The connection between aspartame and depression

This post includes a synopsis of a study published in Biological Psychiatry 1993 Jul 1-15;34(1-2):13-7 and a recipe for coconut mayonnaise.

Study title and authors:
Adverse reactions to aspartame: double-blind challenge in patients from a vulnerable population.
Walton RG, Hudak R, Green-Waite RJ.
Department of Psychiatry, Northeastern Ohio Universities College of Medicine, Youngstown.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8373935

Books:

The study was designed to ascertain whether individuals with mood disorders are particularly vulnerable to adverse effects of aspartame. The study involved 40 people with depression and a similar number of individuals without a psychiatric history.

However the project was halted by the Institutional Review Board after a total of 13 individuals had completed the study because of the severity of reactions within the group of patients with a history of depression.

Subjects received aspartame 30 mg/kg/day or placebo for 7 days. There was a significant difference between aspartame and placebo in number and severity of symptoms for patients with a history of depression, whereas for individuals without such a history there was not.

Walton concluded that individuals with mood disorders are particularly sensitive to this artificial sweetener and its use in this population should be discouraged.

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Recipe of the day

Coconut Mayonnaise

yields about 1 and 1/4 cups

Food Mall: Eggs

Ingredients:

•2 egg yolks

•1 tsp mustard (this is optional)
•3 tsp lemon juice
•1/2 cup olive oil
•1/2 cup coconut oil

Baconnaise variation:
•1 cup liquid bacon fat (you can of course use rendered lard, it’s the same thing) in place of the olive and coconut oils

Technique:
1.Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;

2.Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;

3.As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;

4.When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;

5.Enjoy without guilt and put the store in the refrigerator.

 Mayonnaise