Not all carbohydrates are created equal, that is, some break down into glucose more quickly than others and therefore stimulate more insulin. Whole grains like barley, oats, buckwheat, and brown rice break down more slowly when cooked and eaten whole than the same grains milled into flour and made into bread or pasta. So try to use less refined forms of starchy carbohydrates more often than you use breads, bagels, pastas, etc. The more fiber content present in a carbohydrate, the slower it breaks down. In fact, foods like fat free frozen yogurt and baked goods are detrimental because they give the body alot of refined carbohydrate with no protein or fat to temper the insulin response.
Proteins also slow down the breakdown of carbohydrate, thus decreasing insulin secretion.
They also stumulate glucagon release, that hormone that unlocks our stored fuel. Get into the habit of including lean forms of protein and small amounts of unsaturated fats when you eat carbohydrate rich foods. For whatever reason, their bodies do not have as strong an insulin response as most people. These people actually need a lot of carbohydrates to function well. But for most of us, this does not seem to be the case.