The heart seizes. Okay, the bloodstream immediately fills with these fermentation waste products, which are lactic acid, and the other one, which we now know is succinic acid. Okay, wow.These two waste products. Now, if you don't start breathing in a short period of time, you're going to be dead.
Q Rob Tod: There are no lactic bacteria in any of the beers we're trying today. The lactic -- yeah, the yeast that's in this -- what we think is the Brettanomyces -- is a wild yeast. So the bacteria is lactobacillus pediococcus. A number of other bacteria the brewers use. We're starting to experiment with and we've got a number of beers. And we've sold some beers on a very small
This Why would the cells start to ferment and produce a massive amount of fermentation waste product, which is lactic acid, even in the presence of oxygen, 100% oxygen? They're still fermenting. Why? That shouldn't happen. Uh when you and I hold our breath or have a heart attack, let me tell you something, this is really remarkable.
So Iain, there's not one answer, unfortunately, but let me make this point. This is lactic acid fermentation.
If you start looking at-- looking up to such people, they are your true mentors. It could be the lactic acid deposits in your blood.
They're going to eat it up and create lactic acid. And the lactic acid is going to lower the pH. It's going to raise the acidity.
analysis test how you feeling right now Dean uh six six yeah the test will measure the buildup of lactic acid in Dean's blood as Joseph and Dr zarn deliberately increase the levels of physical exertion are you going to jump off there Dean okay lactic acid is a byproduct of our muscles burning fuel
and energy from the body how you feeling now Dean I would say about eight as the levels of lactic acid increase the more fatigued our muscles become how are you feeling now Dean I would say I've gone up to about 10 this time okay they Tire begin to cramp and ultimately render the
kind of maybe been doing reps of with a weight and you start feeling that burn in your muscle um that's the accumulation of lactic acid and everyone develops lactic acid but some people apparently have an ability to to buffer it and get it out of your system more effectively and efficiently than others and they you know after finally after two hours of of that experiment they
very long. As soon as you start your heart, you you give them cardiac massage and whatever, the guy's heart starts beating again, the lack the waste products of lactic acid and succinic acid go away. They disappear because you're breathing now. You don't need to ferment when you have oxygen in the environment.
One group, he said, listen, if you lose a pound a week for 16 weeks, we're going to give you $5 a week. So lactate threshold is the level where lactic acid builds up and starts to basically make muscles acidic and not work very well and unpleasant to do
proprietary yeast, which we use for the white beer. Q Rob Tod: There are no lactic bacteria in any of the beers we're trying today. The lactic -- yeah, the yeast that's in this -- what we think is the Brettanomyces -- is a wild yeast. So the bacteria is lactobacillus pediococcus.
And you would see this immediately brightening effect. But the reason for that was because milk has lactic acid in it. So there's science behind the method.
So you're trying to have fun with it where you're just kind of running and running and running. And it really actually helps rinse out the lactic acid that's kind of built out in your body. But you just try to enjoy the journey down even though your legs kind of feel like jello for all that you've put it through.
And then slowly, the dish changes. So instead of letting the fish get all lactic acid and goopy-- the rice, I mean-- you use fresh rice and you use vinegar to make the sourness. And instead of, as a refrigeration, ice and refrigeration come in, now instead of letting the fish be pickled, you can eat the fish fresh
These bacterial cultures love the lactose. They're going to eat it up and create lactic acid. And the lactic acid is going to lower the pH.
unfair advantage. And then they start growing. And then by consuming carbohydrates they also produce lactic acid which lowers the pH level under 3.94 in quite a short period of time.
measure the buildup of lactic acid in Dean's blood as Joseph and Dr zarn deliberately increase the levels of physical exertion are you going to jump off there Dean okay lactic acid is a byproduct of our muscles burning fuel and energy from the body how you feeling now Dean I would say about eight as the
usually you would see an inflection and a rise as we increase exercise intensity but he's actually clear that lactate amazingly despite the increase in exercise it seems the levels of lactic acid in Dean's blood are not Rising he's been running running now for 24 minutes and we've been getting a a blood lactate
It was the safety divers job to meet the athletes once they'd reached a depth of 30 meters while ascending from their dive. That's where pressure underwater shifts, and where lactic acid build up, and hypoxia, or lack of oxygen, can begin to cause problems. Clinging to the floating boundaries were a handful of fans and several of Nick's rivals.
remarkable that guy I think is 82 years old that was Stan leye I think his endurance is remarkable more than mine um but that was a pretty interesting finding I don't know how many of you know what lactic acid is but if you've ever worked out and you've kind of maybe been doing reps of with a weight and you start feeling that burn in your muscle um that's the
to empower you to really, again, listen to your skin and give it what it needs. It's amazing how you took and translated a lot of the homeopathic ways of doing the lactic acid, milk, and maybe translate this into a whole business, while retaining the cultural elements.
And so you want to develop that static ability if you want to dive deep. And same with dynamic, because you're training your body to withstand lactic acid build up, and carbon dioxide buildup in your body, and so the deep divers do the pool for training.
and you cover the basket in a big stone and you go away for, I don't know, three months. And when you come back, the rice has gotten all goopy from lactic acid fermentation and the acid has pickled the fish and the fish is now preserved and it keeps through the dry season.
But that's easier said than done. And so they start breaking down the vegetable matter, releasing lactic acid, which of course is a great preservative,
Pretty much the same as what we do with salt in the more central parts of Europe. Because salt, what it does when you add salt to meat, is that it induces Lactobacillus fermentation which produces lactic acid and preserves the meat. And the difference here in flavor is quite significant.
So you find that almost all of the preservation methods that are used are saltless. And in almost all the other Western cultures, we rely heavily on salt to induce lactobacillus fermentation, produce lactic acid, and thereby producing safe foods.
raspberries, grapes, blueberries. And those fruits naturally have these same micro-organisms there. They have wild yeast and bacteria all over them. So when you add those to a batch of beer, you can get some of these fermentations. The lactobacillus -- the lactic acid bacteria -- gives the beer a real tart character. This gets a little bit of tartness from the brett, but it isn't real tart.
couple of years old. But after the alcoholic fermentation, you get the malolactic fermentation and the malolactic fermentation transforms malic acids into lactic acids and that's a