Aspertame?

Question

What is Aspertame and what is it made of and what are it's negative effects? Is it made from Aspirin? why is it considered so bad?

Answer 1

Aspartame actually contains an essential amino acid that is found naturally in the body. However, some studies have shown that in massive amounts it may cause tumors (in mice of course). There haven't been any long-term studies I've seen that definitively shows truly bad side-effects of aspartame.

Answer 2

Aspartame, (IPA: /ˈæ.spɚˌteɪm/ or /əˈspɑɹˌteɪm/), is the name for an artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., the methyl ester of the dipeptide of the amino acids aspartic acid and the essential amino acid phenylalanine.

Properties and use
Aspartame’s attractiveness as a sweetener comes from the fact that it is approximately 180 times sweeter than sugar in typical concentrations without the high energy value of sugar. While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: aspartame’s sweetness has a slower onset and longer duration than sugar’s, and some consumers find it unappealing. Blends of aspartame with acesulfame potassium are purported to have a more sugar-like taste, and to be more potent than either sweetener used alone.

Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high-pH, as required for a long shelf life. Aspartame’s stability under heating can be improved to some extent by encasing it in fats or in maltodextrin. Aspartame’s stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, however, its half-life is only a few days. Most soft-drinks have a pH between 3 and 5, where aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for fountain beverages, aspartame is sometimes blended with a more stable sweetener, such as saccharin.[citation needed]

In products such as powdered beverages, aspartame’s amino group can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.

Aspartame has been the subject of a vigorous public controversy regarding its safety and the circumstances around its approval. Some studies have also recommended further investigation into connections between aspartame and diseases such as brain tumors, brain lesions, and lymphoma. These findings, combined with notable conflicts of interest in the approval process, have engendered vocal activism regarding the possible risks of aspartame.

Answer 3

This is the ingredient found in mostly all foods that are DIET or CALORIE free its a sugar substitute
Splenda. Sweet and low etc.....
But unnatural and most believe harmful to your body and causes cancer.

Answer 4

it promotes cancer think it over