
Roti (1 Medium (7 Inches)), English Boondi Raita (1 Cup) and English Okra (100 G)
Lunch
137 mg/dL
avg. peak value
Usually causes a large spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume english boondi raita, english okra, roti without glucose spikes
Pair with Protein
Add a source of lean protein to your meal, such as grilled chicken or tofu, which can help slow down the absorption of glucose into your bloodstream.
Incorporate Healthy Fats
Include healthy fats like avocado, nuts, or seeds in your meal. These can help stabilize blood sugar levels by promoting satiety and slowing digestion.
Opt for Whole Grains
Instead of regular roti, consider making it with whole grain or multigrain flour. Whole grains digest more slowly, which can help prevent spikes in blood sugar.
Add Fiber-Rich Foods
Increase the fiber content of your meal by adding vegetables such as spinach or broccoli. Fiber can help slow the absorption of sugar, reducing spikes.
Consume Smaller Portions
Reduce the portion size of high-carbohydrate foods like roti and boondi raita to minimize their impact on your blood sugar levels.
Stay Hydrated
Drink plenty of water with your meal to help maintain optimal metabolic processes and assist in the regulation of blood sugar levels.
Include Vinegar
Consider adding a splash of vinegar or consuming a small salad with vinaigrette before your meal. Vinegar can improve insulin sensitivity and reduce the impact of carbohydrates.
Chew Thoroughly and Eat Slowly
Take your time to chew food thoroughly and eat slowly. This can aid digestion and provide your body more time to manage glucose levels effectively.
Monitor Meal Timing
Try to eat your meal at regular intervals and avoid eating late at night, which can help in maintaining better control over blood sugar spikes.
Engage in Light Activity
After your meal, consider taking a short walk or engaging in light physical activity to help your muscles use up glucose more effectively and prevent spikes in your blood sugar levels.

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