Aspartame [toxic sugar substitute]

Here's a blunt reality you must grasp: the FDA and food manufacturers often have cozy relationships. Behind the scenes, corruption thrives, with studies conveniently buried to shield manufacturers, often at the expense of consumers. Delve deeper into the research, and you'll uncover the alarming 'potential risks' associated with aspartame, prompting questions about its continued presence in our food supply.

Aspartame, an artificial sweetener commonly found in diet sodas and various sugar-free products, poses several potential health risks:

1. Neurological Effects: Some studies suggest that aspartame consumption may be linked to neurological symptoms such as headaches, migraines, dizziness, and mood disturbances. Additionally, anecdotal reports and limited research have suggested a possible association between aspartame and conditions like depression and anxiety.

2. Metabolic Effects: Aspartame has been associated with adverse metabolic effects, including changes in insulin sensitivity and glucose metabolism. Some research indicates that regular consumption of aspartame may contribute to weight gain and an increased risk of metabolic disorders such as type 2 diabetes.

3. Cancer Risk: While the evidence is mixed, some animal studies have suggested a potential link between aspartame consumption and certain types of cancer, particularly leukemia and lymphoma. 

4. Allergic Reactions: Aspartame may trigger allergic reactions in some individuals, leading to symptoms such as hives, itching, swelling, and respiratory problems. People with a history of sensitivity to aspartame or other artificial sweeteners should exercise caution when consuming products containing this ingredient.

5. Potential Effects on Gut Health: Emerging research suggests that aspartame may impact gut microbiota composition and function, potentially affecting digestive health and immune function. 

Other things to consider: 

Avoid During Pregnancy: A study published in the Environmental Health Perspectives, Life-Span Exposure to Low Doses of Aspartame Beginning during Prenatal Life Increases Cancer Effects in Rats, provides strong evidence that aspartame, a commonly used artificial sweetener, has carcinogenic properties, especially when exposure begins during fetal development. Even at doses close to what humans typically consume daily, it showed potential to cause cancer. This emphasizes the importance of being cautious about aspartame intake, particularly during pregnancy and throughout life.

Neurodegeneration Due to Long Term Use of Aspartame: Studies indicate that aspartame and its byproducts may heighten the risk of neurodegenerative conditions like Alzheimer's, Parkinson's, multiple sclerosis, and brain tumors. The methanol produced as a byproduct of aspartame metabolism elevates levels of free radicals, causing harm to cell membranes, nucleic acids, and genes, leading to cell death. Furthermore, aspartame triggers calcium channels in neurons, leading to cell demise. It also increases oxidative stress and reduces enzyme activity in the liver. Long-term consumption of aspartame is associated with degenerative changes in nerves, including demyelination and structural abnormalities. Additionally, it negatively affects the cerebral and cerebellar cortex.

IARC classified aspartame as possibly carcinogenic to humans (Group 2B) on the basis of limited evidence for cancer in humans (specifically, for hepatocellular carcinoma, which is a type of liver cancer. While the WHO and FDA will say there is "limited evidence," and they are still "researching," the fact that they were forced to talk about it tells you that something is up with this ingredient! 

References: 

National Toxicology Program. (2007). "NTP Technical Report on the Toxicity Studies of Aspartame." Environmental Health Perspectives, 115(3), 1-115. DOI: 10.1289/ehp.10271

Czarnecka, K., Pilarz, A., Rogut, A., Maj, P., Szymańska, J., Olejnik, Ł., & Szymański, P. (2021). Aspartame—True or False? Narrative Review of Safety Analysis of General Use in Products. Nutrients, 13(6), 1957. https://doi.org/10.3390/nu13061957