What CLA does is it's able to block that step of little fat cells getting bigger. Our results showed that CLA made it easier for people to stay on their diets.

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One of the great strong points of this university is the lack of institutional barriers to this kind of thing. In some very top-down universities, it's very hard to collaborate with people outside your departments, if not impossible. But here, it's quite open and has been for quite some time.

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The second major problem is cross contamination, ... just reintroduces whatever pathogens were in the uncooked food.

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One of the major problems is to make sure that the meat is thoroughly cooked because you can have the pathogenic E. coli bacteria.

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