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Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the weight of available carbohydrate in the food (in grams) by the food's glycemic index, and then dividing by 100.
Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]
In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g).
They have a high glycemic index (85 out of 100), but their glycemic load for a typical serving size is low (4.25), meaning they’re unlikely to cause a significant blood sugar spike.
A calculator uses nutritional information such as total sugar, sodium, energy and other variants to obtain a rating for the product. Points are added for "healthy" nutrients such as fibres, proteins and vegetable matter whilst points are deducted for "unhealthy" nutrients that have been scientifically linked to chronic health disease, such as ...
Despite widely variable intervals between meals or the occasional consumption of meals with a substantial carbohydrate load, human blood glucose levels tend to remain within the normal range. However, shortly after eating, the blood glucose level may rise, in non-diabetics, temporarily up to 7.8 mmol/L (140 mg/dL) or slightly more.
The glycemic effect of foods depends on a number of factors such as the type of starch (amylose versus amylopectin), physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal — adding vinegar, for example, will lower the glycemic response.
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