Naturally occurring in animals through a fermentation process during metabolism and exercise. Found in foods that have gone through a bacterial fermentation process such as beer, sour milk, kefir, pickles, and sauerkraut. Commercially produced by fermenting cornstarch, sucrose, molasses, potatoes, or whey. Water and lime or chalk are added to the process. Lactic acid helps to prevent spoiling and adds acidity to foods.
Lactobacillus (lactic acid bacteria) is a probiotic that has health benefits. Once common use is to restore balance of the vaginal ecosystem. Some Lactobacillus species may have other therapeutic effects such as anti-inflammatory and possibly even anti-cancer properties.
beverages, olives, cottage cheese, cheese products, frozen desserts, jelly, preserves, jam, infant formula, candy, pickled vegetables, juice, salad dressing, baked goods
Possible Health Effects
In high concentrations, can sting and be irritating to skin.
Corn, May be Genetically Engineered or Modified
Copyright May 20, 2010 Be Food Smart
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