Dextrose, revisited

Among the many things that I can only understand by trust is chemistry. I will just have to take your word for it. Which leads to this revisiting of an earlier post (which I’d rather not delete or modify, since this is a learning process).

I have begun reading Michael Pollan’s The Omnivore’s Dilemma. In it, he explores (in part) the terribly destructive path of industrial corn. Included therein is the processing of corn into various awful things. One of these things (besides high fructose corn syrup, cornstarch, maltrose, and MANY more) is dextrose. Side note: this kind of processing requires 10 times the amount of energy produced to create it (for every one calorie of processed food produced, it takes 10 calories of fossil fuels to do the processing). Back to dextrose. Dextrose makes up corn syrup. It is a glucose (table sugar from cane is sucrose). Glucose is not as sweet as fructose, but it’s still often used as a replacement for actual cane sugar. It can occur naturally, because it comes from a breakdown in starch – however, the majority of the dextrose used in industry comes from corn. And it’s processed at the expense of our planet.

I’m going to be making an extra effort to watch for these corn by-products, and try to reduce them in my diet.

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