Soy Protein Isolate (100 G), Soya Milk (Sofit) (1 Serving), Banana (1 Medium (7 Inches To 7 7/8 Inches Long)), Berries (100 G) and Steel Cut Oats (True Elements) (1 Serving)

92 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got a STABLE response

Other related foods

How to consume banana, berries, soy protein isolate, soya milk | steel cut oats without glucose spikes

Pair with Fats and Proteins

Incorporate healthy fats and proteins into your meal to slow down the absorption of carbohydrates. Consider adding nuts or seeds like almonds, walnuts, or chia seeds to your oats or smoothie.

Increase Fiber Intake

Mix in additional fiber-rich foods such as flaxseeds or psyllium husks with your oats or smoothie. This can help slow digestion and stabilize blood sugar levels.

Opt for Smaller Portions

Reduce the portion size of high-carb ingredients like bananas and oats. Instead, increase the portion of berries, which generally have a lower impact on glucose levels.

Add Cinnamon

Incorporate a dash of cinnamon into your meals. Cinnamon can help improve insulin sensitivity and reduce glucose spikes.

Include Vinegar

Add a small amount of apple cider vinegar to your meal or drink it diluted in water before eating. This can help lower glucose levels after a meal.

Consume Protein Before Carbohydrates

Eat a small protein-rich snack like a boiled egg or a piece of cheese before your main meal. This can help moderate blood sugar spikes.

Hydration with Water or Herbal Tea

Drink water or herbal tea with your meal to help with digestion and reduce the rate at which carbohydrates are absorbed.

Practice Mindful Eating

Eat slowly and chew thoroughly. This can aid in digestion and help your body manage glucose levels more effectively.

Include Avocado

Add avocado to your meal for its healthy fats and fiber content, which can help stabilize blood sugar.

Consider Cooking Method

If possible, prepare your oats the day before and refrigerate them overnight. This process, known as retrogradation, increases the resistant starch content, which can help in moderating glucose spikes.

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