I came here looking for the glycemic index for bananas to see if this might explain a friends delayed reaction to consuming high amounts of salicylate. That is, the pain they experienced as a burn in the mouth/tongue only occurred after consuming a banana. A prior search tentatively suggested that spikes in insulin (which occur with foods high in glycemic index and glycemic load) can cause inflammation to the affected region which sends white blood cells as a response and can cause swelling and increased sensitivity to pain.

A quick and dirty guide to choosing "slow carbs" (low GLI) and "fast carbs" (high GLI). Purportedly, insulin spikes (from high GLI foods) and prevent amino acids from entering the blood brain barrier. Need to fact-check this