Glycemic Index

The glycemic index (GI) measures the potency of a food's carbohydrates -- how quickly and how forcefully they raise blood glucose levels. It compares carbohydrate foods, gram for gram, against glucose, which is given a GI of 100. A GI value of 55 or less is considered low; a GI of 70 or more is considered high. Glycemic load (GL) measures both the quality and the quantity of carbohydrate in a serving of a food. Think of the GL as the amount of carbohydrate in a food adjusted for its glycemic potency. GL is calculated by multiplying the GI value of a food by the number of grams of carbohydrate per serving, and dividing that by 100. Learn more here.

Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08

Glycemic Impact 101 Here's a basic primer to help you understand both the concept and the science behind the glycemic index and glycemic load.	How to Use GI and GL for Better Control Learning to use the glycemic index and glyemic load to better manage blood sugar is easier than you think and can help reduce health risks.
Go Nuts (and Beans)! Low-glycemic foods high in fiber seem to help the most with blood sugar control.	Select Glycemic Index Values A table of select foods and their glycemic index and glycemic load values.

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Tools of the Trade

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by Carey Potash

Readers ask me all the time [lie] about the diabetes supplies we use for Charlie. I can’t tell you how many times [0] I’ve been stopped on the street [more lies] by a loyal blog reader wanting to know what blood glucose meter we use or what brand of finger pricker we employ. To calm the masses [not], I’ve decided the time is right to share our secret sauce; to reveal the tools of our trade. Today we take a look at … The Finger Pricker ...

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