Paul Jaminet talks here about starches as part of a meal having lower GI because of the other foods eaten (fats, fiber, etc.) http://perfecthealthdiet.com/?p=4937

Carrots and turnips mashed together with gobs of butter, a dash of sea salt/fresh ground pepper/nutmeg.

Pumpkin is actually pretty high. You could try plantains and taro, but take a look at these posts:

http://wholehealthsource.blogspot.com/2009/03/its-time-to-let-go-of-glycemic-index.html

http://wholehealthsource.blogspot.com/2009/03/more-thoughts-on-glycemic-index.html

http://wholehealthsource.blogspot.com/2010/08/saturated-fat-glycemic-index-and.html

You're looking for starchy (i.e. Glucose-dominant) carbs that don't cause an insulin reaction to the glucose? I think that's unpossible, but I'd love to be corrected if someone else knows of such a mythical creature. Different carbs will spike your personal insulin different amounts, and combining carbs with fat will blunt the insulin response, but those are individual variants best determined with repeated testing with a glucose meter.

Fructose doesn't spike insulin as it is immediately shuttled to the liver. I avoid fructose, but agave syrup is known to be exceedingly high in fructose as compared to glucose...however, it seems you have the same reactions to fruit that I do, and perhaps you would be best served avoiding high-fructose foods as well. Um...sugar? It's 50/50 and that seems to work for a few out there.

I'd experiment with all colors of potato, tapioca, rice, cassava and meal combos to see if you can find a few combos that don't spike your insulin out of range; they're all going to cause some sort of insulin reaction, though, since that's what your body should do in response to glucose-

kabocha squash FTW!!!!!!!!!!!!!

Carrots and Butternut Squash!

If you make mashed sweet potatoes with butter there will be very little blood sugar spike.

Boiling sweet potatoes (as you do when mashing) has a glycemic index that is about half of baking them. Then adding the butter will lower it even more.

http://www.hindawi.com/journals/jnume/2011/584832/

Hey, Korion! I have to tell you my favorite by far is rutabagas.

• First, they keep well.
• Second, I like the color.
• Third, I like the texture cooked--not mushy ever!
• Fourth, I like the flavor even better than potatoes. I just do.

The only bad thing about rutabagas is that my grandkid likes 'em too and if I don't put a lot in the stew I don't get any.

Rutabagas are rated as medium on the GI index, the same as pumpkin, but for me I have no response to the rutabagas when I add them to my stews. Pumpkin or sweet potatoes, on the other hand, do cause a small bump although not outrageous in my case.

Everybody has their own different insulin reaction to different foods, so it is difficult to generalise - the safest thing is to try foods and test your own reaction to them with a blood glucose meter.