Coffee - Aeropress ( InchesDefault Inches Recipe, ~10oz Mug, ~30g Beans), 300 ml (1 serving(s)), Cooked Broccoli (Fat Not Added in Cooking) (100 G), Rote Linsen (REWE Bio) (1 Serving) and Poached Egg (1 Medium)
Breakfast
108 mg/dL
avg. peak value
Usually causes a small spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got a STABLE response
How to consume coffee - aeropress ("default" recipe, ~10oz mug, ~30g beans), 300 ml, cooked broccoli (fat not added in cooking), poached egg, rote linsen without glucose spikes
Choose Whole Grain Alternatives
If you’re consuming any grains, opt for whole grain or low-glycemic options that have a more gradual impact on blood sugar levels.
Incorporate Healthy Fats
Add healthy fats like avocado, nuts, or seeds to your meals. These can slow down digestion and the absorption of carbohydrates.
Include More Vegetables
Add a variety of non-starchy vegetables such as spinach, kale, or zucchini to increase fiber intake and help stabilize blood sugar.
Balance with Protein
Ensure that each meal includes a good source of protein, such as lean meats, tofu, or legumes, which can help moderate blood sugar levels.
Eat in Sequence
Start your meal with vegetables and protein before consuming carbohydrates. This approach can help in moderating the blood sugar response.
Stay Hydrated
Drink water throughout the day. Proper hydration can help in managing blood sugar levels.
Monitor Portion Sizes
Be mindful of portion sizes, especially with carbohydrate-rich foods, to prevent excessive glucose spikes.
Practice Mindful Eating
Eat slowly and savor your meals to improve digestion and prevent overeating.
Increase Physical Activity
Engage in regular physical activity, such as walking or light exercise, after meals to help manage blood sugar levels.
Regular Monitoring
Keep track of your blood sugar levels to understand how different foods affect you and adjust your diet accordingly.
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Ultrahuman M1 helps you measure the impact of food and activity on your body in real time through glucose as a biomarker.
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