Health Benefit


CLA – remember this new acronym!

It’s going to change the way America eats for the better!  It’s amazing what a difference diet really makes, for cattle and for us.  When cattle eat right, beef is incredibly good for you!


The CLA Advantage

Scientific research is demonstrating positive results in:

• Combating Cancer

• Combating Arteriosclerosis (clogged arteries)

• Reducing Body Fat

• Preventing or Delaying the onset of Diabetes

• Supporting Weight Loss


Research conducted over the last decade has discovered a naturally occurring substance in beef, conjugated linoleic acid or CLA.  Michael Pariza first discovered CLA at the University of Wisconsin, Madison, in his anticancer research.  In multiple research studies, CLA has been shown to both reduce the incidence of cancer and suppress the growth of existing cancers in laboratory animals.


Recent studies in Europe indicated that patients with higher levels of CLA in breast tissue had less tumor growth.  Other studies have correlated CLA with decreasing body fat and increasing lean body mass.  One study showed humans receiving CLA had a significant decrease in body fat as compared to the placebo group.  Yet other research has shown that CLA delays or prevents the onset of diabetes and reduces arteriosclerosis (coronary artery disease).


There are good fats, fats that contain essential nutrients for life and health.  In the American diet, beef and milk fat are the best sources for CLA.  But studies have also shown that the cattle’s diet has a significant impact on the amount of CLA in the meat and dairy products.  Not surprisingly, when cattle eat their natural diet, foraging pasture grasses and legumes, CLA levels are 30-40% higher.  CLA levels drop dramatically in feed lots where cattle are fed grain and other byproduct feedstuff.


The first chamber of the bovine stomach sets the stage for fatty acid production.  The pH7 of the grazing animal contains the family of bacteria that produces high levels of omega 3 and CLA due to near base saturation.  The beef animal consuming grain in the first chamber stomach has a very acidic pH.  This set stage for a different bacteria family, that result in higher omega6 production and lower omega 3 and CLA output.  Free range grazing animals result in a win win for the environment and consumers alike.


Grass-fed beef will give you the CLA advantage.  Health food stores are beginning to sell CLA supplements but studies suggest that naturally occurring CLA is metabolized and used differently that synthetic CLA.

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