Roti (1 Medium (7 Inches)), English Bhindi Masala (1 Serving (200g)) and Dal Yellow (Hommade) (1 Serving)
Lunch
130 mg/dL
avg. peak value
Usually causes a medium spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume dal yellow, english bhindi masala, roti without glucose spikes
Portion Control
Consider reducing the portion size of each component in the meal. Smaller portions can help manage glucose levels more effectively.
Incorporate Protein
Add a source of lean protein such as grilled chicken, tofu, or a handful of chickpeas to the meal. Protein can help stabilize blood sugar levels.
Add Fiber-Rich Vegetables
Include non-starchy vegetables like spinach, kale, or broccoli as a side dish to increase fiber intake, which can slow glucose absorption.
Choose Whole Grain Roti
Opt for whole-grain or multigrain roti instead of regular roti to introduce more fibers and beneficial nutrients.
Use Healthy Fats
Add a small amount of healthy fats, such as avocado or a drizzle of olive oil, to the meal. Fats can slow down digestion and glucose release.
Stay Hydrated
Drink water during your meal rather than sugary drinks, which can contribute to glucose spikes.
Mindful Eating
Eat slowly and chew thoroughly, as this can aid digestion and help moderate blood sugar levels.
Regular Physical Activity
Engage in light physical activity, such as a walk after meals, to help your body utilize glucose more efficiently.
Monitor Cooking Methods
Use methods such as steaming or grilling for the vegetables to retain nutrients and avoid added fats that can come from frying.
Include Spices Wisely
Use spices like cinnamon and turmeric, which may help in managing blood sugar levels.
Discover
metabolic
health with M1
Ultrahuman M1 helps you measure the impact of food and activity on your body in real time through glucose as a biomarker.
Explore Ultrahuman M1Find Glucose response for your favourite foods
Explore OGDbYour cart is empty
Looks like you haven't added anything yet. Explore our products to get started.