What is the Glycaemic Index and Glycaemic Load?

Glycaemic this and glycaemic that. Does it matter?
 
You'll notice that they both begin with "glycaemic." That's one clue that they have to do with sugars and carbs. Not only how much sugar is in foods, but more importantly, how it affects your blood sugar levels.
 
In general, diets that are high on the glycaemic index (GI) and high in glycaemic load (GL), tend to increase the risk of diabetes and heart disease.
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INTERESTING FACT: Starches like those in potatoes and grains are digested into sugar; this is because starch is just a bunch of sugars linked together. Digestive enzymes break those bonds so that the sugars become free. Then those sugars affect your body the same way that eating sugary foods do.
 
Glycaemic Index (“how fast”)
 
The most common of the two terms is “glycaemic index” (GI).
 
As the name suggests, it "indexes" (or compares) the effect that different foods have on your blood sugar level. Then each food is given a score from 0 (no effect on blood sugar) to 100 (big effect on blood sugar). Foods that cause a fast increase in blood sugar have a high GI. That is because the sugar in them is quickly processed by your digestive system and absorbed into your blood. They cause a “spike” in your blood sugar.
 
So, you can probably guess that pure glucose is given a GI rating of 100. On the other hand, chickpeas are right down there at a GI of 10.
 
Regarding GI: low is anything under 55; moderate is 56-69, and 70+ is considered a high GI food.
 
Remember, this is a measure of how fast a carbohydrate containing food is digested and raises your blood sugar. It's not a measure of the sugar content of the food.
 
How the carbohydrates in food affect your blood sugar level also depend on other components of the food. Things like fibre and protein can slow the release of sugar into the bloodstream, and this can make even a high-sugar food, low on the GI scale.
 
So, lower GI foods are better at keeping your blood sugar levels stable because they don't increase your blood sugar level as fast.
 
INTERESTING FACT: Can you guess which food has a GI of higher than 100? (Think of something super-starchy) White potatoes! They have a GI of 111.
 
Glycaemic Load (“how much”)
 
The glycaemic load is different.
 
Glycaemic load (GL) doesn’t take into account how quickly your blood sugar “spikes”, but it looks at how high that spike is. Basically, how much the food increases your blood sugar.
 
GL depends on two things. First, how much sugar is actually in the food. Second, how much of the food is typically eaten.
 
Low GL would be 0-10, moderate GL would be 10-20, and high GL would 20+.
 
Example of GL and GI
 
 So, let’s compare average (120 g) servings of bananas and oranges:
 Food                                GI                    Serving size (g)                GL per serving
Banana, average       48                   120                                         11                             
Oranges, average     45                   120                                         5

Excerpt from: Harvard Health Publications, Glycaemic index and glycaemic load for 100+ foods
 
As you can see, the banana and orange have almost the same glycaemic index.; this means they both raise your blood sugar in about the same amount of time.
 
But, the average banana raises the blood sugar twice as high (11) as the orange does (5). So, it contains more overall sugar than the same amount (120 g) of orange.
 
Of course, this is all relative. A GL of 11 is not high at all. Please keep eating whole fruits. 😊
 
So, what does this all mean for your health?
 
Certain people should be aware of the effects that foods have on their blood sugar. People who have diabetes or pre-diabetes conditions like insulin resistance need to be aware of the glycaemic index and glycaemic load of foods they are eating regularly. Excess sugar in your system causes inflammation and also has an effect on your hormones, So if you have PCOS, are menopausal, or have an autoimmune disease, it would pay to watch your blood sugar.
 
The GI and GL are just two factors to consider when it comes to blood sugar. Some high GI foods are pretty good for you but if you want to reduce the impact on your blood sugar, have them with a high-fibre or high-protein food.
 
 Conclusion
 
If you have blood sugar imbalances or diabetes, you should probably be aware of the GI and GL of your food.
 
If you are at risk of diabetes or heart disease, you might try swapping out some higher GI/GL foods and replacing with lower GI/GL foods.
 
And try this low GI recipe:
 
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Recipe (low GI): Mediterranean Salad
 
Serves 2
 
1 cucumber, chopped
½ cup chickpeas, drained and rinsed
½ cup black olives
¼ red onion, diced
½ cup cherry tomatoes, halved
¼ cup extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp garlic
1 tsp basil
½ tsp oregano
1 dash sea salt
1 dash black pepper
 
Place first five ingredients together in a bowl.
 
Add remaining ingredients to a jar (to make the dressing) with a tight-fitting lid and shake vigorously.
 
Add dressing to salad and gently toss.
 
Serve & enjoy!
 
Add chopped avocado for even more fibre and healthy fat.
 
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References:
 
http://www.health.harvard.edu/diseases-and-conditions/glycaemic_index_and_glycaemic_load_for_100_foods
 
http://lpi.oregonstate.edu/mic/food-beverages/glycaemic-index-glycaemic-load

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