blood-glucose levels caused by consuming 50 grams of glucose. High Gl products have a Gl of 70 or more. Medium Gl products have a Gl of 55 to 69. Low Gl products have a Gl of 54 or less. These are foods that cause slow rises in blood-sugar. Those skilled in the art understand how to conduct Gl testing, for example, using internationally recognised Gl methodology (see the Joint FAO/WHO Report), which has been validated by results obtained from small experimental studies and large multi- centre research trials (see Wolever et al 2003). GL Glycaemic load is an estimate of how much an amount of a food will raise a person’s blood glucose level after consumption. Whereas glycaemic index is defined for each type of food, glycaemic load is calculated for an amount of a food. Glycaemic load estimates the impact of carbohydrate consumption by accounting for the glycaemic index (estimate of speed of effect on blood glucose) and the amount of carbohydrate that is consumed. High Gl foods can be low GL. For instance, watermelon has a high Gl, but a typical serving of watermelon does not contain much carbohydrate, so the glycaemic load of eating it is low. One unit of glycaemic load approximates the effect of consuming one gram of glucose. The GL is calculated by multiplying the grams of available carbohydrate in the food by the food’s Gl and then dividing by 100. For one serving of a food, a GL greater than 20 is high, a GL of 11-1 9 is medium, and a GL of 10 or less is low. Cane juice or syrup Cane juice and syrup contains all the naturally occurring macronutrients, micronutrients and phytochemicals normally removed in white refined sugar, which is 99.9% sucrose. Molasses Is a viscous by-product of sugar preparation, which is separated from the crystallised sugar. The molasses may be separated from the sugar at several stages of sugar processing. Molasses contains the same compounds as cane juice but is a more highly concentrated source of phytochemicals.