On Sat, 06 Sep 2008 19:35:38 -0700, sf wrote:

>I buy it to make pecan pie, but I don't want it in my food unless *I*
>choose to add it. I also don't want beet sugar in my food. I want
>cane sugar.

Hmm... IIRC white table sugar, whether from sugar beets or sugarcane,
is >96% sucrose, though the two can be distinguished by careful lab
tests. (Probably not by me, it's been too many years since I did any
real analytical chemistry...)

I'm not saying beet sugar is better or worse than cane sugar, just
wondering the basis of a claim that one is better/worse than the
other.

Molasses from the two apparently are significantly different.

Best -- Terry