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Quinoa (Cooked) (100 G) and English Rajma (100 G)

food-timeAfternoon Snack

118 mg/dL

avg. peak value

Usually causes a medium spike

7

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume english rajma, quinoa (cooked) without glucose spikes

Portion Control

Reduce the portion size of your meal to keep your carbohydrate intake in check. Smaller portions can help prevent significant spikes in blood sugar levels.

Add Healthy Fats

Include healthy fats such as avocado slices, olive oil, or a handful of nuts. Fats can slow down the absorption of carbohydrates, leading to a more gradual increase in blood sugar levels.

Include Protein

Add a source of lean protein like grilled chicken, tofu, or a boiled egg to your meal. Protein can help stabilize blood sugar by slowing down the digestion process.

Increase Non-Starchy Vegetables

Incorporate non-starchy vegetables such as spinach, broccoli, or bell peppers. These vegetables are low in carbohydrates and can provide fiber, which aids in reducing blood sugar spikes.

Monitor Cooking Methods

Prefer steaming or lightly sautéing vegetables rather than using methods that add extra carbohydrates or fats, such as deep-frying.

Stay Hydrated

Drink plenty of water throughout the day. Staying hydrated helps maintain normal blood sugar levels and aids digestion.

Time Your Meals

Spread your meals throughout the day instead of consuming large quantities at one time. This can help in managing blood sugar levels effectively.

Physical Activity

Engage in light physical activity like walking for 10-15 minutes after meals to help in glucose uptake by muscles, which can prevent spikes.

Add Vinegar or Lemon Juice

Consider adding a splash of vinegar or lemon juice to your meal. The acidity can slow down carbohydrate digestion, moderating blood sugar increases.

Avoid Sugar-Loaded Drinks

Stay clear of sugary beverages during your meals. Opt for water or unsweetened tea to prevent excess sugar from contributing to blood sugar spikes.

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