English Arhar Dal (1 Serving (110g)), Roti (1 Medium (7 Inches)) and White Rice (1 Cup, Cooked)

180 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume english arhar dal, roti, white rice without glucose spikes

Portion Control

Reduce the portion sizes of arhar dal, roti, and white rice. Smaller portions can help prevent large glucose spikes.

Incorporate Fiber-Rich Foods

Add vegetables like broccoli, spinach, or bell peppers to your meals. These help slow down the absorption of glucose.

Choose Whole Grains

Use whole wheat flour for making roti instead of refined flour to add more fiber and nutrients.

Add Protein

Include a source of lean protein such as grilled chicken, tofu, or lentils to balance your meal and help stabilize blood sugar levels.

Healthy Fats

Incorporate healthy fats such as avocado slices or a small handful of nuts like almonds or walnuts. These can help slow down digestion and glucose absorption.

Eat Mindfully

Chew your food thoroughly and eat slowly to give your body time to properly digest and absorb nutrients, which can reduce the intensity of glucose spikes.

Physical Activity

Engage in a short walk or light exercise after meals to help improve insulin sensitivity and lower blood sugar levels.

Hydration

Drink plenty of water throughout the day, especially before meals, to help with digestion and reduce blood sugar fluctuations.

Experiment with Spices

Add spices like cinnamon or fenugreek to your meals, as they may help in moderating blood sugar levels.

Meal Timing

Try to maintain regular meal times to help your body manage blood sugar levels more effectively.

Monitor Your Response

Keep track of how different meal compositions affect your blood sugar levels and adjust your diet accordingly.

Cook Rice Differently

Consider cooking rice with extra water and then draining it, as this can reduce starch content and potentially lower the impact on blood sugar.

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