
Boiled Egg (1 Large) and Watermelon (1 Cup, Diced)
Breakfast
139 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 Boiled Egg, Watermelon without glucose spikes
Balance with Protein
Pair watermelon with a protein source, such as Greek yogurt or a handful of nuts, to slow down carbohydrate absorption and minimize glucose spikes.
Add Healthy Fats
Incorporate healthy fats, like avocado slices or a spoonful of almond butter, into your meal to help stabilize blood sugar levels.
Mindful Portion Control
Limit the portion size of watermelon to reduce the overall carbohydrate intake, while still enjoying its refreshing taste.
Include Fiber-Rich Foods
Add fiber to your meal by including foods like chia seeds, flax seeds, or a small green salad to slow digestion and glucose absorption.
Stay Hydrated
Drink plenty of water throughout the day to help maintain proper hydration, which can positively affect blood sugar regulation.
Exercise Post-Meal
Engage in light physical activity, such as a short walk, after eating to help your body utilize glucose more efficiently.
Consume Slowly
Eat your meal slowly and chew thoroughly, allowing your body to process the food more effectively and maintain stable glucose levels.
Monitor Meal Timing
Spread out carbohydrate intake evenly throughout the day to prevent large spikes in blood sugar.
Incorporate Cinnamon
Sprinkle a small amount of cinnamon on your watermelon or in a beverage, as it may help improve insulin sensitivity.
Regular Monitoring
Keep track of your blood glucose levels regularly to identify patterns and make necessary adjustments in your diet and lifestyle.

Discover
metabolic
health with M1
Ultrahuman M1 helps you measure the impact of food and activity on your body in real time through glucose as a biomarker.
Explore Ultrahuman M1Find Glucose response for your favourite foods
Explore OGDbYour cart is empty
Looks like you haven't added anything yet. Explore our products to get started.
