
Tea with Milk (1 Teacup (6 Fl Oz)) and Cheese Pizza with Vegetables (1 Piece (1/8 Of 12 Inches Dia))
Afternoon Snack
153 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 Cheese Pizza With Vegetables, Tea With Milk without glucose spikes
Portion Control
Limit the amount of cheese pizza you consume. Consider having one or two slices instead of more substantial portions to reduce the potential glucose spike.
Add Protein
Include a source of protein, such as grilled chicken or a side of legumes, to your meal. This can help slow down the absorption of carbohydrates and moderate blood sugar levels.
Increase Fiber Intake
Pair your meal with a high-fiber salad or vegetables like leafy greens, broccoli, or bell peppers. The fiber can help slow digestion and prevent sharp spikes.
Choose Whole Grain Crust
If possible, opt for a whole grain or whole wheat crust for the pizza. This can provide additional fiber and nutrients that help with blood sugar management.
Drink Unsweetened Tea
Switch to unsweetened tea or use a small amount of a natural, low-calorie sweetener. You may also consider milk alternatives that are lower in sugar if you're adding milk.
Monitor Timing
Pay attention to the timing of your meals. Eating smaller, more frequent meals throughout the day can help maintain steady blood sugar levels.
Incorporate Healthy Fats
Add a source of healthy fats, like avocado or a small handful of nuts, to your meal. Healthy fats can help slow the absorption of carbohydrates.
Stay Hydrated
Drink plenty of water throughout the day. Staying hydrated supports overall digestive health and can aid in maintaining stable blood sugar levels.
Physical Activity
Engage in light physical activity, such as a short walk, after eating. This can help in the utilization of glucose by your muscles and prevent spikes.
Mindful Eating
Practice mindful eating by chewing slowly and savoring your meal. This can help you recognize fullness and prevent overeating.

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