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@bloodsugar01: これを朝食の代わりにしてると…😨⚠️ 🥤今日はバナナスムージーで血糖値を測ってみました！ 用意したのは、KAGOME 野菜生活100 バナナスムージー（330ml）。 📦栄養成分 ・カロリー：151kcal ・たんぱく質：0.8g ・脂質：2.5g ・炭水化物：33.3g（うち食物繊維3.8g） 📊PFCバランス（エネルギー比） ・P：2％　F：15％　C：83％ 「朝はこれ1本で済ませてる」って人、意外と多いですよね。 野菜と果物が入ってて、バナナ3本分の食物繊維も入ってる。 一見ヘルシーで“朝にぴったり”に見えますが… 💥実は、血糖値的にはかなりリスキーかもしれません。 液体の糖質は吸収が速く、たんぱく質や脂質もほぼゼロ。 空腹の朝にこれだけ飲むと、血糖値が一気に上がるリスクがあります。 📈【結果】 ピークは144mg/dL、上昇幅は**+49mg/dL**。 予想通り、しっかり血糖スパイクしました。 さらに重要なのが、 🌅朝に血糖値が急上昇すると、その日1日中、平均血糖値が高くなる傾向があるということ。 これは「血糖記憶効果（glucose memory effect）」と呼ばれ、朝の急上昇がインスリン感受性に影響し、その後の食事でも血糖が上がりやすくなる原因に。 ☀️だからこそ、朝の選択が1日の血糖コントロールを左右します。 「血糖値の朝活」、はじめてみませんか？ #血糖値スパイク #朝食の選び方 #血糖値の朝活

血糖値研究家アッシュ|忖度なしリアル血糖値検証
血糖値研究家アッシュ|忖度なしリアル血糖値検証
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Region: AU
Friday 12 September 2025 09:18:16 GMT
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Comments

abcsansui
伯さん :
本当これ。ずっと高いまま
2025-09-13 05:40:18
1
maa7_kikkun
KIKUchan :
気になってましたー！やっぱり朝の空腹時は危険ですね⚠️勉強になります🙇‍♂
2025-09-12 09:27:06
1
junjun_6298
じーゆん :
朝の食事はとても大事ですね。納豆付き和食がいいですね。
2025-09-12 10:40:52
0
user6740419967256
よさく :
バナナは？
2025-09-12 09:26:57
0
user6613459024409
リオ :
じゃ、朝は何を食べた方がいいの？
2025-09-12 17:58:45
1
user9427696237618
むーたん :
🥰
2025-09-18 20:07:21
0
usersk42chw9v8
＄♡Ａ :
😁
2025-09-19 05:46:21
0
happyhanihoshi
ももかぶ :
毎朝起きたら白湯飲んでから無塩トマトジュース200ml飲んで、納豆ご飯食べたり日によってはベーグル食べてますがこれでスパイク起きてないのかなー？と気になってます
2025-09-12 09:32:17
0
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(IDEA BY @nezuko lover ) Part one of vocing male demon slayers characters that the wheel picks!! #xyzbca #foryou #foryoupage #voiceover #demonslayer @🍓🍡Mitsuri Kanroji.Va🍡🍓 @Muichiro Tokito🌫️ @𝕄𝕦𝕚𝕔𝕙𝕚𝕣𝕠 @xoticbones0 @☆kanao☆ @ꜱᴏᴜʟx. @v_l0vv3ii @sirsamanthathe5th @WillTheiam @❝┆⸝⸝ ⟡ Yuki . . 🌺 (Idea by)
(IDEA BY @nezuko lover ) Part one of vocing male demon slayers characters that the wheel picks!! #xyzbca #foryou #foryoupage #voiceover #demonslayer @🍓🍡Mitsuri Kanroji.Va🍡🍓 @Muichiro Tokito🌫️ @𝕄𝕦𝕚𝕔𝕙𝕚𝕣𝕠 @xoticbones0 @☆kanao☆ @ꜱᴏᴜʟx. @v_l0vv3ii @sirsamanthathe5th @WillTheiam @❝┆⸝⸝ ⟡ Yuki . . 🌺 (Idea by)
Our homemade strawberry and brown sugar cinnamon pop tart recipes are some of the most popular on our website (for good reason!), so we knew we had to include these homemade blueberry pop tarts in our first cookbook, Crowded Kitchen! They're made with a flaky, easy 4-ingredient crust, a tart blueberry lemon filling and a beautiful, naturally colored icing. These are so much better than store-bought! Ingredients 2 ½ cups all-purpose flour 1 cup unsalted butter, chilled and cubed 4 teaspoons granulated sugar 2 teaspoons kosher salt ½ cup very cold water 1 lb (450g) blueberries (fresh or frozen) 3 tablespoons honey 1 tablespoon lemon juice 1 teaspoon lemon zest 1 large egg yolk, beaten 1 cup powdered sugar ½ teaspoon lemon juice Sprinkles (optional) Instructions * In a food processor, combine the flour, butter, sugar and salt and pulse a few times until the butter pieces are pea-sized. Stream in the cold water, pulsing as you go, until a crumbly dough forms.  * Transfer the dough to a lightly floured surface and gently knead it into a ball. Divide the dough in half and wrap each half in plastic wrap, flattening each one into a rectangle that's about 1 inch thick. Refrigerate for 1-2 hours.  * To make the filling, add the blueberries, honey, lemon juice and lemon zest to a saucepan over medium heat. Gently smash the blueberries, then reduce the heat to medium-low and simmer for 20-25 minutes, stirring and mashing occasionally, until the mixture thickens. Remove from heat and cool completely.  * In a small bowl, reserve 2 tablespoon of the filling for the glaze and set aside.  * Preheat the oven to 300˚F (150˚C) and line a sheet pan with parchment paper.  * On a well-floured surface, roll one half of the dough into a large rectangle about ⅛-inch thick, then trim it into a straight-edged rectangle that's 14x10 inches. Cut the rectangle in half lengthwise, then cut each half into 4 rectangles for 8 total rectangles.  * Repeat with the other half of the dough. In total, you will have 16 rectangles of the same size.  * Using a fork, dock several holes in the center of 8 of the rectangles (these will be the tops). Into the centers of the other 8 rectangles, spoon about 1 ½ tablespoon of the filling and spread into a thin layer, leaving a border around the edges.  * Around the border of the filling, brush the beaten egg yolk, then place one of the docked rectangles on top, pressing down the edges to secure. Using the tines of a fork, crimp and seal the edges of each tart. Transfer to the sheet pan, then repeat with the remaining pop tarts.  * Bake the tarts for 30-35 minutes, until very lightly browned on the top and edges and golden brown on the bottom. Carefully transfer to a cooling rack to cool completely.  * To make the glaze, add the reserved 2 tablespoon blueberry filling to a small bowl with 1 tablespoon water and stir to combine, then strain it through a fine mesh sieve into another bowl, extracting as much blueberry juice as possible.  * Add the powdered sugar and lemon juice to the blueberry juice and whisk until smooth. Spread as much of the glaze as you'd like over the cooled tarts and top with sprinkles.  Notes Storage: Keep leftover pop tarts stored in an airtight container for 3 days at room temperature or up to a week in the refrigerator.  If you don't have a food processor, you can stir the dry ingredients together, and then grate in the butter, or chop it into the dough with a bench scraper, then just work the butter into the flour with your fingers.
Our homemade strawberry and brown sugar cinnamon pop tart recipes are some of the most popular on our website (for good reason!), so we knew we had to include these homemade blueberry pop tarts in our first cookbook, Crowded Kitchen! They're made with a flaky, easy 4-ingredient crust, a tart blueberry lemon filling and a beautiful, naturally colored icing. These are so much better than store-bought! Ingredients 2 ½ cups all-purpose flour 1 cup unsalted butter, chilled and cubed 4 teaspoons granulated sugar 2 teaspoons kosher salt ½ cup very cold water 1 lb (450g) blueberries (fresh or frozen) 3 tablespoons honey 1 tablespoon lemon juice 1 teaspoon lemon zest 1 large egg yolk, beaten 1 cup powdered sugar ½ teaspoon lemon juice Sprinkles (optional) Instructions * In a food processor, combine the flour, butter, sugar and salt and pulse a few times until the butter pieces are pea-sized. Stream in the cold water, pulsing as you go, until a crumbly dough forms.  * Transfer the dough to a lightly floured surface and gently knead it into a ball. Divide the dough in half and wrap each half in plastic wrap, flattening each one into a rectangle that's about 1 inch thick. Refrigerate for 1-2 hours.  * To make the filling, add the blueberries, honey, lemon juice and lemon zest to a saucepan over medium heat. Gently smash the blueberries, then reduce the heat to medium-low and simmer for 20-25 minutes, stirring and mashing occasionally, until the mixture thickens. Remove from heat and cool completely.  * In a small bowl, reserve 2 tablespoon of the filling for the glaze and set aside.  * Preheat the oven to 300˚F (150˚C) and line a sheet pan with parchment paper.  * On a well-floured surface, roll one half of the dough into a large rectangle about ⅛-inch thick, then trim it into a straight-edged rectangle that's 14x10 inches. Cut the rectangle in half lengthwise, then cut each half into 4 rectangles for 8 total rectangles.  * Repeat with the other half of the dough. In total, you will have 16 rectangles of the same size.  * Using a fork, dock several holes in the center of 8 of the rectangles (these will be the tops). Into the centers of the other 8 rectangles, spoon about 1 ½ tablespoon of the filling and spread into a thin layer, leaving a border around the edges.  * Around the border of the filling, brush the beaten egg yolk, then place one of the docked rectangles on top, pressing down the edges to secure. Using the tines of a fork, crimp and seal the edges of each tart. Transfer to the sheet pan, then repeat with the remaining pop tarts.  * Bake the tarts for 30-35 minutes, until very lightly browned on the top and edges and golden brown on the bottom. Carefully transfer to a cooling rack to cool completely.  * To make the glaze, add the reserved 2 tablespoon blueberry filling to a small bowl with 1 tablespoon water and stir to combine, then strain it through a fine mesh sieve into another bowl, extracting as much blueberry juice as possible.  * Add the powdered sugar and lemon juice to the blueberry juice and whisk until smooth. Spread as much of the glaze as you'd like over the cooled tarts and top with sprinkles.  Notes Storage: Keep leftover pop tarts stored in an airtight container for 3 days at room temperature or up to a week in the refrigerator.  If you don't have a food processor, you can stir the dry ingredients together, and then grate in the butter, or chop it into the dough with a bench scraper, then just work the butter into the flour with your fingers.


This team and my family are truly some of my biggest blessings!! Grateful is an understatement 🫶🏼🫶🏼 . . #foryou #fyp #xycba #dallas #dcc #americassweethearts #dallascowboyscheerleaders #dallascowboys #nflcheerleader
This team and my family are truly some of my biggest blessings!! Grateful is an understatement 🫶🏼🫶🏼 . . #foryou #fyp #xycba #dallas #dcc #americassweethearts #dallascowboyscheerleaders #dallascowboys #nflcheerleader


Oh to have a man like Cihan Albora😩 #cihanalbora #uzaksehir #elbruso #viral #fyp
Oh to have a man like Cihan Albora😩 #cihanalbora #uzaksehir #elbruso #viral #fyp

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