Conventione Intolerance: Case Study: Aspartame?

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Aspartame Intolerance – Case Study
Aspartame was finally approved by the U.S. Food and Drug Administration (FDA) in 1981 for dry food, in 1983 for soft drinks and in 1996 for all foods. In 2006, it was permitted for use throughout the European Union on a safety dose of (40 mg/kg). – (Devi Rathinasamy, S. 2014)
No food ingredient has split opinions and generated such debate quite like the artificial sweetener aspartame.
Aspartame can be found in more than 6,000, products worldwide, over the past 30 years hundreds of millions of people have consumed the additive in diet fizzy drinks, low-calorie yoghurts, chewing gums and medicines. These products are frequently utilized by people trying to lose weight or patients with diabetes. Aspartame is becoming ever more present in everyday foods that we are all consuming becoming increasingly exposed.
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What is Aspartame?
Aspartame is a man-made, chemically-produced, virtually calorie free artificial sweetener that is made up of three components: 50% Phenylalanine, 40% aspartic acid and 10% methanol, also called wood alcohol. Aspartame is regularly used as a sugar substitute in manufactured foods and drinks. Food scientists create aspartame through a series of different amino acid syntheses, and the resulting compound is roughly 200 times sweeter than

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