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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.


Who wrote the information found? If multiple authors, then just part 2, section 6. There are multiple instances of using first person, but I haven't seen the name of the author...


Or is it that "Camper English" is the author's name? If someone could clarify my misunderstanding.


Just ignore me, clearly I'm blind and illiterate.

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