CEELA NATURALS
Science-Based
Our products are free of common allergens. We do not use any chemical preservatives, emulsifiers, or detergents. Our products are vegan and made with organic ingredients where possible. We do not add fragrances. Where beneficial, we use CLA (conjugated linoleic acid) in our formulations.
What is Conjugated Linoleic Acid?
The properties of CLA were first studied by Dr. Michael Pariza at the University of Wisconsin in the 1980s.
Looking to enhance your diet with high-quality CLA (Conjugated Linoleic Acid)? Turn to nature's bounty. Cattle, sheep, and goats that feed on grass produce it naturally and in abundance. Their dairy and meat can significantly enrich our diet with CLA, offering a healthier choice. In fact, grass-fed beef delivers 3-5 times more CLA compared to its grain-fed counterparts!
While you can derive CLA from safflower oil, our bodies mainly obtain CLA through diet, apart from the CLA produced during the nursing process. It's interesting to note a decline in average CLA intake over the past 80 years in the U.S., a shift attributed to an increase in grain-based feeds in meat and dairy farming. It's time we took a closer look at our food sources and made healthier, more informed choices.
Dr. Changaris Patents
Dr. Changaris began studying CLA in the 1990s and has been awarded several patents for his research. That work led to his idea for a simple soap made without known allergens or artificial preservatives — one that cleans the skin while respecting its natural ecosystem.
In 2008, CLA was recognized as GRAS (generally recognized as safe) for use in food. Today it is most widely used as a nutritional supplement, and researchers continue to study it.
PRODUCTION
Most CLA produced today is made from safflower oil. There are over twenty variations of CLA with slightly different structures. Of these isomers, two are predominate. Most synthetically produced CLA is a mixture of two different isomers: CLA c9,t11 and CLA t10,c12. This ratio has been used in most of the published studies. CLA c9,t11 is found primarily in meat and dairy. While t10,c12 is found primarily in low concentrations of vegetable oils.
There are five large international producers of CLA. Most CLA available has a 50/50 mixture of the two primary isomers at 80-90% concentration. In 2022 Dr. Changaris filed a US patent for a new way to produce CLA from Safflower oil. This process preserves the organic food preparation standards. We use non-GMO safflower oil to produce CLA at a higher concentration. CLA research continues today as scientists study its unique effect on the human body.
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