Glycemic Index vs. Glycemic Load ... a distinction with out a difference?

haoleboy
By haoleboy Latest Reply 2014-06-12 11:20:41 -0500
Started 2014-06-07 19:41:16 -0500

http://goo.gl/kVp9yk
Do you use either when planning your 'diet' or just calculate carbs
inquiring minds …

_/\_
Steve


9 replies

Type1Lou
Type1Lou 2014-06-08 12:43:24 -0500 Report

I just count the total carbs in what I'll be eating and that has worked for me. I know that there are some carbs that are absorbed more slowly and might be "safer" to eat, but limiting my carbs to 120 grams per day doesn't give me a whole lot of "wiggle room".

evaziem
evaziem 2014-06-08 12:27:30 -0500 Report

Very good!
It's NOT just about counting carbs but what are they and how fast they will become glucose.

jayabee52
jayabee52 2014-06-08 01:42:28 -0500 Report

Howdy Steve

Yes I use both infrequently when I want to see if a food or drink might be a candidate to be included in my meal plan. I use the lists produced by David
Mendoza, You can find thsoe lists here ~ http://www.mendosa.com/gilists.htm Then I test it on myself.using the proceedure outlined here ~ http://www.diabeticconnect.com/diabetes-discu...

It is rare for me to add something to my meal plan so I don't often need to get out the G-lists or follow the proceedures of the BG testing.

God's best to you and yours

James

jigsaw
jigsaw 2014-06-07 21:18:55 -0500 Report

Definitely an excellent way to improve control. Here is a chart that gives you both glycemic index and glycemic load. I found this chart to be an excellent tool, especially for anyone that would like to fine tune their diet.

http://dietgrail.com/gid/

haoleboy
haoleboy 2014-06-07 21:58:45 -0500 Report

and for the record. I use Glycemic Load when looking at new foods to add to the diet. but always test their affect on my BGL, 'cause, as I have learned, just because it is reported to have low glycemic impact doesn't mean it won't spike me (darn it).

Glucerna
Glucerna 2014-06-07 22:19:21 -0500 Report

You're right to use the lists of GL and GI as a starting point, and then test to see how the food affects you individually. There's a lot of variation in GI and GL between individuals, which is one of the reasons why they aren't used more often in the US. ~Lynn @Glucerna

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