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Message: <blockquote data-quote="Bluetit1802" data-source="post: 1093046" data-attributes="member: 94045">I agree with [USER=44622]@Squire Fulwood[/USER] I started off trying to use the GI/GL index but it became a master class in maths and far too complicated. It is necessary to calculate the total glycemic load of the whole meal including the fat and protein, not just one element of it. The more fat the lower the figure will be and the slower the absorption, but the absorption will still take place.I found it far easier, and far more successful, to simply count the total carb content and find my own personal threshold of the number of grams of carb I can personally tolerate in one sitting - and that varies according to the time of day. A book that can help you count the carbs is available from Amazon (also as an app) and is called Carbs & Cals. It shows pictures of all the common foods in different portion sizes, detailing the amount of carbs, calories, protein, fat and fiber. However, some people do well using the GI/GL method. I didn't.</blockquote>

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