CLA - Conjugated linoleic acid ?

Dear Lakonia,

Here is your info:  http://en.wikipedia.org/wiki/Conjugated_linoleic_acid  Best sources unless you take a supplement are:  http://www.sheepandgoat.com/articles/grassfed.html

I posted this under the milk thread but here is a link with allot of info.

I would rather get this one through dietary sources--Organic grass pasture grazed animals than take a supplement---I tend to think it is a safer route to go.

http://www.integratedhealth.com/infoabstract/claab.html
 

Okay, Susie, so does that mean it's in organic milk? 

Shirley

Thanks, Susie.

Susie, I bet you use the goat milk from WF.(Goats and sheep are NEVER fed grain, even HERE).

Also, the Specialties head at my WF showed me a whole line of American, LOCAL grassfed cheeses.(Can you say less expensive?) They're good.I especially like the cheddar w/garlic and chives.VERY tasty, for our...sliver.

I remember you and BBS discussing how much was needed of the "real stuff" as opposed to caps.It was very little!

So most nights, with my book, I have my sliver, and a nice, juicy apple.

Shirley, I'm sorry.I remember you have neither WF or TJs nearby.

But the dairycase girl at TJs did tell me that at TJs, we should look for a special section of grass-fed produced cheeses.They are together, and have green writing on the lable.(bet is says "GRASSFED"!)

You're right, Joan, we have no WFs.  However, in Charlotte where my two daughters live they do have one.  Seems like we NEVER have time to visit one.  I'm going to have to make a point of having one of them take me there.

Shirley

I suppose freezing the cheeze would be acceptable, right? 

Make a list?  I'd probably go crazy in that store IF I ever get there.  I want them to bring one here!

Shirley

Joan--You are right--my fridge is never without WF French Goat Feta---But low fat?????? What the heck is that?-------Definitely not in my vocabulary!!

Shirley---Certain cheeses are freezable and I certainly freeze butter--

The grass grazed creme cheese there is crazy expensive----A rarity I only indulge in if I can get a truly hand sliced piece of nova----a truly dying art form in this day and age unless you are lucky enough to live near Russ and Daughters in NYC.

Ahhhh Joan ---I grew up with these old masters cutting this stuff so thin you could see through it---Maybe it really started because we couldn't afford too much of the better stuff --don't know.  But, a little went a long way.  It was a really special occasion and you had to have the perfect Jersey beefsteak tomato---and last but not least a bagel that was still hot from the bagel shop.------------

The Jewish delis and those irreplaceable old time Novamasters are all but gone, as are most of the Bagel and Bialy shops.-----And the price of Nova $40 to $50 dollars a pound! ---a small tub of organic grass fed creme cheese at WF $5

Caviar anyone?