Coffee with Milk and Sugar (1 Coffee Cup (6 Fl Oz)) and English Cheese on Toast (1 Slice)

115 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got a STABLE response

Other related foods

How to consume coffee with milk and sugar, english cheese on toast without glucose spikes

Opt for Whole Grain Bread

Switch from regular white bread to whole grain or whole wheat bread for your cheese on toast. Whole grains have a slower digestion rate, which can help stabilize blood sugar levels.

Use a Natural Sweetener

Replace regular sugar in your coffee with a natural sweetener like stevia or monk fruit, which can provide sweetness without causing a glucose spike.

Choose Low-Fat Milk Alternatives

Use unsweetened almond milk or soy milk in your coffee instead of regular milk. These alternatives have a lower impact on blood sugar levels.

Include a Protein-Rich Topping

Add a slice of lean turkey or chicken breast on top of your cheese toast to increase protein intake, which can help moderate blood sugar spikes.

Add Healthy Fats

Incorporate a small amount of avocado on your toast. Healthy fats can slow down carbohydrate absorption and help maintain stable blood sugar levels.

Consume Fiber-Rich Foods

Pair your meal with a small salad or a serving of non-starchy vegetables like spinach or kale. The fiber content in these foods can help slow down the absorption of sugar.

Opt for Lower-Sugar Cheeses

Select cheeses that are lower in sugar content, such as mozzarella or cottage cheese, to reduce the sugar load of your meal.

Practice Portion Control

Reduce the portion size of your cheese on toast and coffee, as smaller portions can help minimize blood sugar fluctuations.

Stay Hydrated

Drink plenty of water throughout the day to support overall metabolism and help manage blood sugar levels effectively.

Physical Activity

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

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