I'd also like to point out that the food market will be changing the corn syrup on labels to just "fructose" so it can say the product is 100% free of corn syrup. So everyone should pay close attention to where their Sugar is coming from - they are not created equal. I advocate no Sugar myself and only use unfiltered raw honey to sweeten things or just eat a piece of fruit. Having gone through the candida protocol, I have no triggers from these things.
It's hard for me to wrap my head around though, can you explain it differently for me? After a beet is ingested, how does it produce more sugar? Aren't Genetically-Modified-Organisms beets programmed to create more Sugar while growing? And after ingested, if the yeast cannot eat it, then it can explain a person's higher disposition towards things like diabetes, but how does that explain an overgrowth of candida if it can't eat it?