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Then you get some smartarse who says, "It's only .2%, what're you worried about?"

I agree, DiaShel; what possible effect can .2% have on the recipe? (Unless it's supa-giga-galactic-hot chilli...

Oh, go on then, if you insist.

Because the dairy and egg industry is so over-subsidised (cruelly, we all have to pay to give even the big bad boys like Nestlé subsidies!) and the trend in pharming is towards higher and higher...