Hot Pot (1 piece)

126 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

71%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume Hot Pot without glucose spikes

Choose Whole Grains

Opt for whole grain noodles or brown rice instead of refined options. These have a slower digestion rate, helping to minimize glucose spikes.

Load Up on Vegetables

Incorporate non-starchy vegetables like broccoli, bell peppers, spinach, and mushrooms. These provide fiber and nutrients without causing significant spikes in glucose levels.

Select Lean Proteins

Include lean proteins such as chicken breast, tofu, or fish. They can help stabilize blood sugar levels and keep you feeling fuller for longer.

Incorporate Healthy Fats

Add healthy fats like avocado slices or a small amount of nuts. They can slow down the absorption of carbohydrates.

Limit Sugary Sauces

Be mindful of the amount of sugary sauces or condiments. Opt for soy sauce, vinegar, or chili sauce with no added sugars.

Control Portion Sizes

Pay attention to portion sizes, especially with carbohydrate-rich foods like noodles and rice, to manage overall carbohydrate intake.

Start With a Salad

Begin your meal with a salad or soup to create a base that can slow the digestion of carbohydrates that follow.

Drink Water or Unsweetened Tea

Stay hydrated with water or unsweetened tea rather than sugary drinks which can exacerbate glucose spikes.

Include Beans or Lentils

Add some beans or lentils to your hot pot. They are rich in fiber and can help moderate glucose levels.

Eat Slowly and Mindfully

Taking your time to eat and savor each bite can help your body better manage blood sugar levels.

Monitor Toppings and Additions

Use caution with high-calorie toppings such as cheese or processed meats, which could add extra carbohydrates and cause spikes.

End with a Small Fruit

Conclude your meal with a small portion of fruit like berries or an apple slice to satisfy your sweet tooth while minimizing spikes.

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