The 

glycemic load (GL) of food is a number that

estimates how much the food will raise a person's blood
glucose level after eating it. One unit of glycemic load
approximates the effect of eating one gram of glucose.
Glycemic load accounts for how much carbohydrate is in
the food and how much each gram of carbohydrate in the
food raises blood glucose levels. Glycemic load is based
on the glycemic index (GI), and is calculated by multiplying
the grams of available carbohydrate in the food by the
food's glycemic index, and then dividing by 100.

Glycemic load of a 100 g serving of food can be calculated

as its carbohydrate content measured in grams (g),
multiplied by the food's GI, and divided by 100. For
example, watermelon has a GI of 72. A 100 g serving of
watermelon has 5 g of available carbohydrates (it contains
a lot of water), making the calculation (5 × 72)/100=3.6, so
the GL is 3.6. A food with a GI of 90 and 8 g of available
carbohydrates has a GL of 7.2 (8 × 90/100=7.2), while a
food with a GI of just 6 and with 120 g of carbohydrate
also has a GL of 7.2 (120 × 6/100=7.2).

Low Glycemic load (low GL): 0 to 10. Medium Glycemic

load (med GL): 11 to 19. High Glycemic load (high GL): 20
and over.
What Is Insulin?

Insulin is a hormone created by your pancreas that

controls the amount of glucose in your bloodstream
at any given moment. It also helps store glucose in
your liver, fat, and muscles. Finally, it regulates your
body’s metabolism of carbohydrates, fats, and
proteins.
Insulin is synthesized in significant quantities only in beta cells of langerhans
in the pancreas.