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Food products from grass-fed ruminants (e.g. mutton and beef) are good sources of CLA and contain much more of it than those from grain-fed animals. Eggs from chickens that have been fed CLA are also rich in CLA, and CLA in egg yolks has been shown to survive the temperatures encountered during frying. Some mushrooms, such as "Agaricus bisporus" and "Agaricus subrufescens", are rare non-animal sources of CLA.