Dr. Betty Martini, D.Hum.
Mission Possible World Health International
9270 River Club Parkway
Duluth, Georgia 30097
Telephone: 770-242-2599
E-Mail: BettyM19@mindspring.com

Posted: 19 September 2016

In the September 2016 issue of Nutraceuticals World is the new FDA rule on sanitary transport of food. Interestingly there was recently information on aspartame's improper storage.

http://arka.am/en/news/business/safety_of_aspartame_sweetened_carbonated_soft_drinks_not_guaranteed_because_of_improper_storage_ [Aspartame breaks down at 86 degrees or moderate temperature. Your temperature is 98.6. All you have to do is swallow it. The Trocho Study shows the formaldehyde converted from the free methyl alcohol embalms living tissue and damages DNA: http://www.mpwhi.com/aspartame_and_preembalming.htm

The methyl alcohol issue which is a severe metabolic poison is discussed in detail in the incredible book, "While Science Sleeps: A Sweetener Kills" by Dr. Woodrow Monte, http://www.whilesciencesleeps.com Read the protest of the National Soft Drink Assn (now American Beverage) that is in the congressional record. Everything about this chemical poison is a matter of public record: http://www.rense.com/general96/pepsi.htm

Years ago young Jennifer Cohen did an experiment for school on diet pop, tested by a food laboratory and it was reported in the Food Chemical News: http://www.dorway.com/jcohen.html Even diet pop that was refrigerated had already broken down to formaldehyde and DKP.

Informants for years have reported heated storage of diet pop and information on improper transportation of the cans on flatbed trucks.

In the article from Nutraceuticals it says under food covered by the rule, "The Sanitary Transport Rule applies to the full scope of foods regulated by the Federal Food, Drug and Cosmetics Act (the FD&C Act), including pet food, food additives and dietary supplements. Exemptions include: 1) food that is completely enclosed in a container unless refrigeration is needed for safety". ---- When it comes to aspartame naturally it needs refrigeration. You may remember that in the beginning it was only approved for dry foods because back then the FDA was willing to admit you could not heat it. Even the manufacturer in their secret trade information which they were forced to provide in congressional hearings they admitted it could not be approved for all things. You can click on that information in this report: http://www.mpwhi.com/trade_secret_information_on_aspartame.htm Aspartame Disease: An Ignored Epidemic", http://www.amazon.com he discusses the Influence of Heat on page 660. He says: "Instability of aspartame in heat occurs when aspartame soft drinks are exposed to temperatures higher than those used in company-sponsored studies. The Federal Register (Volume 48, No. 132, July 8, 1983) indicated that the degradation of aspartame is 38 percent at 86 degrees F, and over 50 per cent at 104 degrees F.

"Aspartame is converted to its racemate breakdown products during heating (Novick 1985). (It also occurs at room temperature by interactions with other components of food and beverages.) Bada (1987) demonstrated that boiling causes an internal rearrangement of aspartame. Stated differently, the L-isomers of phenylalanine and aspartic acid are transformed to unnatural D-isomers (or mirror images).

"Boehm and Bada (1984) investigated racemization of the aspartic acid and phenylalanine in aspartame at 100 degrees C.

"A pH 6.8, the racemization half lives for aspartic acid and phenylalanine were 13 and 23 hours, respectively. Racemization at this pH occurred in its diketopiperazine decomposition product rather than aspartame itself.

"At pH 4 (the typical acidity of most foods and beverages sweetened with aspartame), the half-lives were 47 hours for aspartic acid and 1,200 hours for phenylalanine - with racemization occurring in the aspartame molecule.

"These peptide chemists made other pertinent observations.

"The heating of aspartame-sweetened foods and beverages at a neutral pH (7.0) generates D-aspartic acid and D-phenylalanine, coupled with an associated loss of sweetness.

"Some components of foods and beverages might act as catalysts at a more acid pH wherein racemization rates tend to be slow. (The heating of chocolate products containing aspartame may poses a special problem.)"

some may remember when European Coke victims complained of the burning tongue. Dr. James Bowen explained:

"The intact NutraSweet/aspartame molecule to which the tongue and its very sensitive neural structures are uniquely exposed is by far the most potent toxin in the whole picture. The protective mechanism in the tongue elicits burning from the sweet taste buds on the front of the tongue in response to continued or overwhelming exposure, as the cause may be, by noxious toxins. The phenomenon of the bleed over or shorting out through the damaged myelin sheath with neuropathies in general and methanol alcohol poisoning in specific, is well known to medical science to cause normal sensations to be turned into pain sensations. The very structure of the tongue puts tremendous pressure and shearing forces on the nerves that are involved in it, thereby producing neuropathic pain from sick nerves. The production of burning sensation in response to autoimmune inflammation and allergy is a common experience and is well known to anyone with an allergic sore throat. The nerves subserving the tongue are cranial nerves not spinal nerves. Therefore, they are not protected the same way spinal nerves are. They exit the skull through small holes called foramina. Bells Palsy and trigeminal neuralia are examples well known to medical science wherein cranial nerves when swollen cause these types of problems when for any reason they are impinged in the foramina."

Many victims of Aspartame Disease experience the "burning tongue" even several months off the toxin aspartame. Dr. Bowen explains the burning sensations are common to neuropathies during the recovery period.

About the bad chemical taste, Dr. Roberts says on page 665: "Numerous individuals stated that they intuitively avoided aspartame products because of their "bad chemical taste." Others who experience this sensation persisted consuming them on the premises, "Oh, you'll get used to it," or "It tastes better if you drink it real cold."

"Industry has attempted to counteract the "palate fatigue" of diet sodas by increasing their aspartame content, or by adding another ingredient (such as acesulfame potassium) to enhance the "sweetness profile."

"A correspondent observed that the "bizarre" taste of diet soda, which had been stored for several seasons and subjected to considerable heat, disappeared after re-chilling. According, consumers may be ingesting decomposed aspartame sodas when again chilled!" Under clinical significance he quotes this case:

"The father of a young patient with severe aspartame reactions ridiculed the absence of FDA recommendations about the handling, distribution, avoidance of heat, and storage of aspartame products as lacking reality. He wrote, "The Agency must know that diet colas are being transported in closed steel trucks where the inside temperatures reaches more than 125 degrees in the summer sun. At this temperature, charts indicating spoilage rates must be off the wall."

Read the UPI investigation of aspartame: http://www.mpwhi.com/upi_nutrasweet_questions_swirl.pdf Dr. Woodrow Monte who at the time was working in Arizona tried to get a hearing because of heating breaking down aspartame in their high temperatures. Incredible what the aspartame industry did to prevent this. Put Diet Coke and Diet Pepsi in front of a seven eleven and you have formaldehyde cocktails. He has now written the outstanding book as mentioned, "While Science Sleeps: A Sweetener Kills" and discusses in detail the breakdown of methanol into formaldehyde: http://www.whilesciencesleeps.com On page 663 Dr. Roberts in his medical text goes into great detail about the influence of storage. He says: "When aspartame is dissolved in liquid, it becomes unstable and begins to break down into its individual components. The rate of breakdown is largely dependent upon temperature and pH. Even refrigerated drinks are sold with an eight week shelf life owing to their acidic pH.

"According to the original stability data submitted to the FDA as part of the approval process for use of aspartame in carbonated beverages, 11-16% breaks down after eight weeks at 68 degrees F, 38% breaks down at 86 degrees F, and over 50% breaks down after nine weeks at 104 degrees F.

"Independent tests by Tsang (1985) demonstrate how quickly aspartame can break down in carbonated beverages stored at room temperature."

In the article on FDA's New Rule it gives the penalties for failure to comply: "Any food that is not transported in compliance with the Sanitary Transport Rule may be deemed adulterated under the FD&C Act and carries the risk of not only civil enforcement, but also significant criminal penalties. Persons that commit a prohibited act may be subject to misdemeanor and felony liability regardless of negligence and regardless of whether the person knew of the violation. Companies that violate the rule also run the risk of exposure to litigation by private plaintiffs.

"Any company involved in transporting food in the U.S., even if for export outside the country is well advised to consult with its legal advisor to determine whether it is subject to the Sanitary Transport Rule and, if appropriate, begin implementing policies and procedures that ensure compliance with the rule."

For over 30 years aspartame has remained on the market illegally being in violation of the Delaney Amendment because it was proven to cause cancer admitted to Congress by the FDA's chief scientist Dr. Adrian Gross, in violation of Interstate Commerce, and also because it's adulterated. It continues to travel by Hazmat Placard like other poisons. The aspartame industry and FDA have continued to serve above the law. Will they get away with this too? Aspartame is in over 14,000 products and in no telling how many thousands of drugs, especially generic. It is in many products unlabeled which is also against the law.

Dr. Betty Martini, D.Hum.
Founder, Mission Possible World Health International
9270 River Club Parkway
Duluth, Georgia 30097
E-Mail: BettyM19@mindspring.com

Aspartame Toxicity Center: http://www.holisticmed.com/aspartame