Aspartame is a white, odorless, crystalline powder. It is about 200 times sweeter than sugar and is readily dissolvable in water. It has a sweet taste without the bitter chemical or metallic aftertaste reported in other artificial sweeteners. These properties make it a good ingredient to use as a sugar replacement in many food recipes. However, aspartame does tend to interact with other food flavors, so it cannot perfectly replace sugar. Recipes for baked goods, candies, and other products must be modified if aspartame is utilized.
Aspartame is an artificial sweetener used in reduced calorie foods. It is derived primarily from two naturally occurring amino acids chemically combined and designated by the chemical name N-L-aaspartyl-L-phenylalanine-l-methyl ester (APM). Discovered inadvertently in 1965, it was later patented and is currently the most utilized artificial sweetener in the United States.
Aspartame, a low-calorie sweetener, is composed primarily of two common amino acids, aspartic acid and phenylalanine. Each of these is ... a building block for conventional foods such as protein and natural flavor molecules.
Aspartame, an artificial sweetener that is used as a substitute for sugar in many foods and beverages, is considered by some scientists to be a neurotoxin, a substance that is detrimental to the nervous system. This allegation remains controversial.
Source: answers.com
Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is a low-calorie sweetener used to sweeten a wide variety of low- and reduced-calorie foods and beverages, including low-calorie tabletop sweeteners. Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Amino acids are the building blocks of protein. Aspartic acid and phenylalanine are ... found naturally in protein containing foods, including meats, grains and
dairy products. Methyl esters are also found naturally in many foods such as fruits and vegetable and their juices. Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and methanol), which are then absorbed into the blood and used in normal body processes.
Source:aspartame.org
Consumption of Aspartame causes these same symptoms in non-diabetics as well. Documentation and observation ... reveal that thousands of children diagnosed with ADD and ADHD have had complete turnarounds in their behavior when these chemicals have been removed from their diet. So called "behavior modification prescription drugs" (Ritalin and others) are no longer needed. Truth be told, they were never NEEDED in the first place! Most of these children were being "poisoned" on a daily basis with the very foods that were "better for them than sugar."
Source: watercure2.org
Aspartame is a white, odourless powder, approximately 200 times sweeter than sugar, used in a number of foodstuffs throughout the world. It is marketed under several brand names, including Canderel® and NutraSweet®, and is labelled E951 in Europe. Aspartame is stable when dry or frozen but it breaks down and loses its sweetness over time when stored in liquids at temperatures above 30°C.
Aspartame is a low-calorie sweetener which is used to sweeten a variety of foods and beverages, and as a tabletop sweetener. Since aspartame is about 200 times sweeter than sugar, very little is needed to adequately sweeten foods. Consequently, the calories in foods can be substantially reduced, and in many products be almost eliminated, by using aspartame in place of sugar.
Aspartame is made by joining two protein components, aspartic acid and phenylalanine, and a small amount of methanol. Aspartic acid and phenylalanine are building blocks of protein and are found naturally in all protein-containing foods, including meats, grains and dairy products. Methanol is found naturally in the body and in many foods such as fruit and vegetable juices. Aspartame is digested just like any other protein. Upon digestion, aspartame breaks down into its basic components and is absorbed into the blood. Neither aspartame nor its components accumulate in the body over time.
Source: greatvistachemicals.com
Aspartame is not only used in food, per se, but is ... used in pharmaceutical products. You might be surprised by the number of products that contain aspartame. A sample research project was initiated in April 1994, with requests to companies that produce phar maceuticals. A number of companies failed to respond to a request for information. Some companies did respond. Pumping aspartame into children appears to be a priority!
Source: aspartame.ca
Aspartame is found in thousands of products -- sodas, chewing gum, dairy products and even many medicines. NutraSweet and Equal are popular brands. Aspartame is consumed by over 200 million people around the world and is found in more than 6,000 products. Aspartame is found in Equal, Diet Coke, Diet Pepsi, Diet Snapple, Sugar Free Kool-Aid, Breyers Light, General Foods Sugar-Free International Coffees, among other foods.
Source: raysahelian.com
Aspartame, safety-tested in over 200 studies and reviewed as safe by more than 100 countries, is a low calorie sweetener. It is made from two building blocks of protein just like those found naturally in many everyday foods such as meat, fish, cheese, eggs and milk. Aspartame is digested by the body in exactly the same way as these other protein foods and so does not bring anything new to the diet.
Source: aspartame.info
Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Amino acids are the building blocks of protein. Aspartic acid and phenylalanine are found naturally in protein containing foods, including meats, grains and dairy products. Methyl esters are ... found naturally in many foods such as fruits and vegetable and their juices. The body handles the components from aspartame in the same way it handles them when derived from other foods.
Source: dancewithshadows.com
Aspartame's components separate when heated over time, resulting in a loss of sweetness. Therefore, aspartame is not recommended for use in recipes requiring lengthy heating or baking. It may... be added at the end of the cooking cycle in some recipes. If a food containing aspartame is inadvertently heated, it would still be safe, but would simply not provide the desired sweetness.
Aspartame has been approved for use by more than 90 nations worldwide. It is used widely in major industrialized countries such as the United Kingdom, Germany and Japan. Aspartame has been reviewed and found safe by the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agricultural Organization and World Health Organization. It ... has been reviewed and approved for use by the Scientific Committee for Food of the European Community.
Source: ehso.com
Aspartame is an intense sweetener, approximately 200 times sweeter than sugar. It has been used throughout the world in soft drinks and other low-cal or sugar free foods since 1974. It was first approved for use in the UK in 1982. It is known by the name NutraSweet, aspartame or E951.
Source: ukfoodguide.net
Aspartame is one of several controversial products that does not itself contain modified DNA, but is made with the assistance of micro-organisms that do. This technique is used in a number of products including rennet used to make hard cheese, as well as a number of pharmaceutical products and food supplements. This is how Unilever’s famous fish ice cream anti-freeze is made. This technique was apparently behind the manufacture of the now restricted food supplement L-tryptophan, which was the source of a very serious poisoning epidemic in the US in 1989 involving at least 707 people in 48 states.
Source: patnsteph.net
Aspartame, one of the most common artificial sweeteners used today, is sold as NutraSweet® and Equal®. It is used in many foods and beverages instead of sugar because it is about 200 times sweeter than sugar, has fewer calories than sugar, and it does not cause tooth decay. Aspartame is made up of three chemicals that are all naturally found in foods and can be found in the body.
Source: cancer.org
Aspartame is the most controversial food additive in history. The most recent evidence, linking it to leukaemia and lymphoma, has added substantial fuel to the ongoing protests of doctors, scientists and consumer groups who allege that this artificial sweetener should never have been released onto the market and that allowing it to remain in the food chain is killing us by degrees. PAT THOMAS REPORTS
Source: wnho.net
In light of this evidence, health activists have introduced legislation that would ban Aspartame in the state of New Mexico. Introduced in the state Senate by Albuquerque Democratic Senator Gerald Ortiz y Pino as Senate Bill 250, and in the state House by Gallup Navajo Democratic Representative Irvin Harrison as House Bill 202, the measure draws upon statutes that allow the state to regulate poisonous and deleterious food additives in the interest of public health. A successful bill of this type could set a powerful precedent for the whole country.
Source: organicconsumers.org
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