Description
- Omegas + Weight Loss
- 500 mg CLA
- 350 mg EPA
- 250 mg DHA
- 200 mg GLA
- 60 Servings
- Dietary Supplement
LeanOmega: The Science
Since these fatty acids are not made in the body they must be consumed through diet and supplementation. Salmon, flax and LeanOmega are all great sources for these nutrients. The four clinically proven fatty acids in LeanOmega are:
EPA/DHA: Omega-3 fatty acids are derived from fish.
CLA: Fatty acid designed to support the breakdown of body fat, increase lean muscle production and support healthy cholesterol levels.
Suggested Use
Take two soft gels with a meal 3-4 times daily. For best results, use in conjunction with a reduced calorie diet and exercise program.
Other Ingredients
Gelatin, glycerin, purified water.
Allergen Information: Contains fish (anchovy) ingredients.
Warnings
If you have any health conditions, are pregnant, breast feeding or taking medication, ask a physician before use. Keep out of reach of small children.
This product contains a chemical known to the state of California to cause birth defects, or other reproductive harm.
Disclaimer
While The Supplement Shop strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by The Supplement Shop.
| Supplement Facts | ||
| Serving Size: 2 Softgels | ||
| Servings Per Container: 60 | ||
| Amount Per Serving | %DV* | |
| Calories | 20 | |
| Total Fat | 2 | 3% |
| Conjugated Linoleic Acid (CLA) | 500 mg | ** |
| Eicosapentaenoic Acid (EPA) (from Fish Oil) | 350 mg | ** |
| Docosahexaenoic Acid (DHA) (from Fish Oil) | 250 mg | ** |
| Gamma-Linoleic Acid (GLA) (from Borage Oil) | 200 mg | ** |
| * Percent Daily Values are based on a 2,000 calorie diet. **Daily Value (DV) not established. | ||