There is a blood sugar spike related to the food. After eating, glucose levels suddenly rise, especially if your food is rich in carbs or sugars. The spike is then sharp.
In addition, this spike usually occurs after a rapid accident. Your body reacts by releasing insulin, sometimes too much, leaves your blood sugar levels. This makes you feel tired, tired and hungry again (no wonder you crave sweets after a heavy meal). This is a cycle of a back and forth, climbing high levels.
But it is not healthy in the long run, such as it happens often, it can play with your mood, energy levels and even increase the possibility of insulin resistance or development of diabetes. So how do you increase blood sugar after meals? There are some effective methods that can help you regulate the situation politely.
Nutritionist Deepsikha Jain took on Instagram to share 3 things after eating food.
3 ways to reduce blood sugar spikes
Deepsikha shared these tips:
- Exercise snacking: 30 minutes before meals for 2-3 minutes, get a deep workout like jack, brisk pedestrians. It can reduce blood sugar spikes by 24 hours.
- Walking after meals: Walking 15 minutes after meals reduces blood sugar spikes by 30%.
- The calf arises: If you can’t walk and sit, lift your calf to reduce your blood-chinese spikes by 20–30%.
How should you eat to reduce blood sugar spikes?
In an earlier interview with HT lifestyle, the fiber was detected to be a game-changer, naturally reduces blood sugar. Dr. Vilas Shirhatti said, “Fiber, which is found in plant-based foods, is classified into soluble and insoluble types, both contribute to better diabetes management. Soluble fiber dissolves in water, which is to slow down a gel.
To read more about the ability of fiber in the diet of diabetic, click here.
Also read: 6 reasons to promote fiber in our food: Nutritionist share insight
Note the readers: This article is only for informative purposes and is not an option for professional medical advice. Always consult your doctor with any question about a medical condition.
