What it measures
The glycemic index (GI) compares the response to a standardized amount of carbohydrate in a food with the response to glucose. On the glucose = 100 scale, 55 or less is considered low, 56–69 intermediate and 70 or more high.
Portion size changes the load
Glycemic load = GI × grams of available carbohydrate in the serving ÷ 100. Teaching example: GI 60 with 10 g available gives a load of 6; with 30 g it gives 18. This does not predict how many mg/dl your glucose will rise.
What a table cannot tell you
Variety, ripeness, cooking and food combinations change the response. We do not assign a GI of zero to meat or oil: their low carbohydrate content makes the usual test inapplicable. A low GI does not certify nutritional quality.
- Find a value matching the exact food and preparation.
- Use the calculator as an example, not to adjust medication.
- Also consider fiber, serving size and the composition of the meal.
References for further reading
General educational material prepared in October 2026. This does not replace individual assessment or instructions.
