deletions | additions       diff --git a/Summary.md b/Summary.md  index 82df594..50bf458 100644  --- a/Summary.md  +++ b/Summary.md 
...
We also used PICRUSt to predict the functional potential of the microbiota associated with each meal in this study. Of course, this is not a perfect substitute for metagenomic sequencing or experimental studies, but it does allow one to develop some initial hypotheses related to the function of a microbial community. For example, between diet types, the most significant difference in KEGG functional categories was for “other N-glycan degradation.” This function was over-represented in the Vegan diet, which is perhaps not surprising given that cellulose is a glycan, and the Vegan diet is significantly higher in cellulose than the others. This suggests that when one consumes a diet that is high in cellulose, one also consumes a population of microbes that is well equipped to digest cellulose.   It is possible that part of the high variation in gut microbiota composition observed among individuals is due to the specific and complex differences in diet beyond the simple dietary aspects nutrient composition  that can be estimated from dietary records and recalls. This study begs the question: are do  the microbes we eat as part of our normal daily diets involved in contribute to  the composition and function of our gut microbiota? There are many questions that remain to be answered. Do Under what circumstances do  microbes consumed as part of meals reamin remain  in the gastrointestinal tractonly  transiently versus persistently  following a meal or can their presence be detected in the longer term? meal?  Do food the  microbes we eat  affect the function of the resident  gut microbiota microbiota,  even if they do not affect its composition, as has been suggested by some yogurt feeding studies \cite{McNulty_2011}? How do different cooking and preparation methods affect the microbe composition of meals and the survival characteristics of individual microbes through the gastrointestinal tract? How do specific factors such as length of transport or provenance of individual ingredients (e.g. imported vs. domestic), packaging materials, and handling of ingredients in homes alter the microbial composition of foods? The findings of this study suggest that the microbes we eat as part of normal diets vary in absolute amount, abundance, community  composition, and function depending function. This variation depends  on the specific ingredients in the meals, whether and how the foods are prepared and processed, and other potential factors factors, not explored here,  including the provenance of ingredients. The impact significance  of these variations this variation  on theoverall  gut microbiota composition and function of individuals function, and its impact on human health  remains to be elucidated.