Curd (Mother Dairy) (1 Serving), Roti (1 Medium (7 Inches)) and English Indian Ridged or Smooth Gourd (100 G)

140 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume curd, english indian ridged or smooth gourd, roti without glucose spikes

Portion Control

Limit the amount of curd, gourd, and roti you consume in one meal. Smaller portions can help reduce the impact on your blood sugar levels.

Pair with Protein

Add a source of protein such as grilled chicken, tofu, or lentils to your meal. Protein can help slow down the absorption of carbohydrates, leading to a more gradual rise in blood sugar.

Incorporate Healthy Fats

Include healthy fats like avocado, nuts, or olive oil in your meal. Fats can also help slow the digestion and absorption of carbohydrates.

Choose Whole Wheat Roti

Opt for whole wheat or multi-grain roti instead of refined flour versions. Whole grains are digested more slowly and can lead to a smaller increase in blood sugar.

Add Fiber

Include high-fiber vegetables such as leafy greens, broccoli, or asparagus to your meal. Fiber can help slow the digestion process and reduce glucose spikes.

Timing of Meals

Try to eat at regular intervals and avoid skipping meals. Consistent eating patterns can help maintain stable blood sugar levels.

Stay Hydrated

Drinking water throughout the day can help regulate blood sugar levels. Avoid sugary drinks that can cause spikes.

Physical Activity

Engage in light physical activity like walking after meals. This can help your body use the glucose more efficiently and reduce spikes.

Monitor Your Response

Keep track of your blood sugar levels before and after meals to understand how your body reacts to different foods and make adjustments accordingly.

Mindful Eating

Eat slowly and be mindful of your food choices. Taking time to enjoy your meal can improve digestion and help you recognize when you’re full, potentially reducing overeating.

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