You didn't violate any rules, but you ignorantly parroted false information that showed a clear lack of brewing fundamentals.
Dextrose (a monosaccharide also known as glucose) and sucrose (a disaccharide of glucose & fructose) can be added in quantities up to 20% in high gravity beers (many Belgians, double IPA's, etc) to aid in obtaining a low final gravity when a dry beer is desired, because both are 100% fermentable. Some malt sugars are un-fermentable (dextrins) or more difficult for standard ale yeast to ferment.
The "cidery" warnings are more for new brewers using simple kits that combine too much simple sugar with too little malt extract, combined with poor fermentation practices to end up with a cidery, very home-brewish tasting final product.