Dal Yellow (Hommade) (1 Serving), White Rice (Medium-Grain) (1 Cup) and Cooked Green String Beans (1 Cup, Ns As To From Fresh, Frozen, Or Canned)
Lunch
148 mg/dL
Usually causes a large spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume Cooked Green String Beans, Dal Yellow, White Rice (Medium Grain) without glucose spikes
Add Protein
Incorporate a lean protein source like grilled chicken, tofu, or fish to your meal. Protein slows the absorption of carbohydrates and helps stabilize blood sugar.
Include Healthy Fats
Add in healthy fats such as avocado slices, olive oil, or a handful of nuts like almonds or walnuts. These fats can help slow the digestion of carbohydrates.
Eat Non-Starchy Vegetables
Pair your meal with non-starchy vegetables like broccoli, spinach, or a mixed green salad. These vegetables add fiber and volume to your meal, which can help mitigate glucose spikes.
Incorporate Legumes
Add more legumes to your meal, such as lentils or chickpeas, in addition to or instead of the dal yellow. They have a slower carbohydrate release that helps prevent spikes.
Use Whole Grains
If possible, replace white rice with brown rice, quinoa, or barley. These options have more fiber and a slower impact on blood sugar levels.
Portion Control
Reduce the amount of white rice and increase the portion of green string beans and dal. Smaller portions of high-carbohydrate foods can help reduce blood sugar spikes.
Add Vinegar
Consider adding a small amount of vinegar to your meal, such as a vinaigrette dressing on your salad. Vinegar can help slow the absorption of carbohydrates.
Stay Hydrated
Drink plenty of water with your meal. This can help your body process the carbohydrates more efficiently.
Physical Activity
Engage in light physical activity, such as a 10-15 minute walk, after eating. Exercise can help lower blood sugar levels.
Eat Slowly
Take your time to chew and savor your food. Eating slowly can help your body better manage glucose levels by giving it more time to process the sugars.
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