Lactic Acidosis Not a Dairy Problem

"Lact" comes from the Latin word for milk. It's used all the times by chemists, too often for comfort for those who look to avoid dairy. Unfortunately, any chemical derived from a dairy product, originally found in a dairy product, or merely a white liquid in form might have a "lact" in its name. Many, probably most, of these chemicals are in no way related to dairy in the modern world.

One such example is the disease named lactic acidosis. This Peter Gott Ask the Doctor column I found on GoErie.com reassures a questioner.

Lactic acidosis occurs when lactic acid builds up in the bloodstream faster than it can be broken down by the liver.

Despite the name, lactic acid is not related to milk. It is, however, produced when blood oxygen levels drop too low. Most people, especially those new to exercise, will experience muscle pain after strenuous exercise.

This is due to lactic-acid buildup in the muscles. After normal breathing resumes, levels return to normal and the pain generally subsides (and may be replaced with muscle ache due to overuse).

Symptoms of lactic acidosis include rapid breathing, sweet-smelling breath, excessive sweating, cool/clammy skin, abdominal pain, nausea and vomiting. Treatment is aimed at identifying the underlying cause.

Lactic Acid Is Not Lactose

Here's one of the all-time most common questions on lactose intolerance, from the British newspaper The Independent.

I do not eat dairy products, but I have heard that sourdough bread contains lactic acid. Could this be the cause?

The doctor writing the column writes a technically correct response, except for one tiny little detail. He doesn't actually answer the question.

The proper answer is that lactic acid is not lactose. It can be made from lactose, but that's not the issue. No byproduct of lactose will cause any distress to those who are lactose intolerant.

In fact, no ingredient in food that starts with "lac" will ever be a problem to those with lactose intolerance. Not lactates, or lactones, or lactylates, or any of the dozen other chemical names that might be encountered. The only "lac" to worry about, ever, is lactose.