molasses. The massecuite is the product that is washed in a centrifuge to prepare bulk sugar crystals. The term “dysbiosis” refers to a gut microbiome that is imbalanced or disrupted. This imbalance in the microbiome can be associated with a disease, precede a disease or occur as the result of a disease. The imbalance, for example, could be a gain or loss of members of the microbiome community or changes in relative abundance of members of the microbiome community. Dysbiosis is associated with gut health associated conditions including irritable bowel syndrome, inflammatory bowel disease, Crohn’s disease, colorectal cancer, gut leakiness, non-alcoholic fatty liver disease, metabolic syndrome, obesity, small intestinal bacterial overgrowth (SIBO), gastroenteritis, gut microbial dysbiosis, reduced gut microbial diversity, antibiotic treatment, post-surgery recovery, food intolerance, diarrhoea, gastritis, diverticulitis, flatulence, constipation, functional gut disorders and functional gastrointestinal and motility disorders. The term “lowglycaemic”refers to a food with a glucose based Gl of 55 or less. The term “verylow glycaemic”refers to a food with a glucose-based Gl of less than half the upper limit of low Gl (ie the Gl is in the bottom half of the low Gl range). The term “cane juice”or “sugarcane juice”refers to the syrup extracted from pressed and/or crushed peeled sugar cane. Ideally sugar cane juice is at least 60 Brix. The terms “efficacious” or “effectiveamount”refer to an amount that is biologically effective. In this context, one example is an effective amount of polyphenols in the sugar particles to achieve a low Gl sugar, ie, a sugar that causes a low increase in blood sugar levels once consumed such that an insulin response is avoided. The term “hi-maize” or “highamylose maize starch”refers to a resistant starch, ie a high molecular weight carbohydrate starch that resists digestion and behaves more like a fibre. Hi-maize is generally made from high amylose corn. There are 2 main structural components of starch; amylose - a linear polymer of glucose residues bound via a-D- (1.4)-glycosidic linkages and amylopectin - a highly branched molecule comprising a-D- (1.4)-linked glucopyranose units with a-D-(1 ,6)-glycosidic branch points. Branch points typically occur between chain lengths of 20 to 25 glucose units, and account for approximately 5% of the glycosidic linkages. Normal maize starch typically consists of approximately 25 to 30% amylose and 75 to 80% amylopectin. High amylose maize starch contains 55 to >90% amylose. The structure for amylose is (with an average degree of polymerisation of 500):