Body Composition and Steak

Answered on August 19, 2014
Created July 07, 2010 at 7:21 AM

I switched from eating a about a pound of chicken for lunch or dinner to a pound of steak instead. I've noticed a great improvement in body comp when I did this. Before I was more "puffy" in the mid section and on steak I look more solid and muscular. I was just curious if there was a reason for this. I got off of the chcken as I was told it is high in omega 6 and I am often stiff (inflammed). I'm eating conventional steak but am also less stiff/inflammed since dropping the chicken. Ironically the chicken was organic from Costco but the steak is just what ever is on sale at the local chain grocer.

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5 Answers



on July 07, 2010
at 10:45 AM


From Wiki:

Although CLA is best known for its anti-cancer properties, researchers have also found that the cis-9, trans-11 form of CLA can reduce the risk for cardiovascular disease and help fight inflammation. CLA is also known for its body weight management properties, which include reducing body fat and increasing lean muscle mass. Over 30 clinical studies have been published investigating the effect of CLA on weight management. The trials have quite variable designs, which leads to inconsistency. However a meta-analysis conducted in 2007 clearly shows that CLA does indeed have a small impact on fat mass. According to studies that targeted the effects of conjugated linoleic acid on the belly firmness and fatty acid composition of genetically lean pigs, the supplemental CLA usage had a positive effect on the improvement of belly firmness and may provide a nutritional solution to carcass fat and belly firmness problems.

Sounds like it, yes? :)



on July 07, 2010
at 09:36 PM

How much CLA is in conventional, CAFO beef?

No matter what, you are eating less O6.

Organic chicken is generally fed a "vegetarian diet" and unless you're paying a pretty large premium, it's not pastured. Like farmed salmon, it has more O6 than you want.

I vote for the fact that you're eating less polyunsaturated fat as the cause, especially if your inflammation is decreased.


on July 07, 2010
at 05:53 PM

CLA, Creatine, less O6, more O3?


on September 22, 2011
at 05:03 AM

Beef is high in creatine as well--supposedly @2g/lb...



on July 07, 2010
at 01:25 PM

I agree that it might be CLA. But it also might be due to other lifestyle changes you might have done (better sleep, better stress management, etc.).

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