One of the very best lists can be found here: I like this list, becasue it’s scientific and the author actually set the low glycemic or good glycemic level at 45 (55 was a compromise with food manufactures and traditionalists when the glycemic index 1st came out (many food items nutritionists recommend were in the medium category. In addition the 1st glycemic index used white bread as the 100 mark rather than pure glucose. The GI of white bread can change depending on where it’s sourced. A much better standard for the GI index is glucose. It’s GI is always the same.

Most food manufacturers do not include GI info on their nutrient lists yet, so lists like Wikipedia are as good as it gets for the time being.