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Low GL (glycemic load) diets go along with the idea of low GI (glycemic index) diets. Both look at how the food you eat affects the sugar levels in your blood. When you eat foods with simple carbohydrates, these carbs are metabolized quickly causing a spike in your blood sugar levels. According to studies, sustained peaks may lead to a higher risk of developing diabetes. By keeping blood sugar levels stable, you’ll be able to decrease this chance, and your body will more easily lose weight.
Glycemic indexes mostly just look at how quickly a particular carbohydrate turns into sugar. For a GI diet, you are only allowed to eat certain foods that have a low-GI rating, with some exceptions here and there for medium-GI rated foods and every once in a great while for foods with high-GI ratings (which include potatoes, watermelon, bagels, white rice, etc.).
Glycemic load takes on a different view of how food affects blood sugar levels by focusing not only on what type of carbohydrate is in a particular food, but how much of that carbohydrate is in a food. For example, in a GI diet, you should not eat carrots because the carbohydrate in carrots is quickly metabolized, making it a high-GI food, and yet there isn’t a lot of it in carrots, making the glycemic load fairly low, which is why on a low GI diet, you would not be able to eat a carrot, but with a low GL diet, you would. Another example is watermelon – it is a high-GI food with a rating of 72 per 100 grams. Yet on the GL scale, 100 grams of watermelon is only 3.6, which is well within the low range, and would be okay to eat.
Overall, if you want to follow a low GI or low GL diet, either because you want to level out your blood sugar levels because you’re a diabetic or at risk for developing diabetes a GL diet seems more beneficial than a GI diet because the information used to develop the GI scale for foods is incomplete.






