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English Pulav (1 Cup) and Chicken with Gravy (Mixture) (0.5 Chicken Breast With Gravy)

food-timeDinner

118 mg/dL

avg. peak value

Usually causes a small spike

6

Avg. Food Score on Ultrahuman App

50%

Ultrahuman Users got a STABLE response

How to consume chicken with gravy (mixture), english pulav without glucose spikes

Portion Control

Start by reducing the portion size of the chicken with gravy and English pulao. Smaller portions can help moderate the glucose spike.

Add Non-Starchy Vegetables

Incorporate non-starchy vegetables like broccoli, spinach, or bell peppers into your meal. These vegetables are low in carbohydrates and can help balance your plate while providing fiber.

Include Healthy Fats

Consider adding a small amount of healthy fats such as avocados, nuts, or seeds to your meal. Healthy fats can slow digestion and help stabilize blood sugar levels.

Opt for Whole Grains

If possible, use whole grain or brown rice instead of white rice in your pulao. Whole grains contain more fiber and are digested more slowly.

Include Protein-Rich Foods

Add a side of protein-rich foods like lentils or chickpeas, which can help slow the absorption of carbohydrates.

Drink Water Before Meals

Drinking a glass of water before eating can help you feel fuller, which may prevent overeating and help manage glucose levels.

Practice Mindful Eating

Eat slowly and savor each bite. Mindful eating can aid in better digestion and help you recognize satiety cues, preventing excessive intake.

Incorporate Spices with Blood Sugar Benefits

Use spices like cinnamon or turmeric in your meal preparation. These spices are believed to have properties that can support healthy blood sugar levels.

Exercise Post-Meal

Engage in light physical activity, such as a short walk, after eating. This can help your body use glucose more efficiently, reducing spikes.

Monitor and Adjust

Keep track of your blood sugar levels after meals to understand how different foods affect you. Adjust your meals accordingly based on these observations.

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