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Croissant (1 Medium Croissant) and Black Tea (1 Mug (8 Fl Oz))

food-timeBreakfast

139 mg/dL

avg. peak value

Usually causes a large spike

5

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

How to consume black tea, croissant without glucose spikes

Pair with Protein or Healthy Fats

Add a source of protein or healthy fats to your meal, such as a boiled egg, a handful of almonds, or a small portion of cheese. This can help slow down the absorption of carbohydrates and reduce the spike in glucose levels.

Incorporate Fiber

Include high-fiber foods like a small apple, a few berries, or some whole-grain oats. Fiber can help moderate glucose absorption and stabilize blood sugar levels.

Stay Hydrated

Drink plenty of water before and after your meal. Staying hydrated can help your body metabolize carbohydrates more efficiently.

Opt for Whole Grains

If possible, choose a whole-grain or multi-grain croissant alternative. Whole grains have a more gradual impact on blood sugar compared to refined grains.

Limit Portion Size

Consider having a smaller portion of the croissant to minimize the carbohydrate load and lessen the impact on your blood sugar.

Add Cinnamon

Sprinkle a little cinnamon on your black tea or croissant. Cinnamon has been shown to improve insulin sensitivity and help manage blood sugar levels.

Physical Activity

Engage in light physical activity, such as a short walk, after your meal. Physical activity can help your muscles absorb glucose and reduce post-meal blood sugar spikes.

Choose Black Tea Wisely

Ensure that the black tea you consume does not contain added sugars or sweeteners that could contribute to a glucose spike.

Use Vinegar

Consider including a small amount of vinegar, such as in a salad dressing, with your meal. Vinegar can help improve insulin sensitivity and reduce blood sugar spikes.

Mindful Eating

Practice mindful eating by slowing down and savoring each bite. This can enhance digestion and allow your body to better manage glucose levels.

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