Chapati (Aashirvaad) (1 Serving) and Cooked Green Cabbage (Fat Added in Cooking) (1 Cup)

161 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 Chapati, Cooked Green Cabbage (Fat Added In Cooking) without glucose spikes

Portion Control

Start by reducing the portion size of the chapati and cooked green cabbage. Smaller portions can help in managing the body's glucose response.

Incorporate Protein

Add a source of lean protein to your meal, such as grilled chicken, tofu, or legumes. Protein can help in moderating glucose spikes by slowing down the digestion process.

Add Healthy Fats

Include healthy fats like avocado, nuts, or seeds in your meal. These can help in slowing digestion and the absorption of carbohydrates.

Increase Fiber Intake

Add high-fiber vegetables such as spinach, kale, or broccoli to your meal. Fiber can slow down the absorption of sugars and help in maintaining stable blood glucose levels.

Stay Hydrated

Drink plenty of water before and during your meal to help with digestion and glucose management.

Opt for Whole Grains

If possible, use whole wheat or multi-grain flour when making chapati to increase the fiber content and improve blood sugar response.

Mindful Chewing

Eat slowly and chew your food thoroughly. This allows more time for your body to signal fullness and can aid in better digestion and glucose control.

Exercise Regularly

Incorporate regular physical activity into your routine. Exercise can enhance insulin sensitivity and help in maintaining better blood sugar levels.

Monitor Your Body’s Response

Pay attention to how different foods and combinations affect your blood sugar levels. Keeping a food diary can help you identify patterns and make necessary adjustments.

Consult a Dietitian

If you continue to experience issues, consider consulting with a healthcare professional or a registered dietitian to tailor dietary changes based on your specific needs.

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