Aspartame

Aspartame is the name for an artificial, non-saccharide sweetener used as a sugar

substitute in many foods and beverages. In the European Union, it is known under the E
number (additive code) E951. Aspartame is the methyl ester of a phenylalanine/aspartic
acid dipeptide.

History
Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for G.D.
Searle & Company. Schlatter had synthesized aspartame in the course of producing an
anti-ulcer drug candidate. He discovered its sweet taste serendipitously when he licked
his finger, which had accidentally become contaminated with aspartame.

Health Effects
The artificial sweetener aspartame has been the subject of controversy since its initial
approval by the U.S. Food and Drug Administration (FDA) in 1974. Concerns have been
raised about the quality of the research supporting its safety and the long-term effects that
increased consumption could have on the public.

Some scientific studies, combined with allegations of conflicts of interest in the

sweetener's FDA approval process, have been the focus of vocal activism, conspiracy
theories and hoaxes regarding postulated risks of aspartame.

According to Dr. Hull's Websites

There are over 92 different health side effects associated with aspartame consumption.
Adverse reactions and side effects of aspartame include:
Eye
blindness in one or both eyes
decreased vision and/or other eye problems such as: blurring, bright flashes, squiggly
lines, tunnel vision, decreased night vision
pain in one or both eyes
decreased tears
trouble with contact lenses
bulging eyes
1. Ear
a. tinnitus - ringing or buzzing sound
b. severe intolerance of noise
c. marked hearing impairment
2. Neurologic
a. epileptic seizures
b. headaches, migraines and (some severe)
c. dizziness, unsteadiness, both
d. confusion, memory loss, both
e. severe drowsiness and sleepiness
f. paresthesia or numbness of the limbs
g. severe slurring of speech
 h. severe hyperactivity and restless legs
i. atypical facial pain
j. severe tremors
3. Psychological/Psychiatric
a. severe depression
b. irritability
c. aggression
d. anxiety
e. personality changes
f. insomnia
g. phobias
4. Chest
a. palpitations, tachycardia
b. shortness of breath
c. recent high blood pressure
5. Gastrointestinal
a. Nausea
b. diarrhea, sometimes with blood in stools
c. abdominal pain
d. pain when swallowing
6. Skin and Allergies
a. itching without a rash
b. lip and mouth reactions
c. hives
d. aggravated respiratory allergies such as asthma
7. Endocrine and Metabolic
a. loss of control of diabetes
b. menstrual changes
c. marked thinning or loss of hair
d. marked weight loss
e. gradual weight gain
f. aggravated low blood sugar (hypoglycemia)
g. severe PMS
8. Other
a. frequency of voiding and burning during urination
b. excessive thirst, fluid retention, leg swelling, and bloating
c. Increased susceptibility to infection

How it is made
Aspartame is primarily derived from compounds called amino acids. These are
chemicals, which are used by plants and animals to create proteins that are essential for
life. Of the 20 naturally occurring amino acids, two of them, aspartic acid and
phenylalanine, are used in the manufacture of aspartame.
Aspartame Used In
Aspartame is an artificial sweetener. It is 200 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.

In products such as powdered beverages, the amine in aspartame 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.

Sucralose
Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it
is also known under the E number (additive code) E955. Sucralose is approximately 600
times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as
sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of
pH conditions. Therefore, it can be used in baking or in products that require a longer
shelf life. The commercial success of sucralose-based products stems from its favorable
comparison to other low-calorie sweeteners in terms of taste, stability, and safety.

Main Attribute
One of the unique attributes of sucralose is that it can be used almost anywhere sugar is
used. It does not lose its sugar-like sweetness even in applications that require heat or that
are subjected to long shelf-storage. Thus, products made with sucralose maintain their
sweetness during cooking, baking, and throughout their shelf life.

History
Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with
researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College

Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in
Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the
European Union in 2004. As of 2008, it had been approved in over 80 countries,
including Mexico, Brazil, China, India and Japan.

In May 2008, Fusion Nutraceuticals launched a generic product to the market, using Tate
& Lyle patents.

How It Is Made
Sucralose is manufactured from sucrose, what we normal call table sugar. The conversion
of sucrose to sucralose is made by adding three chlorine atoms to each molecule of the
table sugar. This process makes the sugar indigestible so the body doesn't recognize it as
a carbohydrate. Since it isn't digested like sugar, the body isn't able to use it for energy,
therefore, no calories are consumed
Don't let the chlorine scare you. Chlorine is also found as a chloride in table salt, lettuce
and mushrooms. Twenty years of science has shown sucralose to be safe for humans to
consume.

Sucralose Health Effects

Some adverse effects were seen at doses that significantly exceeded the estimated daily
intake (EDI), which is 1.1 mg/kg/day. When the EDI is compared to the intake at which
adverse effects are seen, known as the highest no adverse affects limit (HNEL), at
1500 mg/kg/day.

People relying on sucralose sweeteners are increasing by 10% per year. Around 70%
amongst them have sucralose allergy and are suffering with sucralose toxicity. This may
be a result of the sucralose chemicals substances that are used in the sucralose
production. Safety of sucralose has been observed by the FDA and sucralose is approved
by them saying, it is safe for human consumption and does not pose carcinogenic,
reproductive, or neurological risks to humans based on over 100 research safety studies.

According to the studies and the reports, we can say that sucralose is safe for pregnant
women and diabetic patients too. Sucralose is heat stable, zero calorie, sugar substitute
that can be combined with almost any kind of food products. We can say that there is a
new craze about the "sucralose weight loss" as it contains no calories at all. There is
several major cause of concern about sucralose uses with respect to the inclusion of
sucralose in food. One of the sucralose chemicals, chlorine, can create some of the issues
that one cannot overlook.

Sucralose Used in
Sucralose can be found in more than 4,500 food and beverage products. Diabetics use it
because it is a no-calorie sweetener, does not promote dental cavities, and is safe for
consumption. Sucralose is used as a replacement for, or in combination with, other
artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose
corn syrup.

Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used
in canned fruits wherein water and sucralose take the place of much higher calorie corn
syrup based additives.

Sucralose mixed with maltodextrin or dextrose (both made from corn) as McNeil
Nutritional sells bulking agents internationally under the Splenda brand name.

In the United States and Canada, this blend is increasingly found in restaurants, including
McDonald's, Tim Horton’s and Starbucks.

Sucralose is a highly heat-stable artificial sweetener, allowing it to be used in many

recipes with little or no sugar. Sucralose is available in a granulated form that allows for
same-volume substitution with sugar.
Stevia
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family
(Asteraceae), native to subtropical and tropical regions from western North America to
South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet
leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener
and sugar substitute, stevia's taste has a slower onset and longer duration than that of
sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high
concentrations.
With its extracts having up to 300 times the sweetness of sugar, stevia has garnered
attention with the rise in demand for low-carbohydrate, low-sugar food alternatives.

Availability
Current availability

Widely used as a sweetener

• Japan

All steviol glycoside extracts available as a food additive (sweetener)

• Australia and New Zealand (October 2008)

Available as a dietary supplement

• Canada

Mixed
• United States
o Stevia leaf and extracts are available as dietary supplements (1995)
o Rebaudioside A is available (December 2008) as a food additive
(sweetener). It is now available under multiple trade names including:
PureVia, Reb-A, Rebiana, Sweet Leaf, and Truvia
• France: Approved rebaudioside A for a 2-year test starting September 2009

Available (regulatory status unverified)

Brazil, Colombia, Peru, Paraguay, Uruguay, Israel, China (1984), Korea, Taiwan,
Thailand, and Malaysia.

Banned
European Union except France
Singapore and Hong Kong

Availability notes
In the United States, rebaudioside A is generally recognized as safe (GRAS) as of
December 2008.
Critics note that the US FDA has not actually permitted the stevia plant itself to be used
as a food additive, but only the rebaudioside A extract.
Prior to the approval of all steviol glycoside extracts in October 2008, the stevia leaf
could be sold as a food in Australia and New Zealand.