Why CLA?

What is Conjugated Linoleic Acid?

CLA was discovered in the 1980’s by Dr. Michael Pariza at the University of Wisconsin. He found CLA while looking for a compound in cooked hamburger that prevented skin cancer in mice.  CLA is produced in the rumen of animals like cattle, sheep, goats.  The greatest concentration is in dairy and meat of grass-fed animals.  It also can be made from safflower oil.  It is interesting to note that ruminants only produce significant amounts of CLA when their diet is primarily  grass.  Feeding grain to cattle results in greatly diminished CLA production.  Grass fed beef has 3-5 times the CLA as grain fed beef. Since CLA cannot be synthesized by humans, it must be consumed in the diet.  Average CLA consumption has decreased in America over the last 80 years due to the increase practice of feed lots and grain-based feed for meat and dairy. 

Dr. Changaris began his study of CLA in the 1990’s and has been awarded several patents for his research.  One of his patents, Method, and composition for long-acting bacterial suppression on skin.  Another one, Methods and composition for suppression of deep-seated fungal growth on skin.   These patents explore his discovery that CLA had the effect of suppressing bacterial and fungal growth.  This was the genesis of his idea to create a soap, without known allergens and artificial preservatives, that would clean the skin and help the body restore the natural balance to the skin microbiome.  It would have the added benefit of not introducing chemicals to the body that would migrate to the microbiome in the gut.

In 2008 the FDA announced that CLA was considered GRAS (generally accepted as safe by the FDA and allowable as a food supplement).  Attempts have been made to introduce CLA enrichment in food, however the greatest use of CLA is human nutritional supplement market.   Many studies have reported its effectiveness, at this time there is no generally accepted theory on why it works.  This is not as surprising as it might seem.  Aspirin was invented in 1897 and people used the product because it worked.  But it wasn’t until 1971 that it was discovered that it worked by inhibiting an enzyme that produces prostaglandins—hormone-like messenger molecules that trigger many processes in the body, including inflammation.

Most CLA produced today is made from safflower oil.  There are over twenty variations of CLA with slightly different structures.  Of these isomers, two are predominate.  Most synthetically produced CLA is a mixture of two different isomers: CLA c9,t11 and CLA t10,c12.  This ratio has been used in most of the published studies.  CLA c9,t11 is found primarily in meat and dairy. While t10,c12 is found primarily in low concentrations of vegetable oils. 

 

There are five large international producers of CLA.  It is reported that most CLA available is a 50/50 mixture of the two primary isomers at 80-90% concentration. In 2022 Dr. Changaris filed a US patent for a new way to produce CLA from Safflower oil.  This process uses organic safflower oil to produce CLA at a higher concentration. CLA research continues today as scientists study its unique effect on the human body.

Ceela Naturals, LLC is a registered trademark and we claim copyrights for material published on this website.Contact  David Changaris, MD at 204 N17th St, Louisville, KY 40203 Tel: 502 445 9471 or email: [email protected]

All statements made on this website are not meant to diagnose or treat medical disease except where explicitly stated. We manufacture “Over The Counter” medications as registered with the FDA. None of the statements herein have been reviewed or approved by the FDA.

vegan common allergen free