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English Overnight Oats (100 G) and Whey Protein (Ultimate Nutrition) (1 Serving)

food-timeBreakfast

105 mg/dL

avg. peak value

Usually causes a small spike

6

Avg. Food Score on Ultrahuman App

60%

Ultrahuman Users got a STABLE response

How to consume english overnight oats, whey protein without glucose spikes

Portion Control

Reduce the portion size of your overnight oats to limit the carbohydrate intake, which can help in managing blood sugar levels.

Add Healthy Fats

Include a source of healthy fats like chopped nuts (e.g., almonds, walnuts) or a tablespoon of chia seeds. Fats can slow down the digestion of carbohydrates and mitigate spikes in blood sugar.

Choose Rolled or Steel-Cut Oats

Opt for rolled oats or steel-cut oats instead of instant oats, as they are less processed and take longer to digest, resulting in a slower release of glucose.

Incorporate Fiber-Rich Foods

Add some berries like strawberries, raspberries, or blueberries. These fruits are high in fiber and can help to balance blood sugar levels.

Use Unsweetened Almond Milk

Substitute regular milk or sweetened milk alternatives with unsweetened almond milk to lower the sugar content of your meal.

Add a Cinnamon Sprinkle

Incorporate a sprinkle of cinnamon into your oats, as it may help in improving insulin sensitivity and glucose metabolism.

Pair with a Protein Source

In addition to whey protein, consider adding a boiled egg or a small serving of Greek yogurt on the side to enhance the protein content, which can help to stabilize blood sugar levels.

Prebiotic Fiber Supplements

Consider adding a prebiotic fiber supplement like inulin or psyllium husk to your oats to increase fiber content without significantly altering taste or texture.

Monitor Timing

Consume your overnight oats as part of a balanced breakfast when your body is more insulin-sensitive, rather than as a late-night snack.

Stay Hydrated

Drink plenty of water throughout the day to help your body process nutrients more effectively and maintain stable blood sugar levels.

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