Japanese Pasta with Cream Sauce (1 Serving (240g))

130 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

75%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume japanese pasta with cream sauce without glucose spikes

Pair with Protein

Add grilled chicken, tofu, or shrimp to your pasta. Protein helps to stabilize blood sugar levels.

Include Healthy Fats

Incorporate healthy fats like avocado slices or a drizzle of olive oil. These can slow down the absorption of carbohydrates.

Add Vegetables

Mix in low-carb vegetables such as spinach, bell peppers, or zucchini. Vegetables add fiber and nutrients without significantly raising blood sugar.

Opt for Whole Grain or Alternative Pasta

Choose whole grain, chickpea, or lentil pasta instead of traditional white pasta. These options have a slower impact on blood sugar.

Monitor Portions

Keep your pasta portion moderate and avoid second servings. Balancing the amount can help manage blood sugar levels.

Stay Hydrated

Drink plenty of water before and during your meal. Proper hydration helps in maintaining balanced blood sugar levels.

Include a Side Salad

Start your meal with a salad that includes leafy greens, cucumbers, and tomatoes. The fiber in the salad can help slow down carbohydrate absorption.

Limit Sugary Ingredients

Avoid adding sugar-laden ingredients like sweet sauces or dressings to your pasta dish.

Opt for Cream Alternatives

Use lower-carb alternatives to cream, such as a small amount of Greek yogurt or a plant-based milk substitute.

Eat Slowly

Take your time eating and chew thoroughly. This can help improve digestion and better regulate blood sugar levels.

Exercise Post-Meal

Engage in light physical activity, such as a 15-20 minute walk after your meal. Exercise helps in reducing blood sugar spikes.

Monitor Your Blood Sugar

Keep an eye on your blood sugar levels before and after meals to understand how different foods affect you. This will help you make better-informed choices.

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