Vegetable Curry (1 Cup), Curd (Jersey) (1 Serving), Brown Rice (1 Cup, Cooked) and Dal Yellow (Hommade) (1 Serving)

162 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

50%

Ultrahuman Users got a STABLE response

Other related foods

How to consume Brown Rice, Curd, Dal Yellow, Vegetable Curry without glucose spikes

Portion Control

Reduce the portion sizes of brown rice and dal. This will help in limiting the amount of carbohydrates consumed at a time, thereby reducing the spike.

Add Fiber

Incorporate high-fiber vegetables such as spinach, broccoli, or zucchini into your meal. The fiber will help slow down the digestion and absorption of carbohydrates, reducing the glucose spike.

Include Healthy Fats

Add a small amount of healthy fats like avocado, nuts, or seeds to your meal. Fats can slow the absorption of carbohydrates and help stabilize blood sugar levels.

Protein Boost

Add a source of lean protein such as grilled chicken or tofu. Protein helps in balancing blood sugar levels and can moderate the impact of carbohydrates.

Cook Rice Al Dente

Cook brown rice slightly less than usual, so it remains al dente. This can slow down the digestion process, leading to a more gradual release of glucose.

Stay Hydrated

Drink water before and after your meal to help with digestion and to prevent dehydration, which can affect blood sugar levels.

Exercise Moderately

Engage in a short walk or light exercise after eating to help your body use the glucose more effectively and reduce the spike.

Mindful Eating

Eat slowly and chew your food thoroughly. This can aid digestion and provide your body with more time to process carbohydrates, leading to a smoother glucose response.

Timing and Frequency

Space out your meals and snacks to avoid large gaps between eating, which can cause larger fluctuations in blood sugar levels.

Monitor and Adjust

Keep a food diary to track your meals and how they affect your blood sugar. Adjust your meal components accordingly based on these observations.

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