GI is the Glycemic Index and GL is the Glycemic Load. GI is the Glycemic Index, which is an indicator of how much and how fast the food can cause an increase in blood glucose compared to glucose. Low GI foods, i.e. below 55, generally cause less change in blood glucose, whereas high GI foods, i.e. above 70, may cause a greater magnitude of change in blood glucose. 55-70 is considered a low GI food. GL is the Glycemic Load, which reflects the effect on blood glucose when different amounts of the food are consumed. GL is the GI of the food multiplied by the actual amount of carbohydrates consumed in the food. A low GL food is one that is less than 10, a high GL food is one that is greater than 20, and a medium GL food is one that is between 11 and 19. It is recommended that people with diabetes should prioritize low GI foods. For low GL foods, they can be safely consumed in moderation.