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I'm disappointed that no one has answered the original question - what explains the discrepancy between the sugar industry's claim that cane and beet sugar are identical, and cook's experiences that they are not? Surely some scientific tests have been conducted on this - in particular, does that 0.05% from GMO beets contain any GMO protein or not? It doesn't seem this should be a difficult question to answer.
Toggle Commented Apr 21, 2013 on Sugar Spirit Project Index at Alcademics
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Apr 21, 2013