Saturday, June 9, 2007

Aspartame Danger

By Jeff

Another study illustrating the dangers of Nutrasweet/Equal/Aspartame.

15 comments:

Rich Murray said...

more from The Independent, UK, Martin Hickman, re ASDA (unit of Wal-Mart Stores) and Marks & Spencer ban of aspartame, MSG, artificial chemical additives and dyes to prevent ADHD in kids: Murray 2007.05.16
http://groups.yahoo.com/group/aspartameNM/message/1427

See also:

http://groups.yahoo.com/group/aspartameNM/message/1426
ASDA (unit of Wal-Mart Stores WMT.N) and Marks & Spencer
will join Tesco and also Sainsbury to ban and limit aspartame,
MSG, artificial flavors dyes preservatives additives, trans fats,
salt "nasties" to protect kids from ADHD: leading UK media:
Murray 2007.05.15

http://groups.yahoo.com/group/aspartameNM/message/1271
combining aspartame and quinoline yellow, or MSG and
brilliant blue, harms nerve cells, eminent C. Vyvyan
Howard et al, 2005 education.guardian.co.uk,
Felicity Lawrence: Murray 2005.12.21

http://groups.yahoo.com/group/aspartameNM/message/1277
50% UK baby food is now organic -- aspartame or MSG
with food dyes harm nerve cells, CV Howard 3 year study
funded by Lizzy Vann, CEO, Organix Brands,
Children's Food Advisory Service: Murray 2006.01.13


http://news.independent.co.uk/uk/health_medical/article2548747.ece

Home
News
UK
Health Medical

Asda and M&S to phase out food additives by end of year
By Martin Hickman, Consumer Affairs Correspondent
Published: 16 May 2007

Two of Britain's biggest food retailers have announced they will phase
out artificial colours and flavourings amid concern about the
substances' impact on children's behaviour.

Asda said its new guarantee meant that E-numbers would be removed from
all its own-brand products by the end of the year, while Marks &
Spencer promised to do the same for 99 per cent of its food in the
same time.

The sweetener Aspartame is also being removed

Some additives have been linked to temper tantrums, poor
concentration, hyperactivity, and allergic reactions in children.

A team from the University of Southampton has been researching the
effect of seven additives on three-year-olds and eight-to-nine year
olds in a study for the Food Standards Agency, which is expected to be
published later this year.
It is expected to raise concern about the combined chemical impact of
six colours studied --
tartrazine (E102),
ponceau 4R (E124),
sunset yellow (E110),
carmoisine (E122),
quinoline yellow (E104) and
allura red AC (E129) and
the preservative sodium benzoate (E211).

Announcing its move, Asda, Britain's third biggest supermarket, said
it will cost £30m to remove artificial colours, flavours, hydrogenated
fat or flavour enhancers, such as monosodium glutamate from its 9,000
own label food and soft drinks.

Artificial colours such as carmine (E120), erythrosine (E127),
quinoline (E104) and sulphite ammonia caramel (E150d) will be either
dropped outright or replaced with natural colours and fruit and
vegetables.

Artificial flavours will be replaced with natural flavours, such as
vanilla.

Aspartame is being replaced with Sucralose, a sweetener made from
sugar.

Acknowledging that parental concern on additives is rising, Darren
Blackhurst, Asda's food trading director, said: "We know our
customers, particularly the mums and dads, are becoming more and more
concerned about what's in the food that they buy."

M&S said that 4,455 food products and soft drinks would be free of
artificial colours and flavours by the end of 2007.
The chain, which is still working on ways of reformulating 45 items of
confectionery and cola drinks, has already dropped monosodium
glutamate and tartrazine from its products.

Additives particularly associated with concerns about food intolerance
and children's diets such as Ponceau 4R and Sunset Yellow are often
used in cakes and bakery.
"Removing artificial colourings and flavourings from our cakes was
really important for us, as our birthday cakes are enjoyed by parents
and children alike," said a spokesman. The artificial colours
quinoline, brilliant blue, allura red, and carmosine once used in
birthday cakes had been replaced with beetroot and paprika natural
colours, the store said.

M&S's director of technology, David Gregory, said 95 per cent of its
foods would be free from artificial colourings and flavourings by
September.

Nick Giovannelli, the project director of the Hyperactive Children's
Support Group, welcomed the news and said the retailer's step was "a
significant undertaking and a big commitment."

A brief guide to E-numbers

Although all E-numbers have been tested and approved for use within
the EU, concerns about them persist.

Researchers have associated problems with the following:

Tartrazine (E102)
Colouring found in sweets, drinks and other food. Potential effects
include headaches

Ponceau 4R (E124)
Colouring found in cake mixes and dessert toppings. Potential effects
include hives, hay fever and hyperactivity

Sunset Yellow (E110)
Colouring found in fruit juice, cereal and confectionery. Potential
effects include hay fever, eczema and hyperactivity

Carmoisine (E122)
Colouring found in sweets and marzipan. Potential effects include
asthma

Quinoline Yellow (E104)
Colouring found in processed foods, lipsticks, soap and toothpaste.
Potential effects include asthma, hives and skin rash

Allura Red AC (E129)
Colouring found in cereals and biscuits. Potential effects include
allergic reactions, asthma and hyperactivity

© 2007 Independent News and Media Limited

www.thersa.org/events/speakerCloseUp.asp?speakerID=1486

David Gregory Head of Technology, Food, Marks and Spencer [ photo ]

David Gregory David has worked with Marks & Spencer for 23 years and
is responsible for ensuring Marks & Spencer's foods are technically
innovative, safe and consistently meet high quality standards.

He is responsible for a team of over 70 technical specialists in
fields as diverse as animal welfare, pesticides, fish sourcing,
nutrition and material science and ensuring that they are fully
integrated into the commercial direction of the business.

He chairs the Marks & Spencer Corporate Social Responsibility (CSR)
Forum which facilities the management and integration of CSR into day-
to-day decision making and business systems.

David is a Chartered Scientist, a Chartered Environmental Health
Practitioner and a Fellow of the Institute of Food Science and
Technology.

David has served on a number of Government bodies including DEFRA's
Research Priorities Group, The Chemistry Leadership Council and is
currently Chairman of DEFRA's Quality and Innovation Link Programme.

David is also a Governor of the Institute of Food Research at
Norwich.

www.ifr.ac.uk/About/GoverningBody.html

Institute of Food Research
Norwich Research Park, Colney, Norwich NR4 7UA, UK
Tel: +44(0)1603 255000 Fax: +44(0)1603 507723
Email: ifr.communications@bbsrc.ac.uk
///////////////////////////////////////////////////////////


formaldehyde as a potent unexamined cofactor in cancer research -- sources include methanol, dark wines and liquors, aspartame, wood and tobacco smoke: IARC Monographs on the Evaluation of Carcinogenic Risks to Humans implicate formaldehyde in #88 and alcohol drinks in #96: some related abstracts: Murray 2007.05.15
http://groups.yahoo.com/group/aspartameNM/message/1417


aspartame (methanol, formaldehyde) toxicity research summary: Rich
Murray 2007.05.24
http://groups.yahoo.com/group/aspartameNM/message/1404

One liter aspartame diet soda, about 3 12-oz cans,
gives 61.5 mg methanol,
so if 30% is turned into formaldehyde, the formaldehyde
dose of 18.5 mg is 37 times the recent EPA limit of
0.5 mg per liter daily drinking water for a 10-kg child:
www.epa.gov/teach/chem_summ/Formaldehyde_summary.pdf
2007.01.05 [ does not discuss formaldehyde from methanol
or aspartame ]
http://www.epa.gov/teach/teachsurvey.html comments
teach@environmentalhealthconsulting.com


"Of course, everyone chooses, as a natural priority,
to actively find, quickly share, and positively act upon
the facts about healthy and safe food, drink, and
environment."

Rich Murray, MA Room For All rmforall@comcast.net
505-501-2298 1943 Otowi Road, Santa Fe, New Mexico 87505

http://groups.yahoo.com/group/aspartameNM/messages
group with 76 members, 1,439 posts in a public, searchable archive
http://RMForAll.blogspot.com

http://groups.yahoo.com/group/aspartameNM/message/1340
aspartame groups and books: updated research review of
2004.07.16: Murray 2006.05.11


http://groups.yahoo.com/group/aspartameNM/message/1395
Aspartame Controversy, in Wikipedia democratic
encyclopedia, 72 references (including AspartameNM # 864
and 1173 by Murray), brief fair summary of much more
research: Murray 2007.01.01


Dark wines and liquors, as well as aspartame, provide
similar levels of methanol, above 120 mg daily, for
long-term heavy users, 2 L daily, about 6 cans.

Within hours, methanol is inevitably largely turned into
formaldehyde, and thence largely into formic acid -- the
major causes of the dreaded symptoms of "next morning"
hangover.

Fully 11% of aspartame is methanol -- 1,120 mg aspartame
in 2 L diet soda, almost six 12-oz cans, gives 123 mg
methanol (wood alcohol). If 30% of the methanol is turned
into formaldehyde, the amount of formaldehyde, 37 mg,
is 18.5 times the USA EPA limit for daily formaldehyde in
drinking water, 2.0 mg in 2 L average daily drinking water.

http://groups.yahoo.com/group/aspartameNM/message/1286
methanol products (formaldehyde and formic acid) are main
cause of alcohol hangover symptoms [same as from similar
amounts of methanol, the 11% part of aspartame]:
YS Woo et al, 2005 Dec: Murray 2006.01.20


http://groups.yahoo.com/group/aspartameNM/message/1143
methanol (formaldehyde, formic acid) disposition:
Bouchard M et al, full plain text, 2001: substantial
sources are degradation of fruit pectins, liquors,
aspartame, smoke: Murray 2005.04.02

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