Pasta companies hurting because of low carb?

On NPR today, a story about several pasta companies that are laying off
people due to the low carb diet. While I don't like to see people lose
jobs, I certainly don't eat anywhere near the amount of pasta I used to.
I eat pasta now once every few months, and then only when I'm absolutely
beat. For instance, I rode my bike 35 miles, then went in the 100+ degree
attic and worked for about five hours. I was absolutely exhausted and had
some pasta when I went out. I can't remember when I ate pasta before
that. Contrast that to eating pasta every day, sometimes twice a day when
I was on low fat.

--
Bob in CT
Remove ".x" to reply

Bob in CT wrote:
:: On NPR today, a story about several pasta companies that are laying
:: off people due to the low carb diet. While I don't like to see
:: people lose jobs, I certainly don't eat anywhere near the amount of
:: pasta I used to. I eat pasta now once every few months, and then
:: only when I'm absolutely beat. For instance, I rode my bike 35
:: miles, then went in the 100+ degree attic and worked for about five
:: hours. I was absolutely exhausted and had some pasta when I went
:: out. I can't remember when I ate pasta before that. Contrast that
:: to eating pasta every day, sometimes twice a day when I was on low
:: fat.

I haven't eaten pasta since I started LC back in October 2001. I don't see
what the big deal is with pasta. It doesn't taste like much of anything to
me...it's what you put on it...

If I need a carb up, I eat rice....maybe because fried rice as always been a
fav of mine

On Thu, 24 Jun 2004 09:13:15 -0400, Roger Zoul
wrote:

Bob in CT wrote:
:: On NPR today, a story about several pasta companies that are laying
:: off people due to the low carb diet. While I don't like to see
:: people lose jobs, I certainly don't eat anywhere near the amount of
:: pasta I used to. I eat pasta now once every few months, and then
:: only when I'm absolutely beat. For instance, I rode my bike 35
:: miles, then went in the 100+ degree attic and worked for about five
:: hours. I was absolutely exhausted and had some pasta when I went
:: out. I can't remember when I ate pasta before that. Contrast that
:: to eating pasta every day, sometimes twice a day when I was on low
:: fat.

I haven't eaten pasta since I started LC back in October 2001. I don't
see
what the big deal is with pasta. It doesn't taste like much of anything
to
me...it's what you put on it...

If I need a carb up, I eat rice....maybe because fried rice as always
been a
fav of mine



Well, I stay away from pasta as much as possible -- heck, it's one of the
reasons I started low carb (I would eat pasta and have to hold onto to
something because of the blood sugar rush). For this intransgression, I
ate high fat with it, hoping to slow absorption. I was so exhausted that
I didn't notice any blood sugar spike, but I don't think I would've
noticed anything.

--
Bob in CT
Remove ".x" to reply

"Bob in CT" wrote in message
On NPR today, a story about several pasta companies that are laying off
people due to the low carb diet. While I don't like to see people lose
jobs, I certainly don't eat anywhere near the amount of pasta I used to.
I eat pasta now once every few months, and then only when I'm absolutely
beat. For instance, I rode my bike 35 miles, then went in the 100+ degree
attic and worked for about five hours. I was absolutely exhausted and had
some pasta when I went out. I can't remember when I ate pasta before
that. Contrast that to eating pasta every day, sometimes twice a day when
I was on low fat.

--
Bob in CT
Remove ".x" to reply


Why doesn't the pasta company make a lower carb pasta? I've tried a couple
and they are very good! IMHO, this problem is just the same as a program of
eating, make better choices, don't just give it up! I eat everything,
including bread and pasta. My choices are just different.

Cookie

Cookie

On Thu, 24 Jun 2004 13:44:26 GMT, Cookie wrote:

"Bob in CT" wrote in message
On NPR today, a story about several pasta companies that are laying off
people due to the low carb diet. While I don't like to see people lose
jobs, I certainly don't eat anywhere near the amount of pasta I used to.
I eat pasta now once every few months, and then only when I'm absolutely
beat. For instance, I rode my bike 35 miles, then went in the
100+ degree
attic and worked for about five hours. I was absolutely exhausted and
had
some pasta when I went out. I can't remember when I ate pasta before
that. Contrast that to eating pasta every day, sometimes twice a day
when
I was on low fat.

--
Bob in CT
Remove ".x" to reply


Why doesn't the pasta company make a lower carb pasta? I've tried a
couple
and they are very good! IMHO, this problem is just the same as a program
of
eating, make better choices, don't just give it up! I eat everything,
including bread and pasta. My choices are just different.

Cookie

Cookie



Can you recommend any of them? While I no longer crave pasta, every once
and a while I wouldn't mind some ground meat pasta. My grandmother made
this, and I have fond memories of it, but never at it on low fat (ground
meat? Never!) and now can't have it on low carb, either.

--
Bob in CT
Remove ".x" to reply

Why doesn't the pasta company make a lower carb pasta? I've tried a couple
and they are very good!
Cookie

Unfortunately, not many people are buying the lo-carb pastas. The reason
they were not buying was not given, as it states in this article in the New
York Post. Here's a small portion of the article.

"Although the company tried earlier this year to market a low-carb pasta,
customers wouldn't buy it, said CEO Tim Webster. The firm will shut its
Kenosha, Wis., plant and fire 100 of its 720 workers."

"American Italian Pasta is just the latest victim of the low-carb craze."
http://www.nypost.com/business/23655.htm

Tom

On Thu, 24 Jun 2004 13:44:26 GMT, "Cookie" wrote:

}Why doesn't the pasta company make a lower carb pasta?

R & F makes a lower (relatively speaking) carb pasta. My wife bought some
thinking she was helping me (can't fault her for trying). I showed her the
label which showed something like 19g per serving compared to 32g of their
normal spaghetti. Their idea of a serving and mine are way different too!
She ate the spaghetti last night while I had a crust less quiche...


Later,
Dave

** 295/265/210 **
LCing since 3/1/04

Dave Balcom wrote:
:: On Thu, 24 Jun 2004 13:44:26 GMT, "Cookie" wrote:
::
:: }Why doesn't the pasta company make a lower carb pasta?
::
:: R & F makes a lower (relatively speaking) carb pasta. My wife bought
:: some thinking she was helping me (can't fault her for trying). I
:: showed her the label which showed something like 19g per serving
:: compared to 32g of their normal spaghetti. Their idea of a serving
:: and mine are way different too! She ate the spaghetti last night
:: while I had a crust less quiche...

for someone on maintenance, that might be a good option provided they didn't
dick with the serving size to get a lower carb count!

Bob in CT

writes:

On NPR today, a story about several pasta companies that are laying off
people due to the low carb diet.

Before going low-carb, I ate pasta 3-5 nights a week. My plan was to have a
1/2 serving once a week when I hit maintenance. But I'm not even doing that.
I'm probably having a 1/2 serving once a month, if that often. That's a bit
weird, because I've given myself permission to have it once a week, but I'm not
doing that. So clearly I've lost interest in it as a food.

In other words, this doesn't surprise me, although I do feel bad for the people
who worked at those companies. The entire processed food industry could be
affected by this WOE, especially since we don't seem to be flocking to the
so-called low-carb junk foods they're trying to introduce into the market. Not
that I expect to see massive layoffs or anything. But some trimming? Sure.

Daria
166/under 145/under 145
sugar-free since 2/1/04
low-carb since 2/17/04

On Thu, 24 Jun 2004 11:31:10 -0400, "Roger Zoul"
wrote:

}for someone on maintenance, that might be a good option provided they didn't
}dick with the serving size to get a lower carb count!

Alas, as a Type II, real pasta is not really an option (LC or otherwise)...

** 295/265/210 **
LCing since 3/1/04