This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.
It is found throughout the vegetable kingdom, and especially in fruits. A dried fig contains 65 per cent. of grape sugar. In nature it is formed from starch and so it may be produced in art by treating starch with acids. It is prepared on a large scale from cornstarch.
Dextrose or grape sugar is a fuel food in one of its most readily absorbed forms. It does not require digestion because this is the form to which carbohydrates of all kinds must be changed before they can be of use to the body. Taken in large quantities it is liable to ferment, or flood the system with sugar too rapidly, but as naturally present in sweet fruits, or in its artificial form in small quantities along with other food-stuffs, it is a very economical source of energy.