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Glycemic Load Calculator

Calculate glycemic load considering both GI and carbohydrate content

Calculate Glycemic Load

Range: 0-100 (use our GI calculator if unknown)

Total carbohydrates in your serving size

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GL Scale Reference

🟢
Low GL (≤10)
Minimal blood sugar impact
🟠
Medium GL (11-20)
Moderate blood sugar impact
🔴
High GL (>20)
High blood sugar impact

GL vs GI

Glycemic Load (GL)
Considers both GI and carb amount
Glycemic Index (GI)
Only measures speed of glucose rise
GL provides a more realistic picture of a food's impact on blood sugar

GL Tips

GL is more practical than GI for meal planning

High-GI foods can have low GL with small portions

Aim for daily GL under 100 for diabetes management

Combine high-GL foods with protein or fiber

Understanding Glycemic Load

What is Glycemic Load?

Glycemic Load (GL) is a more practical measure than Glycemic Index (GI) alone because it considers both the quality (GI) and quantity (carbohydrate content) of carbohydrates in a typical serving of food. This gives a more realistic picture of how a food will affect your blood sugar levels.

The GL Formula

GL = (GI × Carbohydrates) ÷ 100

Where GI is the glycemic index and Carbohydrates is the amount in grams per serving.

Why GL is Better Than GI Alone

Example: Watermelon
High GI (72) but Low GL (~4) due to low carb content per serving
Example: White Pasta
Medium GI (49) but High GL (~24) due to high carb content per serving

Benefits for Diabetes Management

  • More accurate blood sugar prediction
  • Better portion control guidance
  • Improved meal planning accuracy
  • Helps with insulin dosing calculations

📊 Daily GL Guidelines

≤100
Low GL Diet
Optimal for diabetes
100-120
Medium GL Diet
Moderate control needed
>120
High GL Diet
Needs modification

⚠️ Important Medical Disclaimer

• This calculator is for educational purposes only and should not replace professional medical advice

• Individuals with diabetes should consult healthcare providers for personalized dietary guidance

• GL values may vary based on food preparation, ripeness, and individual metabolic responses

• Always consider total dietary patterns, not just individual food GL values

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