Cutting out sugar

[regentrude]

I should have said:  sugar, in the form of dextrose, is added to table salt.

 

But those are minute amounts that cannot possibly make any difference.

[Joyofsixreboot]

But those are minute amounts that cannot possibly make any difference.

I agree you can't make yourself crazy over every little thing. Your body will release much more insulin in response to a plate of unsugared pasta than to a little dextrose In your salt. There are two different things at play here I think. One is that sugar is added to many foods to increase palatability and it's hard to avoid, especially when eating out. The second is that taking steps to reign in your chances of becoming diabetic is much more complicated than just avoiding added sugar but it is a step in the right direction.

[gardenmom5]

But those are minute amounts that cannot possibly make any difference.

 

 

and pennies don't break budgets . . .  except, the cumulative effect of such pennies can, and not infrequently, do.  for someone who must watch all forms of sugar (that includes naturally occuring sugars btw) - it's one more source to watch.

 

the question should be - WHY are they adding dextrose to table salt?  it's not like salt needs a preservative . . . . (or does it help prevent caking?)

 

Edited January 11, 2016 by gardenmom5

[regentrude]

and pennies don't break budgets . . .  except, the cumulative effect of such pennies can, and not infrequently, do.  for someone who must watch all forms of sugar (that includes naturally occuring sugars btw) - it's one more source to watch.

 

No, it is not sensible to watch this as a source of sugar. Have you seen how tiny the amount is? There are 40 milligrams of dextrose in 100g of salt.

 

Which means in the 2g of salt one should consume daily are 0.8 milligrams of dextrose, less than one thousandth of a gram. This is negligible compared to all other sources. One medium carrot has about 3 grams of sugar; to get the same amount of sugar from salt, one would have to eat more than 15lbs of table salt.

 

It makes absolutely no sense to be concerned with the dextrose in table salt.

 

the question should be - WHY are they adding dextrose to table salt?  it's not like salt needs a preservative . . . . (or does it help prevent caking?)

 

As far as I read, it stabilizes the iodine.

Edited January 11, 2016 by regentrude

[gardenmom5]

No, it is not sensible to watch this as a source of sugar. Have you seen how tiny the amount is? There are 40 milligrams of dextrose in 100g of salt.

 

Which means in the 2g of salt one should consume daily are 0.8 milligrams of dextrose, less than one thousandth of a gram. This is negligible compared to all other sources. One medium carrot has about 3 grams of sugar; to get the same amount of sugar from salt, one would have to eat more than 15lbs of table salt.

 

It makes absolutely no sense to be concerned with the dextrose in table salt.

 

 

 

 

most people dont' have problems with trace amounts of things in sugar/etc. for some other people - it's a big deal. 

 

e.g. HFCS contains trace amounts of mercury (yeah, I looked it up too.).  those traces are so small - the USDA doesn't even require it to be labeled.  (HFCS uses caustic soda to extract the sugar from the corn. some sources of caustic soda contain mercury.)  most people can metabolize those trace amounts out of their system, with little or no issues (unless they are REALLY chugging the stuff.). 

 

dudeling can't. at. all.  He was drinking pop while having a blood draw - his MERCURY level was 7.6.   the same amount as swallowing the mercury in a thermometer. (his provider was freaking out.)  the occasional pop - and tuna sandwiches a couple times a week - were the only  sources of mercury to which he was exposed.  but he was unable to clear them from his system and those cummulative miniscule amounts added up to big amounts.

 

back to the analogy - some people can handle a bunch of odd pennies in the budget.  some don't have the cushion.