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Boiled Egg (1 Large) and Black Tea (1 Teacup (6 Fl Oz))

food-timeBreakfast

108 mg/dL

avg. peak value

Usually has a stable response

8

Avg. Food Score on Ultrahuman App

75%

Ultrahuman Users got a STABLE response

How to consume Boiled Egg, Black Tea without glucose spikes

Pair with Fiber-Rich Foods

Incorporate high-fiber foods such as vegetables or whole grains alongside your boiled egg and black tea. Options like spinach, broccoli, or quinoa can help moderate blood sugar levels.

Include Healthy Fats

Add a source of healthy fats to your meal. Avocado or a small serving of nuts (like almonds or walnuts) can promote a more gradual glucose response.

Opt for Whole Grain Bread

If consuming bread with your meal, choose whole grain or seeded bread. These options are digested more slowly, aiding in stabilizing blood sugar levels.

Add Lean Protein

Pair your meal with another source of lean protein such as grilled chicken or tofu. Protein can help slow the absorption of carbohydrates and maintain stable glucose levels.

Choose Low-Sugar Fruits

If you desire fruit with your meal, select options such as berries or apples. These fruits are less likely to cause a spike in blood sugar compared to others.

Stay Hydrated

Drink water before and during your meal. Staying hydrated can help improve digestion and regulate blood sugar levels.

Monitor Portion Sizes

Be mindful of the portion sizes of your meal components, particularly the boiled eggs. Eating more than necessary can lead to larger glucose spikes.

Drink Tea Without Sugar

Ensure your black tea is consumed without added sugars. If you prefer a sweet taste, consider using a natural, no-calorie sweetener.

Add a Vinegar-Based Dressing

If consuming a salad with your meal, use a vinegar-based dressing. Acetic acid in vinegar can help improve insulin sensitivity and reduce glucose spikes.

Incorporate Physical Activity

Engage in light physical activity, such as a short walk, after eating. This can help your body use glucose more efficiently and prevent spikes.

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