Xref: utzoo rec.food.cooking:22706 sci.bio:4018
Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!wuarchive!kuhub.cc.ukans.edu!kuento
From: kuento@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking,sci.bio
Subject: Re: Left Handed Sugar
Message-ID: <27158.275554c0@kuhub.cc.ukans.edu>
Date: 30 Nov 90 00:34:40 GMT
References: <1064@ai.cs.utexas.edu>
Followup-To: rec.food.cooking
Organization: University of Kansas Academic Computing Services
Lines: 19

In article <1064@ai.cs.utexas.edu>, throop@cs.utexas.edu (David Throop) writes:
>   What ever happened to left-handed sugar?
> 
>   Others may ask "Where's the beef?"  But I ask "Where's the sugar?"
> 
> David Throop

How much do you wanna bet that the industrial whizzes found that it
simply cost too much to mass-produce competitively? This is not to say
that it wouldn't be possible to custom-design a bacterium to secrete
the stuff by the ton, but who would ever invest the time and money to
make the attempt? Come on! This involves *profits*! Since when has
industry been after anything but a cheap "quick fix"? (no flames from
outraged industrialists, please - though it isn't *entirely*
sarcasm...;-)
----------------------------------------------------------------
Doug Yanega        (Snow Museum, Univ. of KS, Lawrence, KS 66045)
My card: 0 The Fool         "UT!"          Bitnet: kuento@ukanvax
"This is my theory, such as it is....which is mine. AAH-HEM!"