The Development of Aspartame in the Food Industry

Aspartame has been the main ingredient of commonly applied sweeteners for more than thirty years. However, it is one of the most dangerous chemical compounds added to nourishment. Aspartame was discovered by accident in 1965 during research that contributed to medical findings for ulcers. In 1981, it was initially added to dried food as it was a “dietetic” alternative to ordinary sugars and it was cheaper than sweeteners that were typically used. It could be manufactured at factories in any quantity.

Soon enough, by 1983, carbonated drinks were being sugared with aspartame although on December 5th, 1974, the American Food and Drug Agency overrode its permission  for use of the substance. However, after producers presented research proving that aspartame was totally safe, the food industry began utilizing the

ingredient once again. Until this day, aspartame has been the subject of many controversies since its approval by the US Food Agency.
Aspartame consists of three compounds: aspartic acid, phenylalanine and methanol. The most harmful is methanol because it decomposes to form acid and formaldehyde, which is a highly toxic neurotoxin. An excess of aspartic acid causes the death of some neurons in the brain because it causes the constant inflow of calcium into the cells.
Sources of aspartame in food are:  sugarless chewing gum, instant cocoa,  yogurts, jellies, fruit and milk drinks, dietetic drinks, instant coffee and tea, purgatives, and frozen desserts.

Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, and weight gain.

Aspartame is marketed under the names Equal® and Nutrasweet®. Some children’s sugar-free snacks and beverages may contain aspartame. It is now estimated that over 6,000 food and drink products worldwide contain this popular artificial sweetener. Aspartame’s components separate when heated over time, resulting in a loss of sweetness. If a food containing aspartame was inadvertently heated, it would still be safe, but would simply not provide the desired sweetness

http://aspartame.mercola.com/

http://www.healthynutritionguide.info/interesting.htm#aspartam