Can you provide an example of how glycemic load is more useful than glycemic index?
A prime example is watermelon, which has a high glycemic index of approximately 72. However, a typical serving of watermelon contains only about 11g (0.4 oz) of carbohydrate, resulting in a low glycemic load of 7.9. This illustrates that the GI alone can misrepresent the food's impact on blood sugar without considering the actual carbohydrate load.
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