I'm sure you've heard the words "Glycemic Index" before when referring to sugary foods or carbohydrates & their impact on blood sugar. Although I agree that this is an important number to know (it's a scale of 0-100, 100 being the equivalent to glucose or pure sugar), there is something more important to understand: Glycemic Load. This takes portion size into account. In this video, give you the simple formula to figure it out. It's not something you need to calculate ALL the time, it's something you can do for a few of your favorite foods that may be higher on the GI scale, but in a serving size turns out to be not so bad after all. (Example: Carrots!) ๐Ÿ™‚