The food industry is aware that consumers are making more efforts to avoid chemicals in their foods, so they are strategically changing names of additives to make labels look “cleaner” and claiming “Clean Labels”….clean labels, not clean food. Mold inhibitors sounds good at first thought….no mold on my food, right? But when your body consumes preservatives, it can’t break it down naturally as intended, causing bloating, digestive issues, and headaches, and even fat storage. But have you heard of “preservative 280”? It’s the same thing!Ĭultured dextrose used to be called preservative 280 (propionic acid), one of a group of chemicals and nasty additive that’s used as mold inhibitors in foods. Cultured dextrose sound healthy, like cultured yogurt, right? Chances are you’ve heard of “cultured dextrose” and seen it in ingredients. Packaged sauces, dry seasoning/dip mixes, flavored chips such as Ranch or BBQ, baking mixes, cured meats, canned foods, pickles, crackers, and prepared “fresh” foods.ĭextrose can appear on a label under other names including corn sugar, wheat sugar, rice sugar, dextrose monohydrate, d-glucose, grape sugar and dextrose anhydrase.Ĭultured dextrose is pretty much the same thing made similar with similar side affects. It’s added to foods for sweetness, as a filler or a texturizing agent, and also for extending the shelf-life of packaged foods.įoods/products that typically contain Dextrose are: Because it’s from natural sources, dextrose is considered “natural,” but it is still processed. Sugar comes in many different forms, and Dextrose (AKA: a refined sugar!) is one of them!ĭextrose / maltodextrin is made when starchy plants – primarily corn – are broken down into monosaccharides using enzymes, and to a lesser extent acids. Table sugar, or sucrose, is what most of us consider “sugar.” But just because you aren’t sprinkling sugar on your foods, or baking with it doesn’t mean you aren’t eating sugar.

What is Dextrose and why is it in my food?ĭextrose and maltodextrin is a form of glucose derived from starches.

Dextrose vs banana