Lactic Acid Quotes:

You can't reduce lactic acid, but you can increase your tolerance to it. I do this through running or cycling, but it's a good idea to match your training bout to the type of dance you do.

- Deborah Bull

topic: Dance, Running, Cycling, Lactic Acid

I discovered when I went all out, when I put 100 percent of my energy into some intense, impossible task - when my heart was jack-hammering, when lactic acid was sizzling through my muscles - that's when I felt good, normal, balanced.

- Daniel Coyle

source: Daniel Coyle, Tyler Hamilton (2012). “The Secret Race: Inside the Hidden World of the Tour de France: Doping, Cover-ups, and Winning at All Costs”, p.19, Random House

topic: Heart, Energy, Tasks, Lactic Acid, Sizzling

If you are exercising to that point it is not doing you any good in terms of fitness, as it is all lactic acid and you can get injured but I think coaches were seeing how far you'd go for the team.

- Colin Kazim-Richards

source: "Football Pre-Season Training". Interview with Leo Moynihan, uk.askmen.com.

topic: Team, Exercise, Thinking, Lactic Acid

The window of X Factor opportunity opens up in the closing seconds of a race-you might be sprinting at the time or just hanging one, trying to get across the finish line. With a supreme act of will, you can prolong your effort, essentially fighting off the inevitable lactic acid shutdown. You'll have little time for contemplating the options: either wholeheartedly go for it, or back off. You must train your X Factor to unequivocally respond the way you want-go for it. Once the window is closed, it's closed forever.

- Brad Alan Lewis

topic: Fighting, Opportunity, Race, Lactic Acid

I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment.

- Louis Pasteur

topic: Beer, Alcohol, Growth, Lactic Acid, Nutrients