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free tools Welcome to the Free Tools Articles archive.
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mind articles
Part two examines the science behind aspartame, as its supporters contend it's a naturally safe product containing only compounds that already exist in nature. Finally I will include some alternatives. The science behind aspartame "Aspartame is the methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly-acidic or -alkaline conditions, aspartame first generates methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids".(5) Got that? There are four chemical components of aspartame that scientists and physicians are currently debating over that may be causing or adversely effecting people's health (5): 1. Methanol Scientists agree that approximately 10% of aspartame (by weight) is broken down into methanol in the small intestine. Now most of that methanol is absorbed and quickly converted into formaldehyde (yes, the embalming substance). Some scientists believe that the methanol can not be a problem because: a) the level of methanol absorbed is too low to cause toxicity b) methanol and formaldehyde are already in the body as a by-product of human metabolism c) many alcoholic beverages and fruit juices contain more methanol than is derived from aspartame ingestion 2. Phenylalanine About 50% of aspartame (by weight) is broken down into phenylalanine, which actually is an amino acid commonly found in foods. But because aspartame is metabolized and absorbed very quickly (unlike phenylalanine-containing proteins in foods), it is thought that aspartame could spike blood plasma levels of phenylalanine. The concern is that this could have a neurotoxic effect particularly in the brain of fetuses by the sudden influx of phenylalanine into the bloodstream because phenylalanine competes with other Large Neutral Amino Acids (LNAAs) for entry into the brain at the blood brain barrier. 3. Aspartic acid Aspartic acid is another amino acid commonly found in foods. Around 40% of aspartame (by mass) is broken down into aspartic acid. Aspartic acid is known chemically as an excitotoxin, another famous example is monosodium glutamate (MSG). Hundreds of animals studies involving abnormally high levels of excitotoxins have been shown to cause damage to areas of the brain unprotected by the blood-brain barrier and a variety of chronic diseases arising out of this neurotoxicity. In 1970's, Dr. John Olney found that high levels of aspartic acid caused damage to the brains of infant mice. Which led to Dr. Olney and consumer attorney, James Turner, filing a protest with the FDA to block the approval of aspartame. 4. Aspartylphenylalanine diketopiperazine (DKP) This substance is created as aspartame breaks down over time. One group of researchers found that - 6 months after aspartame was put into carbonated beverages - 25% of the aspartame had been converted to DKP. Concern amongst some scientists has been expressed that this form of DKP would undergo a nitrosation process in the stomach producing a type of chemical that could cause brain tumors. However there are very few human studies on the effects of this. So what are the alternatives to this alternative (interesting concept)? Raw honey is an obvious choice (but avoid heating honey as it can become a carcinogen). Another natural product is called stevia that comes from a herb. It has been used for centuries by traditional South American cultures and is very popular in Japan. You can generally find it in health food stores in liquid or powder form. Conclusion
Craig Burton
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