I think it's Stephan at Whole Health Source (or might be Peter at Hyperlipid) that has discussed the impact of insulin spikes vs. having high fasting insulin. He points out that many traditional groups relied heavily on roots and even grains (though properly prepared grains...not like what we have in the store) and had fairly carby diets, to the tune of 10-15% protein and 50-60% carbs. Their insulin no doubt spiked on such fare, but their fasting insulin remained low.
Basically, I don't think the spike to digest real food is a huge issue. The spike when it's sugar and processed grains on top of a high resting insulin is likely no helping. I may be completely off base too.