Why are my muscles sore after exercise? Hint: it’s nothing to do with lactic acid

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As many of us hit the gym or go for a run to recover from the silly season, you might notice a bit of extra muscle soreness.

This is especially true if it has been a while between workouts.

A common misunderstanding is that such soreness is due to lactic acid build-up in the muscles.

Research, however, shows lactic acid has nothing to do with it. The truth is far more interesting, but also a bit more complex.

It’s not lactic acid

We’ve known for decades that lactic acid has nothing to do with muscle soreness after exercise.

In fact, as one of us (Robert Andrew Robergs) has long argued, cells produce lactate, not lactic acid. This process actually opposes not causes the build-up of acid in the muscles and bloodstream.

Unfortunately, historical inertia means people still use the term “lactic acid” in relation to exercise.

Lactate doesn’t cause major problems for the muscles you use when you exercise. You’d probably be worse off without it due to other benefits to your working muscles.

Lactate isn’t the reason you’re sore a few days after upping your weights or exercising after a long break.

So, if it’s not lactic acid and it’s not lactate, what is causing all that muscle soreness?

Muscle pain during and after exercise

When you exercise, a lot of chemical reactions occur in your muscle cells. All these chemical reactions accumulate products and by-products which cause water to enter into the cells.

That causes the pressure inside and between muscle cells to increase.

This pressure, combined with the movement of molecules from the muscle cells can stimulate nerve endings and cause discomfort during exercise.

The pain and discomfort you sometimes feel hours to days after an unfamiliar type or amount of exercise has a different list of causes.

If you exercise beyond your usual level or routine, you can cause microscopic damage to your muscles and their connections to tendons.

Such damage causes the release of ions and other molecules from the muscles, causing localised swelling and stimulation of nerve endings.

This is sometimes known as “delayed onset muscle soreness” or DOMS.

While the damage occurs during the exercise, the resulting response to the injury builds over the next one to two days (longer if the damage is severe). This can sometimes cause pain and difficulty with normal movement.

The upshot

Research is clear; the discomfort from delayed onset muscle soreness has nothing to do with lactate or lactic acid.

The good news, though, is that your muscles adapt rapidly to the activity that would initially cause delayed onset muscle soreness.

So, assuming you don’t wait too long (more than roughly two weeks) before being active again, the next time you do the same activity there will be much less damage and discomfort.

If you have an exercise goal (such as doing a particular hike or completing a half-marathon), ensure it is realistic and that you can work up to it by training over several months.

Such training will gradually build the muscle adaptations necessary to prevent delayed onset muscle soreness. And being less wrecked by exercise makes it more enjoyable and more easy to stick to a routine or habit.

Finally, remove “lactic acid” from your exercise vocabulary. Its supposed role in muscle soreness is a myth that’s hung around far too long already.The Conversation

Robert Andrew Robergs, Associate Professor – Exercise Physiology, Queensland University of Technology and Samuel L. Torrens, PhD Candidate, Queensland University of Technology

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • 100 Things Productive People Do – by Nigel Cumberland

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    This is a book of a hundred small chapters (the book is 396 pages, so 2–3 pages per chapter) which makes for a feeling of quick reading, and definitely gives an option of “light bites”, dipping into the book here and there.

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  • Teriyaki Chickpea Burgers

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    Burgers are often not considered the healthiest food, but they can be! Ok, so the teriyaki sauce component itself isn’t the healthiest, but the rest of this recipe is, and with all the fiber this contains, it’s a net positive healthwise, even before considering the protein, vitamins, minerals, and assorted phytonutrients.

    You will need

    • 2 cans chickpeas, drained and rinsed (or 2 cups of chickpeas, cooked drained and rinsed)
    • ¼ cup chickpea flour (also called gram flour or garbanzo bean flour)
    • ¼ cup teriyaki sauce
    • 2 tbsp almond butter (if allergic, substitute with a seed butter if available, or else just omit; do not substitute with actual butter—it will not work)
    • ½ bulb garlic, minced
    • 1 large chili, minced (your choice what kind, color, or even whether or multiply it)
    • 1 large shallot, minced
    • 1″ piece of ginger, grated
    • 2 tsp teriyaki sauce (we’re listing this separately from the ¼ cup above as that’ll be used differently)
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    • 1 tsp fennel powder
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    • Extra virgin olive oil for frying

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    • Burger buns (you can use our Delicious Quinoa Avocado Bread recipe)
    • Whatever else you want in there; we recommend mung bean sprouts, red onion, and a nice coleslaw

    Method

    (we suggest you read everything at least once before doing anything)

    1) Preheat the oven to 400℉ / 200℃.

    2) Roast the chickpeas spaced out on a baking tray (lined with baking paper) for about 15 minutes. Leave the oven on afterwards; we still need it.

    3) While that’s happening, heat a little oil in a skillet to a medium heat and fry the shallot, chili, garlic, and ginger, for about 2–3 minutes. You want to release the flavors, but not destroy them.

    4) Let them cool, and when the chickpeas are done, let them cool for a few minutes too, before putting them all into a food processor along with the rest of the ingredients from the main section, except the oil and the ¼ cup teriyaki sauce. Process them into a dough.

    5) Form the dough into patties; you should have enough dough for 4–6 patties depending on how big you want them.

    6) Brush them with the teriyaki sauce; turn them onto a baking tray (lined with baking paper) and brush the other side too. Be generous.

    7) Bake them for about 15 minutes, turn them (taking the opportunity to add more teriyaki sauce if it seems to merit it) and bake for another 5–10 minutes.

    8) Assemble; we recommend the order: bun, a little coleslaw, burger, red onion, more coleslaw, mung bean sprouts, bun, but follow your heart!

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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