From:

http://diabetesupdate.blogspot.com/...a-produces.html

Awww man.

F

It always did seem too good to be true.

Oh please, say it isn't so. Has anyone on the board with a glucometer tried the same experiment on themselves? I remember years ago that some diabetics posted that they got very little glucose rise after eating Dreamfield's.

It's not that I don't trust Frank Nuttall, but I've seen him in action before, and I was dumbfounded when he claimed that diabetics should avoid starch, but sugar was OK since it only contains 50% glucose.

But he was right about the sugar... or at least he was right that sugar will cause less of a blood glucose rise than an equal amount of starch. I wouldn't trust him to tell me what to eat, but I think I'd trust him to measure my blood glucose after a meal.

You might want to read Dana's blog post about the subject:

http://holdthetoast.com/content/low...eamfields-pasta

Anne

If you're looking for a good receptacle for sauces, try Kelp noodles. They're pretty tasteless, about the same texture as angle hair pasta, and they get soft when cooked. When uncooked they're a little crunchy and kind of good in salad and cold applications.

I've found them in Whole Foods.

That was a good read, thanks for the link. The results seem to be all over the place. I think Dana's comment at the end hit the nail on the head:



The Kelp noodles sound interesting.

Blood glucose excursion isn't the only question here, even excellent blood glucose numbers after eating Dreamfield pasta wouldn't necessarily mean that a low carb diet wasn't being sabotaged.

This doesn't surprise me at all since my body reacted to Dreamfields just like regular pasta.

Another good receptacle for sauces is cabbage - just slice to the desired width & length, steam/nuke it separately or mix it in with your sauce as it cooks.

Scientists and doctors have done study after study debunking Dreamfields. I don't think one or two of us doing it will make much of a difference.

braised cabbage, string beans, even broccoli,in fact almost any vegetable will do nicely with pasta sauces. Most vegetables have a point in cooking in which the fresh flavor becomes less pronounced which is best if you are looking for that neutral flavor of pasta. So try cooking past normal French or stir fry doneness.

I feel fine after eating Dreamfields - but I seldom eat it. I used it recently when I was getting a boatload of daily exercise and was actually seeking a few more carbs. It made my meal of spaghetti alfredo with shrimp a divine experience - and I did not experience that "leaden" feeling, or practically fall asleep on my feet, which has happened before when I've eaten "regular" pasta.

*

About 2 hours after eating it I got a reading of 160 -- that scared me away.

It'd be interesting to do a blind test on you.

You could do it yourself with a little help. Have someone put some regular cooked pasta into a blender with some water. Drink it on an empty stomach.

Do the same with Dreamfields. Don't let them tell you which is which. One day you get one, the next day you get the other.

Record how you feel, take BG measurements for 3 hours.

The reason you blenderize it is because you don't want texture to give it away.