Figure 1 shows a graph of Gl v polyphenol content of these sugars. This figure shows sugars have low Gl at about 22-32 mg CE polyphenols/1 OOg carbohydrate. Preparation of a sugar of the invention A sugar according to the invention can be prepared from either sugar cane or sugar beet, from refined white sugar or a sugar prepared in accordance with Example 2 (ie a starting sugar also referred to as a “firstsugar”in the summary of invention). Most starting sugars require the addition of further polyphenols to result in a sugar according to this invention. Beet sugar does not contain polyphenols and neither does refined white sugar contain more than trace amounts of polyphenols. However, polyphenols can be added to either to prepare a sugar according to the invention. Sugars prepared by controlled washing of sugar cane massecuite can be prepared with the desired polyphenol content directly but are expected to then contain too much reducing sugar for a low Gl and the reducing sugar content will also likely result in a sugar with unacceptable hygroscopicity. For example, if the starting sugar is prepared using the controlled washing method of Example 2 or as described in patent publication numbers WO 201 8/01 8090 and/or WO 201 8/01 8089 to produce a sugar of 20 to 45 mg CE polyphenols/1 00 g carbohydrate and suitable reducing sugar content, then the sugar still requires additional polyphenols. The further polyphenols may be added to the sugar in a powdered or liquid form. One option is to spray the liquid or powdered polyphenols onto the sugar. The process for adding the polyphenol additive onto the sugar can be completed as described in Singaporean patent application no SG 10201 806479U or international patent application number PCT/SG201 9/050377. Any reducing sugars may be added with or separately to the polyphenols. Alternatively, the reducing sugars may be in the starting sugar. It is preferred that the polyphenols added to the sugar are polyphenols that, even if not sourced from sugar cane, are present in sugar cane. The polyphenols can be sourced from sugar cane, for example, from a sugar processing waste stream and may be in the form of a sugar cane extract. In some embodiments, the additive is a liquid containing 1000 mg CE polyphenols/100 g carbohydrate and about 11% solids (for example sugars) in water. 0 to 20% sugar is preferred in the additive.