Glycemic index and glycemic load of foods are indicators of the effect of a given food on blood glucose levels.
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1. Legumes have a low glycemic load most likely due to their high fiber and protein content.
2. White bread has a high glycemic index and can cause a rapid increase, followed by a rapid drop in blood glucose levels.
3. Foods with low glycemic load have low levels of fiber.
4. A food's glycemic load is determined by multiplying its glycemic index by the total amount of available carbohydrate.
5. Foods with high glycemic index include legumes and whole grains.