‘Aspartame dominated the artificial sweetener market for 30 years until the introduction of sucralose in 1998. Since then, sucralose has taken over as the most popular, and stevia blends aren’t far behind. That said, over 6,000 drinks, food products, pharmaceuticals and vitamin supplements are still made with aspartame. It’s especially prevalent in diet sodas, low-fat foods, yogurts, cereals, shakes, gums, and some sugar-free foods.
The recipe for aspartame is to combine two amino acids, L-phenylalanine and L-aspartic acid, with a third component called a methyl ester group. All three ingredients have the potential to create serious, chronic neurological problems and are the subject of relentless anecdotal reporting by individuals and warnings by independent health experts. Problems range from headaches to seizures, strokes, tumors and progressive neurological diseases. None of this is officially recognized.
Let’s take a look at each ingredient in aspartame…’ (Blogcritics).
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