Dextrose
ProcessedAlso known as: d-glucose, corn sugar, grape sugar, dextrose monohydrate, anhydrous dextrose
What is Dextrose?
Dextrose is just glucose — the most basic sugar your body runs on. Commercial dextrose is usually made from corn starch in the U.S. through enzymatic breakdown, producing purified glucose crystals. It sounds technical, but it isn't.
The production process goes: corn to starch to enzymatic breakdown to purified glucose crystals. In the U.S., this almost always means GMO corn unless labeled otherwise. Glucose has a glycemic index of 100 — it's literally the reference point for the GI scale. It spikes blood sugar rapidly: fast spike, insulin surge, crash, hunger, repeat. Unlike whole fruit where fiber slows absorption, dextrose in processed foods is absorbed quickly. Frequent blood sugar spikes are linked to increased insulin resistance, higher risk of type 2 diabetes, and increased fat storage. It's everywhere because it's cheap and functional — found in sports drinks, protein powders, packaged bread, processed meats, sauces and condiments, supplements, and even IV medical solutions. It's often not marketed as 'sugar' on labels, so check ingredient lists carefully.
Health Warnings
- ⚠Glycemic index of 100 — the literal reference point for blood sugar impact
- ⚠Rapidly absorbed, causing sharp blood sugar and insulin spikes
- ⚠Frequent consumption linked to insulin resistance and increased fat storage
- ⚠Usually derived from GMO corn in the U.S. unless labeled otherwise
- ⚠Often not marketed as 'sugar' on labels — easy to miss
Healthier Alternatives
Commonly Found In
Related Ingredients
Did you know?
Dextrose isn't 'toxic' — context matters. For athletes doing high-intensity training like CrossFit or sprint intervals, fast glucose can be useful post-workout to replenish glycogen quickly. In a sedentary diet, it causes metabolic stress. The problem isn't the molecule — it's the frequency and the dose.
Sources & References
Want to check if your food contains Dextrose?
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