Gl & Gl

I think that you might be somewhat confused by Gi and GL ratings. They are simply a means of measuring the AVERAGE response in someone (NON DIABETIC) to a particular food or drink item.
Dr David Jenkins originally devised the system and tests were made on individuals to measure by how much their Blood/Glucose levels reacted to consuming 100gms or 100 Ml of a particular substance in comparison to that of PURE Glucose which is often considered as the base reference (Gi = 100) though some tables are based on white bread (Gi = 70)
The Gi method of measurement was floored in that the average portion was rarely 100gms or 100ml and the preferred method is based on what would be a realistic actual portion of the food or drink item which is general shown in GL tables.
Some people use GL tables to plan their specific diets, bearing in mind that a HIGH GL food/drink ion it's own term will be lowered if combined with a food/drink item that has a LOW GL
Most of us diabetics who use Gi & the preferred GL tables use them purely as guidance as to what we can freely eat and what foods are best avoided or restricted to the occasional treat.
I hope this information helps - Good luck with the Gi's and GL's