I don't think you do eat starches in a higher volume. The associated fibre and resistant starches lead to many starchy foods being quite satiating—potatoes, oatmeal, and whole grains in particular. Moreover, the relevance of insulin response is unclear; low GI diets have been found to do nothing for obesity.

To reiterate, starches have been a dietary staple in pretty much every society forever, whereas meat has been relatively expensive and rare. The obesity epidemic, which began in the 1970s, did not correspond with the invention of flour or rice.

> I would use this metric: could you conceivably produce this in an average kitchen with the raw materials?

This is completely arbitrary. Why is "milling grains into a fine dust" proscribed, when blending soup in an average kitchen's food processor is fine? We've had mills for millennia and food processors less than a century. Plenty of raw foods smell unpalatable; that doesn't mean the cooked version is secretly smelly or whatever. Besides, what is and isn't a "raw ingredient" is itself arbitrary. I can't make any type of vegetable oil at home, deodorized or otherwise—I don't have an oil press. I can make lard, but that doesn't mean it's better for me.

You're talking about the vibes given by various foods here, rather than their actual health effects.