Wed, Apr-16-08, 12:21
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Senior Member
Posts: 4,737
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Plan: Ray Peat (not low-carb)
Stats: 00/00/00
BF:
Progress: 51%
Location: Brit in Europe
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Quote:
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Originally Posted by Saskaloon
According to Wikipedia's entry on CLA, eggs have a high content of CLA which is unaffected by high cooking temperatures:
http://en.wikipedia.org/wiki/Conjugated_linoleic_acid
CLA, also found in meats, is suspected of redistributing fatty acids in the heart and other body organs.
http://www.ars.usda.gov/research/pu...Q_NO_115=179685
Of course, then again, I am not a mouse, bird, or research scientist. 
Besides, I'm sure someone will eventually post more recent studies which show benefits that outweigh/disprove the older findings.
Either way, I'll keep eating my eggs and not take any manufactured CLA supplements. 
.\\ark |
Check out Barry Groves' website "Second Opinions" for info on CLA. It's mighty good stuff - they gave it to seniors in a study I happened to read (don't ask me where) who were doing workouts, and the CLA supplement (plus something else that is found in dairy/meat) helped them gain more muscle than the control group who didn't take it. Low protein = no muscle gain. High protein = food to build new muscle.
HOpe this puts your mind at rest.
amanda
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