Whole Wheat Bread (Commercial) (1 Slice)
Midnight Snack
169 mg/dL
Usually causes a large spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume Whole Wheat Bread (Commercial) without glucose spikes
Pair with Protein
Combine the whole wheat bread with a source of protein, such as eggs, cheese, or a slice of turkey. Protein can help slow down the absorption of carbohydrates.
Add Healthy Fats
Include a healthy fat source like avocado, nuts, or olive oil. Fats can also slow the digestion process and help maintain more stable blood sugar levels.
Include Fiber-Rich Foods
Pair your bread with high-fiber foods such as vegetables, hummus, or a small serving of berries. Fiber helps to slow the absorption of sugars into the bloodstream.
Limit Portion Size
Instead of having two slices of whole wheat bread, consider having just one slice and supplementing your meal with other low-carb, nutrient-dense foods.
Consume Vinegar
Adding a small amount of vinegar (like apple cider vinegar) to your meal or consuming a vinegar-based salad dressing can help improve insulin sensitivity and reduce blood sugar spikes.
Choose Whole Grains with Lower Impact
Opt for whole grain alternatives that generally have less impact on blood sugar, such as barley or quinoa, instead of whole wheat bread.
Stay Hydrated
Drink plenty of water before and after your meal. Proper hydration can help your body regulate blood sugar levels more effectively.
Opt for Fermented Foods
Include fermented foods like yogurt (unsweetened), kefir, or sauerkraut in your meal. These can aid in better digestion and blood sugar control.
Exercise Post-Meal
Engage in light physical activity, such as a walk, after eating. Exercise can help your muscles use up some of the glucose in your bloodstream, thereby reducing spikes.
Monitor Your Response
Pay attention to how your body responds to whole wheat bread by keeping a food diary or using a continuous glucose monitor. This will help you determine the best strategies for your individual needs.
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