Lactic acid is a carboxylic acid that is naturally present in many foods and is formed by natural fermentation in food products. Consuming foods that contain lactic acid, such as brine pickles, is highly beneficial to the intestines and digestion due to the beneficial bacteria involved in the fermentation process.
In the human body, lactic acid is formed from glycogen by muscle cells when the oxygen supply is inadequate to support energy production. Lactic acid has been blamed for causing cramps, fatigue and sore muscles, however it is the hydrogen ion build-up that causes this. When the body produces lactic acid, it splits into lactate ion (lactate) and hydrogen ion.
Lactic acid and lactate help delay the onset of fatigue and improve sport performance. Hydrogen ions lower the blood pH and make the muscles acidic. This acidity irritates muscle nerve endings and causes that pain, heaviness, and burning mistakenly attributed to lactic acid. The consumption of an alkaline solution can quickly put right the acidic state of the muscles. A teaspoon of bicarbonate of soda in water or milk can help to rebalance the acid/alkaline balance in the body.
Lactic acid is evolutionary feedback which was a useful tool for ancient man on the hunt for food. The hydrogen ions are a way of signalling that energy is in poor supply. If more energy is going to be used up when chasing after an animal to eat it then it needs to be worth the effort.
Lactate is an extremely fast fuel that is preferred by the heart and muscles during exercise and is vital for ensuring that the body gets a steady supply of carbohydrates, even during exercise that lasts for many hours. Lactic acid provides fuels for many tissues, helps use dietary carbohydrates and serves as fuel for liver production of glucose and glycogen.
Natural sources of lactic acid in alphabetical order
- Brine pickles (fermented vegetables)
- Cheese, kefir and yoghurt (fermented dairy products)
- Kimchi (fermented vegetables)
- Miso (fermented soy products)
- Sauerkraut (fermented vegetables)
- Sourdough bread
- Tempeh (fermented soya beans)
NOTE: Fermented foods containing lactic acid help to support the intestinal flora balance which is vital to health. A healthy gut bacteria balance can also protect against degenerative diseases such as dementia, motor neurone disease and Parkinson’s disease etc.
Related subjects
- A-Z of nutrients
- Brine pickling for health
- Dementia
- Feed your friendly bacteria
- Parkinson’s disease
- Sports nutrition
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