What is the glycaemic load (GL) and how does it differ to the glycaemic index (GI)?
The GI measures the speed at which the body breaks down a particular carbohydrate rich food and converts it into blood glucose. The glycaemic load (GL) is a measurement that is calculated from the GI and measures the complete impact of a carbohydrate rich meal by taking into account the presence of fat and protein and how they affect the absorption of the carbohydrate. The GL is considered by some a more useful indicator than the GI since we do not eat food in isolation but as part of a mixed meal. Currently most available data looks at the GI value of an individual foodstuff say a breakfast cereal. However this is rarely eaten on its own but is mixed with milk. We already know that if you add either protein or fat to a carbohydrate based meal the GI will fall as the protein and fat slow the digestion and breakdown of the carbohydrate and so delay the release of glucose into the blood stream. For example white bread currently has a high GI but when eaten as a sandwich with cheese the G
