possible concentration of beneficial active CLA fatty acids, which are called isomers. In a range of 1.4 to 6.8 grams per day of these active isomers, CLA provides an optimal daily dosage for fat mass reduction. At least 3.5 grams (3500mg) of CLA per day is recommended by many experts. Most encapsulated CLA products contain just 750mg of CLA per 1000mg gelcap so you need to take about 5 of them to match the amount of CLA in a serving of CLA Plus with Clarinol. Not only is CLA Plus with Clarinol more convenient than a handful of gelcaps, but much more economical as well!
CLA Plus with Clarinol is provided in glyceride form. This form is identical to the CLA which occurs in natural products as vegetable oils, dairy and meat. An additional benefit of the glyceride is that it has a pleasant taste.
CLA has been shown to decrease body fat in many scientific studies to date. Therefore, when used in combination with a sensible diet and moderate exercise, this may result in safe and effective weight loss.
A number of studies in animals and humans indicate that CLA supplementation decreases body fat and increases lean muscle mass. The increase in lean muscle mass is most pronounced in individuals who are exercising regularly, which makes it an ideal aid for maintaining desirable weight after extra pounds have been lost. The impact of CLA on fat metabolism comes from its effect on the interaction between fat storage cells -adipocytes- with skeletal muscle, the principal site where fat is burned to meet the body's energy needs. CLA appears to reduce the adipocytes. At the same time, CLA enhances the breakdown of fat molecules in the skeletal muscle cells, and it may mitigate the breakdown of muscle tissue to provide energy. Thus, fat is burned at a higher rate, while muscle is both fueled and preserved, leading to a reduction in fat and an increase in lean muscle mass.
CLA is a vegetable oil with a unique structure. Following digestion CLA is absorbed and metabolized by the body - as are all types of oils. Studies in animals and humans have shown that if the amount of CLA in the diet is increased this will result in an increase in the CLA levels in the body tissues.
Scientists now believe that CLA may have a unique effect on body fat by many means:
No more yo-yo dieting!
Furthermore, CLA may put an end to the frustrations of those who find it difficult to keep their weight stable following a weight loss diet. Especially with crash dieting, the yo-yo effect occurs, where weight is put back on shortly after losing it. A study in the US showed the CLA may help reduce this effect. After the dietary period in this study less body fat accumulated in those taking CLA than those who were not.
The History of CLA
In the early eighties a substance isolated from grilled ground beef by Michael W. Pariza and his research team at the University of Wisconsin was found to inhibit the development of tumors in mice. After further study the substance was identified as conjugated linoleic acid (CLA), a derivative of linoleic acid that is found widely in vegetable oils and animal fats.
CLA is a derivative of linoleic acid, an essential fatty acid found in large amounts in our regular diet. The presence of conjugated fatty acids in milk fat was first established over 66 years ago (Booth et al. 1935). Increased UV light absorption pointed to an increase in conjugated fatty acids in milk which was observed after cows were turned out to pasture in the spring. Unfortunately, cow milk does not contain the large amount of CLA today as it once did due to more "economical" feeding methods.
The biological activity of CLA, however, was unknown until Pariza’s discovery, which set off an explosion of research in this area. Extensive research is underway to determine the total health benefit potential of CLA. The increase is research and general interest in CLA has led to commercial production from vegetable oils high in linoleic acid.
*The information provided is intended solely for informational and educational purpose, and not as medical advice. Please consult a medical or health professional if you have questions about your health.
Since the early eighties there has been a steady stream of publications, which has grown exponentially by the late nineties. CLA research began with the anti-cancer effects of CLA and soon expanded to other areas of human health. Studies are now showing that CLA may have potential in the prevention of a wide range of human medical conditions. Additionally, CLA may enhance the activity of the immune system. A dedicated CLA web site from the University of Wisconsin records all CLA publications, which keeps the CLA scientific community well informed of each others work.
CLA in the Diet
CLA is naturally produced by cattle and is therefore present in milk, beef and dairy products. It is now known that CLA levels in milk increase when cows are fed grass as opposed to cereals. Therefore, it is believed that CLA levels in food were much higher in the past when cattle were fed mainly on grass, whereas today CLA levels are lower due to more economical feeding methods.
There are many surveys published analyzing the CLA content of foods around the world and in addition scientists have estimated consumption data of CLA by humans. Results suggest that CLA intake varies from 160-430 mg of CLA per day. This variation is dependent on a number of factors including dietary choice, age and sex of an individual.
However, intake is much lower than those of scientific studies inducing beneficial health effects. Therefore the research suggests that in order to obtain health benefits reported for CLA we must supplement our daily diet to reach the levels required for optimum effects, supplementation CLA Plus with Clarinol can safely provide.
Where does CLA Plus with Clarinol come from?
The CLA in CLA Plus with Clarinol is produced from vegetable oils. Only natural sunflower and safflower oils are used. CLA Plus with Clarinol is produced in a dedicated plant in Wormerveer, the Netherlands by a team of experts focused on the production of a world class product. CLA Plus with Clarinol meets a strict set of quality and safety standards (including ISO, GMP and HACCP) resulting in the highest quality CLA available.
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