little washing resulted in a higher reducing sugar content, which is thought to overpower the Gl lowering effect of the polyphenols and increase the Gl of the sugar. The low Gl sweet spot was demonstrated by graphing the results of the sugars in Table 3 below. This graph demonstrates that at least 22mg CE/1 00mg sucrose needs to be retained during sugar processing to produce a low Gl sugar. If additional polyphenols are present but reducing sugars are too high then Gl effect is removed. Respraying molasses back onto refined white and less refined raw sugars to produce a brown sugar may therefore not be an effective strategy to reduce Gl. 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/1 00g polyphenols. Figure 2 graphs moisture, glucose and fructose content each separately against polyphenol content. Figure 3 graphs glucose and fructose content against polyphenol content for these example sugars. Figures 2 and 3 illustrate why Gl is higher in sugars with higher polyphenol content (ie sugars that would otherwise be expected to remain low Gl). As the polyphenol content increases above about 22-32 mg CE/1 00g polyphenols, the reducing sugar content of the sugar increases, the sugar becomes hygroscopic so moisture content increases and the higher Gl of the glucose and fructose begin to raise the Gl of the sugar as a whole despite the Gl lowering polyphenols. Example 6 - Washing of massecuite to desired polyphenol content Ten massecuite samples were prepared at two different sugar mills designated “Mill1” and “Mill2”.The polyphenol content of each sample was determined (see Example 2). The massecuite samples were washed until they were the depth of colour that is associated with the desired polyphenol content (ie roughly 500 to 2000 ICUMSA) and the polyphenol content measured. The results are in Table 4 below. The skilled person Table 3 - Example sugars