Glycemic load?

Question

My lecture material says that glycemic load is reduced in Type II diabetes. What's the def. of glycemic load and why is it reduced in Type II diabetes?

Answer 1

I'm new to this glycemic load stuff and have only begun to research it. It has to do with glucose absorption like glycemic index, but it takes into account other factors supposedly making it more accurate. For me, it's just more complexity.

Suffice to say, you don't have to become an expert on it if you learn all you can about different types of calories. Since altering the different types of carbs in my diet, I've managed to lose weight, reverse the diabetes, and get off the Metformin. It's been nearly two weeks, now. If you want to know more about how I'm doing it, there's a link on my profile page.

Answer 2

This is the easiest way I can explain as a Type I Diabetic, not a doctor.

To configure a foods Glycemic load: I simply times the carbohydrates (per serving) by the glycemic index (this tells me how much the food I am eating will effect and how quickly it will effect my blood glucose level) Helps me calculate the amount of how much I should be eating and what foods I should avoid.

A Type I Diabetics pancreas produces no insulin and Type II diabetics produce insulin, although it's more difficult for Type II Diabetics to absorb the insulin completely.

So the glycemic load would be reduced for Type II due to their ability to produce some insulin which would in turn break down some of the carbohydrates versus Type I's which produce no insulin and cannot break down any of the carbs.

Inc. definition on line although a bit confusing in case it helps.

Mele Kalikimaka!!

Hope this helps!!!

Answer 3

Perhaps the most simple way of looking at it is to understand that a baked potato is going to be converted into blood-glucose more quickly than the same amount of broccoli.

When we then look at the fact that processed foods also contain simple starches, like those found in the baked potato, we can see why such foods can throw blood chemistry out of whack.

Glycemic load is simply a ranking of how quickly different foods impact your blood sugar levels.

The scale is interesting in that it shows an orange impacts your blood sugar more slowly than a glass of juice made from the same orange. Why? Because your body has to do less work to extract the sugars from the juice than the orange.

Lastly, it should be noted that glycemic load has been proven in clinical, double-blind studies. The basis of it is not some pie in the sky theory but rather established, biochemical fact.

Answer 4

Glycemic load is probably a more realistic measure.

Answer 5

I add a link with details of this subject in a report published by the American Journal of Clinical Nutrition, Vol. 76, No. 1, 274S-280S, July 2002,

http://www.ajcn.org/
cgi/content/full/76/1/274S

Hope this helps
matador 89

Answer 6

http://search.yahoo.com/search?p=glycemic+load&fr=ush-ans