glycaemic load

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Related to glycaemic load: glycemic index, Glycaemic index, GI index

glycaemic load (GL)

a measure of the impact of a given amount of food on blood glucose levels after it is eaten, relating to both the quality and quantity of the carbohydrate. It is calculated on the basis of the amount of carbohydrate in a serving:

GL = grams of available carbohydrate in sample x GI/100. There are three categories: low (0–10), medium (11–19) and high (20 or more). For example a GL of 6 has the same blood glucose response as 6 g of glucose. see GLYCAEMIC INDEX.

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Some women who experience anxiety and depression as part of their PMS find that small regular meals based on complex carbohydrates with a low glycaemic load and who legrains can help improve their symptoms.
White breads, white pasta, pastries and anything else made with white flour contain little fibre and therefore have a high glycaemic load, meaning their starches are quickly broken down by the digestive system into sugars and quickly raise the body's blood-glucose levels - just like sugar itself.
1) Individuals consuming diets with a high glycaemic load (165) and a low intake of cereal fibre (<2.
A unifying feature of traditional diets is low glycaemic load.
The use of this index as a primary intervention was found to be questionable, and it was suggested that perhaps the glycaemic load was the more useful measurement.
The just4weeks diet is a revolutionary eating plan that uses the glycaemic index (GI) and glycaemic load GL.
Instead he has devised the Glycaemic Load (GL), as opposed to the Glycaemic Index (GI), diet.
Note that this is not the GI (Glycaemic Index) Diet, which has already had its day, but the Glycaemic Load Diet.
I felt excited when, attending a course on low glycaemic load, the facilitator wrote on the board: "It's not your fault.
GL stands for glycaemic load which gives a more accurate picture of the effects foods have on our energy levels.
The usefulness of the glycaemic index and glycaemic load in managing type 2 diabetes is discussed.
Patrick Holford, founder of the Institute for Optimum Nutrition, wrote in The Grocer that suppliers should dump GI and replace it with glycaemic load (GL), which takes into account the quantity of sugar in any particular product (The Saturday Essay, April 9, p32).