Mixed vegetable salad (1 cup), Guava (100 G) and Boiled Egg (1 Medium)

Reduce the guava portion and eat it after, rather than before or alone; keep the peel on if tolerated and avoid very ripe guava.

Choose a salad made mainly from non-starchy vegetables such as cucumber, lettuce, spinach, tomato, bell pepper, cabbage, and broccoli; limit starchy additions such as potato, corn, peas, beetroot, and sweet potato.

Keep the boiled egg and add a small serving of unsweetened nuts or seeds, such as almonds, walnuts, chia, or flaxseed, to slow digestion.

Use a dressing of olive oil, lemon or vinegar, herbs, and salt rather than sweetened dressings, sauces, or fruit-based chutneys.

Eat slowly and start with the egg and salad before the guava; avoid juice, sweet drinks, or other carbohydrate foods with the meal.

Take an easy 10–20 minute walk after eating, and compare portions or meal combinations on different days to identify your personal trigger.