
English Indian Phulka Bread (1 Small (6 Inches)) and Dal Yellow (Hommade) (1 Serving)
Afternoon Snack
152 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 indian phulka bread without glucose spikes
Portion Control
Limit the amount of dal yellow and phulka bread you consume in one sitting. Consider using smaller plates to help with portion control and avoid overconsumption.
Add Protein
Incorporate protein sources into your meal, such as grilled chicken, tofu, or lentils. Protein can help slow down the absorption of carbohydrates, reducing spikes in glucose levels.
Include Healthy Fats
Add a small portion of healthy fats like avocado, nuts, or seeds to your meal. These can help stabilize blood sugar levels by slowing digestion.
Increase Fiber Intake
Accompany your meal with a side of non-starchy vegetables like spinach, broccoli, or cauliflower. These are high in fiber, which can help in moderating the rise in glucose levels.
Stay Hydrated
Drink plenty of water before and during your meal. Proper hydration can aid in digestion and help maintain stable blood sugar levels.
Mindful Eating
Eat slowly and chew thoroughly. This allows your body time to process the food and helps prevent overeating.
Pre-Meal Walk
Engage in light physical activity, such as a 10-minute walk, before your meal. This can help improve insulin sensitivity and reduce glucose spikes.
Vinegar or Lemon Juice
Consider adding a splash of vinegar or a squeeze of lemon juice to your meal. The acidity can help lower the impact of carbohydrates on your blood sugar levels.
Balanced Meal Composition
Ensure your meal is well-balanced with a combination of proteins, healthy fats, and fiber-rich vegetables to moderate the absorption of carbohydrates.
Monitor and Adjust
Keep track of your glucose levels after meals and adjust your eating habits based on how your body responds. This can help you tailor your diet to minimize glucose spikes effectively.

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