Glycemic Index Help
Diabetes and the Glycemic Index?
There seems to be a lot of discussion these days about type 2 dibetes (I am one of them) and diet. It is true that weight loss and exercise are important factors in keeping sugar levels down, but just as important is not only what you eat, which is tied directly to the 'glycemic index', but also how much you eat, which is directly tied to the 'glycemic load' of food. Please refer to www.mendoza.com for more info on this subject, and google both 'glycemic index' and 'glycemic load' for more information. It is imperative to understand how all of these individual things, like food/diet, exercise/weight loss and medications are so tightly correlated to each other.
Public Comments
- The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size. The usefulness of glycemic load is based on the idea that a high glycemic index food consumed in small quantities would give the same effect as larger quantities of a low glycemic index food on blood sugar. For example, white rice is somewhat high GI, so eating 50g of white rice at one sitting would give a particular glucose curve in the blood, while 25g would give the same curve but half the height. Since the peak height is probably the most important parameter, multiplying the amount of carbohydrates in a food serving by the glycemic index gives an idea of how much effect an actual portion of food has on blood sugar level. Glycemic load for a single serving of a food can be calculated as the quantity (in grams) of its carbohydrate content, multiplied by its GI, and divided by 100. For example, a 100g slice serving of Watermelon with a GI of 72 and a carbohydrate content of 5g (it contains a lot of water) makes the calculation 5*0.72=3.6, so the GL is 3.6. A food with a GI of 100 and a carbohydrate content of 10g has a GL of 10 (10*1=10), while a food with 100g carbohydrate and a GI of just 10 also has a GL of 10 (100*0.1=10). Data on GI and GL comes from the University of Sydney (Human Nutrition Unit) GI database.
