How is Dietary Lactic Acid Metabolized

On 24 Oct 2003 22:03:43 -0700, [email hidden] (jaym1212) posted:

Quoted message said:

How is lactic acid in fermented products (ie yogurt, kefir, sauerkraut) metabolized? Is latic acid
considered a carbohydrate or fat? What is it's glycemic index? Does lactic acid get absorbed in the
small intestines, routed to the liver, and converted to glucose? Does the ingestion of lactic acid
produce a significant rise of lactic acid in the blood (beyond the liver)? Thx

Ask Nick, he reckons it screw up mitochondria. Snaaaaarf!

Here's a study to support my point (below). However, small amounts should be fine, as in yogurt,
though I wounld not eat the pasteurized/homogenized stuff. Make your own grain yogurt by getting
high quality whey powder, like Metagenics, and mixing it with boiled grain (after it cools) and a
bit of Celtic Sea salt. Then let it sit in a sealed container (don't fill all the way to the top)
for a few days at 72-77 degrees F. Refrigerate for a day, then you can eat it. It should have a sour
taste, even a bit acidic. I suggest rice, kasha, or oats.

Med Hypotheses. 1998 Jun;50(6):497-500. Autism: a mitochondrial disorder?

Lombard J.

Westchester Square Medical Center, New York, NY 10461, USA.

Autism is a developmental disorder characterized by disturbance in language, perception and
socialization. A variety of biochemical, anatomical and neuroradiographical studies imply a
disturbance of brain energy metabolism in autistic patients. The underlying etiology of a disturbed
bioenergetic metabolism in autism is unknown. A likely etiological possibility may involve
mitochondrial dysfunction with concomitant defects in neuronal oxidative phosphorylation within the
central nervous system. This hypothesis is supported by a frequent association of lactic acidosis
and carnitine deficiency in autistic patients. Mitochondria are vulnerable to a wide array of
endogenous and exogenous factors which appear to be linked by excessive nitric oxide production.
Strategies to augment mitochondrial function, either by decreasing production of endogenous toxic
metabolites, reducing nitric oxide production, or stimulating mitochondrial enzyme activity may be
beneficial in the treatment of autism.

Publication Types: Review Review, Tutorial

PMID: 9710323 [PubMed - indexed for MEDLINE]

Moosh! posted:

"On 24 Oct 2003 22:03:43 -0700, [email hidden] (jaym1212) posted:

Quoted message said:

How is lactic acid in fermented products (ie yogurt, kefir, sauerkraut) metabolized? Is latic acid
considered a carbohydrate or fat? What is it's glycemic index? Does lactic acid get absorbed in the
small intestines, routed to the liver, and converted to glucose? Does the ingestion of lactic acid
produce a significant rise of lactic acid in the blood (beyond the liver)? Thx

Ask Nick, he reckons it screw up mitochondria. Snaaaaarf!"

The 1998 report that you cite says there is "frequent association of lactic acidosis and carnitine
deficiency in autistic patients", however it does not establish a clear cause and effect. If lactic
acid is the cause, then shouldn't we see more autism in athletes (ie body builders) that create more
lactic acid due to strenuous activity.

The following 1999 report shows a clearer cause and effect between casein and austism:

Casein Peptide (Milk) Appears To Cause Autism-like Behav. Disorders In Rats Tuesday, March 30, 1999

Scientists from the University of Florida in Gainesville believe that they may have found a link
between autism, schizophrenia and beta-casomorphin-7 (beta-CM7), a small peptide derived from the
breakdown of casein in milk and milk products.

Dr. J. Robert Cade and colleagues report their findings in two papers in the March issue of the
journal Autism.

In the first paper, the team reports that peripheral administration to rats of human beta-CM7
induced moderate to strong Fos-like immunoreactivity in regions of the brain previously implicated
in autism and schizophrenia. These included the nucleus accumbens, caudate putamen and the
prefrontal, temporal and occipital cortex. Pretreatment with naloxone significantly lessened or
blocked the effects of beta-CM7.

The finding, the scientists say, suggests that beta-CM7 "...can cross the blood-brain barrier,
activate opioid receptors and affect brain regions similar to those affected in schizophrenia
and autism."

Ds. Cade and others also observed uptake of beta-CM7 by dopaminergic, serotonergic and brain
gamma-aminobutyric acid (GABA) systems in the rat brain.

Dt. Cade's group says that the findings lend support to the hypothesis that casein intake may be
involved in development of schizophrenia and autism.
Du. Cade and others have previously observed that patients with schizophrenia and autism improve
significantly when casein is removed from their diets.

In the second paper, Dr. Cade, with one of the investigators from the previous study, reports that
intravenous administration of beta-CM7 produced analgesic effects as well as "remarkable" behavioral
changes in rats.

These behavioral changes ranged from restlessness "...with teeth chattering and with rapid
respiration..." about a minute after administration to inactivity and avoidance of other animals 7
minutes postinjection. The rats were also oblivious to a bell ringing in near proximity following
beta-CM7 administration.

The findings in this particular experiment support the hypothesis that some of the symptoms of
autism and schizophrenia are caused by "...exorphins produced in the intestine by the digestion of
casein and gluten," Dr. Cade and his colleague conclude.

The 1998 report that you cite says there is "frequent association of lactic acidosis and carnitine
deficiency in autistic patients", however it does not establish a clear cause and effect. If lactic
acid is the cause, then shouldn't we see more autism in athletes (ie body builders) that create more
lactic acid due to strenuous activity.

The following 1999 report shows a clearer cause and effect between casein and austism:

Casein Peptide (Milk) Appears To Cause Autism-like Behav. Disorders In Rats (Tuesday,
March 30, 1999)

Scientists from the University of Florida in Gainesville believe that they may have found a link
between autism, schizophrenia and beta-casomorphin-7 (beta-CM7), a small peptide derived from the
breakdown of casein in milk and milk products.

Dr. J. Robert Cade and colleagues report their findings in two papers in the March issue of the
journal Autism.

In the first paper, the team reports that peripheral administration to rats of human beta-CM7
induced moderate to strong Fos-like immunoreactivity in regions of the brain previously implicated
in autism and schizophrenia. These included the nucleus accumbens, caudate putamen and the
prefrontal, temporal and occipital cortex. Pretreatment with naloxone significantly lessened or
blocked the effects of beta-CM7.

The finding, the scientists say, suggests that beta-CM7 "...can cross the blood-brain barrier,
activate opioid receptors and affect brain regions similar to those affected in schizophrenia
and autism."

Ds. Cade and others also observed uptake of beta-CM7 by dopaminergic, serotonergic and brain
gamma-aminobutyric acid (GABA) systems in the rat brain.

Dt. Cade's group says that the findings lend support to the hypothesis that casein intake may be
involved in development of schizophrenia and autism. Dr. Cade and others have previously
observed that patients with schizophrenia and autism improve significantly when casein is
removed from their diets.

In the second paper, Dr. Cade, with one of the investigators from the previous study, reports that
intravenous administration of beta-CM7 produced analgesic effects as well as "remarkable" behavioral
changes in rats.

These behavioral changes ranged from restlessness "...with teeth chattering and with rapid
respiration..." about a minute after administration to inactivity and avoidance of other animals 7
minutes postinjection. The rats were also oblivious to a bell ringing in near proximity following
beta-CM7 administration.

The findings in this particular experiment support the hypothesis that some of the symptoms of
autism and schizophrenia are caused by "...exorphins produced in the intestine by the digestion of
casein and gluten," Dr. Cade and his colleague conclude.

Quoted message said:

... though I wounld not eat the pasteurized/homogenized stuff. Make your own grain yogurt by
getting high quality whey powder, like Metagenics.

I am also concerned about pasteurized/homogenized milk. So the lactic acid producing bacterias only
need some type of carb (ie from grains) and some proteins (from whey) to grow, or can they multiply
simply on carbs?

Quoted message said:

... though I wounld not eat the pasteurized/homogenized stuff. Make your own grain yogurt by
getting high quality whey powder, like Metagenics.

According to www.wheyoflife.org/facts/proteinchart.html whole eggs are as good or better source of
proteins than whey. Does this look correct? Why use whey instead of soft boiled eggs?

How can I minimize intake of oxidized cholesterol while meeting daily protein requirements (ie
100g)? Is the cholesterol in whey products oxidized? How oxidized is the cholestrol in soft boiled
(5 min) eggs? At what cooking temperature do cholestrols begin to oxidize? Is exposure to air
necessary?

SOURCE___________ QTY ____ PROTEIN _ CHOLESTROL Pas/[censored] milk____ 1c _____ 8g ______ 35mg Metagenics
Whey__ 1 serv _ 16g _____ 45mg Shrimp___________ 100 g __ 20g _____ 152mg Egg______________ 1 ______
6g ______ 180mg Egg white________ 100g ___ 11g _____ 0mg

Based on the above, are egg whites the winner? Do egg yolks provide any proteins missing from the
egg whites?

jaym1212:

I think lactic acid overload is often due to other problems, in other words, not just due to eating
yogurt, for example. Ray Peat has written about this. I think the point is that too much lactic acid
in the body is real bad news, but eating a little yogurt is fine - though I fear the
homogenization/pasteurization, as previously noted. You might want to get the book "Nourishing
Traditions," which describes all kinds of things you can eat that have been eaten by humans for
thousands of years. They describe the way you can make various fermented products. Eggs are great,
though I advise eating the organic DHA or omega 3 enhanced ones, as that displaces some of the
arachidonic acid that is normally found in eggs. Eat the whole egg, not just the whites, but do not
cook while exposed to air (so poached, hard-boiled, or soft-boiled only). However, I was talking
about lactic acid - this is not something relating to eggs, as far as I know. Yes, eggs are a good
source of protein, but cooking it the wrong way could damage the proteins, such as frying.

jaym1212 posted:

"> ... though I wounld not eat the pasteurized/homogenized stuff. Make your

Quoted message said:

own grain yogurt by getting high quality whey powder, like Metagenics.

I am also concerned about pasteurized/homogenized milk. So the lactic acid producing bacterias only
need some type of carb (ie from grains) and some proteins (from whey) to grow, or can they multiply
simply on carbs?"