I’ve dwelt on this Soylent link often, which deals with the Glucose, Glycerine, and Carbs in general. I am very grateful to have the information from Rosa Labs.
And I had good feelings (perhaps irrational) that they found Soylent 1.5 comparable to Couscous. But when I followed their link to the Harvard page, and did the analysis, I came to a far different conclusion.
To me, the low Glycemic Load (GL) of 9 disqualifies Couscous as being anywhere close to Soylent, especially given the proximity of Mac & Cheese on both GL and Glycemic Index (GI). Ok, Rosa only claimed that the GI matched Couscous, but I don’t find much comfort there.
Am I overlooking something?