Egg Omelet (1 Large) and Toasted Multigrain Bread (1 Regular Slice)

153 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

92%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume egg omelet, toasted multigrain bread without glucose spikes

Add Non-Starchy Vegetables

Incorporate non-starchy vegetables like spinach, bell peppers, or mushrooms into your omelet. These vegetables are low in carbohydrates and can help moderate blood sugar levels.

Use Whole Grain or Sourdough Bread

Instead of multigrain bread, opt for true whole grain or sourdough bread, which may be digested more slowly, resulting in a more gradual rise in blood glucose.

Include Healthy Fats

Add a source of healthy fats such as avocado or a drizzle of olive oil to your meal. Healthy fats can slow down the digestion of carbohydrates and help manage glucose levels.

Choose High-Protein Fillers

Enhance your omelet with additional protein sources like chicken breast or turkey. Protein can help reduce the glucose spike by slowing the absorption of carbohydrates.

Eat Balanced Portions

Consider reducing the portion size of the bread and pairing it with more protein and vegetables to create a balanced meal that won't spike your glucose as much.

Stay Hydrated

Drink plenty of water before and during your meal. Proper hydration supports overall metabolic function and can aid in maintaining stable blood sugar levels.

Incorporate Physical Activity

A short walk or light activity after your meal can help improve insulin sensitivity and aid in lowering blood glucose levels.

Monitor Meal Timing

Eating smaller, more frequent meals throughout the day rather than large meals can help keep blood sugar levels stable.

Mindful Eating Practices

Take your time while eating, chew thoroughly, and savor each bite. This can improve digestion and help with the moderation of blood sugar levels.

Experiment with Different Cooking Methods

Boiling or poaching eggs instead of frying can further help reduce any potential glucose spikes from the added fats used in frying.

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