White Rice (1 Serving (105g)) and Green String Beans (1 Cup)

157 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

80%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume Green String Beans, White Rice without glucose spikes

Pair with Protein

Eating green string beans and white rice with a protein source like grilled chicken, tofu, or fish can help moderate blood sugar levels by slowing down digestion and absorption.

Include Healthy Fats

Adding a small amount of healthy fats such as avocado, nuts, or olive oil to your meal can help stabilize blood sugar levels by slowing the rate at which carbohydrates are absorbed.

Opt for Smaller Portions

Reducing the portion size of white rice can help control the overall carbohydrate intake, which can minimize the spike in blood sugar levels.

Incorporate Fiber-Rich Vegetables

Adding other low-carb, high-fiber vegetables like broccoli or spinach to your meal can help slow digestion and the release of glucose into the bloodstream.

Stay Hydrated

Drinking water before or during your meal can aid in digestion and help with the efficient processing of carbohydrates.

Engage in Light Physical Activity

Taking a short walk or engaging in light physical activity after eating can help your body use glucose more efficiently, thereby reducing blood sugar levels.

Chew Thoroughly

Taking the time to chew your food thoroughly helps in slower digestion and can aid in preventing rapid spikes in blood sugar.

Monitor Timing

Eating at consistent times each day helps regulate blood sugar levels. Avoid long gaps between meals to prevent significant fluctuations in glucose levels.

Use Vinegar

Adding a splash of vinegar, such as apple cider vinegar, to your meal can help improve insulin sensitivity and moderate the rise in blood sugar levels after a meal.

Consider Cooking Methods

Preparing white rice in a way that involves cooling and reheating it, such as in a salad or pilaf, can reduce its impact on blood sugar due to the formation of resistant starch.

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