An interesting point (which you bring up) is how complex the behaviour of the glycemic load is. It's dependent on the combination of food stuffs (as you point o

An interesting point (which you bring up) is how complex the behaviour of the glycemic load is. It's dependent on the combination of food stuffs (as you point out), but also on things like the physical shape of the food. In Sweden we have something called "snabbmakaroner", which is basically macaronis but smaller and with thinner walls to shorten the time needed to boil them. Regular "makaroner", with the thicker walls has a lower GI compared to these thinner-walled ones. Even though they have the same exact ingredients and nutrients. I did a report on this during highschool when I tested it out on a bunch of willing classmates, and I was able to confirm it.