Discovered in 1965, aspartame is a zero-calorie artificial sweetener derived from combining two genetically modified amino acids together; a dipeptide molecule made by joining aspartic acid and phenylalanine. Though phenylalanine is an essential amino acid — meaning it cannot be made in the body and must be dietarily ingested via natural food sources — the artificial creation of this amino acid is carried out by fermentations that use glucose or sucrose as the carbon source using the genetically modified bacteria Escherichia coli. In terms of what gives aspartame its sweetness, scientists found that by the addition of a methyl alcohol group to phenylalanine, the molecule was granted a flavor profile two-hundred times sweeter than refined sugar with zero caloric value. With methanol being a much sweeter alcohol group than ethanol, it has popularly been used as an artificial sweetener. Methanol is a simple alcohol chain that is distilled from fermented wood, and is an ingredient found in commercial products like paint thinners, antifreeze, and glass cleaners. However, there are more innocuous products that contain methanol that humans drink regularly – from distilled spirits such as whiskey, wine, or beer, and even in fruit juice. The dark side to methanol lies in its byproducts produced during its breakdown in the body. Methanol is broken down by enzymatic reactions and in the first one, it is broken down into formaldehyde. This chemical reacts with the amino acids in proteins, will then diffuse into cells and tissues where it forms crosslinks between different aminos – thus making the protein “stuck” and unable to carry out its basic biochemical reactions! While scary in the human body, it allows things to be fixed in a specific state; think wood finishing, leather tanning, and embalming. Fortunately, there is another enzymatic reaction that almost immediately metabolizes the Formaldehyde and converts it into formic acid.  We aren’t out of the darkness yet though, because formic acid is still extremely toxic to humans. It disrupts the functioning of the mitochondria, which is known as the “powerhouse of the cell”. It’s like abruptly shutting down a power plant. The cellular processes stop because they lack energy, but they are then blown apart by excessive accumulation of different molecules involved in energy production with nowhere to go. One area in the human body that is extremely sensitive to formic acid are the optic nerves, which is why blindness is so closely associated with methanol poisoning. 

The whole premise of artificial sweeteners is to give society its sugar fix without the caloric consequence. While the intentions may have been good, because we do face an obesity epidemic and are more calorie conscious than in years past – the undeniable consequences of artificial sweeteners are very real and scary. A health study done in 2005 by the University of Texas Health Science Center at San Antonio, showed that rather than promoting weight loss, diet drinks with artificial sweeteners were more likely to increase weight gain and obesity than naturally sweetened sodas. In animal studies the artificial sweeteners caused weight gain, and in double-blind trials at the University of Illinois, it was discovered that the metabolic breakdown of aspartame caused allergic reactions in sensitive individuals. Also noted during this trial, was that the methanol toxicity mimicked symptoms of multiple sclerosis and could be a cause to the misdiagnosis of MS. While MS does not cause death – methanol toxicity does.

Companies will promote artificial sweeteners as safe and effective, relying only on the zero-calorie benefit they offer, and avoiding the facts of how dangerous these chemical makeups can be when used regularly. Many Americans are ingesting 200mg or more of aspartame each day – the consistent, regular consumption of artificial sweeteners could pose serious threats to your overall health wellness and can have a significantly negative affect on a person’s taste buds. Most people who are dependent upon artificial sweeteners, miss out on amazingly sweet treats like strawberries, blueberries, apples, and pineapples because the chemical makeup of aspartame (or any other artificial sweetener) has made essential nutritional fruits and vegetables almost totally unpalatable. The artificial sweeteners are just as dangerous as refined sugar; they increase cravings for sweets and with excessive use, will cause headaches, change in vision, sleep problems, hormonal imbalances, joint pain, abdominal issues, allergic reactions, and type 2 diabetes. At the end of the day, calories truly don’t matter – it’s the nutrients that do. So, if you are calorie conscious, eat more whole foods, use naturally occurring food sources like dates, monk fruit, or raw honey for sweetener.

There are many sources of naturally occurring sugars in foods that work wonderfully and are much better for your continued journey to health wellness. As mentioned above, monk fruit sweetener is an excellent alternative. It is a low glycemic, zero calorie, and zero carb natural alternative that is beginning to make its way to the headlines. Being that it is low glycemic, it is safe for diabetics as well. Monk fruit has been used in Traditional Chinese Medicine for thousands of years in making hot drinks for the treatment of sore throats and phlegm removal. The natural occurring properties in monk fruit are anti-inflammatory, antioxidative, anticarcinogenic and helpful in preventing diabetic complications.

When in doubt, begin diving into and researching the naturally occurring sources for the things you desire most. There is not one thing that mother nature can’t provide that won’t give us what we need.

References:

• https://link.springer.com/article/10.1007/s10295-009-0606-z
• https://www.naturalnews.com/056108_aspartame_aminosweet_chemical_sweeteners.html
• https://www.ncbi.nlm.nih.gov/pubmed/20021153
• https://science.howstuffworks.com/innovation/edible-innovations/question5361.htm
• https://www.health.harvard.edu/blog/artificial-sweeteners-sugar-free-but-at-what-cost-201207165030
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3198517/
• https://pubs.acs.org/doi/abs/10.1021/jf201207m
• https://www.deccanchronicle.com/lifestyle/health-and-wellbeing/030818/artificial-sweeteners-could-destroy-your-taste-buds-health-expert-cla.html

The Chaga Mushroom is a type of fungus that mainly grows on the bark of live mature birch trees that appear in cooler climates found in the Baltics, Korea, China, Japan, Siberia, Alaska, and Northern Canada.

Since its discovery, the Chaga Mushroom (Inonotus Obliquus) has been found to contain many therapeutic effects such as anti-cancer, anti-inflammatory, and hepatoprotective (00). The Chaga Mushroom contains large amounts of anti-oxidants and bioactive compounds that have long been studied for use as chemotherapeutic agents because of their anti-cancer properties, and the extensive phytochemicals that are immune-stimulating.

These compounds are reported to positively affect peripheral blood cells and bone marrow, inducing formation of increased blood cells (hematopoiesis), and modifying the function of the immune system by inhibiting white blood cell activity and stimulation of antibody formation. (1) In patients undergoing radiation therapy or chemo, the bones are adversely affected leaving them susceptible to infections and diseases that would further complicate their health. In other research, it has also been discovered that the triterpenes (2) found in Chaga help significantly in inhibiting tumor growth by apoptosis (a process which cells undergo when dysfunctional) (3). In addition to the many compounds and their benefits, the Chaga Mushroom contains an abundance of antioxidants which aid in neutralizing free radicals in the body.

Most of society today has some form of inflammation in their body. Inflammation arises in human tissue in response to toxicity, trauma, or infections and directly attacks healthy tissue which is the culprit behind many chronic ailments. With these conditions, people have increased blood and tissue concentrations of various cytokines in their blood than others. (4). The naturally occurring compounds in Chaga that help inhibit the production of more cytokines are betulinic acid, inotodial, and ergosterol peroxide.

The anti-oxidants found in Chaga help intercept free radicals, assist in reducing oxidative stress – making the mushroom hepatoprotective, meaning that it protects the liver (5). Our livers are most susceptible to damage as it is the primary organ in the body that cleanses toxins from the blood and processes food into energy. Free radicals are reactive molecules that our bodies naturally produce in response to toxic environmental triggers such as, cigarette smoke, air pollution, too much UV rays, and industrial chemicals (6). These naturally occurring anti-oxidants reduce free radicals’ capacity to damage cells by neutralizing them through safe interaction and terminating the reaction before vital molecules are adversely affected.

While Chaga appears to be well examined and used, it should be noted that no formal study has been done on its clinical safety. This means there may be side effects in some individuals. Always consult with your physician and if you are taking blood thinners or have an upcoming surgery, note that Chaga has been found to contain a protein that inhibits blood clotting (7).

We hope this article has shown light to a few of the many amazing benefits of Chaga. These benefits, though known for centuries by the inhabitants of Chaga’s native lands, have now been rigorously demonstrated in scientific studies, and the best may yet to be discovered.

References:

1. Géry et al., 2018: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6142110
2. Kim, 2005: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3774877
3. Zhao et al., 2016: https://link.springer.com/article/10.1007/s11418-016-1002-4
4. Lee et al., 2009: https://www.ncbi.nlm.nih.gov/pubmed/19367670
5. Elsayed et al., 2014: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4258329/
6. Sanchez, 2016: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5625788
7. Lobo et al., 2010: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911
8. Hyun et al., 2006: https://www.ncbi.nlm.nih.gov/pubmed/16289471