Curd (Mother Dairy) (1 Serving), Roti (1 Medium (7 Inches)) and English Indian Ridged or Smooth Gourd (100 G)

140 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume curd, english indian ridged or smooth gourd, roti without glucose spikes

Portion Control

Reduce the portion size of curd, gourd, and roti during meals to limit the glucose spike they may cause.

Pair with Protein

Include a source of lean protein such as chicken, fish, or tofu with your meal to help slow down the absorption of glucose into the bloodstream.

Incorporate Healthy Fats

Add healthy fats like avocado, nuts, or seeds to your meal. This can help in moderating blood sugar levels.

Add Fiber

Include high-fiber vegetables such as broccoli, spinach, or bell peppers alongside your meal to help slow digestion and stabilize glucose levels.

Choose Whole Grains

Opt for whole grain or multigrain roti instead of refined flour versions to improve the nutritional profile and reduce the impact on blood sugar.

Pre-Meal Hydration

Drink a glass of water before your meal to aid in digestion and help control hunger, potentially reducing the overall intake of carbohydrates.

Mindful Eating

Eat slowly and chew thoroughly to improve digestion and nutrient absorption, which can help in maintaining more stable blood sugar levels.

Regular Physical Activity

Engage in light physical activity, such as a walk, after meals to help your body utilize glucose more effectively.

Monitor Meal Timing

Ensure consistent meal timing and avoid long gaps between meals to prevent large fluctuations in blood sugar levels.

Herbal Support

Consider adding cinnamon or fenugreek to your meal, as these may aid in blood sugar control. However, consult with a healthcare professional before adding any herbal supplements.

Stay Hydrated

Maintain adequate hydration throughout the day, as it can support metabolism and assist in maintaining stable blood sugar levels.

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