Grilled Chicken (1 Thin Slice (Approx 2 Inches X 1 1/2 Inches X 1/8 Inches)) and Roasted Potato (1 Small (1 3/4 Inches To 2 1/4 Inches Dia, Raw))

98 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

75%

Ultrahuman Users got a STABLE response

Other related foods

How to consume Grilled Chicken, Roasted Potato without glucose spikes

Portion Control

Reduce the quantity of roasted potatoes while increasing the portion of grilled chicken on your plate. This can help lower the overall impact on your blood sugar levels.

Add Non-Starchy Vegetables

Incorporate non-starchy vegetables like broccoli, spinach, or kale into your meal. These vegetables are low in carbohydrates and can help moderate blood sugar levels.

Include Healthy Fats

Add a source of healthy fat, like avocado slices or a drizzle of olive oil, to your meal. Healthy fats can slow down digestion and absorption, leading to a more gradual increase in blood glucose.

Opt for Vinegar-based Dressing

Use a vinegar-based dressing or a splash of apple cider vinegar on your salad or vegetables. The acidity can help reduce the impact of the meal on blood sugar.

Add Lentils or Legumes

Include a small serving of lentils or chickpeas, which are known for their slow release of carbohydrates and can help balance the meal's impact.

Stay Hydrated

Drink water before or during your meal. Staying hydrated can assist in maintaining stable blood sugar levels.

Monitor Meal Timing

Try to eat your meal at the same time every day to help your body maintain consistent blood sugar levels.

Consider a Pre-Meal Walk

Engage in light exercise, like a short walk, before your meal. Physical activity can increase insulin sensitivity, helping to manage post-meal blood sugar spikes.

Chew Thoroughly

Eat slowly and chew your food thoroughly. This practice aids digestion and can help regulate the release of glucose into the bloodstream.

Balance with Protein

Ensure there is enough protein in your meal with the grilled chicken, as protein can help slow the absorption of carbohydrates.

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