What about dextrose?
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Message
angie
Published Member
Joined: 20 Jul 2007
Posts: 36
Post: michigan
Mon Aug 20, 2007 11: 25 pm    Post subject: What about dextrose?
If dextrose is included in ingrediants for pork sausage can you safely eat the sausage?
DoktorSanne
New Member
Joined: 21 Aug 2007
Posts: 10
Site: Denmark
Tue Aug 21, 2007 6: 18 am    Post subject:
The Atkins book says that any natural sweetener with the ending " - ose " should be avoided - that must enclose dextrose.
titianwasp
Accepted Member
Joined: 23 Jul 2007
Posts: 122
Spot: Groton, Ma.
Tue Aug 21, 2007 12: 24 pm    Post subject: same thing
Dextrose is aptly the molecular match image of glucose. Acts the same, tastes the same, has most of the same chemical properties.
For " Dextrose " read " Sugar ".
Avoid any " ose ' s ".
bluehex
Senior Member
Joined: 03 Dec 2003
Posts: 2663
Location: Warsaw, Poland
Tue Aug 21, 2007 12: 28 pm    Post subject:
except sucralose, maybe... [ / icon_wink. gif]
titianwasp
Established Member
Joined: 23 Jul 2007
Posts: 122
Location: Groton, Ma.
Tue Aug 21, 2007 12: 35 pm    Post subject: Ha ha
Look at you, Bluehex!! [ / icon_surprised. gif]
You are absolutely right. In sucralose, the three alcohol groups are substituted for Cl - atoms ( acceptable amounts for digestion ) and so the molecule is not metabolised, has no calories, but remains sweet and sugary tasting.
Good catch!
bluehex
Senior Member
Joined: 03 Dec 2003
Posts: 2663
Location: Warsaw, Poland
Tue Aug 21, 2007 3: 17 pm    Post subject:
LOL, you give me too much credit... I don ' t have a clue about the chemistry of it, just remembered, that sucralose is the central ingredient of Splenda.
SupiTweety
Established Member
Joined: 12 Jun 2007
Posts: 71
Tue Aug 21, 2007 9: 14 pm    Post subject:
What would us atkiners fate be without sucralose... thanks to who ever invented it [ / icon_smile. gif]10 октября 2008 г.