The aspartame crowd, historically aware their chemical disintegrates when heated or stored, seeks a coating to protect it. In the 5/7/1985 Senate Congressional Record are found the objections of the National Soft Drink Association protesting government approval of APM for use in soft drinks, pages S5507-11. A major objection was that APM decomposes, which process accelerates as the thermometer climbs. NSDA gave the example of a stack of Diet Soda in front of a Tucson, Arizona gas station.

NSDA certified that APM breakdown adulterates foods & drinks: “The present record does not contain data which demonstrate that the use of APM in soft drinks will not result in adulteration of the beverages under section 402(a)(3) of the FDC Act 21 U.S.C. 342 (a) (3), which provides that a food is adulterated if it contains, in whole or in part, a decomposed substance or if it is otherwise unfit for food.”

“UNFIT FOR FOOD” did you get that?Tea with sugar or sweetener

Interstate Commerce Commission laws make shipment of adulterated food products illegal. The APM industry has been getting away with this for decades, but investigators may be sniffing at the door so steps are necessary. The new story is: Encapsulation! Coat APM to retard decomposition. This is blanket admission that APM decomposes. Lab results on the effectiveness of such coatings have not been publicized.

After the NSDA protested against the approval of aspartame for soft drinks they turned around and lobbied for it! See their protest The molecule breaks down to diketopiperazine, a brain tumor agent, or releases formaldehyde, methyl alcohol, aspartic acid, phenylalanine, and formic acid (ant sting venom).

On 2/14/2013 The Professor of Nutrition at the University of Barcelona, Dr. Maria Alemany, sent this clarification on encapsulated Aspartame. He performed the famous Trocho Study which proved that the formaldehyde converted from the free methyl alcohol embalms living tissue and damages DNA. “Aspartame stability during baking and subsequent product storage has not been sufficiently evaluated (Wetzel CR, Well LN, Food Chem 1998, 63:33-37), and, as proven in other parts of this Study, it may indeed be altered in carbonated drinks by exposure to high temperatures. It seems the industry is perfectly aware of these problems and thus has actively investigated the issue filing a number of patent granting petitions on methods for encapsulating aspartame. In fact, by February 2004, NutraSweet presented its Nutrasweet custom encapsulated 20 product, containing 20-23 % aspartame, and arsenic plus heavy metals (13 ppm), which was devised for caking goods and chewing gum.

This encapsulated product is stable under extreme range pH and heat. The fact that this product was prepared and marketed means that there was a need for it. Obviously, aspartame as such could not well tolerate the conditions for which the encapsulated form has been prepared. Then, why it continues to be allowed to be used in chewing gum, confectionery and, especially baked goods without encapsulation? Nobody modifies a “good” product as presented by the aspartame producers if there is no need to do so. In sum, aspartame as free sweetener is not stable under conditions of pH outside the pre-established range (5-7) and neither under high temperature conditions. This must be acknowledged, investigated and taken into account as a threat to safety in materials subjected voluntarily or occasionally to temperatures in which aspartame is broken up. Incidentally, the presence of heavy metals, even in limited proportions, in a product marketed for industrial use of foods for human consumption is a new avenue of concern that should be explained, clarified and corrected.”

Did the APM industry dreamed up encapsulation to ward off adverse government actions since they’ll be able to tell regulators they put it in a bulletproof vest? Encapsulation verifies APM decomposition! Will they have an ad campaign sweetly assuring us the problem is solved? Whether it is decomposed before you ingest it or not, APM converts into a bouquet of poisons as soon as it is in your body. Professor Alemany also said “The fact that they are looking for ways to protect aspartame from heat means that it is sensitive to heat and decomposes during the baking period. If it does not become destroyed by baking, then, why investigate how to protect it? Why the patents? And why the secrecy? This only means that (as has been proven scientifically) aspartame decomposes in carbonated drinks subjected to high temperatures (below 100 º C) i.e. in the desert sun. Then, why not to expect a higher rate of decomposition and freeing of methanol at baking temperatures (more than 100 ºC) in an oven?”

Recently Pepsi added another sweetener to aspartame: Notice their amazing admission: “Cans of Diet Pepsi around the country now list a mix of two artificial sweeteners, a pairing that is commonly found in newer diet sodas. Previously, Diet Pepsi used only aspartame, WHICH IS SENSITIVE TO HEAT AND BREAKS DOWN MORE EASILY

So nothing has changed from when the National Soft Drink Association (now American Beverage) protested to FDA. Aspartame is an adulterant! It was against the law then and is illegal still under Section 402 (a) (3), and it is still illegal to ship an adulterated product for sale under the laws of Interstate Commerce. FDA simply ignores these facts.

Dr. Betty Martini, D.Hum, Founder
Mission Possible International
9270 River Club Parkway
Duluth, Georgia 30097
770 242-2599
Aspartame Toxicity Center,