Espresso with olive oil and butter (1 piece)

Breakfast

93 mg/dL avg. peak value

Usually causes a small spike

9 Avg. Food Score on Ultrahuman App

83 % Ultrahuman Users got a STABLE response

How to consume espresso with olive oil and butter without glucose spikes

Add Fiber-Rich Foods

Incorporate foods high in fiber, such as chia seeds or ground flaxseeds, to the meal. These can be added directly into the espresso or consumed alongside it to slow down glucose absorption.

Include Protein Sources

Pair your espresso with a small portion of protein, like a handful of almonds or a small serving of Greek yogurt, to help stabilize blood sugar levels.

Opt for Whole Grains

If you plan to have any carbohydrates alongside your espresso, choose whole grains like quinoa or barley, which digest more slowly and provide a steadier energy release.

Add Cinnamon

Sprinkle a small amount of cinnamon in your espresso or on any accompanying food. Cinnamon can help improve insulin sensitivity and lower blood glucose levels.

Stay Hydrated

Drink a glass of water before or after your espresso to help flush out excess glucose and maintain overall hydration, which supports metabolic processes.

Practice Portion Control

Be mindful of the quantities of olive oil and butter you use in your espresso. Moderation can help prevent excessive fat intake, which can influence glucose metabolism.

Incorporate Healthy Fats

If you add more fats for satiety, consider avocado or a small amount of nuts as they provide monounsaturated fats that can help manage glucose levels.

Monitor Timing

Consume your espresso with olive oil and butter earlier in the day or around the time of physical activity to help your body utilize the glucose more effectively.

Chew Thoroughly

If you accompany your espresso with any foods, make sure to chew them well. This aids digestion and can help slow the absorption of sugars.

Engage in Light Activity

Take a short walk or engage in gentle physical activity after consuming your espresso to help your muscles use up some of the circulating glucose.