One of the books I checked out from the library that turned out to be a great source is The New Glucose Revolution: Low GI Eating Made Easy by Dr. Jennie Brand-Miller et al. The book discusses the benefits of a low GI diet and how to go about transitioning to one (if you're not already eating this way). What I really like, though, is a section in the second half of the text that lists the top 100 low-GI foods, what makes them low-GI, and how you might prepare/serve them. While this list was useful for my research, it was also interesting to look at for my own personal use. Even better, the book offers a list for low-GI alternatives to high-GI foods. So if you are looking for some healthier high-GI alternatives in your diet, here it is:
(plus my recommendations)
As I mentioned, if you aren't comfortable with the glycemic index, this is a great source. But so is Brand-Miller's book, available here, alongside her other books.
"A low-GI diet is a way of eating long term." Take a gander, and let me know what you think.
info via The New Glucose Revolution: Low GI Eating Made Easy