Whole Wheat and Rolled Oats with Nuts and Fruit Cereal (Presweetened) (0.667 Cup (1 Nlea Serving))

136 mg/dL

avg. peak value

Usually causes a large spike

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume whole wheat and rolled oats with nuts and fruit cereal (presweetened) without glucose spikes

Portion Control

Start by reducing the portion size of your cereal. Smaller portions will reduce the overall carbohydrate load and help prevent a significant spike.

Fiber Addition

Incorporate high-fiber foods such as chia seeds or flaxseeds into your cereal. These can slow down the digestion and absorption of carbohydrates, leading to a more gradual increase in glucose levels.

Protein Inclusion

Add a source of protein like Greek yogurt or cottage cheese to your meal. Protein can help stabilize blood sugar by slowing digestion.

Healthy Fats

Include a portion of healthy fats, such as a few slices of avocado or a small handful of almonds, along with your cereal. Fat can slow carbohydrate absorption.

Non-Sweetened Options

Opt for unsweetened versions of your cereal, and sweeten it naturally with low-sugar fruits like berries, which have a lower impact on blood glucose levels.

Timing of Meals

Consider eating your cereal as part of a balanced meal rather than on its own. Pairing it with foods that have protein and healthy fats can help mitigate spikes.

Pre-Meal Hydration

Drink a glass of water before eating your cereal. This can help slow the absorption of sugars in the digestive tract.

Physical Activity

Engage in light exercise, like a short walk, after eating. Physical activity can help your body use glucose more effectively and reduce spikes.

Mindful Eating

Take your time when eating, and chew thoroughly. Eating slowly can improve digestion and moderate blood sugar levels.

Regular Monitoring

Keep track of your blood glucose levels before and after consuming cereal to understand how your body responds and adjust your approach as needed.

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