Lactic acid is a type of alpha hydroxy acid (AHA) that can be produced both chemically or naturally during fermentation.
Some of alpha hydroxy acids are Citric acid in citrus fruits, Glycolic acid in sugar cane, Malic acid in apples, Tartaric acid in grapes, Lactic acid in sour milk & tomato juice.
Although measurement of lactate levels is not a test without faults, it is still a valuable tool in the early recognition of bacterial infections of various body cavities and can assist in the differentiation between infectious and noninfectious conditions.
The following symptoms are associated with too much lactic acid in the body:
• Feelings of extreme fatigue and weakness during exercise
• Nausea and vomiting
• Muscle cramps
• Shortness of breath
• Yellowing of the eyes and skin
