Curd (Amul) (1 Serving) and Poha (Rajdhani) (1 Serving)

Breakfast

146 mg/dL avg. peak value

Usually causes a medium spike

4 Avg. Food Score on Ultrahuman App

76 % Ultrahuman Users got an UNSTABLE response

How to consume Curd, Poha without glucose spikes

Portion Control

Reduce the portion size of curd and poha you consume to limit the glucose spike. Smaller portions can have a lesser impact on your blood sugar levels.

Add Protein

Incorporate a source of protein like a handful of nuts, seeds, or a boiled egg into your meal. Protein can help slow down the absorption of carbohydrates.

Include Healthy Fats

Add healthy fats such as avocado slices, olive oil, or a small serving of cheese. Fats can help stabilize blood sugar levels by slowing down digestion.

Incorporate Fiber

Mix in foods high in fiber like chia seeds, flaxseeds, or vegetables such as spinach or broccoli. Fiber can help slow down the release of glucose into the bloodstream.

Stay Hydrated

Drink plenty of water before and after meals to help with digestion and maintain overall metabolic balance.

Add Vinegar

Consider adding a splash of vinegar, such as apple cider vinegar, to your poha. Vinegar can help moderate blood sugar levels.

Opt for Low-Sugar Variants

Choose unsweetened or low-sugar varieties of curd to avoid additional sugar intake.

Herb and Spice Addition

Use herbs and spices like cinnamon or fenugreek in your poha preparation. These may help improve insulin sensitivity.

Meal Timing

Eat curd and poha as part of a balanced meal rather than on their own, to better manage blood sugar levels.

Regular Physical Activity

Incorporate some light physical activity, such as a short walk, after meals to help your body use glucose more effectively.

Mindful Eating

Practice mindful eating by chewing slowly and savoring each bite. This can aid digestion and improve your body's response to food.

Continuous Monitoring

Keep track of your blood sugar levels to understand how these foods affect you personally, and adjust your diet accordingly.