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Idli (1 Piece), English Medu Vada (1 Piece) and Coffee with Milk and Sugar (1 Coffee Cup (6 Fl Oz))

food-timeBreakfast

154 mg/dL

avg. peak value

Usually causes a medium spike

3

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume coffee with milk and sugar, english medu vada, idli without glucose spikes

Switch to Black Coffee

Replace coffee with milk and sugar with black coffee or use a sugar substitute like stevia or monk fruit to sweeten your coffee without adding carbohydrates.

Reduce Milk Quantity

If you prefer milk in your coffee, opt for a smaller amount of low-fat or plant-based milk alternatives like almond or soy milk, which tend to have lower carbohydrate content.

Add Fiber

Include a fiber supplement or fiber-rich foods like chia seeds or ground flaxseeds in your meal. Fiber helps slow down the absorption of sugars and can minimize spikes.

Choose Whole Grain Idli

Opt for idlis made from whole grains or mixed with lentils to increase dietary fiber and protein, which can help stabilize blood sugar levels.

Add Vegetables

Pair your meal with non-starchy vegetables like spinach, kale, or broccoli, which can add bulk and nutrients while helping to moderate blood sugar impact.

Consume Protein

Include a protein source like boiled eggs or a small serving of cottage cheese alongside your meal to help buffer blood sugar spikes.

Practice Portion Control

Reduce the serving size of medu vada and idli to minimize the overall carbohydrate intake, helping to prevent significant glucose spikes.

Swap Ingredients

Make medu vadas with alternative flours like chickpea flour or almond flour, which are lower in carbohydrates and can help reduce blood sugar response.

Stay Hydrated

Drink plenty of water throughout the day, which can help your body manage blood sugar levels more effectively.

Be Active Post-Meal

Engage in light physical activity, such as a short walk after your meal, to help your muscles use glucose more efficiently and reduce post-meal spikes.

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