Recently I read an article by Ray Peat describing the almost limitless negative effects of lactic acid on the human body: http://raypeat.com/articles/aging/altitude-mortality.shtml
Peat does not consume any fermented foods except cheese for this reason. Although he provides tons of references supporting his statements about lactic acid in the human body and it all makes sense to me, I have two problems with his recommendation to avoid all fermented foods except cheese: 1 - just about every single culture throughout the recorded history of humanity (HG or agrarian) has consumed at least one fermented food or beverage in their diet, including the longest living cultures like the Okinawans; 2 - I recently started making water kefir and although I have not noticed any significant effects on my health from it yet, I really don't want to give it up because of how cheap and superior in both quantity and variety of species it is compared to probiotic supplements.
Can someone reconcile the negative effects of lactic acid described in the above article by Peat with the known health benefits of consuming fermented foods and beverages daily? Could there be some property of the fermented foods and beverages that offsets the putative negative effects of the lactic acid? Is this a perfect example of the limitations of science in explaining human health and disease or is there validity to Peat's argument? Any facts or ideas about this subject will be greatly appreciated.
If anyone has any evidence showing positive effects of lactic acid on the body I would be interested in that also.