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Aspartame

In the realm of dietary calamities, Aspartame clinches the title of the Most Outlandish Dietary Offender of the Year, according to your requests and questions. It's a perilous and dreadfully harmful substance, largely because our folks prefer scrolling through Instagram stories over books.

Let's crack open a textbook and start pointing with a finger🖕🏼, oh, not this one👆🏼.

E951, when ingested, breaks down in the body into three components:

1. Aspartic Acid:

This neurotransmitter is crucial in the central nervous system. In a liter of soda, you'll find a maximum of 240mg. To match that intake with natural foods, you'd need to munch on 7 grams of nuts or 8 grams of beef. Yes, grams!

2. Phenylalanine:

An essential amino acid sourced from food. In a liter of any soda, the maximum is 300mg, equivalent to 20 grams of nuts or 30 grams of sausage, or 40 grams of beef. Do you have Phenylketonuria (a rare inherited disorder that causes an amino acid called phenylalanine to build up in the body)? Then don't bother.

3. Methanol! ⚠

The villain of the piece. The lethal dose is 30ml. The deemed safe dose is 50mg per 1kg of body weight. For a 70kg person, that's roughly 300 tablets or 28 liters of Cola a day. Guzzle down 28 liters of water, and I guarantee, after the first ten, you'll die completely and irreversibly. Should we ban water, too? 😈

The maximum methanol in a liter of soda is 50-60mg while in wine up to 3000mg, in tomatoes 🍅 250mg, orange juice 🍹 145mg.

So, if you fancy reducing methanol intake, boldly swap your veggies and fruits for Aspartame 😛.

The breakdown and elimination sequence of methanol is as follows:

Methanol-Formaldehyde-Formic Acid-CO2.

This process kicks in when heated. Formaldehyde is toxic, enough to make you keel over. The minimally hazardous dose is 5-6 grams per day, or 90 liters of Cola daily for 2 years. To play it safe, cap your intake at 15 liters a day 😁.

Aspartame is extensively studied, yet rumors of its perils, I suspect, stem from stevia and sucralose vendors via TV📺, with shows like Consumer Reports, Extreme Weight Loss, I'm Losing Weight, and other purveyors of marketing and ignorance 👾. Consumers must consume, and for that, they must be scared more frequently. Pick any scaremonger and fact-check against the textbook or standards. Brace yourself, the brain will resist, I assure you.

Glutamate

Let's unravel the mysteries behind the ominous flavor enhancer known as E621 and the comical 'No Glutamate' label.

Sodium glutamate (SG) is the sodium salt of glutamic acid, a fundamental building block of the 20 amino acids that compose every protein in our bodies.

SG plays a crucial role in human metabolism, constituting 10 to 40% of any protein and capable of synthesis within the body. Yes, even your relatives and children produce SG—take a closer peek at them!

It serves as a vital neurotransmitter in the brain and fuels numerous tissues throughout the body.

Contrary to misconceptions, SG isn't a synthetic concoction. It's derived from the interaction of carbohydrates and bacteria, yielding a natural substance from raw materials.

The SG used as an additive is the epitome of purity, devoid of isomers, impurities, or any other unsavory elements.

Surprisingly, the levels of glutamate found in everyday foods like tomatoes, meat, cheeses, and vegetables surpass what's added as an additive. For instance, while regulations allow for 1% SG addition, reality dictates a mere 0.3-0.4% inclusion. Parmesan cheese boasts a 9% SG content, while peas already contain 5% naturally!

The glutamate content in chips pales in comparison to your everyday cottage cheese (by 5-7 times). Regarding toxicity, the lethal dose of SG stands at 16.6 g/kg, while table salt lingers at 3 g/kg.

You can consume 5.5 times more glutamate than salt, as it readily breaks down into harmless carbon dioxide. Sausages contain a mere 0.3% glutamate compared to 1.8% salt—six times less!

Surprisingly, glutamate isn't an enhancer; it's an intrinsic part of flavor. In fact, adding SG only enhances the savory taste sensation, amplifying the natural flavors already present in a food. It's akin to enhancing the sweet taste of fruits by adding sugar or elevating the savory essence of pickles with salt. Just as these additions complement and intensify the inherent flavors, so does SG enrich the culinary experience by unlocking the depth and richness of food profiles. So, rather than merely enhancing taste, SG unveils the full spectrum of flavors, inviting our taste buds to savor each nuance with delight.

Ever wonder why frying, boiling, or aging meats and cheeses amplifies their flavor? It's due to protein hydrolysis and SG extraction.

SG isn't a harmful enhancer; it's not carcinogenic, doesn't accumulate, and is safer than many natural products. I'm not advocating for SG; feel free to opt for products sans SG, cholesterol, gluten, or other perceived transgressions.

I champion the eradication of consumer ignorance perpetuated by television and mass media, sponsored by advertisers. Your conscious consumption is your prerogative.