The glycemic index (GI) is a food ranking system based on the rate at which the body converts a fixed serving of food into glucose. A high GI food (typically sugary or more processed carbohydrates) triggers a spike in blood sugar, while a low GI food will cause a small, gradual rise. The glycemic load (GL) not only takes the GI into account but also a typical (or recommended) portion size and fiber content. This is considered a more meaningful way of managing the impact of foods on blood sugar. Research suggests that glycemic load is an important consideration in the treatment and prevention of chronic diseases.