What is glycemic index?

The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate
triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a
high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55
or less is low.

Only foods that contain carbs cause this spike, proteins and fats do not. They provide calories but do not cause an
immediate rise in blood sugar levels.  As the marketplace looks to solutions for obesity, many consumers are using the
Glycemic Index to help determine their food choices. With diabetes as a common outcome to obesity, controlling blood
sugar levels may help manage this disease.

What is glycemic load?

Glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic
index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a
particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular
food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in.
A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
0                 20                40                60                80            100
0                 20                40                60                80            100
Low (<=55)
High (>=70)
High (>=20)
Coconut Sugar GI = 35 ± 4.
High (>=70)
Coconut Sugar GL = 2
High (>=20)
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