biscotti (1 serving(s))

123 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume biscotti without glucose spikes

Pair with Protein

Consume biscotti with a source of protein, such as a handful of almonds, a slice of cheese, or a serving of Greek yogurt. Protein can help slow down the absorption of sugars.

Add Healthy Fats

Incorporate healthy fats into your snack by enjoying biscotti with a small serving of avocado or a few walnuts. This can help moderate the rise in blood sugar.

Choose Whole Grain Biscotti

Opt for biscotti made with whole grain flour rather than refined flour. Whole grains are digested more slowly, leading to a more gradual increase in blood sugar.

Control Portion Size

Limit the portion of biscotti to a small piece or half a serving to reduce the total carbohydrate intake, thereby minimizing the glucose spike.

Stay Hydrated

Drink a glass of water or herbal tea with your biscotti. Staying hydrated can aid in digestion and help maintain stable blood sugar levels.

Include Fiber-Rich Foods

Eat biscotti alongside fiber-rich foods like a small apple or a few carrot sticks. Fiber can help slow the digestion process and stabilize blood sugar levels.

Precede with a Balanced Meal

Have biscotti after a meal that includes a balance of protein, healthy fats, and fiber. A balanced meal can help mitigate a spike-induced effect from subsequently eaten carbohydrates.

Space Out Consumption

Rather than eating multiple pieces of biscotti at once, spread them out over time to allow your body to process the carbohydrates more gradually.

Monitor Timing

Try consuming biscotti earlier in the day when your body is more active and can better utilize the glucose for energy, reducing the likelihood of a spike.

Stay Active

Engage in light physical activity, such as a brisk walk, after eating biscotti to help your muscles use up some of the sugar, reducing its impact on blood sugar levels.

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