by Roberto — In the past, when I thought about lac­tate (or lac­tic acid), two things im­me­di­ately came to mind: the many ways lac­tic acid bac­te­ria (LAB) fur­nish us with de­li­cious, fer­mented foods and the gru­el­ing "lac­tate thresh­old" train­ing ses­sions in prepar­ing for en­durance ath­letic events.