Tea with Milk and Sugar (1 Teacup (6 Fl Oz)) and Aloo Bhajia - Potato Pakoda (1 pieces)
Afternoon Snack
165 mg/dL
avg. peak value
Usually causes a medium spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume aloo bhajia - potato pakoda, tea with milk and sugar without glucose spikes
Portion Control
Eat smaller servings of aloo bhajia and balance it with a larger portion of vegetables or a salad. This can help moderate the glucose response by slowing down the absorption of carbohydrates.
Incorporate Fiber-Rich Foods
Add a side of green leafy vegetables or a salad with your meal. Foods like spinach, kale, or cucumbers are excellent choices to help slow down glucose absorption.
Opt for Whole-Grain Flour
If making aloo bhajia at home, use whole-grain or chickpea flour instead of refined flour to increase the fiber content.
Add Protein and Healthy Fats
Pair your meal with a source of lean protein, such as grilled chicken or tofu, and healthy fats like avocado or nuts. These nutrients can help stabilize blood sugar levels.
Choose a Healthier Beverage
Substitute regular tea with herbal tea or black tea without sugar, or use a natural sweetener like stevia in place of sugar to reduce sugar intake.
Pre-Meal Exercise
Engage in a short walk or light exercise before your meal. Physical activity can enhance insulin sensitivity and help manage post-meal blood glucose levels.
Hydration
Drink plenty of water throughout the day. Staying hydrated can aid in maintaining stable glucose levels.
Eat Slowly
Take your time to chew your food thoroughly. This can help your body manage insulin response more effectively.
Monitor and Adjust
Keep track of your blood sugar levels to understand how your body responds to different foods and adjust your diet accordingly.
Consider Vinegar or Lemon Juice
Consuming a small amount of vinegar or lemon juice before your meal may help reduce the rise in blood glucose after eating. A simple salad dressing made with vinegar or lemon juice can be a practical addition.
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