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When reading about GI eating plans, you may come across the term ‘glycaemic load’ or GL.

This is a measurement that takes into account both the quality of carbohydrate (its GI) in a food and the quantity.

To get a bit technical, a food’s GL is the GI multiplied by the amount of carbohydrate in one serving divided by 100.

You can think of GL as the amount of carbohydrate in a food ‘adjusted’ for its glycaemic potency.

Although the GL concept is useful in scientific research, it’s the GI that’s proven to be most helpful to people day to day.

Emphasis on GL could lead to an unhealthy diet that is too high in saturated fat since the fattiest foods have the lowest GL values.

If you choose low-GI foods – at least one at each meal – chances are you’re eating a diet that not only keeps blood glucose within the healthy range, but contains balanced amounts of carbohydrates, fats and proteins.

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