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Mozzarella Cheese (Whole Milk, Low Moisture) (100 G)

food-timeLunch

109 mg/dL

avg. peak value

Usually causes a medium spike

8

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got an UNSTABLE response

How to consume Mozzarella Cheese (Whole Milk, Low Moisture) without glucose spikes

Pair with Fiber-Rich Foods

Include foods high in fiber such as whole grain crackers, lentils, or legumes. Fiber can help to moderate blood sugar levels by slowing down the absorption of carbohydrates.

Incorporate Healthy Fats

Add sources of healthy fats like avocado, nuts, or seeds. These can help to slow digestion and the absorption of carbs, thus reducing glucose spikes.

Consume with Protein

Pair mozzarella cheese with lean protein sources such as grilled chicken, turkey, or tofu. Protein can help stabilize blood sugar levels.

Portion Control

Be mindful of the portion size of mozzarella cheese. Consuming smaller amounts can help prevent significant increases in blood glucose levels.

Balance with Vegetables

Combine mozzarella with non-starchy vegetables such as spinach, kale, or broccoli. These vegetables are low in carbohydrates and high in fiber, assisting in blood sugar control.

Stay Hydrated

Drink water throughout your meal. Proper hydration supports overall metabolism and can assist in managing glucose levels.

Include Vinegar

Consider adding a small amount of vinegar, such as apple cider or balsamic, to your meal. Vinegar can have a moderating effect on blood sugar levels.

Timing of Consumption

Try consuming mozzarella cheese as part of a balanced meal rather than as a standalone snack. Eating it with other foods can help maintain steady glucose levels.

Monitor Meal Timing

Avoid consuming cheese late at night or close to bedtime, as your body might process foods differently during this time, potentially leading to spikes.

Regular Physical Activity

Engage in regular physical activity, especially after meals. A short walk after eating can help your body use glucose more efficiently and reduce spikes.

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