I read a few posts on this forum somewhere that said that if you reheat Dreamfields pasta that it loses that low-carb value...so I emailed them with a very specific question, and this is how they answered...(basically the answer is that yes, you can reheat/use cold.)



My question was....

Thank you for that, I Love dreamfields!

I wish instead of making the rotini, they would have made manicotti, shells or acini de pepe. Hopefully those are in the works.

I have read the idea that reheating the pasta diminishes the effectiveness of the low carb. There was a website that discussed this in length, and I thought I had it bookmarked, but if I do, I cannot find it.

Sprioll, I did the same as you and got the same response.
I have reheated it (when I make lasagna I freeze individual portions so I did the same with Dreamsfield lasangna) and have had no stalling from it. But then I'm not diabetic so I'm not checking BS. I think some people are more sensitive to it than others so it'll probably vary by individual. We love it but we only eat it once every couple of weeks and only one serving. For anything other than lasagna I only cook one serving per person. Haven't tried any cold pasta dishes yet.

I made macaroni salad, I had no problems with it, but I do not eat it very often either, It is a nice change, but I have to make sure I get most of my carbs from veggies.

I don't buy Dreamfields claims for an instant. I read through their patent and couldn't find anything that supports the idea of 'coated' starch. This is just fiber enriched pasta, that's all. Anything you consume with fiber will be less digestible. This is true for every food. It's one of the reason why you should never take vitamins with fiber rich foods.

This being said... I eat Dreamfields. For about 3 months I was eating it every couple of days- a 4 oz. serving, and I was gaining big time (25 lb.). After that happened, I swore I would never eat it again. But... I just couldn't stay away. Now I'm eating 2 oz. servings and only once or twice a week. I was also cooking it 11 minutes and now I'm cooking it 7.

A 2 oz. serving for a 240 lb. guy is a miniscule amount- only a couple of bites and 7 minute pasta is downright rubbery, but I really can't live without some pasta in my life. We shall see. If I keep gaining with this, I'll be really dissapointed.

I don't believe the LC claims either. Sounds too much like black magic to me. Anyway I used to use just a bit in soups that are never boiled instead of barley or rice and I didn't notice weight gain-- I was on South Beach then without the calorie restriction so I wasn't losing anyway. I read a diabetic site and they said it raises glucose esp if overcooked. YMMV I think.

Scott, where do you read patents? I would like to check this out. I definitely agree with your idea about the extra fiber reducing the digestion of the carbs, but I thought there are only 5 g of fiber in a serving. Can that small amount of fiber possibly offset the 42 grams of carbs? It certainly would explain why some people have problems with blood sugar after eating Dreamfields.

Ed

Ed, I utilize a few patent websites. This one here seems to have one of the larger collections.

The dreamfields patent application can be found here:

http://www.freepatentsonline.com/20050118326.html

The PDF version is a little easier to read:

http://www.freepatentsonline.com/20050118326.pdf

As far as 5 g of fiber preventing digestion, I think the type of fiber is critical. 5 g of say, wheat fiber will react much differently than 5 g of xanthan, because the xanthan absorbs a tremendous amount of water.

I'd like to hear your feelings on the patent after you get a chance to look at it. It's possible I'm overlooking something, so a second pair of eyes would be helpful.

They use a lot of big words, but as far as I can tell, the dry ingredients are mixed with the wet and then extruded.

Yeah, lots of 25-cent words in there! It definitely looks like they are mixing the "secret flour" with different kinds of fiber. The examples at the bottom say that it has 12 grams of available carbs. How do they say 5 on the box? I don't have a box in front of me, but I am thinking there is 7 grams of fiber.

It looks like they have already included in the patent the process for making reconstituted rice, french fries and tortillas.

Something definitely seems awry with Dreamfields. If this protection was truly protective, I would think it would work in everyone and many people report having problems with it and Dreamfields does not seem to have a good answer for that.

Of all my testing (and I have done a lot) Dreamfields has never caused me any problems. My blood sugar goes up more with half an apple than it does with dreamfields. I am also still in ketosis the next day. When I eat a serving of regular pasta my blood sugar spikes and I am no longer in ketosis.

I have tested it dozens of times on myself and still do every once in a while.

Still, I don't eat it very often but I do allow myself to have it on occasion and I often make it when I have company over.

i have had no problem with dreamfields, and also stay in ketosis with no problem, I do not know what they do to it, but it works for me.

I don't think you can say anything will "work for everyone". Every person's system is different and how it processes various foods; I can eat things my husband cannot and vice versa. Like salt has never posed a problem for me (and believe me I've eaten alot of it) but my husband has to restrict his intake. I've been told heredity has as much to do that as anything. We don't have any problems with Dreamsfield but we only eat the standard portion size (weighed before cooking) and no more than once a week--it's rarely the main course, just an accompaniment with protein/vegetables. I've also eaten it reheated with no problems. I really hope they do rice and french fries.

hi. i am a bit confused. what exactly makes the pasta lose its low carb effect? is it the reheating process? or is it because you let it cool down? this will make me thing twice in eating pasta salad. let me know, thanks.

according to the web site it does not lose the low carb effect, I eat pasta salad made with it and stay in ketosis so for me it seems to work fine.