My Experience with Dreamfields Pasta

I loved pasta.

Eating correctly for my diabetes meant, no more pasta for me. The
spikes were too high.

I did try EVERY single low carb pasta that came along.
I did throw out EVERY single low carb pasta that came along.

Due Amici
ProSlim
Keto Brand
Atkins Brand
Carb Fit
Pastalia
Darielle
Bella Vita (the only slightly acceptable one, but only the penne tastes
okay, the other shapes are horrible, don't know why)

I tried them all. The thing with all those pastas is that they use
what's called the "dilution" method to lower carbs.

They take out the wheat and replace it with soy, protein isolates,
and/or other non-glucose raising fillers. And it affects the taste and
texture. Too much for me.

But hope springs eternal, and I continue to seek a low carb pasta that
is "real".

And I may have found it in Dreamfields.

The problem is, it almost seems like a sort of "magic".

First off, let me say, that for taste and texture, Dreamfields is 99.9%
identical to high carb regular boxed pasta. I mean identical.

Even the box lists it's carb count as: 42g per 2oz serving. Same as
your regular pasta... but the box says "5g NET carbs per serving"...
that's the magic part.

The company claims it has come up with a proprietary process of
rendering 37g of those 42g "protected". What they say that means, is
that all but 5g per serving are not digested, but pass to the colon and
are treated like fiber, providing all the health benefits of fiber.
With NO gastric distress. Government rules say that the carb count is
as it hits your mouth, and labeling hasn't caught up with this new
technology... yet. That's why the nutritional listing on the box says
"42g" per serving, but the company claims 5g net... It also would mean
that the calorie count is likely lower as the carbs, aren't digested
like carbs, so they would not have the calories of carbs... They also
claim that it has a GI of 12. Big claims.

But is it true?

I was willing to risk a spike to find out.

Yesterday I decided to eat 4oz (that's two servings) of the linguine for
lunch. I chose to eat only that with 2T of olive oil, a little
salt/pepper and garlic. I didn't want the sauce or toppings to impact
the carb count or the digestion of the carbs. I figured 2T of olive oil
wasn't enough fat to delay a possible spike. I tested every half hour
after the first bite of food, until the 3 hour mark.

It wasn't a hardship test, because the pasta was very very very good.
It was the first full bowl of normal pasta I've had in almost 5 years.
I loved it. And as I ate it, I hoped they weren't lying to me, and that
I would spike. My portion meant 84g of carbs... had they been
"unprotected". An amount that would rocket my BGs.

So, the results:

Before the first bite: 114
At 30 minutes: 107
At 1 hour: 120
At 90 minutes: 114
At 2 hours: 119
At 2 1/2 hours: 117
At 3 hours: 118

For me, a complete success... and after all that "fiber", not a moment
of any bloat or gastric problems.

I am going to keep testing a lot the next few times I eat this pasta,
just to make sure this wasn't a fluke.

Also, in the interest of full disclosure, some anecdotal postings on
some newsgroups show some people do spike anyway... the company is
trying to discover why.

In any case, a pasta that tastes like pasta, that is treated by the body
like fiber, that is low carb and low cal may be worth a look see for
anyone that pines for penne or longs for linguine.

Here are some websites where you can read more and draw your own
conclusions:

http://www.mendosa.com/dreamfields_pasta.htm

http://www.dreamfieldsfoods.com

As for me, right now... Stick a feather in my cap and call me macaroni!

Jennifer

In article ,
Jennifer wrote:

[snip]

As for me, right now... Stick a feather in my cap and call me macaroni!

Ain't it grand? ;-)

I after my success with linguine, I made tuna casserole with the elbows.
Very nice, and a favorite taste sensation I haven't had in a while.
HOWEVER, after the second set of leftovers (it was one dinner and then
two lunches) I had some GI problems. I'm not convinced they were from
the Dreamfields, but I'm not sure. There was also some ground lamb
which was a little old when I ate it. More testing is definitely in
order.

Priscilla

In my world, there is no such thing as bad macaroni and cheese.

I can't wait to make some!

While I don't wish it on you, I hope it was bad lamb! ; )

Jennifer

Priscilla Ballou wrote:

In article ,
Jennifer wrote:

[snip]


As for me, right now... Stick a feather in my cap and call me macaroni!


Ain't it grand? ;-)

I after my success with linguine, I made tuna casserole with the elbows.
Very nice, and a favorite taste sensation I haven't had in a while.
HOWEVER, after the second set of leftovers (it was one dinner and then
two lunches) I had some GI problems. I'm not convinced they were from
the Dreamfields, but I'm not sure. There was also some ground lamb
which was a little old when I ate it. More testing is definitely in
order.

Priscilla

In article ,
Jennifer wrote:

In my world, there is no such thing as bad macaroni and cheese.

You know, I made some with Muellers low-carb elbows, and it didn't spike
me in the slightest. The elbows weren't *quite* really elbows -- I mean
they were bent and everything, but the texture was a bit off -- but it
was tres yummy. I was shocked at the lack of spike. I was throwing
caution to the wind because I Just Wanted Some, but I didn't have to pay
for it with nasty BG. I'm also experimenting with a mixture of the
super sharp Cabot cheddar with Montery Jack. It was good on cauliflour
and very nice in that m&c.

I can't wait to make some!

While I don't wish it on you, I hope it was bad lamb! ; )

Yeah, me too.

Priscilla

Jennifer wrote:
| I loved pasta.
|
| Eating correctly for my diabetes meant, no more pasta for me. The
| spikes were too high.
|
| I did try EVERY single low carb pasta that came along.
| I did throw out EVERY single low carb pasta that came along.
|
| Due Amici
| ProSlim
| Keto Brand
| Atkins Brand
| Carb Fit
| Pastalia
| Darielle
| Bella Vita (the only slightly acceptable one, but only the penne
| tastes okay, the other shapes are horrible, don't know why)
|
| I tried them all. The thing with all those pastas is that they use
| what's called the "dilution" method to lower carbs.
|
| They take out the wheat and replace it with soy, protein isolates,
| and/or other non-glucose raising fillers. And it affects the taste
| and texture. Too much for me.
|
| But hope springs eternal, and I continue to seek a low carb pasta that
| is "real".
|
| And I may have found it in Dreamfields.
|
| The problem is, it almost seems like a sort of "magic".
|
| First off, let me say, that for taste and texture, Dreamfields is
| 99.9% identical to high carb regular boxed pasta. I mean identical.
|
| Even the box lists it's carb count as: 42g per 2oz serving. Same as
| your regular pasta... but the box says "5g NET carbs per serving"...
| that's the magic part.
|
| The company claims it has come up with a proprietary process of
| rendering 37g of those 42g "protected". What they say that means, is
| that all but 5g per serving are not digested, but pass to the colon
| and are treated like fiber, providing all the health benefits of
| fiber. With NO gastric distress. Government rules say that the carb
| count is as it hits your mouth, and labeling hasn't caught up with
| this new technology... yet. That's why the nutritional listing on
| the box says "42g" per serving, but the company claims 5g net... It
| also would mean that the calorie count is likely lower as the carbs,
| aren't digested like carbs, so they would not have the calories of
| carbs... They also claim that it has a GI of 12. Big claims.
|
| But is it true?
|
| I was willing to risk a spike to find out.
|
| Yesterday I decided to eat 4oz (that's two servings) of the linguine
| for lunch. I chose to eat only that with 2T of olive oil, a little
| salt/pepper and garlic. I didn't want the sauce or toppings to impact
| the carb count or the digestion of the carbs. I figured 2T of olive
| oil wasn't enough fat to delay a possible spike. I tested every half
| hour after the first bite of food, until the 3 hour mark.
|
| It wasn't a hardship test, because the pasta was very very very good.
| It was the first full bowl of normal pasta I've had in almost 5 years.
| I loved it. And as I ate it, I hoped they weren't lying to me, and
| that I would spike. My portion meant 84g of carbs... had they been
| "unprotected". An amount that would rocket my BGs.
|
| So, the results:
|
| Before the first bite: 114
| At 30 minutes: 107
| At 1 hour: 120
| At 90 minutes: 114
| At 2 hours: 119
| At 2 1/2 hours: 117
| At 3 hours: 118
|
| For me, a complete success... and after all that "fiber", not a moment
| of any bloat or gastric problems.
|
| I am going to keep testing a lot the next few times I eat this pasta,
| just to make sure this wasn't a fluke.
|
| Also, in the interest of full disclosure, some anecdotal postings on
| some newsgroups show some people do spike anyway... the company is
| trying to discover why.
|
| In any case, a pasta that tastes like pasta, that is treated by the
| body like fiber, that is low carb and low cal may be worth a look see
| for anyone that pines for penne or longs for linguine.
|
| Here are some websites where you can read more and draw your own
| conclusions:
|
| http://www.mendosa.com/dreamfields_pasta.htm
|
| http://www.dreamfieldsfoods.com
|
| As for me, right now... Stick a feather in my cap and call me
| macaroni!
|
| Jennifer


Jennifer, how many calories are listed per serving?
--
Peter
270/216/180
Before/Current Pix:
http://users.thelink.net/marengo/bef...eafterpix.html

Calories are comensurate with the listed "42g" carbs. They too have to
go by the current rules.

The thing the company says is that because they are "protected", they
pass to the small intestine and behave as fiber, but they aren't allowed
to list them as fiber... yet.

So calories a 190 per serving.
Fat: 1g
Carbs: 42g
Fiber: 4g
Protein: 7g

It's all about something called: "Insoluble starch technology"
Some starches can be treated so as to make most of it undigestable in
the stomach.
I think we will see many products using this kind of technology...
thanks to the LC movement.

Jennifer

marengo wrote:

Jennifer, how many calories are listed per serving?

Jennifer burbled across the ether:

I think we will see many products using this kind of technology...
thanks to the LC movement.

I really really hope so. That spagetti was good. So far... no sleepys.

--
revek www.geocities.com/tanirevek/LowCarb.html
my newest love:
http://f1.pg.photos.yahoo.com/ph/tan...e+new+grandson
As much fun as it is seeing rabid libertarian attack weasels scrap with
crazed lefty assault ferrets, it's swallowing half the newsgroup again.
David Bilek

On Sun, 02 May 2004 23:57:36 GMT, Priscilla Ballou
wrote:

In article ,
Jennifer wrote:

In my world, there is no such thing as bad macaroni and cheese.

You know, I made some with Muellers low-carb elbows, and it didn't spike
me in the slightest. The elbows weren't *quite* really elbows -- I mean
they were bent and everything, but the texture was a bit off -- but it
was tres yummy. I was shocked at the lack of spike. I was throwing
caution to the wind because I Just Wanted Some, but I didn't have to pay
for it with nasty BG. I'm also experimenting with a mixture of the
super sharp Cabot cheddar with Montery Jack. It was good on cauliflour
and very nice in that m&c.

I can't wait to make some!

While I don't wish it on you, I hope it was bad lamb! ; )

Yeah, me too.


Even if it was the pasta, sometimes the body reacts oddly to an odd
thing the first time. Taking small amounts occasionally can get the body
used to something.


Skinny

On Sun, 2 May 2004 20:26:34 -0500, "revek"
wrote:
/snip/

That spagetti was good. So far... no sleepys.

Is sleepys your problem? Tell me more.


Skinny

Skinny burbled across the ether:
On Sun, 2 May 2004 20:26:34 -0500, "revek"
wrote:
/snip/

That spagetti was good. So far... no sleepys.

Is sleepys your problem? Tell me more.

Usually. I'm *probably* hypo, as my sister was diagnosed as one, and I
have/had all the same symptoms but didn't go get examined (no doctor).
I followed the same recomendations as she was given (stay away from
potatos and sugar, eat *something*- preferably protein every three
hours) and I would do much better, *but* I was still eating too many
carbs in other forms. DH could set his clock by my mood swings, energy
levels, and how 'sickly' I felt --*severe* irritation, irrational, lack
of concentration, feeling ill, etc which would get better within a few
minutes of eating-- yet a carb heavy meal would make me sleepy as all
get out and I'd have to have a 30 minute nap. Haven't had a problem one
since going lowcarb, and that was almost two years ago. Unless I get
silly with the carbs again.

Diabetes runs in the family, and I've been planing on getting a meter
for myself (I've been dithering about it for a couple of months now),
but I can't seem to scrape the money together lately-- my youngest is
going to her prom and graduating both in the next two weeks-- girl stuff
costs bunches.

--
revek www.geocities.com/tanirevek/LowCarb.html
my newest love:
http://f1.pg.photos.yahoo.com/ph/tan...e+new+grandson
Is no rat! Is rare siberian hamster!