Low-glycemic foods are foods that cause very little change in blood sugar, reports OptimalFoods.org. One category of these foods has no carbohydrates, consisting mainly of proteins and fats. The other category contains complex carbohydrates that deliver a low-glycemic load and do not increase blood sugar significantly when eaten. Low-glycemic index foods include carrots, hummus, kidney beans, oatmeal, peanuts, peas and skim milk.
Dr. William S. Alevizon of OptimalFoods.org states that grains with a low-glycemic index include pearl barley, soba noodles, Ezekiel bread, mung noodles, rice noodles, pasta, oatmeal, quinoa and sweet corn. Low-glycemic index legumes include split peas, chickpeas and all types of beans. Dairy foods with a low-glycemic index include almond milk, soy milk, yogurt and Greek yogurt, dairy milk and ice cream. Many fruits have a low-glycemic index, including plums, peaches, grapefruit, apricots, pears, apples, nectarines, oranges, papaya, mango, bananas, pineapple, cantaloupe, watermelon and most kinds of berries.
WebMD points out that the glycemic index diet can be confusing because some high-glycemic foods are quite healthy, while some low-glycemic foods are not necessarily healthy. In addition, the addition of protein and fat to carbohydrates can affect how much blood sugar rises independent of the actual glycemic index of the foods eaten.