I thought this was of interest:
"Although carbohydrates are the only food constituents that directly increase blood glucose (the main determinant of insulin secretion), population studies suggest that the total amount
of carbohydrate as a percentage of dietary energy is less important than the carbohydrate type
for risk of chronic disease. Refined grains, potatoes, and sugar sweetened beverages are associated with increased risk,15 whereas minimally processed grains, legumes, and whole fruits are associated with reduced risk.16 This distinction may be explained partly by differences in how specific carbohydrates affect postprandial hyperglycaemia and hyperinsulinaema, which are causally related to the development of type 2 diabetes, coronary heart disease, and perhaps obesity.17"
but I think we have perhaps discussed legumes enough elsewhere...
interesting though. Useful to read about the stuff on GL.