The common savoury foods causing 'sharp sugar spikes', according to a nutritionist

"Some savoury foods can cause sharp spikes because they have a high content of refined carbohydrates and rapidly digested starches," she told GB News.

White bread, bagels, wraps and pizza bases, crafted from refined flour, which the body breaks down into glucose remarkably quickly.

Also ranking high on the glycaemic index are white rice dishes, particularly jasmine and sticky varieties.

The problem here is starch granules within the grains that break apart and escape, meaning the rice isn't intact when consumed, which is what drives rapid blood sugar rises.

Mashed and baked potatoes will have a similar effect because the cooking methods used make the starch incredibly easy for the body to absorb at a rate.

Some of the more obvious cultprits in this category include crackers, rice cakes and savoury biscuits made with refined flour.

Ultra-processed savoury foods like ready meals, crisps and breaded products often slip under the radar, but Dr Schenker cautioned: "Refined starches are combined with fats, making them easy to overeat and raise blood sugar."

The good news is that there are plenty of simple swaps to help keep blood sugar levels steadier.

Doctor Schenker recommends trading white rice for brown or wild varieties, or even quinoa and other ancient grains. Wholegrain, lentil or chickpea pasta makes a brilliant alternative to the white stuff.

For wrap lovers, switching to wholegrain versions or even lettuce leaves can make a real difference.

Opting for new potatoes or potato salad instead of mash and cooling potatoes actually creates more resistant starch, which is gentler on blood sugar.

Alternatively, try mixing mashed potato with celeriac or cauliflower, and add flavour through herbs, spices, garlic, lime and chilli. These changes alone will help slow digestion and reduce blood sugar spikes.

It is equally beneficial to pair carbohydrates with protein, healthy fats and fibre to slow the rate at which glucose enters the bloodstream.

"Balancing carbohydrates with protein, healthy fat and fibre slows how quickly glucose enters the bloodstream," Dr Schenker said.

This could involve adding chicken or fish to rice dishes, topping bagels and bread with eggs or peanut butter, and spreading avocado or hummus on crackers. Beans and pulses work wonderfully stirred into pasta dishes, too.

The order you eat your meal can also make a difference, with the nutritionist advising to reach for your greens before tucking into the carbs.

"Eating vegetables and protein first, then starches, can reduce glucose spikes," she suggested.