Posted by IsoM on February 13, 2003, at 13:19:16
In reply to Re: Placebo Responders Dropped...abstracts » Carlos C, posted by Larry Hoover on February 13, 2003, at 10:41:49
Larry, I'm posting here instead of the CLA link but it's to do with the abstracts on CLA. You mentioned that lab produced CLAs would have a higher proportion of c9t11-CLA & t10c12-CLA as opposed to what occurs naturally in the fat of ruminants.
But in the abstracts, when studies were done on possible benefits, what CLAs were used for these studies? It seems to imply that the man-made isomer mixes were used, not extracts from the fat of the ruminants. I found quite a few more abstracts on CLAs but in all of them, it implies or directly states that the CLAs used were the supplemental ones sold. Do you want to clarify anything about this as I'm curious to what was used & how that would compare to the actual fat of grass-grazed ruminants. Does that change any of the results of the studies & what they'd be like if actual fat was used instead?
Got a few more questions -
1. The newer methods that labs use now to separate racemic mixtures in lab synthesized compounds (like thalidomide) - can these methods (or similar ones) be used in separating isomers of fatty acids? And if they can be used, are they actually in use or is the method still prohibitory expensive?2. What exactly is done in the labs to ordinary sunflower oil (or other polyunsaturated ones) to make CLAs? What's the method?
3. Considering what's done with the excess of beef tallow in the food industry, would it be feasible for labs to extract the CLAs from beef fat rather than synthesize it from vegetable oils?
4. As I said earlier, I prefer to get mine from real food, but is the high price of CLA supplements justified by the cost of production?
5. Is there much difference that you know of in the fatty acids of pork & chicken fat between those factory produced animals & those raised "free range"? I know the fatty acids of eggs show a difference. I'm curious as pork & chicken fat is much less solid than beef & sheep (lamb) fat at room temperature.
6. And finally - the values used in the USDA sites of nutrient breakdown - these would all be the averages, I assume, so they'd be the values of factory produced animals. Am I correct?
As an extra for you about taurine - I wondered why cat food needs to have taurine added to the food. I knew that cats have a higher requirement of taurine than most animals. If it had to be added, I wondered where they would've got it from before pet foods had it added. Did some checking & comparing, & found some of the highest levels of taurine are found in rodents. If I wouldn't be grossed out skinning the little beggars, I'd add them to the meat mix I use in making my cats' home-made food. I'm not at all squeamish but that's going a bit too far. I buy it as a powder & add it instead.
poster:IsoM
thread:140316
URL: http://www.dr-bob.org/babble/20030208/msgs/200119.html