Brown bread and egg omelettes are a popular healthy breakfast. Still, their impact on glucose metabolism is not fully understood. Hyperglycemia, caused by the high glycaemic index (GI) score of toasted brown bread, can adversely affect glucose metabolism. This association between brown bread, egg omelettes, and glucose metabolism has prompted further investigation into their effects on blood sugar control.
Optimise brown bread and egg omelette for glucose control
• Try using almond flour or seed-based bread. Such alternatives have a much lower glycaemic index than brown bread.
• Consider having a salad before the egg omelette to increase fibre intake and reduce the overall carbohydrate load.
• Add healthy fats like cheese to the meal to slow glucose absorption and stabilise blood sugar spikes.
• You may include protein-rich foods like eggs to help slow down the digestion and absorption of carbohydrates.
Commercial brands of brown bread are often made from refined flour, which has a higher GI score than whole-grain flour. Consuming high-GI foods like toasted brown bread can spike blood sugar levels and contribute to insulin resistance over time. Combining bread with protein-rich foods may slow the absorption of carbohydrates and control blood sugar levels.
