These include grains that have been made “white” by stripping the germ and/or bran from the grain, white flour, white rice, white pasta and couscous.
Anything called “starch” – corn starch, modified food starch, etc.

Avoid grains that have been turned into flakes, puffs or shreds etc. Rarely are made from whole grains, but in any case are generally processed to the point where they are very glycemic.