Egg omlette (1 piece)

177 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume egg omlette without glucose spikes

Pair with Fiber-Rich Foods

Add vegetables such as spinach, bell peppers, or mushrooms to your omelette. These are low in carbohydrates and rich in fiber, which can help slow the absorption of glucose.

Include Healthy Fats

Cook the omelette using a small amount of olive oil or avocado oil. Additionally, you can add avocado slices on the side. Healthy fats can help moderate the digestion of carbohydrates.

Incorporate Protein

Add a side of Greek yogurt or a small portion of lean protein like turkey slices. Protein can help stabilize blood sugar levels.

Limit Portion Size

Reduce the overall portion size of your omelette. Consider using fewer eggs and more vegetables to balance the meal better.

Stay Hydrated

Drink a glass of water with your meal. Staying hydrated can support overall digestion and metabolism, which may help in managing blood sugar levels.

Choose Whole-Grain Sides

If you want to include a side, opt for a small portion of whole-grain toast or a small serving of quinoa, as these options have a slower impact on blood sugar compared to refined grains.

Eat Slowly and Mindfully

Take your time to eat, chew thoroughly, and enjoy your meal without distractions. Eating slowly can help your body better regulate blood sugar levels.

Add a Splash of Vinegar

Consider adding a small amount of vinegar-based dressing or lemon juice to a side salad accompanying your omelette. Acidic foods can help reduce spikes in blood sugar.

Monitor Your Blood Sugar

Keep track of how your body responds to the omelette and make adjustments based on your findings. Testing before and after meals can provide valuable insights.

Exercise After Eating

Engage in light physical activity, such as a short walk, after eating. This can help your muscles use glucose more efficiently, thereby reducing blood sugar spikes.

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