Glycoload (GL)

By Stacey222 Latest Reply 2009-04-29 21:57:26 -0500
Started 2009-04-29 12:58:26 -0500

Does anyone use the GL when choosing what foods to eat? I found some diet guidelines and great recipes at They list carb amount, calories, fat, fiber content, Glycemic Index (GI), Glyco Load (GL). I haven’t seen any other sites that offer the GI and GL together in their recipes. Do you think it really matters what the GL is? It seems to make sense to me. Other recipe sources don't have this information—-and these recipes look and taste really delicious. Does anyone else use this information? And if so, have you had success with it?

3 replies

2009-04-29 15:54:20 -0500 Report

I've used the Glycemic Index for years and personally, I don't think the GL matters. The GI is very simple although it doesn't seem that way. You just choose foods from the list that are on the low side of the scale. I try to choose my food by using less than 50 on the scale for most foods. Probably 90% less than 50 and 10% other. I'm a vegetarian so it gets a little tricky sometimes not being able to fill up on meat but it's doable. I do it every day and my numbers are good according to my doctor. He looks at my A1C and my log books.


kdroberts 2009-04-29 21:57:26 -0500 Report

The GL is a better scale than the GI because it takes portion size into consideration. The GI is based off people eating a flat amount of carbs from a certain food, 75g I think, and for a number of them it is an insane amount. For instance 1.75lbs of raw carrots. I don't know about you but I don't eat that many in one go! The GL uses the GI but works in the portion size you are actually going to eat. There are a number of foods that switch around considerably from being high GI to low GL and low GI to high GL.