Marie Biscuits (Britannia) (1 Serving) and Coffee with Milk (1 Coffee Cup (6 Fl Oz))
Lunch
182 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 Coffee With Milk, Marie Biscuits without glucose spikes
Choose Whole-Grain Biscuits
Opt for whole-grain or high-fiber biscuits instead of standard Marie biscuits. These can help slow down the absorption of carbohydrates, leading to a more gradual increase in blood sugar levels.
Add Protein
Include a source of protein such as a handful of almonds or a small serving of Greek yogurt. Protein can help moderate blood sugar spikes by slowing digestion and absorption of carbohydrates.
Include Healthy Fats
Add healthy fats like a small serving of avocado or a few walnuts. Fats can further slow the digestion process, helping to keep your blood sugar levels more stable.
Use Unsweetened Milk Alternatives
If you're adding milk to your coffee, consider using unsweetened almond milk or coconut milk, which can have less impact on blood sugar levels compared to regular milk.
Portion Control
Reduce the portion size of the biscuits and coffee with milk. Smaller portions can help manage the overall intake of carbohydrates and sugars.
Add Cinnamon
Sprinkle a little cinnamon into your coffee. Cinnamon has been suggested to help improve insulin sensitivity and may help in moderating blood sugar spikes.
Drink Green Tea Instead
Replace coffee with green tea, which has a lower impact on blood sugar levels and contains beneficial antioxidants.
Timing of Consumption
Try to consume biscuits and coffee with milk as part of a balanced meal rather than on their own. This can help buffer the impact on blood sugar levels.
Physical Activity
Engage in a short walk or light physical activity after eating. Physical activity can help your body use up the glucose more effectively, reducing spikes.
Stay Hydrated
Drink plenty of water throughout the day. Proper hydration can help your body maintain stable blood sugar levels.
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