' "digestible carbohydrates" are determined by a clinical method that measures the blood glucose
response of the whole food to establish its content of digestible carbohydrates or glycemic load. This is unlike net carbohydrates, which is simply determined by estimating the digestibility of individual food components (e.g. subtracting fiber from total carbohydrates). The clinical testing is conducted at an independent clinical laboratory. Many people with diabetes
who consult with a registered dietitian or diabetes educator
use a food's Glycemic Index (GI) and Glycemic Load (GL) as tools to help manage their daily food intake and blood glucose levels.