Dreamfields Pasta and it's efficacy in a LC lifestyle - my analysis & opinions.

[ItsTheWooo]

Dreamfields Pasta claims it has only 5 digestible carbs per serving and tastes exactly like pasta. An enticing, if not brazen advertisement. A quick examination of the nutrition facts shows tons of calories and non-fiber carbohydrate. Further inspection of the ingredients show it uses regular flour. Surely suspicion of this claim is justifiable. However, my research leads me to believe Dreamfields Pasta works as advertised. Dreamfields Pasta utilizes "insoluble starch" technology, a proprietary method of making starches indigestible in the stomach/small intestine. This is where starch carbohydrate is typically broken down in humans and assimilated as blood sugar. Preventing the digestion prevents the complete assimilation of the starch's potential sugar energy. The implications of this is huge for dieters, LCers, and diabetics as it means we may be able to eat these starch products. Though the method is mostly a secret at this time (and understandably so since patents are pending), something about this process makes the molecules "protected" and resistant to digestion. The question which begs answering is does it really work?

The majority of diabetics report Dreamfields Pasta has no surprising effect on blood glucose levels 1 2 or 3 hours post prandial, even at enormous consumption levels. This shows it is unlikely Dreamfields spikes, but does the pasta really only contain 5 grams of digestible carbs - a mere 20 calories of sugar energy?

The evidence I've seen seems to show that Dreamfields really does only contain 5 grams of digestible carbohydrate. When the evidence is examined, it is simply impossible for the starch to merely be low glycemic. It must be at least partially indigestible. Even when massive 6 ounce portions are consumed - 120 grams of starch - blood sugar never rises more than would be expected for 15 grams of carbs in most diabetic individuals*. It is impossible for a completely digestible carbohydrate to produce virtually zero glycemic load at such a high consumption level. Glycemic load is a measure of glycemic index (potential impact on blood sugar - gram for gram) times quantity (total consumed energy in grams) divided by 100 (the "control" from which relativity is established)... this formula tells us the net metabolic effect a carbohydrate may have. Even the lowest glycemic index carbs can have a high glycemic load in large quantities. For example, maltitol. Maltitol is a relatively low glycemic index caloric sweetener. Due to its difficult/incomplete digestion it is slower released & has reduced caloric properties, making it a popular substitute for sugar in low carbohydrate snacks. If one were to consume 120 grams of maltitol (assuming it were possible to do w/o keeling over in pain :D), this would result in a total glycemic load of about 45 (GI of 38). A glycemic load of 45 is greater than 2 servings of pasta and is almost three servings of white bread! Even fructose, with its super low GI of 25 produces a considerable blood sugar impact at 120 grams. Diabetic tests of maltitol at even moderate consumption levels (say a typical serving in a candy bar, 15 grams) show that it elevates glucose 2 or 3 hours post prandial. Dreamfields pasta, even when consumed in quantities x10s greater, does not.

As I see it, one of two things must be going on. Either A) the majority of the starch in this pasta really isn't being digested in the stomach and absorbed in the small intestine as sugar, or B) it takes so incredibly long to do that it has a glycemic index lower than any known digestable substance on earth :D. Needless to say, B isn't likely. It would be eliminated from the body before that were possible. What is likely is the manufacturers claim that the "protected starch" escapes digestion and passes through into the large intestine. There it is regarded similarly to other indigestible carbohydrates (polysaccharides - i.e. cellulose fiber), and can work like fiber.

However, this doesn't mean the protected starch is completely energy free. Even cellulose isn't completely energy free. Bacterial fermentation yields some usable energy from indigestible carbohydrate. The bacteria which colonize our large intestine break down carbohydrates which escape digestion in the stomach/small intestine.
The good news is bacterial fermentation does not produce sugar-energy from carbohydrate, but instead it is metabolized by the bacteria into short-chain fatty acids. These SCFAs can then be metabolized by the host organism just as any other fatty acid would be (into ketones, and therefore pose no detrimental impact to a LC lifestyle).

Fortunately we are omnivorous beings with a marked carnivorous bend, so bacterial fermentation of carbohydrate is extremely inefficient method of deriving energy. Our relatively short intestine results in the undigested carbohydrate passing through too quickly before it can be broken down much at all. Therefore, the protected starch has some - although reduced - caloric value. Dreamfields nutritionists estimate the protected starch actually has only about 1.6 net calories per gram (not 4 as it otherwise would have had should it have been digested & absorbed as sugar in the small intestine). In a way, the Dreamfields magic boils down to essentially turning 33 grams of sugar starch into the metabolic equivalent of a much smaller quantity of fat + colon-friendly fiber.

It seems Dreamfields pasta actually has the following nutritional properties:
42 total grams of carbohydrate eaten becomes
...23.8 grams of true fiber (0 sugar calories)
...5 grams of true starch (20 sugar calories)
...and 13.2 grams of fermented indigestible carbohydrate (resulting in the energy equivalent of about 52.8 consumed fat calories, or 5.9 grams of fat)
*plus*
1 gram of fat (9 cals)
7 grams of protein (28 cals)

This makes the total nutritional value of Dreamfields pasta about 110 calories per serving and 5 net carbs. The nutrients are actually in fairly good balance for a LC lifestyle (18.2/56.3/25.5 carb/fat/protein). The reason they cannot label the pasta as such is because US labeling laws have not caught up with the insoluble starch technology. So the nutritional information they are legally able to put on their box reflects that of regular pasta.

Well, there's the lowdown on Dreamfields as I see it. Personally, I am sufficiently convinced that this pasta is not another "net carb" gimmick like maltitol (which IS metabolized into sugar, albeit at a slower rate & slightly reduced amount). I hope the information provided here can help you decide whether or not to include Dreamfields Pasta into your life. I know that I will definitely be enjoying pasta again, and I eagerly anticipate the development of an insoluble starch rice product
:).


*Some diabetics have reported strange blood sugar patterns when eating the pasta. However, it should be noticed that because of the nature of disease and the effect lifestyle can have on it, this may or may not be attributable to the pasta alone or at all. For example, delaying eating too long can cause a liver dump of glycogen, which in some very IR diabetics could cause extremely high BGS. Then in other diabetics, even small amounts of digestible carbohydrate could cause a high spike. Generally speaking, the majority of diabetics report no significant deviations between blood sugar levels & manufacturers claims.

[ravengal]

Thanks for such an informative post. I've conducted blood glucometer tests with Dreamfield's and it doesn't affect my blood sugar at all. This product has revitalized my interest in low-carb as a life-long way of eating.

[imlosingit]

WOW!! You said it all, and explained it beautifully. Thanks!

[barefoot51]

Thank you ItstheWoooo for your thoughtful analysis and explanation.

It is very much appreciated.


If I'm understanding it all correctly, it would appear that eating a bowl of Dreamfields pasta is more analogous to eating a bowl of pure flaxmeal (most of the substance is indigestible in the small intestine) than eating a bowl of chana dal (a bean found to have one of the lowest glycemic values of all foods known to mankind).

In other words, its not the rate of impact, its the fact that there is little overall impact.

I'm just trying to get this square in my mind.

Thanks, barefoot

[serrelind]

I hope the information provided here can help you decide whether or not to include Dreamfields Pasta into your life. I know that I will definitely be enjoying pasta again, and I eagerly anticipate the development of an insoluble starch rice product

I am more open-minded about trying it now after reading this informative post. Thanks, ITW :D

Serri

[celestia]

I have some Dreamfields in the cupboard, awaiting some alfredo sauce :p

[GrlyGrl]

Thank you for this great analysis! I just found Dreamfields at Jewell today and it will be nice to increase the variety in my diet (whch is already pretty varied actually!)

I have been reading and reading about this (yes, the Mendosa site, too) and I am curious as to why when people reported a BS spike after eating it there was no mention of how they cooked it. I think that is a critical variable. If those people cooked it too long or ate it as a leftover, the "protection" on the carbohydrates was no longer intact and it would act just like regular pasta. So if you eat if -- don't cook it too long and if you don't finish it at the meal, give it to non-LCers (becasue it'll turn into regular pasta in the fridge).

I can't wait to try it for dinner! Pasta Primavera here I come!

[gadge]

Thank you Grlygrl. You just solved my last keto drop out. I didn't realize that refrigeration would kill the carb blocking whoosit thingies. I had frozen blocks of mac n cheese for treats. Rats!

[cpreece]

So if I refrigerate the unused portion in the box it is no longer good?

[CarolynC]

So if I refrigerate the unused portion in the box it is no longer good?
No, refrigeration itself isn't a problem. It's re-heating of already cooked pasta that appears to break down carb-blocking properties. Overcooking (during an initial heating) can do the same thing. Also, possibly just letting cooked pasta sit (refrigerated or unrefrigerated) might do this. But, if you have an uncooked portion in the box it is still good irregardless of how you store it.

[pmpknseed]

I have made pasta salad with the elbows twice. I am a Type 2 diabetic so I can see how it affects me by the blood sugar number I get after eating it. It seems that if you make it into a salad and eat it the same day it still blocks the carbs, but the longer it sits in the fridge the more the carb blockers wear off. It didn't make me high the first day but it did when I tried to eat it again after it had been in the fridge a couple of days. I have not tried reheating it but I would think it would have the same effect. So I would agree with whoever said it probably wears off more the longer it's around after having been cooked.

[Tash]

I couldn't agree more.
I was very skeptical as well. I am very carb sensitive type 2 but I have checked my blood sugar after 2 hrs, 3 hrs and believe me even with a load of serving it does not have any negative affect.

I have emailed them in the past and was told that they are going to come with Rice and potatoe having similar LC characteristics.

I can't wait for that.

[rdcuff]

The Dreamfields folks say they've done some initial testing via a variety of preparation, heating & reuse methods that leads them to believe the level of digestible cards won't be affected by reheating... suggest folks keep after them to dig deeper.

Richard / Allentown, PA

[nutty]

How long do you guys boil the pasta, like how long is "overcook"?
My tummy hates undercooked anything..... :(

[MsTwacky]

I can attest to the fact that I have eaten this pasta and not had any gains...as a matter of fact I still lost!!!

It'sthewoo....

Thank you for you research and posting in regards to this...it was due to another post of yours that even made me try this stuff out!!

[rmartin94]

I also tried this product and didn't gain and it is great compared to soy pasta..

[rdcuff]

Same as normal pasta - 8 minutes is what I use for spaghetti.

The penne box says 10-12 minutes, which sounds about normal.

Richard

[evansangel]

OK...i have to go get some of this now! I miss my pasta!

[GabrielleG]

A rice product would be great. I too have had the prodcut twice with no gains. Woo fantastic post.

Gabrielle

[nutsnseeds]

I have had it twice now - the 3/4 cup serving (dry) makes a nice big bowl of pasta that tastes just like I (vaguely) remember pasta tasting. No negative scale effects. Awesome!

[rloveman]

I'm sure it was purely psychological, but I finally broke down a cooked a serving of the linguine for dinner. ... Ten minutes later I was dying for ice cream (or anything sweet, really) and had far more than one serving of LC ice cream (something I hardly ever do).

I'm glad it works for some people, but I don't think I'll be having it again any time soon. Sigh.

[susies1955]

No, refrigeration itself isn't a problem. It's re-heating of already cooked pasta that appears to break down carb-blocking properties. .........
CarlolynC,
Did you get this info from Dreamfields themselves?
I was wondering about people boiling the pasta then baking it for Mac and Cheese or other baked dishes weather they would be ingesting all the carbs.
Thanks,
Susie

[PecanPie]

Thanks for the research. I think this stuff is terrific but we only eat it maybe once every other week - too many other good things to cook!

[DWRolfe]

I just ordered my first Dreamfield's pasta. Looking forward to giving it a try, because the Bella Vita brand pasta made me gag. I do like the Bella Vita sauce tho...

[GabrielleG]

Donald it's fantastic I think Woo's research was pretty spot on too. I personaly try to only eat it twice a month. Pasta was never really a trigger food for me so I don't worry about it to much.

[DaveR]

I tried it for the first time last week. I had it with a few italian sausage, and some Ragu spaghetti sauce. Not mom's, but the variety was very welcome, and it was good.

I probably had almost a double portion.

I did not get hungry or tired afterwards.

I lost 2 lbs last week, my norm.

Right now I'm keeping it to a once in a week luxury, just because it's just another thing to cook when I get home.

I'm visiting parents tomorrow. My mother sadly informed me that my father was making shrimp creole, and that she'd do something else for me. No problem! I've got Dreamfields now! Slap some of that creole on some pasta, and I'm good!

[Inanna]

is dreamfields suitable for induction?

I was curious because I've always been one of those cold pasta salad people...no need to reheat,

:)

[sqkitty]

That's really depressing if the fridge makes the count go up! I have some pasta salad in the fridge that I made yesterday. Everyone knows that pasta salad is akways better tasting a day or so later after the flavors mesh together! Oh well. Guess you can't expect everything to be perfect.

[DWRolfe]

is dreamfields suitable for induction?


I'd say no. Follow those Induction guidlines from the book to the letter!

I'm trying the pasta tonight for the first time with Ragu LC sauce. Looking forward to it.

[DWRolfe]

I just had the penne pasta and it rocked! :yum:

Of course, I made way too much...have always had problems gaging how much pasta to boil.

But it tasted great. And compared to Belle Vita (pa-tooey :Puke: ) it's like night and day.

A++

[RichC2000]

Dang....I can feel my brain cells exploding from all the scientific info. :) Nicely done!

[Marie63]

FYI... I e-mailed Dreamfields about whether they were going to come out with a lasanga noodle and they said early next year. I can't wait !!

[Itty]

Hi folks

I have just bought the linguine, and I am actually still baffled as to what makes one serving. Is it enough??

I will be making linguine and baby clams. Yum!

[GabrielleG]

Hi Itty. Though I have never made the linguine, I found the spaghetti and the...shoot forgot the other one I tried...but both were extremely filling. I love this pasta. They actually had boxes of the Atkins stuff at the dollar store and I didn’t bother. I mean what’s the point if you can have something that tastes like this. For me at least there are no spikes in hunger or weight.

Gabrielle

[treefrog]

I use a scale to measure my one serving, it gives the number of grams in a serving on the label. It also has the amount (1/2c, 3/4c etc.) for one serving, but I find it too difficult to measure accurately. I have tried the penne and elbow noodles, and one serving (as weighed on my scale before cooking) makes a good filling portion.

[blue4lemon]

i boil mine til its al dente, which is usually 9 to 10 minutes, but it varies!

also, since the long noodles are hard to measure, i use the penne, since it takes up more room in the bowl and it tricks my mind into thinking i am eating way more than i really am. i haven't tried the elbows, but i will when i want to make mac-and-cheese.

[DWRolfe]

I made the elbows last night and they were excellent. I wasn't feeling terribly creative but I mixed mine with a LC cheese sauce from Ragu. I also added some extra cheddar. It was really good.

I used to like mac and cheese mixed up with chopped brocolli and ground beef. Looking forward to being able to have that again every now and then using these elbows.

[carrottop]

It is very odd. I became very hungry about an hour after eating about 3/4 c. Dreamfields penne cooked al dente. I can actually eat several (6) of Hershey's new low sugar Kisses and feel less hungry as long as I eat them with nuts.

[Tonya3]

I have ate dreamfields pasta. I feel hunger and cravings after about an hour. Of course this was after I refrigerated it and heated it up again. When I ate it just after cooking I would have stomach distress like lc candy will do with malitol. Has anyone had that problem? I wish it was something I could eat because it was a treat. I think I will leave it alone. The stomach distress was no fun.


Tonya3

[Diets Suck]

I have ate dreamfields pasta. I feel hunger and cravings after about an hour. Of course this was after I refrigerated it and heated it up again. When I ate it just after cooking I would have stomach distress like lc candy will do with malitol. Has anyone had that problem? I wish it was something I could eat because it was a treat. I think I will leave it alone. The stomach distress was no fun.


Tonya3

Could you elaborate on the stomach distress. I recently tried the dreamfields pasta this week. I had the elbows on two occassions, both were just the serving size, around a half of cup.

Both times I boiled them in water and a little olive oil and may have slightly overcooked them; however, I tend to like my pasta in that fashion.

Last night, I had was and looked bloated. I remember I felt extremely full after that serving and after the one the day prior. This morning my stomach is killing me; I had three passings in less than a three hour period.

In my two weeks going SB, I have not had anything resembling that effect. Besides minor gas, I experience no reoccuring runs to the restroom.

[Diets Suck]

I should also add that I had LC waffles with syrup (which I believe uses malitol) for breakfast on yesterday.

[GabrielleG]

Diets suck I have never had the maladies that you describe above from the dream fields. I have had exactly that from the LC syrup. The thing is it was usually right away not hours after consuming breakfast and lunch as yours seemed to be. It is possible that something in the pasta just doesn't agree with you. This happens all the time with foods.

[Tonya3]

Yes regarding above post it gave me same problems malitol does. I will have to stay away from dreamfields pasta this was the second time I had the same problem. I do boil my noodles a long time too. I like them soft.

All good things must come to an end it seems.
TOO good be true for me. (so sad for me) LOL!

I am glad that some of the people can tolerate the pasta though.

[grammiedee]

Just hopping in -- hadn't tried Dreamfields (fear). Now it doesn't sound half bad. Pasta looming in the near future.

Deneen

[wils]

I understood , correct me if I'm wrong that this pasta must be boiled for the correct amount of time 9 or 10 mins or the coating that protects you from absorbing all the carbs in it is diminished and it is then like eating regular pasta. I must say I have enjoyed the linquini,& spaghetti so far and it is great tasting. I make sure I weigh out exactly 85 grams and I'm thrilled that that seems to be very filling. This from a former pasta queen who could eat a large bowl full. I don't eat it very often, but I really enjoy it when I do.

[patricia52]

What wils said.
Tried Dreamfields linguine last night and LOVED IT. Measured out 85 grams, and found it was a little more than I needed.
First time I'd had pasta in ten months and I really enjoyed the experience again.
I think we'll keep it to once every couple of weeks, but it was very nice to have it.

[Diets Suck]

I tried some again, but this time the spaghetti and cooked them for the specified time of 9-10 minutes. I think it may be very important to NOT overcook them.

It may be unfair to compare, but I did not find them to lay on my stomach as long. I am going to try them on different occassions over the next few weeks to ensure the previous response I had to them was an isolated event.

I am unsure if I will use the elbows again and much prefer using the spaghetti and linguine (if I can ever find it).

[Sneaky2006]

I am so glad I found this thread. I am going to my sister's house for dinner tomorrow and she's making baked ziti (pasta, sauce, riccotta, motz, sausage, mushrooms and ground beef), a regular pan of it for the rest of the fam and a dreamfields one for me.... I have tried the elbows before and I honestly could not tell the difference. It was made with mayo, hard boiled egg and tuna, a cold salad... is that not good? Did anyone find out for sure if you can let it get cold, or is it just the re-heating that messes with the carb count? :q:

[willywanka]

I am interested for when I am out of phase I, but where do I find this pasta? I would like it every other week, but still lose weight and am worried how well it really works. :q:

[widlguy]

I have tried Dreamfields many times and was extremely pleased with the taste. As a pasta lover I thought this was the answer to all my diabetic dreams.
It wasn't.
My after eating blood levels were fine. The problem comes the next few days. The next morning, my blood level is 15 points higher than normal. I am usually at a 105, it usually tests in the 120 to 125 range the morning after eating Dreamfields. One day wouldn't be bad, but it stays there for almost a week. Additionally, instead of acting like fiber, it has the reverse effect, I have small to no BM's during that time. This is really odd when you consider I eat two servings of Fiber One for breakfast every day, giving me 28 gms of fiber every day. When the dam finally breaks, my blood levels drop back down to normal and life becomes normal again. Don't get me wrong, I have seen enough good about this product to believe that it works for most but like a lot of the low carb products, it's not for everyone. My body actually deals with regular pasta better than it does Dreamfields. Regular pasta spikes my blood, but a little exercise and a good ole trip to the bathroom and I am back under control.

[rrosser]

Here is my experiences with Dreamsfield pastas. I'm a IDD and they really effect my BGL big time. I cook them as per the instructions and only eat half a serving because a full serving is way too much for me. Four hours later and I've gone from 80 to 164!

Now here's the kicker for me................. leftovers seem to have no effect on me at all. Yep, when I heat them the next day not only do I not get a huge rise, but a few times I actually hypoed. The exception was the penne.
No matter what it causes a rise. Abeit a smaller rise than freshly cooked, but a rise nevertheless. I'm thinking maybe it's because it's denser and larger than the spaghetti and elbows.

Other than that I really love this product on the rare occasions I eat pasta. I've never been a big pasta fan anyway and I can take it or leave it.

I also read a post on the board where someone talked about the calorie amounts. You need to check the amounts on regular pasta because Dreamsfields is equal to and in some cases lower than regular pasta.

[Unholy]

Well I had the Dreamfield Linguinie tonight with carb options alfredo sauce and some chicken breasts sauteed in olive oil and butter and seasoned with garlic, black pepper, and cayenne pepper I WAS IN HEAVEN. I measured EXACT portions of both the pasta and the sauce and cook ONLY that amount. I have had no cravings and its been 3 hours. I am glad to have read this Woo this is now going to be a staple in my WOE 1 time ever week or two. Thank you for your indepth research on this!

[jumpin']

Pasta is one thing I really miss so am very interested in the Dreamfields pasta products.

Can someone please give me an indication of what it costs per pack compared to a typical high carb alternative.

[Rosebud]

Pasta is one thing I really miss so am very interested in the Dreamfields pasta products.

Can someone please give me an indication of what it costs per pack compared to a typical high carb alternative.
Sorry, Jumpin', but Dreamfield's Pasta is not available in Australia AFAIK.

Rosebud:rose:

[jumpin']

I came across this website on my way to stumbling into this Message Board.

http://www.carbmiser.com/

They appear to be offering a case of 20 packets x 454 grams(a bit less than our standard 500gm packs) for about Aus$10 each, delivered by courier to your door within 7 days.

Will try and check it out more..... but if anyone has feedback about the product, the supplier and whether they consider it value for money and safe to buy online, it would be very much appreciated.

[CheriYM]

In the US, Dreamfields sells for around $3-4 per package. I've ordered from netrition.com for around $2.50. I love the stuff!

[Nancy LC]

You should look into Resistant Starches. I've been using them in baking. They're interesting. They can replace some of the flour. Supposedly they're undigestible and form naturally in starchy foods, but they've coaxed more of it to grow in some corn and wheat hybrids.

Since I don't eat wheat I've been using the corn RS. It also seems to have an appetite depressing effect on me, but it seems to upset my GI tract if I use too much of it (still trying to figure out if it is the RS doing that or the Corn bran I also use).

Anyway, it is also stuff that feeds the flora in your intestines.

[jjb2000]

I love this pasta. It tastes just like regular pasta to me. I try to only fix it once every week or two. Besides the normal pasta dished, I use it in dishes where I would previously have used rice.

[jumpin']

In the US, Dreamfields sells for around $3-4 per package. I've ordered from netrition.com for around $2.50. I love the stuff!Thank you CheriYM. It appears we can also order it from Netrition into Australia using Fedex or UPS but the freight blows it out to about A$11 a box.

Anyway I've bitten the bullet and ordered via Carbmiser. At A$10 a box it sounds dear but that's about $2 a serving...... still cheap as a healthy substitute for pizza or a burger.

Hope it tastes as good as most of you are saying. Wow.... I'm looking forward to making up my favourite meatballs and pasta sauce to go with it :yum:

[suezzque]

I had this pasta tonight and it was really good. It tasted like regular pasta!. :) I found HUNTS no sugar added pasta sauce which was really good also, it has 4 net carbs for 1/2 a cup. I made chicken parm with the sauce, I beat an egg dipped the chicken in the egg, then battered it with grated parmesan cheese and fried it, then topped it with mozzerella cheese and the low carb hunts sauce. My dinner was really good and my tummy is happy!

[Ryu]

hi, just wondering if anyone knows if this is available in canada? if so where? what stores? thanks

[Nakkira]

I have found that Dreamfield's does not kill my stomach and I am gluten intolerant but I also can't eat more than half of a single serving before I'm full...

I don't eat it anymore, just thought I'd throw it out there and see if anyone else has had similiar results.

[EdwardGmys]

I know there was some question as to whether Dreamfields was possibly a casualty of the great low-carb product bust because they had been yanked from a lot of stores including Wal-Mart.

Either yesterday or the day before, I saw a Dreamfields commercial on Food Network. I would think that is a good sign that they are thriving.

[deb34]

here's something interesting:

http://www.dreamfieldsfoods.com/05-good-housekeeping-seal.html (http://)


BTW, has anyone found out about the hot/cold thing? and sitting time?

[yossi]

Anyone able to get the $1 coupon on their site to work, i keep getting a message saying my email address is not valid

[icon]

Thanks for the info. I had bought a box on thelowcarbgrocery.com site but had not tried it till now as I tried those carb options pasta packs about a year ago and they were the most hidious tasting product I ever had the pleasure of gagging on. First bite of Dreamfields had me very concerned because it does taste like real pasta. I love it. If I keep around for days I want to cheat from the normal diet I can WITHOUT ACTUALLY CHEATING!!

[liddie01]

I love it, I have never had a problem with it, stay in ketosis, and enjoy my dinner, i have even lost a pound overnight after eating it.

[rrosser]

I have made pasta salad with the elbows twice. I am a Type 2 diabetic so I can see how it affects me by the blood sugar number I get after eating it. It seems that if you make it into a salad and eat it the same day it still blocks the carbs, but the longer it sits in the fridge the more the carb blockers wear off. It didn't make me high the first day but it did when I tried to eat it again after it had been in the fridge a couple of days. I have not tried reheating it but I would think it would have the same effect. So I would agree with whoever said it probably wears off more the longer it's around after having been cooked.

I am just the opposite. Eating it the same day causes my BGL to surge, but leftovers have no effects at all. So I can't agree with the logic.

[LeaLee]

I just came across this on a website:

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

A correspondent writes that her husband has diabetes “and Dreamfields is a gift from heaven. However I have found one problem. If you cook the pasta in an acid sauce, such as a tomato based sauce, it seems to lose its low-carb characteristics and the carbs become available for digestion. I have a favorite recipe in which the pasta is cooked in the marinara sauce. When I make it with Dreamfields, my husband’s blood glucose level spikes up over 130 the next morning. If I make exactly the same recipe, but cook the pasta in water and stir the cooked pasta into the sauce, his blood glucose level will be in the mid 80s. I’ve tried this twice with the same result each time.”

[BetsyJ64]

Being that I am eating Dreamfields Penne Rigate w/butter & parm right now, reheated in my microwave....I have to hope that it's not lost all the "carb blockers!"

[tripletmom]

I was always under the impression that it needed to cook for 10 minutes, no more, no less, and that next day leftovers were not safe for LC.

rroser... you're the first person I've ever heard from that had their sugar spike afterwards, and NOT spike the next day. Are you cooking it a specific way?

[rrosser]

I was always under the impression that it needed to cook for 10 minutes, no more, no less, and that next day leftovers were not safe for LC.

rroser... you're the first person I've ever heard from that had their sugar spike afterwards, and NOT spike the next day. Are you cooking it a specific way?

No. I cook it according to the package directions. I don't know why it spikes me so bad the first day and has no effect after that. However there are other diabetics that have reported this happening to them too from what I've read.

[suebee2]

"Thank you for this great analysis! I just found Dreamfields at Jewell today and it will be nice to increase the variety in my diet (whch is already pretty varied actually!)"

I was at Jewell yesterday and the dreamfields pasta is 2 for 2.50. The sale is through the 28th of Jan.

- Sue

[jjb2000]

That's a great price--I pay that much for 1 box. If you go to their website you can print a $1 off coupon.

[jun keater]

You can order it from Netrition.com

[sparkleg]

Is it ok to eat on induction ? It sounds unbelievable. Their upcoming products sound great also. Well I am actually past induction but not at goal weight as yet.

[tmatrocks]

I don't eat any of these types of foods - I try to avoid the foods (even in LC form) that remind me of how much I love the "actual" food they are imitating.

Others have good luck with these types of products.

But for me, they trigger cravings for more. The I find myself over-doing it. ("Hey - they only have 2 carbs, why not have another - or another" goes the little devil inside my brain!)

[Snacky]

I have read where it does not spike until 2 or 3 days later, and it stays in the body (no bowel movements). I personally will wait this one out until more people try it.

[wannadanc]

Found them both at Safeway today - grabbed both - and one week from today, when induction is over ........ I will give them a try. I am thinking that instead of thinking of them as substitutes - that they must BECOME the real thing. If I am only substituting, then I am also depriving - or so it seems to me. If, however, I can work w/ the products and create a new love - that is a good thing. :lol:

[brobin]

I have read where it does not spike until 2 or 3 days later, and it stays in the body (no bowel movements). I personally will wait this one out until more people try it.


Not sure where you read that, but it is not even possible. If your body can digest it, your BS will spike within a couple of hours tops. If you body digests it so slow it stays there for days, then it won't be a spike either.

Bowels can hold onto waste for some time after it has passed through the digestive system.

In my experience, it does act like fiber. When I have some (not too often), the effects are rather.. ah.. obvious. :agree:

[Snacky]

Not sure where you read that, but it is not even possible. If your body can digest it, your BS will spike within a couple of hours tops. If you body digests it so slow it stays there for days, then it won't be a spike either.

Bowels can hold onto waste for some time after it has passed through the digestive system.

In my experience, it does act like fiber. When I have some (not too often), the effects are rather.. ah.. obvious. :agree:


Possibly, I'm still gonna wait it out.