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Glycemic index of Indian foods: a sourced chart
The glycemic index (GI) ranks how fast a food's carbohydrate raises blood glucose compared with...
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Allulose, monk fruit and stevia blends, explained
Allulose, monk fruit and stevia blends combine a rare sugar that gives sugar-like bulk with...
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How to reduce glucose spikes after meals: 7 steps
To reduce glucose spikes after meals, eat vegetables and protein before rice or roti, add...
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Normal blood sugar after eating, without diabetes
In healthy people without diabetes, blood sugar after eating usually stays between 70 and 140...
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The science of glucose spikes, and why it matters early
A glucose spike is a sharp rise in blood sugar after eating. Healthy people spend...
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What is PHGG? Partially hydrolysed guar gum explained
PHGG, or partially hydrolysed guar gum, is a soluble fibre made by using an enzyme...
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Sleep and blood sugar: why short nights raise glucose
Poor sleep can raise blood sugar. In a classic lab study, healthy young men who...
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How to reduce sugar in chai without missing it
To reduce sugar in chai, step down slowly: cut about half a teaspoon per cup...
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Glycemic load explained: why portion size matters
Glycemic load (GL) shows how much a real portion of food is likely to raise...
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FSSAI's red warning label: what High Sugar will mean
FSSAI has proposed a red hexagonal warning on the front of packaged foods high in...
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Diwali mithai and blood sugar: enjoy sweets, skip the slump
You don't need to skip mithai this Diwali. Enjoy one piece at a time, after...
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Allulose vs erythritol: what the research says
Allulose is a rare sugar the body barely uses for energy; adding it to a...
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