Mutton Seekh Kebab (Meatzza) (1 Serving) and Chicken Seekh Kebab (Meatzza) (1 Serving)

93 mg/dL

avg. peak value

Usually causes a small spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got a STABLE response

How to consume chicken seekh kebab, mutton seekh kebab without glucose spikes

Pair with Non-Starchy Vegetables

Include a generous portion of non-starchy vegetables like spinach, broccoli, bell peppers, or cauliflower. These vegetables are low in carbohydrates and can help moderate glucose levels.

Add Healthy Fats

Incorporate healthy fats such as avocado, nuts, seeds, or olive oil in your meal. These can slow down the digestion process and prevent sharp spikes in glucose levels.

Opt for Whole Grains

If you want to include a carbohydrate source, choose whole grains such as quinoa, barley, or bulgur. These have a slower impact on glucose levels compared to refined carbs.

Eat Protein-Rich Sides

Include protein-rich sides like Greek yogurt, cottage cheese, or a boiled egg. Protein can help stabilize blood sugar levels.

Use High-Fiber Ingredients

When preparing the kebabs, consider adding ingredients high in fiber such as flaxseeds, chia seeds, or oats. Fiber can help slow the absorption of sugars.

Stay Hydrated

Drink plenty of water before and during your meal. Proper hydration helps the body regulate glucose levels more effectively.

Monitor Portion Sizes

Keep an eye on the portion sizes of your kebabs. Eating smaller portions can help minimize the impact on your glucose levels.

Incorporate Fermented Foods

Adding fermented foods like kimchi, sauerkraut, or kefir to your meal can improve digestion and potentially stabilize blood sugar.

Include Legumes

Add a small portion of legumes like lentils, chickpeas, or black beans as a side. They are a good source of protein and fiber, which can help manage glucose levels.

Exercise Post-Meal

Engage in light physical activity after your meal, such as a brisk walk. This can help your body use the glucose more effectively and prevent spikes.

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