Yogurt (1 serving), Cooked Beets (from Fresh) (1 Cup, Whole), English Indian Dal Palak (1 Serving (125g)), Bulgur (Cooked) (1 Cup) and Tinda Sabzi (1 Serving (125g))

160 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

71%

Ultrahuman Users got an UNSTABLE response

How to consume bulgur (cooked), cooked beets (from fresh), english indian dal palak, tinda sabzi, yogurt without glucose spikes

Portion Control

Start by reducing the portion size of high-carb foods like bulgur and beets. This will help in managing the carbohydrate load and subsequently the glucose spike.

Balanced Meals

Combine these foods with sources of protein or healthy fats, such as grilled chicken, tofu, or avocado, which can slow down carbohydrate absorption.

Fiber-Rich Additions

Increase the fiber content of your meals by adding non-starchy vegetables like spinach, kale, or broccoli, which can help in moderating blood sugar levels.

Timing of Consumption

Eat higher-carb foods earlier in the day when your body's ability to manage blood glucose is typically better due to higher insulin sensitivity.

Stay Hydrated

Drink plenty of water throughout the day, as proper hydration can support better blood sugar control.

Incorporate Healthy Snacks

Include low-carb, nutrient-dense snacks like nuts (almonds, walnuts) or seeds (chia, flaxseeds) between meals to maintain stable blood glucose levels.

Mindful Eating

Practice mindful eating by chewing slowly and savoring your food. This can help in better digestion and slower absorption of carbohydrates.

Regular Physical Activity

Engage in regular physical activities such as walking, cycling, or yoga, which can enhance insulin sensitivity and help in better blood glucose management.

Monitoring Blood Sugar

Regularly monitor your blood sugar levels to understand how different foods affect you and make adjustments to your diet accordingly.

Experiment with Recipes

Modify recipes to include ingredients that have a more stable impact on blood sugar, such as using legume-based flours or whole grains with a lower impact on blood sugar.

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