White Rice (Medium-Grain, Cooked) (1 Cup) and Dal Yellow (Hommade) (1 Serving)

149 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

80%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume Dal Yellow, White Rice (Medium Grain, Cooked) without glucose spikes

Portion Control

Reduce the portion size of white rice and dal to help manage the glucose spike more effectively. Smaller portions lead to a slower absorption of carbohydrates.

Incorporate Fiber-Rich Vegetables

Add non-starchy vegetables like spinach, broccoli, or cauliflower to your meal. These can slow down the absorption of carbohydrates from the rice and dal.

Choose Whole Grains

Substitute white rice with a smaller portion of brown rice or quinoa, as these options generally result in a lower glucose response.

Include Protein

Add a source of lean protein such as grilled chicken, tofu, or fish to your meal. Protein can help stabilize blood sugar levels after eating.

Add Healthy Fats

Incorporate healthy fats like avocado, nuts, or olive oil. These fats can slow digestion and reduce the rate at which carbohydrates enter the bloodstream.

Eat Slowly

Take your time to chew and eat your food slowly. This allows your body to better process the carbohydrates and can lead to a more gradual rise in blood sugar levels.

Pair with a Salad

Start your meal with a salad containing leafy greens, tomatoes, and cucumbers to fill you up and provide additional fiber, which can moderate blood sugar spikes.

Stay Hydrated

Ensure you are drinking enough water throughout the day. Proper hydration can assist with digestion and the body's ability to process food.

Add Vinegar

Consider adding a splash of vinegar, such as apple cider vinegar, to your salad or dal. It has properties that may help control blood sugar levels.

Stay Active

Engage in light physical activity, like a short walk, after your meal. Physical movement can help your muscles utilize glucose more efficiently, reducing spikes in blood sugar.

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