The Bittersweet Truth

Once upon a time there was a crystal white powder in a little blue packet that revolutionised the diets of people everywhere. Diabetics could safely sweeten their coffee, parents could curb the sugar in their children’s diets and the weight conscious had a plethora of “diet” products to choose from. Of course this miracle powder was safe to consume because it had been extensively tested by the manufacturer and was approved by the US FDA (Food and Drug Administration). That’s where this little fairytale really starts to unravel. Our miracle powder of course, is aspartame. Also known as Nutrasweet, Equal and simply, sweetener 951. The story of how aspartame gained it’s approval and made its way into our food supply is what can only be defined as “Dodgy Doings”.

In 1965 a chemist, James Schlatter, working for the pharmaceutical company GD Searle was testing an anti-ulcer drug. While experimenting the beaker overflowed on to one of his hands. A short time later he licked his fingers to pick up a piece of paper and got a lovely sweet surprise.

Aspartame has three components, it is 50% Phenylalanine, 40% Aspartic Acid and 10% Methanol. Phenylalanine is an amino acid used by the brain and occurs naturally in some foods. The Phenylalanine used in aspartame is genetically engineered in the E.Coli bacteria. Aspartic acid is a non-essential amino acid that can also be found in natural proteins. Methanol needs it’s own paragraph.

Synthetic methanol is a poisonous chemical that may be fatal if inhaled, swallowed or absorbed through the skin. Physical contact with methanol can result in burns to the skin and eyes. It is also flammable and combustible. Methanol’s job is to bond the Phenylalanine and Aspartic acid together. The danger occurs when it is heated above 30?c (86?F). At this point the methanol breaks free and then breaks down into two hazardous chemicals. The first is formaldehyde, which is used to embalm the dead. Methanol does occur naturally in some foods. Nature doesn’t make mistakes, that’s why it always occurs with ethanol, which prevents the conversion to formaldehyde. The second chemical is formic acid. Melbournians may be aware of a chemical spill that took place on Friday 29 October 2004 at a parcel factory in Tullamarine. The Formic acid that was spilled there put 24 workers in hospital. The 30?c break down temperature is easily reached if the food product is improperly stored, transported in hot delivery trucks through hot climates, cooked or added to hot drinks. Yet in 1993 the FDA approved aspartame for use in foods over 30?c. The recommended daily limit for methanol is 7.8 mg; the average 1 litre diet soda beverage has 56 mg.

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