Dextrose
1-point deduction
A 1-point CI ranking deduction for using dextrose as a sweetener.
​
Dextrose is a type of sugar that usually comes from corn or wheat. It is almost identical to glucose, which is the sugar found in the bloodstream. For that reason, it can be quickly used as a source of energy by the human body. Dextrose is often used in foods as an artificial sweetener or a preservative. Dextrose is often used as a sweetener or preservative, or to neutralize food that is too spicy or salty. Dextrose has a high glycemic index (100), which means that it increases blood sugar levels quickly and is a good source of energy. Dextrose is often used as a sweetener in baked products because it helps them brown more easily. It’s also used in wine because it improves the fermentation process. Dextrose is also often used to preserve packaged foods and extend their shelf life because it’s not as sweet as other sugars, such as sucrose.
​
Heart disease: Eating too much dextrose can increase your risk of heart disease. People with a history of heart problems should be careful in their consumption of dextrose and other sugars.
​
Diabetes: Dextrose may increase the risk of developing type 2 diabetes because of its negative effects on the liver and its links to obesity. People with diabetes should avoid eating dextrose because it leads to a rapid increase in blood sugar which can cause several complications.
​
Kidney Disease: Your kidneys filter sugars out of your urine. Eating dextrose causes your blood sugar level to rise. High blood sugar levels over a long period of time put a strain on your kidneys that can cause kidney disease.
​
Liver Disease: Excessive consumption of dextrose and other sugars can cause a fatty buildup that leads to liver disease.
​
Insulin Resistance: Regularly consuming too much dextrose can cause insulin resistance because dextrose increases the release of insulin into the blood. When this happens, your cells may become resistant to the effects of insulin over time, leaving excess glucose lodged in your body.
​
Weight Gain: The body breaks down dextrose very quickly and will store any sugar that is not required as fat. Eating too much dextrose can lead to a buildup of fat, which can result in obesity.
​
Hypoglycemia: For people without diabetes, excessive consumption of dextrose can lead to a baffling effect of low blood sugar. If your blood sugar rises rapidly in a short period, it triggers your pancreas to release enormous amounts of insulin. This signals your cells to use up blood sugar quickly as hyperglycemia can damage your tissues.​
​Healthy Alternatives:
​​
Organic Coconut Sugar: Made from the sap of organic coconut palm flowers, evaporated into granules; ~70–80% sucrose, with inulin fiber and minerals (iron, potassium). Lower GI (35–54) from inulin; stabilizes blood sugar and adds micronutrients. Sustainable and less refined than dextrose. Substitute in organic cookies, cakes, or granolas; mimics dextrose’s texture and browning.
​
Organic Maple Syrup: Derived from the sap of organic maple trees (e.g., Acer saccharum), boiled down; ~60% sucrose, with trace minerals (manganese, zinc) and antioxidants.GI ~54, lower than dextrose; offers anti-inflammatory benefits from polyphenols. Minimal processing retains nutrients. Sweetener in organic cereals, yogurt, or sauces; provides moisture and caramel flavor.
​
Organic Honey: Produced by organic bees from nectar; ~40% fructose, 30% glucose, with enzymes, antioxidants, and trace vitamins.GI ~58, slower absorption due to enzymes; antibacterial properties support gut health. Avoid high heat to preserve benefits. Natural sweetener in organic teas, dressings, or bars; adds viscosity and flavor depth.
​
Organic Fruit Purees (e.g., Apple, Pear): Cooked and strained organic fruits; ~10–15% natural sugars (fructose, glucose), with fiber (2–3 g/100 g) and vitamins. Lower GI (varies, ~40–50) from fiber; whole-food sweetness with antioxidants. Reduces glycemic load compared to dextrose. Binder and sweetener in organic jams, muffins, or baby foods; enhances texture naturally.
​
Organic Agave Nectar: Extracted from the core of organic agave plants, filtered into syrup; ~70–90% fructose. Low GI (15–30) due to high fructose; ideal for low-sugar diets but use cautiously due to liver metabolism concerns. Sweetener in organic beverages, desserts, or dressings; provides liquid consistency.
​
Organic Stevia Leaf Extract: Dried and processed organic stevia leaves (Stevia rebaudiana), yielding steviol glycosides; zero-calorie, 200–300 times sweeter than dextrose. No glycemic impact; supports weight management and blood sugar control. Avoid highly refined versions with additives. High-intensity sweetener in organic drinks, yogurts, or candies; requires blending for bulk.
​
Organic Malt Syrup (Barley-Based): Made from sprouted organic barley, reduced into a syrup; ~70% maltose, with trace B vitamins and minerals. Moderate GI (~50–60); provides slow-release energy and nutrients. Less refined than dextrose. Sweetener and humectant in organic breads, cereals, or sauces; adds malty flavor.
​
Organic Date Paste/Syrup: Pureed or reduced organic dates (Phoenix dactylifera); ~66–80% sugars (glucose, fructose), rich in fiber (6–8 g/100 g), potassium, and antioxidants. Lower GI (42–50) due to fiber; provides sustained energy and supports digestion. Whole-food option with no synthetic processing. Sweetener and binder in organic energy bars, breads, or sauces; adds moisture and chewiness.​