what about dextrose? what if it’s an ingredient in hot dogs, bacon, or other things?
dextrose is a form of glucose found in nature, also known as d-glucose. it’s an isomer of glucose. it’s typically created by breaking down starches into monosacharides.
dextrose can be added to foods to sweeten them, as a filler, or as a texturizing agent. it is found in many foods, including prepared meats such as hot dogs, sausages, and bacon. it’s also something used in hospitals as an ingredient in some IV fluids, because it is another form of glucose and therefore can be used as “sugar” by the body.
we have what I’d call ideal sources of sugar:
- raw, local honey (get some here http://amzn.to/28PRZuj)
- maple syrup, grade b (get some here http://amzn.to/28O3uAu)
- molasses (get some here http://amzn.to/28QyUYk)
- stevia, green leaf or extract (get some here http://amzn.to/28MOYso)
- organic dates (get some here http://amzn.to/28NMY61)
relatively natural, not optimal, but still acceptable:
- agave nectar
- beet sugar
- rice syrup
- corn syrup
- corn syrup solids
- glucose / glucose solids
- high fructose corn syrup
- brown sugar
things that we allow in an otherwise ok product:
things we absolutely avoid:
- toxic fats and oils such as:
- artificial sweeteners such as:
my big takeaways
- all things being equal, a food or food product without dextrose would be better than one with. however, dextrose as an ingredient in the context of an otherwise “real food” or acceptable food is perfectly fine.
- we do NOT want dextrose in a stevia product. why? because with stevia we are trying to get sweetness without calories, and dextrose would give us a glucose source of energy.
- read labels and ask questions!
- if you’re not sure, simply reach out to us!