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Type II Diabetes is a serious health condition that generally results when the body is unable to properly process excess amounts of glucose circulating in the blood stream. More commonly occurring in adults, type II diabetes does not require insulin injections for management, but rather can be controlled by careful adherence to a low Glycemic index diet.

Both the Glycemic index (GI) and the Glycemic load (GL) rankings of carbohydrates are based on the effect they have on the body when they are converted to glucose as they enter the bloodstream.

Glycemic index ranks how quickly sugar (glucose) enters the bloodstream after a particular carbohydrate is eaten.

Glycemic load takes into account not only how quickly a certain food is converted into sugar in the body but also how much glucose a particular carbohydrate contains.

There are numerous benefits to eating a diet that is low in the Glycemic Index (GI). The GI is basically a scale that measures the amount of glycemic in a food and how it would affect our blood sugar levels. Foods low in the GI are at 55 or under, meaning these foods have less glucose and a less harsh impact on our bodies.

Eating a diet low in the Glycemic Index can lower your risk for various diseases and illnesses such as diabetes, coronary heart disease and some cancers.

The low-glycemic index (low GI) diet and the low-carb diet are two popular diets in use today by those who want to lose weight.

A low-carb diet severely restricts the number of carbohydrates you eat in total and does not much always distinguish between unrefined versus refined carbohydrates. It concentrates on including protein, fats and low carbohydrate vegetables, such as greens.

The Glycemic index is a system of measurement that determines the effect that carbohydrate consumption has on glucose levels in the body.

Because it is dependant on many variables, Glycemic index levels are not universal. Aspects like age, activity and insulin levels, when food is consumed, how much fiber or fat it contains, the amount of processing the food is subjected to, how it is prepared and in what combination it is eaten with other foods are all determining factors when trying to establish Glycemic index levels.