Earl Greyer Tea (The Republic of Tea) (1 Serving), Sugar Free Vanilla Syrup (Torani) (1 Serving) and Heavy Cream (1 Tbsp)
Afternoon Snack
94 mg/dL
avg. peak value
Usually has a stable response
Avg. Food Score on Ultrahuman App
Ultrahuman Users got a STABLE response
Other related foods
How to consume earl greyer tea, heavy cream, sugar free vanilla syrup without glucose spikes
Portion Control
Start by reducing the portion size of heavy cream and any sweeteners you use. Even sugar-free syrups can contain ingredients that might affect your glucose levels.
Add Fiber
Incorporate a source of fiber into your snack. Consider adding a small portion of chia seeds or flaxseeds to your tea. These can help slow down the absorption of any sugars or carbs.
Incorporate Healthy Fats
Include a small serving of nuts such as almonds or walnuts alongside your tea. Healthy fats can help stabilize blood sugar levels.
Choose the Right Sweetener
If you're using sugar-free vanilla syrup, ensure it's made with a sweetener that does not significantly impact blood sugar, like stevia or monk fruit.
Include Protein
Pair your tea with a protein-rich food like Greek yogurt or a small piece of cheese. Protein helps in stabilizing blood sugar spikes.
Stay Hydrated
Ensure you drink enough water throughout the day. Sometimes, thirst can be mistaken for hunger, leading to excessive consumption of snacks.
Mind the Temperature
Drink your tea at a moderate temperature. Extremely hot beverages can sometimes speed up digestion, potentially affecting glucose levels.
Consider Tea Alternatives
If earl greyer tea is particularly spiking your glucose, try switching to a black or green tea, which may have different effects on your body.
Eat Slowly
Take time to savor your tea and accompanying snacks, which can help in better digestion and absorption of nutrients.
Monitor Blood Sugar Levels
Keep track of your responses to different foods and drinks by regularly monitoring your blood sugar levels. This can help you identify specific triggers and adjust accordingly.
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