Rusk contains a high amount of carbohydrates. When had with sweetened milk tea, it becomes more harmful. Rusk is usually made with wheat or maida—both have a high glycaemic index (GI), resulting in quick digestion. The glucose thus released rushes to the bloodstream, increasing the glucose level abruptly. Moreover, the milk in tea contains milk sugar, and if you are having rusk with sweetened milk tea, this combination may lead to a hyperglycaemic event.
Reducing the risk of consuming rusk and sweetened tea with milk
• You may try almond flour rusk or other low-carb rusks. These have low GI and hence low sugar and carbohydrates, which help keep glucose levels in place.
• Since milk contains milk sugar, which may add to the blood sugar level, it is advisable to have unsweetened tea without milk.
• Try to have herbal tea or unsweetened tea. These can help prevent dehydration, which eventually helps keep the blood glucose levels in check.
Tea also has carbs from sugar and lactose. These add to the carb content of the rusk, resulting in a glucose spike. This meal may provide instant energy (thanks to simple carbs and free sugars), but you might experience a crash soon after.
