date:Jun 21, 2016
associated with saccharin, though it does have a characteristic metallic taste that some people seem to be more sensitive to than others. It is actually a protein in nature, manufactured from two amino acids, phenylalanine and aspartic acid. Its use was approved by the U.S. Food and Drug Administration (FDA) in 1981 and has been shown to be safe in more than 200 studies since then. However, it has also been associated with potential health riskssome people who suffer from migraine headaches clai