In fact, lactic acid is the three-carbon acid produced when the lactose in milk is fermented, or broken down. It is the inability to break down lactose into lactic acid that causes the problems for people who are lactose intolerant. The lactic acid, or lactate, is not the problem. Lactic acid is present in most foods, and, of course, is present throughout our bodies. It is produced during normal muscle contraction.
Calcium lactate is merely the salt formed when calcium is combined with lactic acid.
It is actually a very well utilized form of calcium, but like most calcium products of that type, the actual calcium content is relatively low, so you need to take a lot of it. OK, so I pointed that out to him. And then I cautioned him about something else. The book says, when choosing a calcium supplement, look for labels saying they meet USP standards. But here is the point.