
Pepperoni and Sausage Pizza (1 Piece (1/8 Of 12 Inches Dia))
Dinner
143 mg/dL
avg. peak value
Usually causes a medium spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume Pepperoni And Sausage Pizza without glucose spikes
Add Protein and Healthy Fats
Consider eating a small portion of lean protein, such as grilled chicken or fish, or healthy fats like avocado or a handful of nuts, before indulging in the pizza. This can help slow down the absorption of carbohydrates.
Opt for a Whole Grain Crust
If possible, choose a pizza with a whole grain crust. This alternative often includes more fiber, which can help stabilize blood sugar levels.
Include Vegetables
Add extra vegetables to your pizza, such as spinach, bell peppers, mushrooms, or onions. These can add fiber and nutrients, helping to moderate the impact on blood sugar.
Pair with a Salad
Start your meal with a green salad featuring leafy greens, cucumbers, tomatoes, and a vinaigrette dressing. The fiber and water content can help slow down digestion and sugar absorption.
Drink Water
Sip on water throughout your meal instead of sugary drinks. Staying hydrated supports metabolic processes and can prevent spikes in blood sugar.
Practice Portion Control
Limit your pizza intake to one or two slices. Smaller portions can help manage your blood sugar levels more effectively.
Eat Slowly
Take your time when eating. Chewing thoroughly and eating slowly can help you better tune in to your body's hunger signals and prevent overeating.
Physical Activity After Eating
Engage in light physical activity, like a short walk, after eating. This can help your body use up glucose more efficiently.
Monitor Your Response
Keep track of how your body responds to the meal. This can help you make adjustments in the future and identify which strategies work best for you.
Consider Pizza Alternatives
Occasionally substitute traditional pizza with options like cauliflower crust or mini zucchini pizzas, which may have a lesser impact on glucose levels.

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