Everyday Dairy Whitener (Nestle) (1 Serving) and English Indian Filter Coffee (100 G)

97 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

83%

Ultrahuman Users got an UNSTABLE response

How to consume everyday dairy whitener, english indian filter coffee without glucose spikes

Switch to Plant-Based Milk Alternatives

Consider using almond milk, soy milk, or oat milk instead of dairy whitener. These alternatives can provide a similar creamy texture without causing a significant glucose spike.

Incorporate Cinnamon

Add a pinch of cinnamon to your coffee. It can enhance the flavor and has properties that may help stabilize blood sugar levels.

Opt for Unsweetened Options

Avoid adding sugar to your coffee. Try using natural sweeteners like stevia or monk fruit, which do not impact blood sugar significantly.

Include Healthy Fats

Add a small amount of coconut oil or MCT oil to your coffee. These healthy fats can slow down the absorption of carbohydrates, helping to maintain more stable blood sugar levels.

Try Cold Brew Coffee

Cold brew coffee is generally lower in acidity and can be gentler on your system than traditional hot brewed coffee.

Pair with Protein and Fiber

If you enjoy your coffee with a snack, choose options rich in protein and fiber, such as a handful of nuts or a small serving of Greek yogurt. This can help slow down the absorption of sugars.

Limit Portion Sizes

Consider reducing the quantity of dairy whitener you use. Even small changes can have a positive impact on your blood sugar response.

Stay Hydrated

Drink plenty of water throughout the day. Staying hydrated supports overall health and can assist in maintaining stable blood sugar levels.

Monitor and Adjust

Keep track of how your body responds to different changes. This will help you determine which adjustments are most effective for you.

Consult a Nutritionist

Seek advice from a healthcare professional or nutritionist to tailor dietary adjustments that suit your specific needs and lifestyle.

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