Glycemic Index vs Glycemic Load |
The GI measures how quickly a food converts to sugar in your body and raises your blood sugar. Higher-glycemic foods spike your blood sugar quickly, whereas lower-glycemic foods create a slower effect.
What the GI doesn’t measure is how much of that food you eat. That’s where the glycemic load (GL) comes in: It measures quality and quantity.
You can determine a food’s GL by multiplying the GI times the amount of carbohydrate grams and dividing the total by 100. So while carrots have a GI of 47, whole-wheat spaghetti clocks in at just 32.
You’re better off eating the spaghetti, right?
Nope. Carrots carry far fewer carbs than pasta, and the GL accounts for both. So:
Carrots – 47 x 6/ 100 = 2.82
Pasta – 32
x 48/ 100 = 15.36
Wait: Is this nutrition or math class? Are you getting excited yet? (Me neither.)
While the GI and GL become infuriatingly confusing, nutrition experts
Wait: Is this nutrition or math class? Are you getting excited yet? (Me neither.)
While the GI and GL become infuriatingly confusing, nutrition experts