Millet (Cooked) (100 G), Mixed Vegetables (Frozen) (1 Package (10 Oz)) and Guava (1 Guava, Common)

138 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume guava, millet (cooked), mixed vegetables (frozen) without glucose spikes

Portion Control

Reduce the portion size of the guava, millet, and mixed vegetables you are consuming. Smaller portions can help minimize the impact on your blood sugar levels.

Combine with Protein

Include a source of protein such as grilled chicken, fish, or tofu in your meal. Protein can slow the absorption of carbohydrates, helping to prevent spikes in blood sugar.

Include Healthy Fats

Add healthy fats like avocado, nuts, or seeds to your meal. Fats can also help slow digestion and the absorption of sugars.

Incorporate Non-Starchy Vegetables

Increase the quantity of non-starchy vegetables like spinach, broccoli, or kale in your meal. These vegetables are low in carbohydrates and high in fiber, which can help stabilize blood sugar levels.

Stay Hydrated

Drink plenty of water throughout the day. Proper hydration can support overall metabolic processes and help regulate blood sugar levels.

Physical Activity

Engage in light physical activity such as a short walk after your meal. Physical activity can help your body use glucose more efficiently and reduce spikes in blood sugar.

Monitor Timing

Consider the timing of your meals and distribute carbohydrate intake evenly throughout the day to avoid large spikes.

Add Cinnamon

Sprinkle a bit of cinnamon on your meal. Cinnamon has been shown to help improve insulin sensitivity and lower blood sugar levels.

Chew Thoroughly

Take your time to chew your food thoroughly. Eating slowly can help your body better manage blood sugar levels by giving it more time to process carbohydrates.

Regular Monitoring

Keep track of your blood sugar levels to better understand how your body responds to different foods and make necessary dietary adjustments.

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