Tea with Milk (1 Teacup (6 Fl Oz)), Oats (Saffola) (1 Serving), Chickpea Flour (Besan) (100 G), English Coconut Flour (100 G), Health Mix (Manna) (1 Serving) and Dosa (Saravana Bhavan) (1 Serving)

261 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

59%

Ultrahuman Users got an UNSTABLE response

How to consume chickpea flour (besan), dosa, english coconut flour, health mix, oats, tea with milk without glucose spikes

Portion Control

Reduce the serving size of foods that contribute to glucose spikes. Smaller portions can help manage blood sugar levels more effectively.

Pair with Protein

Add a source of protein like eggs, tofu, or Greek yogurt to your meals. Protein can help slow down the absorption of carbohydrates, resulting in more stable blood sugar levels.

Incorporate Healthy Fats

Include healthy fats such as avocados, nuts, or seeds in your meals. Fats can also slow digestion and help to prevent rapid glucose spikes.

Add Fiber-Rich Foods

Incorporate more fiber-rich foods like lentils, beans, or leafy greens. Fiber slows the digestion process, helping to maintain steady blood sugar levels.

Drink Plenty of Water

Staying hydrated helps your body process carbohydrates more efficiently. Aim to drink water throughout the day, especially before meals.

Exercise Regularly

Engage in regular physical activity, such as walking or cycling, to help your body utilize glucose more effectively.

Choose Whole Grains

Opt for whole grain options like barley or quinoa instead of refined grains. Whole grains have a slower impact on blood sugar levels.

Limit Added Sugars

Avoid foods and drinks high in added sugars, such as sugary snacks or sweetened beverages, which can contribute to glucose spikes.

Monitor Meal Timing

Try consuming smaller, more frequent meals throughout the day instead of large meals to help maintain stable blood sugar levels.

Consider Vinegar or Lemon Juice

Adding a splash of vinegar or lemon juice to meals can help lower the blood sugar response due to their acetic acid content.

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