Tea with Milk and Sugar (1 Teacup (6 Fl Oz)) and Egg Paratha (1 Piece)

164 mg/dL

avg. peak value

Usually causes a small spike

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume egg paratha, tea with milk and sugar without glucose spikes

Opt for Whole Wheat Flour

Use whole wheat flour instead of refined flour for making the paratha. Whole grains digest more slowly, which can help in maintaining more stable blood sugar levels.

Add Protein and Fiber

Incorporate protein-rich and fiber-rich foods into your meal. Consider adding a side of Greek yogurt or a small serving of mixed nuts, such as almonds or walnuts, to help slow down the absorption of glucose.

Limit Sugar in Tea

Reduce the amount of sugar in your tea or consider using a natural sweetener like stevia. This can significantly lower the sugar content of your meal.

Switch to Skim or Plant-Based Milk

Use skim milk or unsweetened plant-based milk alternatives, such as almond or soy milk, which can reduce the overall carbohydrate and fat content.

Add Vegetables to Paratha

Incorporate finely chopped vegetables like spinach, onions, or bell peppers into the paratha dough to increase fiber content and add nutrients.

Portion Control

Be mindful of portion sizes to avoid overconsumption, which can lead to greater glucose spikes. Consider having smaller servings of paratha and tea.

Stay Hydrated

Drink a glass of water before your meal. Adequate hydration can help with the digestion process and prevent excessive eating.

Engage in Light Physical Activity

Take a short walk after your meal. Light physical activity can help in reducing the rise in blood glucose levels after eating.

Include Cinnamon

Add a pinch of cinnamon to your tea. Cinnamon has been shown to help improve insulin sensitivity and reduce blood sugar levels.

Monitor Meal Timing

Avoid eating large meals late at night, as your body may not process glucose efficiently. Aim to have your meal at least two hours before bedtime.

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