In fact, muscle cramps are not caused by these factors at all. There is no truth in the idea that cramps happen when the muscle lacks oxygen and the blood becomes sour - this simply does not happen.

Cheese is one of the many items that is produced by fermentation, a metabolic process adopted by humans to generate food. A freshly cut wheel of Swiss cheese awaits an assessment during the U.S.

People often discuss the importance of removing, or “flushing out,” lactic acid from the blood after intense exercise to reduce muscle soreness, speed recovery, or boost athletic performance. After ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is ...

Lactic acid traditionally has had the ill reputation of being a substance that slows down athletes. The acid is thought to weaken muscles when athletes need them the most. But a new study in the ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Lactic acid build-up causes a burning sensation in your muscles during intense exercise. Lactic acid is not responsible for sore muscles the day after exercise, contrary to popular belief. To get rid ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Lactic acid is often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...