The Truth About Aspartame

by Jul 31, 2019Nutrition

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.

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