Olive Oil (1 Tablespoon)

101 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

85%

Ultrahuman Users got a STABLE response

Other related foods

How to consume Olive oil without glucose spikes

Pair with Fiber-Rich Foods

Combine olive oil with foods high in fiber, like lentils, chickpeas, or whole grains such as quinoa or barley. Fiber slows down digestion and can help maintain stable glucose levels.

Include Protein

Add a source of lean protein, such as chicken breast, tofu, or fish, to meals containing olive oil. Protein helps regulate blood sugar levels and can prevent spikes.

Add Healthy Fats

Incorporate other healthy fats like avocados or nuts (almonds, walnuts) alongside olive oil to enhance the meal's nutrient profile and support stable glucose levels.

Incorporate Vegetables

Use olive oil to dress a salad or roasted vegetables like carrots, broccoli, or Brussels sprouts. These foods are low in carbohydrates and help prevent glucose spikes.

Moderate Portion Size

Be mindful of the amount of olive oil used in cooking or dressing to control calorie intake and prevent excessive fat consumption, which can impact glucose levels.

Include Vinegar or Lemon Juice

Add a splash of vinegar or lemon juice to meals featuring olive oil. These acidic ingredients can help moderate blood sugar responses after eating.

Opt for Whole Grains

If using olive oil with bread, choose whole grain options like whole grain bread with seeds to ensure a slower digestion and absorption process.

Stay Active After Meals

Engage in light physical activity, such as a short walk, after eating a meal containing olive oil to help your body manage blood sugar levels more effectively.

Mind Your Overall Diet

Ensure your diet is balanced with a variety of nutrients, focusing on whole, minimally processed foods to support overall metabolic health.

Stay Hydrated

Drink plenty of water throughout the day to support healthy digestion and metabolism, which can aid in maintaining stable blood sugar levels.

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