CLA - Conjugated Linoleic Acid - is not a new discovery as some magazines would have you believe. However, a better understanding of its effects are leading to potential applications that are extremely new and exciting. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. Although all the intricacies of CLA are not fully understood, it is widely accepted in the research community that CLA counterbalances the negative effects of linoleic acid and regulates fat and protein metabolism in animals. CLA can best be described as a "Growth Factor".