increase for 7 g and 3.5 fold for 3.5 g vs. cellulose). It can hence be hypothesized that sugar cane bagasse has a positive effect on weight management. Changes in microbiota composition Most of the bacteria that were different in abundance with sugar cane bagasse were associated with SCFA metabolism. Anaeropstipes was seen increased in abundance with 7 gram sugar cane bagasse. Anaerostipes produces butyrate. In addition, Bacillus was seen higher in abundance with 7 gram sugar cane bagasse. Some Bacillus species can be used as probiotics for improvement of human health. Odoribacter, which was specifically higher in experiments with 3.5 gram sugar cane bagasse, has been linked to higher SCFA production and hence suggested to be beneficial to the host organism. Similarly, Victivallis (phylum Lentisphaerae) and unclassified Lentisphaerae were found increased in abundance for 3.5 gram sugar cane bagasse. Victivallis produces acetate from a variety of sugars and is a strict anaerobic bacterium found in human feces. This is in line with increased level acetate found for 3.5 g. Specific for cellulose, unclassified Marinilabiaceae and Anaerophaga (family Marinilabiaceae) were increased in abundance. In industrial fermentation processes Anaerophaga has been associated with cellulose fermentation. For cellulose, and the sugar cane bagasse test products, changes in microbiota composition were observed. Some bacteria were overlapping between the test products for 1 or 2 runs, while some were specifically increased only with one test product. The overlap between bacteria is expected since the test products consist of similar carbohydrate compounds. Sugar cane bagasse consists of cellulose, hemicellulose and lignin. Most of the bacterial changes seen with sugar cane bagasse have been associated with health benefits. Example 9 - Effect of polyphenols on Gl of sugar The effect of polyphenol content on the Gl of sugar was studied. Traditional white sugar ie essentially sucrose was used as a control. Sugars with varied quantities of polyphenols were prepared by adding various amounts of polyphenol content to traditional white sugar. Table 6 shows the results of testing of an in vitro Glycemic Index Speed Test (GIST) on the sugars prepared. The method involved in vitro digestion and analysis using Bruker