An egg omelette with multigrain bread is one of the most popular breakfasts. However, there’s room for making it more healthy and preventing blood glucose spikes. Toasted multi-grain bread has a medium-high GI, with some varieties reaching as high as 70 on the GI scale causing spikes in sugar levels. Eggs, on the other hand, are rich in protein and other nutrients, making them a source of health. Therefore, a better approach is required for the consumption of omelettes and bread.<\/p>\n
Optimize Your Egg Omellete and Bread Toast
\n\u2022 You may use low-carb flour bread like almond or seed-based instead of multigrain bread.
\n\u2022 Make sure you eat the salad first, then eggs that will provide you with protein, followed by minimal low-carbohydrate bread. This will help you maintain food flow.
\n\u2022 Try adding healthy fats like cheese to the plate to stabilize the glucose spikes.<\/p>\n
Most of the commercial brands sell wholewheat bread that is made out of refined flour, mainly maida, with added brown colour and little fibre. This is quickly absorbed into the bloodstream, spiking blood sugar levels, especially for people with insulin resistance. Thus, it is necessary to watch your bread type and consumption.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7264","post","type-post","status-publish","format-standard","hentry","category-nutrition"],"acf":[],"yoast_head":"\n