For diabetes and hypoglycemia: what is the difference between the glycemic index vx. glycemic load of foods?

I've been studying the glycemic index to find low carbohydrate foods that metabolize slowly. I'm not diabetic, but with hypoglycemia I know that I could become diabetic.
I'm confused now by the conflicting information I'm getting about the glycemic index not being a true indicator of how our blood sugar levels respond to carbohydrates.
For instance, carrots supposedly have a higher GI rating than most vegetables, but react differently in our bloodstream than the same amount of carbs from refined bread or sugar would.
Any information would be greatly appreciated.
By the way, hypoglycemia is not a problem for me, I rarely experience it since I have avoided sugary foods for years.

The amount of fibre in food will slow down rhe absortion of the food and therefore will have a lower gi than other food with the same amount of carbohydrate but less fibre.
I eat granary bread, basmatti rice, wholegrain cereals and wholewheat pasta to get my low gi garbs. Vegetables I dont worry about, i eat as much as i like. Pulses are also low GI so add kidney beans to chilli. stews salads etc,
Just keep the refined food (white flour and sugar) to a mimimum and avoid fatty foods as fat interferes with the way the body uses insulin.

THE ZONE books have fine info on this.