The glycemic index compares the potential of foods containing the same amount of carbohydrate to raise blood glucose. However, the amount of carbohydrate consumed also affects blood glucose levels and insulin responses. The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100. In essence, each unit of the glycemic load represents the equivalent blood glucose-raising effect of 1 gram of pure glucose (or white bread).
a measure of the glycemic impact of foods based on both the type and amount of carbohydrate. It is calculated by multiplying the GI of a food by the available carbohydrate content (carbohydrate minus fibre) in a serving (expressed in grams), divided by 100.
An indicator of glucose response or insulin demand that is induced by total carbohydrate intake. It is calculated by multiplying the weighted mean of the dietary glycemic index by the percentage of total energy from carbohydrate.
It is the amount carbohydrate in a serving of food multiplied by that food’s Glycemic Index (GI). GL takes into account the GI of a particular carbohydrate and the amount of the carbohydrate in a serving size. A food with a high GL value will have a greater impact on blood sugar and insulin levels, then a food with a low GL value. It gives a fuller and less confusing way for low carb dieters to assess the impact of carbohydrate consumption by simply comparing GL values.
A measurement of the effect of an ingested carbohydrate on blood sugar. The amount of the carbohydrate and its glycemic index are used in a formula to obtain the glycemic load (number of grams of the carbohydrate multiplied by the glycemic index).
Glycemic load is the amount of Carbohydrate in a food x the Glycemic Index. Glycemic load is
The glycemic load will give you the ranking of a food taking into account the amount of carbohydrate actually eaten. The formula is as follows: GI / 100 x Carbohydrate Grams Eaten = GL
Measurement of the effect of a serving of carbohydrate. Determined by multiplying the size of carbohydrate serving by the glycemic index of the carbohydrate.
The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size.