Well, CLA is a naturally occuring
fatty acid found in foods, these foods leaning more towards the dairy product side of things but it can also be found in turkey. Obviously the quantities in these foods are not enough to make much difference.... so basically CLA is a fat, but it has a carbon to carbon double bond ... basically means its properties are much better than flaxseed etc. It has an anti-catabolism property to it urmm it helps food to not be shuttled to the
fat cells, recent studies have shown it to actually have a protein - sparing effect. No known side's as its naturally occuring in foods anyway thats about it, I have noticed some help in cutting with it, especially combined with HMB, R-ALA & ALA.