Marketed as 'NutraSweet,' 'Equal,' and 'Spoonful.'
Aspartame is a man-made, high intensity, non-caloric sweetener, used extensively worldwide in over 5,000 products.
When the temperature of Aspartame exceeds 86 degrees F, the wood alcohol in ASPARTAME coverts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fire ants.)
Methanol toxicity mimics multiple sclerosis; thus, many people are being diagnosed with having multiple sclerosis in error. The multiple sclerosis is not a death sentence, where methanol toxicity is. It is a slow silent killer. The EPA recently announced that there was an epidemic of multiple sclerosis and systemic lupus across the United States.
Aspartame actually causes sugar cravings and weight gain!
The US Congressional record states, "Aspartame makes you crave carbohydrates and will make you FAT." Dr. H. J. Roberts, diabetic specialist, stated that when he got patients off aspartame, their average weight loss was 19 pounds per person. It is NOT A DIET PRODUCT!
Aspartame is especially deadly for diabetics!
Aspartame is especially deadly for diabetics. Physicians believe that in many of their diabetic patients with retinopathy, it is caused by the aspartame. The aspartame keeps the blood sugar level out of control, causing many patients to go into a coma.
Dr. Roberts realized what was happening when aspartame was first marketed. He said his diabetic patients presented memory loss, confusion, and severe vision loss." At the Conference of the American College of Physicians, doctors admitted that they had wondered why seizures were rampant (the phenylalanine in aspartame breaks down the seizure threshold and depletes serotonin, which causes manic depression, panic attacks, rage and violence). According to the Conference of the American College of Physicians, "We are talking about a plague of neurological diseases caused by this deadly poison."
Aspartame Is TOXIC To The Body!
Upon ingestion, aspartame is metabolized to two amino acids (phenylalanine and aspartic acid) and methanol. (Trefz) Methanol qualifies as an exceptionally toxic substance, even at very low doses. (Roe) The minimum methanol amount needed to cause death (without medical treatment) is 300-1000 mg./kg. This is equivalent to only 0.85 - 2.85 oz. for a 154 lb. (70 kg.) man (much less for a child). (Kavet)
The absorption of methanol into the body speeds up considerably when aspartame is heated. This occurs when aspartame-containing product is improperly stored or when it is cooked or heated (e.g., as part of a "food" product such as sugar-free gelatin or pudding).
The formaldehyde stores in the fat cells, particularly in the hips and thighs. According to the EPA, methanol is considered a cumulative poison due to its low rate of excretion once it is absorbed. They recommend limiting consumption to 7.8 mg./day. A one-liter, aspartame-sweetened beverage contains about 56 mg. of methanol- 7 times over the safe limit. (Monte)
Aspartame accounts for over 75% of the adverse reactions to food additives reported to the U.S. Federal Drug Agency (F.D.A.). A February 1994 Department of Health and Human Services report the following portion of the 90 different documented Aspartame negative effects: (Kavet, Monte)
Tinnitus /ear buzzing
The most well known problems from methanol poisoning are vision problems (misty vision, contraction of visual fields, blurring, obscuration of vision, retinal damage and blindness). Formaldehye, a known carcinogen, causes retinal damage, interferes with DNA replication, and causes birth defects. (U.S. F.D.A.)
Some researchers and physicians studying the adverse effects of aspartame report the following can be triggered or worsened by ingesting aspartame: (Stoddard)
Chronic fatigue syndrome
Stevia: Healthy Alternative to Sugar and Aspartame
Stevia comes from the dried leaves of the stevia plant. It is an excellent natural alternative to sugar. It has no calories, has none of the side effects or health risks of sugar, aspartame and saccharin and is not broken down by heat.
The natives in South America used stevia primarily as a sweetener, a practice adopted by European colonists in local regions. The indigenous tribes also used stevia to treat diabetes. (Leung)
Stevia accounts for nearly 40% of the sweetener market in Japan. Due to more strict safety restrictions, aspartame and saccharin are banned.
In the United States, stevia is not marketed as a sweetener, but as a dietary supplement due to federal regulations.
Stevioside found in stevia is about 30-50 times sweeter than sugar, but it contains no calories. It can be used in cooking and baking in many cases just as sugar is? You simply use much less. A number of good stevia cookbooks are available.
Stevia has beneficial effects on glucose tolerance and is therefore helpful for diabetics. (Curi) A recent study in Denmark showed that stevia stimulates insulin secretion. The results indicate that stevia indeed has a potential role as antihyperglycemic agents in the treatment of Type II diabetes. (Jeppesen)
Its use as a sweetener could reduce one’s intake of sugars, reducing our caloric intake. Usually, the powdered herb is added directly to food or beverages.
Stevia also has other benefits as it promotes probiotic growth in the intestinal tract and reduces hypertension (as recently shown in a human double-blind placebo-controlled study. (Chan) Extensive reviews of human and animal data indicate stevia to be safe. (Blumenthal)
For many recipes, one cup sugar can be replaced with about 1 1/2 teaspoons powdered stevia extract.
Pastry for a 9-inch, 2-crust pie (see recipe to right)
6 cups peeled and thinly sliced pie apples
such as Jonathan or Winesap
1 - 2 tsp. fresh lemon juice
1 1/2 tsp. Stevia Extract Powder
2 - 3 tbsp. whole wheat pastry flour
1/4 tsp. nutmeg
1 tsp. cinnamon
Dash of cloves or allspice
2 tbsp. butter
Fit bottom pastry into a pie dish. In a large mixing bowl sprinkle lemon juice over apples and stir to mix. Using a cup or small bowl stir together stevia, flour, nutmeg, cinnamon, and cloves or allspice. Sprinkle spice mixture over apples and carefully stir to coat apples. Pile apples into bottom crust. Dot with butter.
With water, moisten the outer rim of the lower crust. Place upper crust on pie and crimp edges together. Slit top of pie to allow steam to escape. Place on a cookie sheet. Bake at 350* in a preheated oven for 55 - 60 minutes. Aluminum foil can be placed over the pie during the last 15 minutes to prevent over-browning. Cool on a rack, cover and leave at room temperature overnight or refrigerate if you like.
Fresh Lemonade: Yields about 2 quarts
1 cup fresh lemon juice (from about 5 lemons)
1-2 tsp. Stevia Extract Powder (depends on sweetness desired)
7 cups water
Place the lemon juice, stevia and water in a 2 quart glass jar. Stir briefly to dissolve the stevia. Cover and refrigerate. Adjust the amount of lemon juice and stevia as desired. To serve over ice, reduce the water to 6 cups.
Easy, No-Bake Chocolate Silk Pie
Yields about 6 servings
1 12 oz. box of extra firm tofu
1/2 cup cocoa powder
2 tsp. Stevia Extract Powder
Graham cracker pie crust (see recipe to right)
Mix first 3 ingredients thoroughly in food processor or blender. Spoon into graham cracker pie crust. Smooth. Top with fresh whipped topping sweetened with stevia. Garnish with fresh strawberries if desired.
BEWARE of Aspartame!
Anytime you see “Reduced Calorie,” “Sugar free” or “Diet”
Aspartame is often found in:
Soft drinks (diet pop)
Over-the-counter and prescription drugs (often listed under "inactive ingredients")
Vitamin & herb supplements
Dressings and Dips
Candy and sweets
Dessert whipped topping
Sugar-free chewing gum
Cocoa mixes, coffee and tea beverages, instant teas and coffees
Wine coolers & drink mixes, etc.
READ LABELS to see WHAT you are putting in your body!!!
For more information... see
Diabetes to Wholeness!