Brown rice, daal curds vegetable (1 piece) and Mango fruit (1 piece)

157 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume brown rice, daal curds vegetable , mango fruit without glucose spikes

Portion Control

Reduce the portion size of brown rice and mango to minimize the spike. Instead of a large serving, try a smaller quantity to lessen the impact on your blood sugar levels.

Fiber Inclusion

Add more high-fiber vegetables to your meal. Options like spinach, broccoli, or cauliflower can help slow down the absorption of carbohydrates, moderating the glucose spike.

Protein Addition

Incorporate a lean protein source, such as grilled chicken or tofu, to your meal. This can help to slow digestion and maintain steadier blood sugar levels.

Healthy Fats

Add a small amount of healthy fats, such as avocado or a handful of nuts, to your meal. These can help slow the absorption of carbohydrates and reduce blood sugar spikes.

Vinegar Use

Consider adding a splash of vinegar, such as apple cider or balsamic, to your salad or vegetables. Vinegar can have a moderating effect on blood sugar levels when consumed with a meal.

Meal Timing

Try eating your meal earlier in the day when your body may be more efficient at processing carbohydrates, which can help reduce spikes.

Hydration

Drink plenty of water before and during your meal. Staying hydrated can help your body manage blood sugar levels more effectively.

Physical Activity

Engage in light physical activity, like a short walk, after your meal. This can help your muscles use some of the glucose from your bloodstream, reducing spikes.

Mindful Eating

Eat slowly and chew your food thoroughly. This practice can help your body better manage the glucose load by allowing for more regulated digestion.

Meal Sequencing

Start your meal with the vegetables, followed by the daal, curds, and lastly, the brown rice and mango. This sequence may help in better managing the blood sugar response.

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