There are two ways to assess food’s impact on blood sugar: the glycemic index (GI) and glycemic load (GL). GI measures the impact of a carbohydrate-containing food on blood glucose levels. Ideally, we eat low GI foods so that only small fluctuations in blood glucose are produced. Examples of low GI foods include: legumes (ie soy, kidney, beans, lentils, chickpeas), nuts (ie almonds, walnuts), seeds (ie pumpkin, flax, sesame, most intact grains (oat, barley, spelt), and most vegetables and fruits (ie peaches and berries).