Aspartame is an artificial sweetener that is promoted as being healthier than sugar. The reality however is far more worrying.

Aspartame is made up of aspartic acid and phenylalanine. The latter has been synthetically altered to carry a methyl group, which is responsible for aspartame’s sweet taste. The phenylalanine methyl bond, called methyl ester, allows the methyl group on the phenylalanine to easily break off and form methanol. Methanol is not bonded into anything that can help eliminate it from your body and humans are unable to break it down. Once inside your body, the methanol is converted by alcohol dehydrogenase (ADH) enzyme into formaldehyde, which can wreak havoc on your DNA and sensitive proteins.

85 percent of all complaints registered with the FDA (Food and Drug Administration) are for adverse reactions to aspartame, including five reported deaths. A closer look at the unscientific studies, suspicious approval methods, and its harmful ingredients, reveal the hidden dangers of this artificial sweetener. In reality, aspartame poses a public health threat.

Just a few of the many disorders associated with Aspartame intake include:
– birth defects
– brain cancer
– diabetes
– emotional disorders
– epilepsy / seizures
To find out more about the fascinating story in how this poison has ‘slipped through the net’ and the multiple studies which have shown its toxic effects, check out:

Until then, look carefully at packaging! The most common places you will find aspartame are artificial sweeteners, diet drinks, ‘sugar free’ products, sweets, medicines, chewing gum, cereals, yoghurts – even some vitamins!!


MSG, or monosodium glutamate is an additive put in food. It is neuro-excitatory, which means that it excites your body’s nerves by stimulating them. When you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami. MSG is more than just a seasoning like salt and pepper, it actually enhances the flavour of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.

It is commonly used in canned soups, crackers, meats, salad dressings, stock, frozen dinners and much more. It’s found in your local supermarket and restaurants, in your child’s school cafeteria and, amazingly, even in baby food and infant formula. Manufactures know that many people now know to avoid it, so have hidden with other names, such as spices, flavourings, yeast extract to name but a few. A more extensive list can be found at:

So what is the problem? MSG contains glutamate which is a neurotoxin. That’s because MSG overstimulates our nervous system — exciting our nerves and causing an inflammatory response. With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.

Many people have ill effects after consuming MSG, including:

  • Numbness
  • Burning sensation
  • Tingling
  • Facial pressure or tightness
  • Chest pain or difficulty breathing
  • Headache
  • Nausea
  • Rapid heartbeat
  • Drowsiness
  • Weakness

However, MSG is also an excitotoxin, which means that over time it can overexcite your cells to the point of damage or death, causing brain damage to varying degrees – and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.