unclassified Lentisphaerae, unclassified Marinilabiaceae and Anaerophaga (family Marinilabiaceae), Anaerophaga, Cerasicoccus, Roseburia, and/or Shigella species. Further aspects of the present invention and further embodiments of the aspects described in the preceding paragraphs will become apparent from the following description, given by way of example and with reference to the accompanying drawings. Brief description of the drawings Figure 1 shows a graph of Gl v polyphenol content in mg CE/100 g of sucrose sugars prepared by washing massecuite to various polyphenol contents, that is, an amount of endogenous polyphenols were retained and not exogenous polyphenols added. This figure shows sugars have low Gl at about 22-32 mg CE/1 00g polyphenols. Figure 2 graphs moisture (% w/w or mg/100g), glucose (% w/w or mg/100g) and fructose (% w/w or mg/1 00g) content each separately against polyphenol content in sucrose sugars prepared by washing massecuite to various polyphenol contents. Figures 1 and 2 show that beyond a point, when low Gl sugars are prepared by washing, more polyphenols are not better. Gl increases in sugars with polyphenol content above 32 mg CE/1 00 g. Without being bound by theory, it was thought that the increase in polyphenol content itself did not increase the Gl of the sugar. As the polyphenol content of the sugar increases above about 22-32 mg CE/1 00g polyphenols, the reducing sugar content of the sugar also increases and the sugar becomes hygroscopic so moisture content increases. The higher Gl of the reducing sugars such as glucose is then thought to overpower the Gl lowering polyphenols and raise the Gl of the sugar as a whole. The results in Figure 14 demonstrate that high polyphenol content can increase Gl in addition to increased glucose content. Figure 3 graphs glucose (% w/w or mg/1 00g) and fructose (% w/w or mg/100g) content against polyphenol content in mg CE/1 00 g for sucrose sugars prepared by washing massecuite to various polyphenol contents. This figure also shows that Gl and reducing sugar content increases in sugars with polyphenol content above 32 mg CE/1 00g. Figure 4 graphs the sucrose content (% w/w or mg/1 00g) and moisture levels (% w/w) against polyphenol content in mg CE/1 00 g for sucrose sugars prepared by washing massecuite to various polyphenol contents. Figure 5 depicts the Triskelion Tiny-TIM system: a. gastric compartment; b. pyloric sphincter; c. small intestinal compartment; e. gastric secretion fluids; f. intestinal