Dahi (1 cup), Arhar dal (1 cup), Stir Fried Vegetables (1 Cup) and Jowar wheat roti (1 piece)

Lunch

155 mg/dL avg. peak value

Usually causes a large spike

1 Avg. Food Score on Ultrahuman App

100 % Ultrahuman Users got an UNSTABLE response

How to consume arhar dal, dahi, jowar wheat roti, stir fried vegetables without glucose spikes

Portion Control

Reduce the portion sizes of arhar dal and jowar wheat roti to manage the carbohydrate intake and prevent large spikes in glucose levels.

Balanced Meal Composition

Ensure each meal includes a balance of protein, healthy fats, and fiber. Consider adding a source of lean protein like grilled chicken or tofu and healthy fats such as avocado or a handful of nuts.

Increase Fiber Intake

Incorporate more non-starchy vegetables with low carbohydrate content, like leafy greens, broccoli, or bell peppers, to increase fiber and slow down glucose absorption.

Choose Whole Grains

Opt for whole grains like quinoa or barley in place of jowar wheat roti occasionally, as these can provide better blood sugar control.

Incorporate Legumes

Include other legumes like chickpeas or lentils, which have a slower rate of digestion and can help moderate glucose levels.

Dairy Alternatives

Consider trying a small portion of unsweetened Greek yogurt or plant-based yogurt alternatives to replace dahi, as they may have a different impact on glucose levels.

Timing of Meals

Space out meals appropriately to prevent large fluctuations in glucose levels. Avoid long gaps between meals and consider having smaller, more frequent meals if necessary.

Stay Hydrated

Drink plenty of water throughout the day to help maintain optimal bodily functions and support the body in managing blood sugar levels.

Physical Activity

Engage in light physical activity like walking after meals to help facilitate glucose uptake by muscles and improve overall blood sugar control.

Monitor and Adjust

Use a glucose monitor to track how different meals affect your blood sugar levels and adjust your meal composition and portion sizes based on the feedback.