The reason I refer to it as “glucose in the form of dextrose” is so that people know what to look for if they want to buy it in stores. If someone were to go looking for “glucose” they’d never find such a product. However, if they knew that dextrose was in fact glucose it’d make their search much easier. Maybe my wording was a tad awkward.
But they don’t - that’s my point. None of the references I have make a point if differing between the different types of sugar, nor have any of the doctors I’ve been to. Sugar is sugar is sugar as far as diabetics are concerned.
Um, ok. For one thing, you obviously havent looked at a single one of my links. For another thing, my point is, glucose tabs are the only such product available specifically marketed for fast blood sugar spikes. There is no such comparable fructose product. While all sugars DO indeed give the necessary blood sugar spike needed by diabetics, the rate at which that blood sugar is risen is simply not the same with all sugars. Now you can continue arguing with me without conceding the facts that have been presented to you in my links and previous posts, or you can modify your statements a bit. Glucose (dextrose) does not undergo any further breakdown by the body before it can be utilized into the bloodstream. Other sugars (fructose, sucrose, lactose, maltose, etc.) must undergo at least some form(s) of metabolization before entering the bloodstream, thus slowing the rate at which blood sugar is raised.
And, I should have also pointed out, dextrose is corn sugar. All glucose is obviously not corn sugar, but all corn sugar is glucose.
Thank you Pat! 
http://www.training-conditioning.com/2010/04/17/the_recovery_window/index.php
This may help a bit as well…
The pre-mixed protein shake I buy at the gym contains something called maltodextrin. I don’t know much about these things. Is that like dextrose? Or is it more middle of the road? Cheers.
I am very interested in reading some peer-reviewed scientific literature that backs up the claims made in the OP.
John Berardi has written pretty extensively on similar themes. IIRC, he wrote his doctoral dissertation on postworkout nutrition, but regardless, what he says matches up with what the OP claims.
Thanks. Sometimes I wonder if the folks in the other links (like this Barardi fellow) write so as to deliberately ping my woo-meter.
No, maltodextrin is modified corn starch, a highly digestible carbohydrate which also quickly spikes blood sugar levels. It is absorbed at similar rates to glucose and there is a debate within the bodybuilding/weightlifting community as to which (dextrose vs. maltodextrin) is a superior post=workout carbohydrate. Both are excellent choices though.
Not these diabetics…
That’s very standard hypoglycemia treatment info. There’s nothing new there and nothing that can’t be found in ADA publications or their website or any standard diabetes treatment publication. Most diabetics understand that it’s not just sugar, it’s also fat intake, fiber intake and protein intake influencing absorption in combination with the sugar as well as what type of sugar is involved. This is standard stuff taught in diabetic education classes.
For hypoglycemic emergencies, very brittle insulin-dependant diabetics may want to carry Glucagon. It’s very effective.
Finally taking the CDE test this fall now that I have an employer that will pay for it…
I know, very basic info. However, I felt the need to share it because of the stubborn insistence of this poster…
http://boards.straightdope.com/sdmb/newreply.php?do=newreply&p=13982729
Boy, if you think that’s stubborn insistence, you’re going to have a hard time around here. 
I take that as your way of saying “Yes I was wrong”
Why anyone would choose a nasty glucose ‘shake’ or supplement, over white rice or potatoes, I will never understand. Likewise, why pound a foul nutrient-poor whey protein-and-water ‘shake’ rather than having some steak or eggs? If you want to feel good and look good, I say eat real, delicious food.
Of course, if you’re a bodybuilder and trying to keep your body fat in the single digits while getting huge muscles, you have to eat very low in calories and fat, while maximizing protein and carbs. But bodybuilding is not about feeling and looking good (rather the opposite IMO).
The general advice is pretty sound. I usually work out in the late afternoon or evening and have a ‘PWO’ meal of the steak-and-potatoes variety. I’ve made big strength gains. But bulking is very hard for me (simply because choking down the volume of food I need to in order to gain more than 5 lbs per year is highly unpleasant).
For the average person who works out a half hour, there is no reason.
For a high mileage runner or cyclist or dedicated gym rat or bodybuilder, who seriously deplete their glycogen stores and greatly stress the muscles, the recovery window and the need for quickly absorbed nutrients becomes vital.
Even more so if they’re doing double workouts every day and need to be refueled in less than 8-10 hours.
Glucose and whey protein is absorbed faster than steak and bread.
While this sort of information is all over the internets, I feel like the level of athlete who would care about such a difference is probably already aware of it. I know I’ve heard about it in various podcasts and articles, but I am nowhere near the level of cyclist/bodybuilder/runner that would notice.