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Vangi Rice - Vangi Rice (1 cupcooked)

food-timeDinner

154 mg/dL

avg. peak value

Usually causes a small spike

4

Avg. Food Score on Ultrahuman App

58%

Ultrahuman Users got a STABLE response

How to consume Vangi Rice - Vangi Rice without glucose spikes

Portion Control

Limit the portion size of Vangi Rice to reduce the total carbohydrate intake, which can help minimize glucose spikes.

Add Protein

Include a source of protein such as grilled chicken, tofu, or lentils with your meal. Protein can slow down the absorption of carbohydrates, leading to a more gradual rise in blood sugar levels.

Incorporate Fiber-rich Vegetables

Add non-starchy vegetables like spinach, broccoli, or bell peppers to your Vangi Rice. These vegetables are low in carbohydrates and high in fiber, which can help stabilize blood sugar levels.

Include Healthy Fats

Add a small amount of healthy fats, such as avocado, nuts, or seeds, to your meal. Fats can also slow carbohydrate absorption and keep you satiated longer.

Opt for Brown or Mixed Grains

If possible, substitute white rice with brown rice or a mix of brown rice and quinoa. These options have more fiber and nutrients, which can help control blood sugar levels.

Stay Hydrated

Drink plenty of water before and after meals. Staying hydrated can improve digestion and help manage blood sugar levels.

Engage in Light Activity Post-Meal

Consider going for a short walk after eating. Light physical activity can help improve insulin sensitivity and aid in lowering blood sugar levels.

Monitor Your Response

Keep track of your blood sugar response to different portion sizes and meal combinations. This can help you discover the best strategies for managing glucose spikes.

Chew Slowly and Thoroughly

Eating slowly and chewing food well can help with digestion and prevent overeating, which in turn can help manage blood sugar levels.

Plan Balanced Meals

Balance your intake throughout the day by including a variety of nutrient-dense foods to maintain stable energy levels and blood sugar.

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