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Phenylalanine has been around as long as life itself, if not longer. It's not something that someone invented one day. It's like oxygen: no one invented it, it's been here as long as anyone can remember, and far longer! J. Heinrich Matthaei and Marshall W. Nirenberg figured out a way to make a bacterium produce long chains of phenylalanine molecules in 1961.
Since our bodies cannot manufacture phenylalanine, we must obtain it in food. Phenylalanine is found in most foods that contain protein and also in the artificial sweetener aspartame. The recommended dosage roughly 1,000 mg for the average adult. Deficiencies are uncommon.his includes cod, crab, lobsters, mussels, oysters, tuna, salmon and sardines. Meat, being a high-protein food, is also high in phenylalanine, in many cases containing more phenylalanine per serving than fish. Bacon, beef, turkey, liver, chicken and gelatin all contain over 1 gram of phenylalanine per 3 ounce serving.