Non Essential Amino Acid

Aspartic Acid is a Non-Essential Amino Acid “Nonessential” means that our bodies produce it even if we don’t get this amino acid from the food we eat.

Aspartic acid aids in the expulsion of harmful ammonia from the body. When ammonia enters the circulatory system it acts as a highly toxic substance which can be harmful to the central nervous system.

Aspartic Acid Supplement

Recent studies have shown that Aspartic Acid may increase resistance to fatigue and increase endurance. As such, aspartic acid deficiency symptoms may include fatigue and depression.

D-Aspartic Acid can make your workouts better by giving you a boost in performance. Many also claim it helps their “bedroom life”, as well – also with improved performance. D-Aspartic Acid contains 100 percent D-Aspartic Acids with NO fillers.

Potential Benefits of Aspartic Acid

  • Increases stamina and is good for chronic fatigue and depression.
  • Rejuvenates cellular activity, cell formation and metabolism, which gives you a younger looking appearance. Protects the liver by aiding the expulsion of ammonia.
  • Combines with other amino acids to form molecules that absorb toxins and remove them from the bloodstream.
  • Helps facilitate the movement of certain minerals across the intestinal lining and into the blood and cells.
  • Aids the function of RNA and DNA, which are carriers of genetic information.

Food Sources of Aspartic Acid

*Aspartic acid is found primarily in sugar cane and molasses.

Yummy Black Gingerbread Recipe


  • 1 cup unsalted butter
  • 1/2 cup water
  • 3/4 cup unsulphured blackstrap molasses
  • 3/4 cup real honey
  • 1 cup tightly packed dark brown sugar
  • 3 cups whole wheat pastry flour (or all-purpose flour)
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 3 large eggs, at room temperature
  • 1/2 cup milk
  • 1 packed tablespoon grated fresh ginger root
  • Lightly sweetened whipped cream, to serve


Preheat the oven to 325 degrees, with a rack in the center. Butter and line a 13x9x2-inch baking pan so the parchment hangs over by a couple inches. This will help you remove the cake from the pan later on.

Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is just melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.

Meanwhile, combine the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, mixing well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter (a few lumps are okay). Stir in the grated ginger.

Pour the batter into the prepared pan and bake for 45 to 60 minutes. Start checking for doneness after about 45 minutes. When the top of the cake springs back when touched you’re good. For me this is usually ~55 minutes, but the baking time will depend on your oven and the shape of your pan.

Allow the cake to cool for 10 minutes, then, using the overhang of parchment (if you’re using a rectangular pan), lift the cake out of the pan and cool completely on a wire rack before cutting. If refrigerated, the texture becomes dense and sticky – in a good way, just let it come up to room temperature before serving. And as I’m sure you can imagine this cake is particularly nice served with boozy whipped cream. Serves 12 to 16.

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