
Dahi (Saras) (1 Serving) and Plain Paratha (1 Piece)
Breakfast
147 mg/dL
avg. peak value
Usually causes a medium spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
Other related foods
How to consume Dahi, Plain Paratha without glucose spikes
Pair with Protein
Include a source of protein like a boiled egg or grilled chicken breast alongside your meal. This can help slow down the digestion and absorption of carbohydrates.
Add Healthy Fats
Incorporate healthy fats such as a few slices of avocado or a small handful of nuts to your meal. These can help to stabilize blood sugar levels.
Portion Control
Reduce the size of the paratha to control the amount of carbohydrates consumed in one sitting. Consider having half a paratha instead of a whole one.
Include Non-Starchy Vegetables
Add a side of non-starchy vegetables like spinach, cucumber, or bell peppers to your plate. These are low in carbohydrates and high in fiber, which can help modulate blood sugar spikes.
Opt for Whole Grain Flour
When making parathas, use whole grain or multigrain flour instead of refined flour. Whole grains are digested more slowly, leading to a more gradual increase in blood sugar.
Use Yogurt Wisely
Ensure the dahi (yogurt) is plain and unsweetened. You can also try mixing it with a sprinkle of flaxseeds or chia seeds, which are rich in fiber.
Stay Hydrated
Drink a glass of water before your meal to help with digestion and to make you feel fuller, potentially reducing the amount you eat.
Exercise Post-Meal
Engage in light physical activity, such as a short walk, after eating to help your muscles use some of the glucose, thereby reducing blood sugar levels.
Consider a Smaller, Balanced Meal
Rather than having a large portion of one meal, spread your intake across smaller, balanced meals throughout the day to maintain more stable blood sugar levels.
Mindful Eating
Eat slowly and mindfully, savoring each bite. This can help you recognize when you are full and prevent overeating, which can contribute to glucose spikes.

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