glycemic index; glycemic load

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GI based off

a 50g weight of food

why choose low GL foods?

smaller rise in glucose levels, full longer, diabetes management, improve body's sensitivity to insulin

GI influences

starch structure, fiber content, food processing and other macronutrients such as fat

glycemic load

grams of carbohydrate in a food x the GI of that food / 100

baked potato

high glycemic index

High GL

increase blood triglyceride level; rapid return of hunger; insulin resistance develops

glycemic index

ratio of blood glucose response to a given food compared to a standard such as glucose


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