According to the medical dictionary, dextrose is a monosaccharide and the outdated name for glucose (now referred to as d-glucose).
I’ve become a label Nazi over the past 2 months. I’m amazed at the ingredients I glossed over prior to starting the SCD. Likely because the names were so long and I couldn’t pronounce them…. My how things change.
As I was cleaning out my cabinets the other day, I was glancing at the labels. You could have knocked me over, I was so stunned to see dextrose on the label of my salt.
When you go to Morton’s website FAQ page, they address the issue of dextrose:
“In 1924 Morton became the first company to produce iodized salt for the table in order to reduce the incidence of simple goiter. Dextrose is added to stabilize the iodide. Iodine is vital to the proper functioning of the thyroid gland and the prevention of goiter. Actually, the amount of dextrose in salt is so small that it is dietetically insignificant. Morton® Iodized Table Salt contains 0.04 percent dextrose or 40 milligrams per 100 grams of salt. Morton® Plain Table Salt contains neither iodine nor dextrose. All Morton Salt products containing potassium iodide are labeled as such.”
huh. Well, while it may be insignificant to your calorie intake, when you’ve got gut issues you can’t take any chances.
I went back to a book, Nourishing Traditions by Sally Fallon, to refresh my memory on iodine and sea salt. It has become one of my main go to books for nutritional questions. She does a great job of breaking down the technical parts.
On page 44, she states that iodine is essential for “fat metabolism, thyroid function and the production of sex hormones”. One’s iodine requirements may vary based on where your ancestors are from (coastal – needs more) and requires Vitamin A for absorption. Also, too much can be toxic.
She continues on pages 48 and 49, “Most discussions of salt ignore the issue of salt processing. Few people realize that our salt – like our sugar, flour and vegetable oils – is highly refined; it is the product of a chemical and high-temperature industrial process that removes all the valuable magnesium salts as well as trace minerals naturally occurring in the sea. To keep salt dry, salt refiners adulterate this “pure” product with several harmful additives, including aluminum compounds. To replace the natural iodine salts that are removed during processing, potassium iodide is added in amounts that can be toxic. To stabilize the volatile iodine compound, processors add dextrose which turns the iodized salt a purplish color. A bleaching agent is then necessary to restore whiteness to the salt… Even most so-called sea salt is produced by industrial methods”.
Really? What the heck! She suggests that you buy the purest form, unrefined sea salt from the salt marshes in the Celtic region. It contains natural iodine from marine life and is a light gray color (naturally).
If you don’t have the book, I highly recommend it. You can also find it in my Good Reads section. As for me, I’ll be buying some different sea salt this weekend…