Cooked Tomato and Onion (Fat Added in Cooking) (1 Cup) and Roti (Aashirvaad) (1 Serving)
Lunch
158 mg/dL
Usually causes a large spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume Cooked Tomato And Onion (Fat Added In Cooking), Roti without glucose spikes
Pair with Protein and Healthy Fats
Include lean proteins like grilled chicken, tofu, or legumes in your meal. Add healthy fats like avocado or nuts to slow down the absorption of carbohydrates.
Incorporate Fiber-Rich Vegetables
Add non-starchy vegetables such as broccoli, spinach, or bell peppers to your meal. These foods are high in fiber and can help regulate blood sugar levels.
Opt for Whole Grain or Multigrain Roti
Choose whole grain or multigrain versions of roti, which have more fiber than refined flour roti, leading to a steadier release of glucose.
Practice Portion Control
Be mindful of portion sizes, especially for high-carbohydrate foods. Smaller portions can lead to a smaller glucose response.
Stay Hydrated
Drink plenty of water before and during your meal. Proper hydration can aid in digestion and help maintain balanced blood sugar levels.
Include a Small Salad
Start your meal with a salad made of leafy greens, cucumbers, and tomatoes. This can help fill you up and reduce the impact of carbohydrates.
Consider a Walk After Meals
Engage in light physical activity, like a walk, after eating. This can improve insulin sensitivity and help your body manage the glucose spike more effectively.
Eat Slowly and Mindfully
Take your time while eating to allow your body to properly digest and respond to the food, which can prevent rapid spikes in glucose.
Use Herbs and Spices
Add herbs and spices like cinnamon or turmeric, which may help improve insulin sensitivity and reduce the glucose response.
Monitor Your Blood Sugar Levels
Keep track of your blood sugar response after meals to understand which combinations work best for you, and adjust your dietary choices accordingly.
Find Glucose response for your favourite foods
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