English Curd Rice (100 G) and English Pulav (1 Cup)
Lunch
132 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 english curd rice, english pulav without glucose spikes
Portion Control
Reduce the portion size of English curd rice and pulav to minimize their impact on your glucose levels.
Add Protein
Incorporate lean protein sources such as grilled chicken, turkey, or tofu to your meal. This can help slow down the absorption of carbohydrates and reduce spikes.
Incorporate Healthy Fats
Include healthy fats like avocado, nuts, or olive oil. These can help moderate your blood sugar response.
Increase Fiber Intake
Add more fiber-rich vegetables to your meal, such as broccoli, spinach, or bell peppers, to slow the digestion process.
Use Whole Grains
If possible, prepare pulav with whole grains such as quinoa or barley instead of refined grains. This can help in maintaining stable glucose levels.
Drink Water
Stay hydrated by drinking water before and during your meal, which can aid in digestion and help manage blood sugar levels.
Eat Slowly
Chew your food slowly and thoroughly. Taking your time can help improve digestion and control post-meal glucose fluctuations.
Exercise Regularly
Engage in regular physical activity, such as a brisk walk after meals, to help your body use up glucose more effectively.
Monitor Carbohydrate Intake
Be mindful of the total amount of carbohydrates you consume, balancing them with proteins and fats to manage blood sugar levels effectively.
Consider Timing
Try to consume meals at consistent times each day to help regulate your body's insulin production and glucose management.
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.