The GI was invented in 1981 by Dr Thomas Wolever and Dr David Jenkins at the University of Toronto and is a measure of how quickly a food containing 25 or 50 grams of carbohydrate raises blood-glucose levels. Because some foods typically have a low carbohydrate content, Harvard researchers created the GL, which takes into account the amount of carbohydrates in a given serving of a food and so provides a more useful measure. Liu et al. were the first to show that based on their calculation, the glycemic load of a specific food—calculated as the product of that food's carbohydrate content and its glycemic index value—has direct physiologic meaning in that each unit can be interpreted as the equivalent of 1 g carbohydrate from white bread (or glucose depending on the reference used in determining the glycemic index). It became immediately apparent that such direct physiological quantification of glycemic load would allow patients with diabetes to do “glycemic load” counting as opposed to the conventional “carbohydrate counting” for monitoring the glycemic effect of foods. The concept of glycemic load addresses the concern about rating foods as good or bad solely on the basis of their glycemic index. For example, although the glycemic index for carrots is reported to be as high as 1,31 times that of white bread, the glycemic load for one serving of carrots is small because the amount of carbohydrate in one serving of carrots is minimal (≈7 g carbohydrate). Indeed, ≈700 g carrots (which provides 50 g carbohydrate) must be eaten to produce an incremental glucose response 1.31 times that of 100 g white bread (which also contains 50 g carbohydrate) Special notes : it's a received idea due to a mistake in 1980, carrots has not a similar GI (glucidic index) like white bread. They has 19 when they are natural and 47 (moderate) when they are boiled. Source : > URL .
The GI was invented in 1981 by Dr Thomas Wolever and Dr David Jenkins at the University of Toronto and is a measure of how quickly a food containing 25 or 50 grams of carbohydrate raises blood-glucose levels. Because some foods typically have a low carbohydrate content, Harvard researchers created the GL, which takes into account the amount of carbohydrates in a given serving of a food and so provides a more useful measure. Liu et al. were the first to show that based on their calculation, the glycemic load of a specific food—calculated as the product of that food's carbohydrate content and its glycemic index value—has direct physiologic meaning in that each unit can be interpreted as the equivalent of 1 g carbohydrate from white bread (or glucose depending on the reference used in determining the glycemic index). It became immediately apparent that such direct physiological quantification of glycemic load would allow patients with diabetes to do “glycemic load” counting as opposed to the conventional “carbohydrate counting” for monitoring the glycemic effect of foods. The concept of glycemic load addresses the concern about rating foods as good or bad solely on the basis of their glycemic index. For example, although the glycemic index for carrots is reported to be as high as 1,31 times that of white bread, the glycemic load for one serving of carrots is small because the amount of carbohydrate in one serving of carrots is minimal (≈7 g carbohydrate). Indeed, ≈700 g carrots (which provides 50 g carbohydrate) must be eaten to produce an incremental glucose response 1.31 times that of 100 g white bread (which also contains 50 g carbohydrate) Special notes : it's a received idea due to a mistake in 1980, carrots do not have a GI (glucidic index) similar to white bread. They have 19 when they are raw and 47 (moderate) when they are boiled. Source : URL
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