Glucose is a carbohydrate that serves as your body's principle source of energy. If you're health-conscious, you may be worried about eating "good carbs" instead of "bad carbs." To make things even more confusing, some food manufacturers and even dietitians seem to use the words "glucose" and "dextrose" interchangeably. There is a reason, but it is not a complicated one.
Glucose and Health
Glucose is a monosaccharide, or simple sugar, and is among the smallest unit of carbohydrate. The average healthy person maintains a blood glucose level of 0.1 percent; higher levels are an indication of diabetes. Doctors may use a glucose tolerance test to determine whether or not a patient is metabolizing glucose normally.
Dextrose
Dextrose is simply another name for glucose. The name "dextrose" derives from the Latin "dexter," which means "on the right." This refers to a chemical property of glucose monohydrate that enables it to "rotate plane-polarised light to the right," according to Monash Glass-Blowing Service's website.
Glucose and Fructose
Nearly all plant foods contain glucose. Fructose is more commonly found in fruits and is also a component of honey. Though they are made up of exactly the same molecules, their molecular structures are different. Together, they are the human body's most important sources of energy. Fructose is the sweetest of all natural sugars.
Considerations
If you're watching your carbs and checking food labels, don't be alarmed by the terms "dextrose" or "fructose." At the molecular level, they are monosaccharides like glucose and are necessary for your health.
