Dr. Blaylock’s 1999 letter to The Lancet

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Re: Aspartame toxicity
From [email protected]

Date Thu, 29 Jul 1999 23:07:04 +0100 (BST)

In reviewing the available literature on aspartame toxicity I havedeveloped several concerns. First, is the results of the GD Searle studyitself in 1977 which indicated a significant increase in brain tumorinduction in the aspartame fed animals. This appeared to be secondary toa breakdown product, DKP. Follow up studies with DKP were seriouslyflawed, as demonstrated by the Bressler report. It should also be notedthat other tumors appeared in the NutraSweet group including breasttumors, pancreatic tumors, testicular tumors, ovarian tumors and othertissues. Aspartame has been reported in association with a cutaneouspanniculitis as well in human cases.

The recent study using radiolabeled aspartame that indicated attachmentof the formaldehyde breakdown product to DNA and that the formaldehydewas cumulative with each dose should cause all of us concern. This isespecially so in relation to oncogene activation and in disordersassociated with elevated rates of DNA damage, such as lupus and theneurodegenerative disorders. I have found no studies relating topossible elevation of free radicals with aspartame exposure, but thiscertainly deserves review.

Shephard, et al found that aspartame was nitrosated in the GI tract andthat in this form was significantly mutagenic. Such nitrosation,according to their findings, could also occur in endothelial cells andstimulated macrophages. This would raise concern not only ofcarcinogenic potential but also the stimulation of free radicalgeneration in blood vessels associated with atherosclerosis. Related tothis finding is another report by Hardcastle and Bruch, in which theyfound that macrophages treated with aspartame produced an excess ofleukotrienes and other arachidonic acid metabolites. Yamada, et al foundthat aspartic acid inhibited melatonin secretion from the pineal gland.It has been shown that aspartame consumption does increase aspartic acidblood levels, especially when consumed with MSG.

Another concern is the formation of stereoisomer when aspartame isheated. Jeffry Bada has shown that when aspartame is heated there is asignificant conversion of the L-phenylalanine and aspartate to the D-form. In addition, he found 6 to 10 decomposition products, some ofwhich are known to have deleterious neurological effects. Elevatedlevels of D-aspartate have been described in several of theneurodegenerative diseases.

The effect of aspartame feeding on blood phenylalanine is of concern tothe pregnant mother and those with newborns as well, since phenylalaninehas been associated with abnormal neural connectivity in the immaturebrain. It has been established that PKU carriers develop phenylalanineblood levels double that of normals. Further, it has been shown that theplacenta concentrates phenylalanine on the fetal side of thecirculation. Matalon, et al demonstrated that in the human a loadingdose of 34mg/kg increased phenylalanine levels greater than 6mg/dl in14% of normals and 35% of PKU carriers. Of even more concern 5% ofnormals and 12% of carriers had blood Phe levels exceeding 10mg/dl. TheNational Collaborative Study for Maternal PKU has recommended thatduring pregnancy blood Phe should not exceed 6mg/dl. This means that 14%of the general public could exceed this level when consuming highintakes of aspartame and that 5% of normal people could exceed 10mg/dl.One in fifty persons carries a heterozygous gene for PKU. Up to 35% ofsuch unfortunate individuals, and their babies, would be at risk withoutknowing it. Especially, since the babies brain levels would even exceedthat of the mother.

With the complexity of the central nervous system it would beirresponsible for the FDA to allow the widespread selling of aspartamewithout further independent study of the neurophysiological,neurobehavioral and neurochemical effects of high intakes of this drugat all ages using chronic studies. I think it is foolish to ignore thecomplaints of millions of individuals reporting difficulties with thissubstance.

Russell L. Blaylock
Neurosurgeon

USED BY PERMISSION OF THE AUTHOR

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Excitotoxins: The Taste That Kills (Paperback)by Russell L. Blaylock It is almost a cliche in this day and age for someone to ask the waiter at a Chinese restaurant ‘no MSG, please,’ as is the waiter’s knowing smirk in response. MonoSodium Glutamate (MSG), or ‘The essence of taste’ (as coined by the Japanese), is used as a ‘taste-enhancer’ in nearly every form of processed food on the market today, though ‘taste addiction’ may be a more correct term. But what exactly does it do? And how is it harmful? Dr. Russell L. Blaylock answers these questions and poses some startling evidence as to the eventual consequences of a heavy MSG-diet in his book _Excitotoxins: The Taste that Kills_. In basic terms, MSG (and other, similar agents) pierces the blood-brain barrier and over-stimulates the neurons of a brain to a deadly degree. Habitual intake among animal experiments has shown the development of tumors, memory loss, and a whole host of neurodegenerative diseases as the end result of excess excitotoxin intake, including Alzhiemer’s, Parkenson’s, Lou Gerhig’s etc. Walk into any gas station in the United States (or grocery store, for that matter) and, upon close investigation, you will find that 75%-90% of the available food has been ‘enhanced’ to some degree by excitotoxins. The chemical agents are often disguised by such ambiguous terms as ‘spice’ and ‘natural flavors’ or, my personal favorite, ‘hydrolyzed vegetable protein.’ A consumer society must have consumer slaves to keep it functioning; MSG is the crack cocaine of the food industry…and it is legally perpetuated by slush-fund advocates and a pork-glutted FDA. As proven again and again, money talks, … [you can finish the maxim for me]. Blaylock’s thesis is written in a technical style, but the use of repetition throughout each chapter hammer in his myriad points into the reader with precision and power. An important book for anyone concerned with the health of self and family. You are what you eat—but do you know _what_ it is you are eating, below the surface of taste/fulfillment?