John Myers
With the help of certain bacteria, lactic acid is produced in sour milk products such as yoghurt or kefir, sourdough, sauerkraut, and raw sausage. There is left- and right-handed lactic acid. The name comes from the fact that when the lactic acid is irradiated with polarized light, the light beam turns either to the left or to the right. Right-handed lactic acid is marked with L(+), left-handed lactic acid with D(-).
In the past, left-handed lactic acid was suspected of being poorly utilized by the body. But this has now been refuted. The human body produces both types of lactic acid itself and can use both. However, infants and young children within the first 12 months and people who have had a large part of their small intestine removed should be careful with levorotary lactic acid. They cannot break down the substance well, which can lead to acidification of the blood. For healthy children over twelve months as well as adolescents and adults, however, consumption poses no health problems.
Whether left- or right-handed lactic acid predominates in fermented foods depends on the bacterial culture used. Streptococcus and bifidobacteria produce dextrorotatory lactic acid, while Lactobacillus bulgaricus produces levorotatory lactic acid. Lactobacillus acidophilus produces a mixture of both types of lactic acid.
The consumption of sour milk products is generally recommended. Yoghurt, kefir, and sour milk are good suppliers of proteins, B vitamins, and calcium as part of a balanced diet. At least one of the recommended three dairy products a day should be a sour milk product.
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