CLA is a fatty acid found in beef and milk fat. In 1988, when the University of Wisconsin researchers in the fried burgers in the rat study found its antioxidant properties, the CLA's scientific interest to be stimulated. CLA can not be produced by the human body, but can be through whole milk, butter, beef and lamb and other food to get. CLA may be one of the most effective antioxidants in our diet.