When it comes to managing blood sugar, most people only talk about the glycemic index (GI) of foods. But here’s the catch: GI is just half the story. To really understand how a food impacts your blood sugar, and to make smarter choices, you also need to consider glycemic load (GL).

This blog will simplify the difference between the two and guide you toward better eating decisions that actually work for steady blood sugar.

Introduction: Understanding the Difference Between Glycemic Index and Glycemic Load

If you’ve ever swapped white bread for whole wheat because of a “lower GI,” you’re already trying to eat smarter. But did you know that even some low-GI foods can cause significant blood sugar spikes if you eat too much of them? That’s where glycemic load comes in.

A study published in Archives of Internal Medicine (2004) showed that diets with a high glycemic load were associated with a 37 percent increased risk of type 2 diabetes, regardless of the glycemic index. Clearly, both metrics matter.

Let’s break it down.

What Is Glycemic Index? How It Affects Your Blood Sugar

The glycemic index ranks foods based on how quickly they raise blood sugar levels compared to pure glucose, on a scale of 0–100:

• High GI (70 and above): Rapid spike (e.g., white bread, cornflakes)
  
  

• Medium GI (56–69): Moderate spike (e.g., brown rice, pineapple)
  
  

• Low GI (55 and below): Slow, steady rise (e.g., lentils, apple)

GI gives you an idea of the quality of the carbohydrate, how fast it turns into sugar in your bloodstream. But here’s the twist: it doesn’t account for how much of that carb you’re actually eating.

Understanding Glycemic Load: Why It Provides a Fuller Picture

Glycemic load improves on GI by also factoring in the quantity of carbs in a typical serving of food. It’s calculated as:

GL = (GI × grams of carbs per serving) ÷ 100

So even if a food has a high GI, a small portion might have a low GL and a minimal impact on blood sugar.

For example:

You can see why only looking at GI is misleading. Watermelon has a high GI but a low GL, thanks to its low carbohydrate content per serving.

A review in The American Journal of Clinical Nutrition (2008) found that dietary glycemic load is a better predictor of post-meal blood sugar spikes than GI alone, which is why GL is so important.

Glycemic Index vs. Glycemic Load: How They Influence Your Food Choices

Both GI and GL help you make better choices, but they tell you slightly different things:

• Use GI to assess the type of carb you’re choosing.
  
  

• Use GL to decide how much of it you can eat without spiking your blood sugar.

For example:

• Eating a large portion of white rice? Even though its GI is already high, the GL makes it even worse.
  
  

• Eating a small slice of watermelon? High GI, but low GL, and usually fine for most people.