In
the September 2016 issue of Nutraceuticals World is the new FDA rule on
sanitary transport of food. Interestingly there was recently information
on aspartame's improper storage.
- Safety
Of Aspartame-Sweetened Carbonated Soft Drinks Not Guaranteed Because Of
Improper Storage
[Aspartame breaks down at 86 degrees or moderate temperature. Your temperature
is 98.6. All you have to do is swallow it. The Trocho Study shows the
formaldehyde converted from the free methyl alcohol embalms living tissue
and damages DNA: http://www.mpwhi.com/aspartame_and_preembalming.htm
The methyl alcohol issue which is a severe metabolic poison is discussed
in detail in the incredible book, "While
Science Sleeps: A Sweetener Kills"
by Dr. Woodrow Monte, http://
www.whilesciencesleeps.com
Read the protest of the National Soft Drink Assn (now American Beverage)
that is in the congressional record. Everything about this chemical poison
is a matter of public record: http://www.rense.com/general96/pepsi.htm
Years ago young Jennifer Cohen did an experiment for school on diet pop,
tested by a food laboratory and it was reported in the Food Chemical News:
http://www.dorway.com/jcohen.html
. Even diet pop that was refrigerated had already broken down to
formaldehyde and DKP.
Informants for years have reported heated storage of diet pop and information
on improper transportation of the cans on flatbed trucks.
In the article from Nutraceuticals it says under food covered by the rule,
"The Sanitary Transport Rule applies to the full scope of foods
regulated by the Federal Food, Drug and Cosmetics Act (the FD&C Act),
including pet food, food additives and dietary supplements. Exemptions
include: 1) food that is completely enclosed in a container unless refrigeration
is needed for safety". ---- When it comes to aspartame
naturally it needs refrigeration. You may remember that in the beginning
it was only approved for dry foods because back then the FDA was willing
to admit you could not heat it. Even the manufacturer in their
secret trade information which they were forced to provide in congressional
hearings they admitted it could not be approved for all things.
You can click on that information in this report: http://www.mpwhi.com/trade_secret_information_on_aspartame.htm
In
Dr. Roberts medical text, "Aspartame Disease: An Ignored Epidemic",
www.amazon.com
he discusses the Influence of Heat on page 660. He says: "Instability
of aspartame in heat occurs when aspartame soft drinks are exposed to
temperatures higher than those used in company-sponsored studies.
The Federal Register (Volume 48, No. 132, July 8, 1983) indicated that
the degradation of aspartame is 38 percent at 86 degrees F, and over 50
per cent at 104 degrees F.
"Aspartame is converted to its racemate breakdown products during
heating (Novick 1985). (It also occurs at room temperature by interactions
with other components of food and beverages.) Bada (1987) demonstrated
that boiling causes an internal rearrangement of aspartame. Stated
differently, the L-isomers of phenylalanine and aspartic acid are transformed
to unnatural D-isomers (or mirror images).
"Boehm and Bada (1984) investigated racemization of the aspartic
acid and phenylalanine in aspartame at 100 degrees C.
"A pH 6.8, the racemization half lives for aspartic acid and phenylalanine
were 13 and 23 hours, respectively. Racemization at this pH occurred
in its diketopiperazine decomposition product rather than aspartame itself.
"At pH 4 (the typical acidity of most foods and beverages sweetened
with aspartame), the half-lives were 47 hours for aspartic acid and 1,200
hours for phenylalanine - with racemization occurring in the aspartame
molecule.
"These peptide chemists made other pertinent observations.
"The heating of aspartame-sweetened foods and beverages at a neutral
pH (7.0) generates D-aspartic acid and D-phenylalanine, coupled with an
associated loss of sweetness.
"Some components of foods and beverages might act as catalysts at
a more acid pH wherein racemization rates tend to be slow. (The heating
of chocolate products containing aspartame may poses a special problem.)"
Some may remember when European Coke victims complained of the burning
tongue. Dr. James Bowen explained:
"The intact NutraSweet/aspartame molecule to which the tongue and
its very sensitive neural structures are uniquely exposed is by far the
most potent toxin in the whole picture. The protective mechanism in the
tongue elicits burning from the sweet taste buds on the front of the tongue
in response to continued or overwhelming exposure, as the cause may be,
by noxious toxins. The phenomenon of the bleed over or shorting out through
the damaged myelin sheath with neuropathies in general and methanol alcohol
poisoning in specific, is well known to medical science to cause normal
sensations to be turned into pain sensations. The very structure of the
tongue puts tremendous pressure and shearing forces on the nerves that
are involved in it, thereby producing neuropathic pain from sick nerves.
The production of burning sensation in response to autoimmune inflammation
and allergy is a common experience and is well known to anyone with an
allergic sore throat. The nerves subserving the tongue are cranial nerves
not spinal nerves. Therefore, they are not protected the same way spinal
nerves are. They exit the skull through small holes called foramina. Bells
Palsy and trigeminal neuralia are examples well known to medical science
wherein cranial nerves when swollen cause these types of problems when
for any reason they are impinged in the foramina."
Many victims of Aspartame Disease experience the "burning tongue"
even several months off the toxin aspartame. Dr. Bowen explains the burning
sensations are common to neuropathies during the recovery period.
About the bad chemical taste, Dr. Roberts says on page 665: "Numerous
individuals stated that they intuitively avoided aspartame products because
of their "bad chemical taste." Others who experience this
sensation persisted consuming them on the premises, "Oh, you'll get
used to it," or "It tastes better if you drink it real cold."
"Industry has attempted to counteract the "palate fatigue"
of diet sodas by increasing their aspartame content, or by adding
another ingredient (such as acesulfame potassium) to enhance the "sweetness
profile."
"A correspondent observed that the "bizarre" taste of diet
soda, which had been stored for several seasons and subjected to considerable
heat, disappeared after re-chilling. According, consumers may be
ingesting decomposed aspartame sodas when again chilled!"
Under clinical significance he quotes this case:
"The father of a young patient with severe aspartame reactions ridiculed
the absence of FDA recommendations about the handling, distribution, avoidance
of heat, and storage of aspartame products as lacking reality. He
wrote, "The Agency must know that diet colas are being transported
in closed steel trucks where the inside temperatures reaches more than
125 degrees in the summer sun. At this temperature, charts
indicating spoilage rates must be off the wall."
Read the UPI investigation of aspartame: http://www.mpwhi.com
/upi_nutrasweet_questions_swirl.pdf. Dr. Woodrow Monte who at the time
was working in Arizona tried to get a hearing because of heating breaking
down aspartame in their high temperatures. Incredible what the aspartame
industry did to prevent this. Put Diet Coke and Diet Pepsi in front
of a seven eleven and you have formaldehyde cocktails. He has now
written the outstanding book as mentioned, "While Science Sleeps:
A Sweetener Kills" and discusses in detail the breakdown of methanol
into formaldehyde: www.whilesciencesleeps.com
On page 663 Dr. Roberts in his medical text goes into great detail about
the influence of storage. He says: "When aspartame is
dissolved in liquid, it becomes unstable and begins to break down into
its individual components. The rate of breakdown is largely dependent
upon temperature and pH. Even refrigerated drinks are sold with
an eight week shelf life owing to their acidic pH.
"According to the original stability data submitted to the FDA as
part of the approval process for use of aspartame in carbonated beverages,
11-16% breaks down after eight weeks at 68 degrees F, 38% breaks down
at 86 degrees F, and over 50% breaks down after nine weeks at 104 degrees
F.
"Independent tests by Tsang (1985) demonstrate how quickly
aspartame can break down in carbonated beverages stored at room temperature."..
In the article on FDA's New Rule it gives the penalties for failure to
comply: "Any food that is not transported in compliance with
the Sanitary Transport Rule may be deemed adulterated under the FD&C
Act and carries the risk of not only civil enforcement, but also significant
criminal penalties. Persons that commit a prohibited act may be
subject to misdemeanor and felony liability regardless of negligence and
regardless of whether the person knew of the violation. Companies
that violate the rule also run the risk of exposure to litigation by private
plaintiffs.
"Any company involved in transporting food in the U.S., even if for
export outside the country is well advised to consult with its legal advisor
to determine whether it is subject to the Sanitary Transport Rule and,
if appropriate, begin implementing policies and procedures that ensure
compliance with the rule."
For over 30 years aspartame has remained on the market illegally being
in violation of the Delaney Amendment because it was proven to cause cancer
admitted to Congress by the FDA's chief scientist Dr. Adrian Gross,
in violation of Interstate Commerce, and also because it adulterated.
It continues to travel by Hazmat Placard like other poisons. The
aspartame industry and FDA have continued to serve above the law.
Will they get away with this too? Aspartame is in over 14,000 products
and in no telling how many thousands of drugs, especially generic.
It is in many products unlabeled which is also against the law,
Dr. Betty Martini, D.Hum, Founder
Mission Possible World Health Intl
9270 River Club Parkway
Duluth, Georgia 30097
770 242-2599
www,mpwhi.com, www.dorway.com,
www.wnho.net
www.holisticmed.com/aspartame
|
