https:// www.medscape.com/viewarticle/579335
https:// www.andeal.org/topic.cfm?cat=4089
>>>Relationship Between Aspartame, Methanol and Formaldehyde Explained
Written by Bernadene Magnuson, Ph.D., Cantox Health Sciences International, for the Aspartame Expert Work Group (2008)
Aspartame is a dipeptide molecule produced by joining phenylalanine and aspartic acid. Aspartame itself does not occur naturally but is a manufactured substance. When aspartame is consumed, it is completely broken down by the enzymes in the digestive system (esterases and peptidases) into the two amino acids and a type of alcohol called methanol. The amounts of these are much less than found in foods. For example, a serving of non-fat milk provides about six to nine times more phenylalanine and 13 times more aspartic acid than the same amount of beverage sweetened with aspartame. A serving of tomato juice provides about four to six times more methanol than the same amount of aspartame-sweetened beverage.