A question re: Dreamfields.

Pasta is not low carb.

--
You take stupid to a new level. -- MFW

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just bought a box of Dreamfields Pasta. What does 'protected carbs'
mean?
The box says:
Calories: 300
Fat: 1.5g
Cholestrol: 0
Sodium: 35 mg
Potassium 340 mg
Carb: 62 g
Fibre: 7g
Sugars: 3 g
Sugar Alcohols: 2 g
Protein: 12g

And it states,,,,'you get all the taste you love with only 8 grams of
'digestible carbohydrates. Unlike 'low carb' pastas that contain mostly
soy protein and fillers, Dreamfields is authentic pasta made with premium
durum wheat semolina plus a special fiber and protein blend that protects
all but 8 grams of carbs from being digested.

Does this mean that the pasta is mostly fiber, or is this just a nice way
of saying, it's still pasta??
I'm still confused.

Is this a better choice to give the kids?
Thanks for your help.

--
Started LC Sept 26/04
189/172.5/125

Look at their website: http://www.dreamfieldsfoods.com/healthyfaqs.html

In news:[email hidden],
sandy <[email hidden]> stated
| I just bought a box of Dreamfields Pasta. What does 'protected
| carbs' mean? The box says:
| Calories: 300
| Fat: 1.5g
| Cholestrol: 0
| Sodium: 35 mg
| Potassium 340 mg
| Carb: 62 g
| Fibre: 7g
| Sugars: 3 g
| Sugar Alcohols: 2 g
| Protein: 12g
|
| And it states,,,,'you get all the taste you love with only 8 grams of
| 'digestible carbohydrates. Unlike 'low carb' pastas that contain
| mostly soy protein and fillers, Dreamfields is authentic pasta made
| with premium durum wheat semolina plus a special fiber and protein
| blend that protects all but 8 grams of carbs from being digested.
|
| Does this mean that the pasta is mostly fiber, or is this just a nice
| way of saying, it's still pasta??
| I'm still confused.
|
| Is this a better choice to give the kids?
| Thanks for your help.
|
| --
| Started LC Sept 26/04
| 189/172.5/125

JC,,,,,,I know that pasta is not 'low carb'...I don't eat pasta,,,,but I do
have grandkids,,,,,and I try to give them a better choice, so I read labels
and try to decipher them......can you help?

--
Started LC Sept 26/04
189/172.5/125
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pasta is not low carb.

--
You take stupid to a new level. -- MFW

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just bought a box of Dreamfields Pasta. What does 'protected carbs'
mean?
The box says:
Calories: 300
Fat: 1.5g
Cholestrol: 0
Sodium: 35 mg
Potassium 340 mg
Carb: 62 g
Fibre: 7g
Sugars: 3 g
Sugar Alcohols: 2 g
Protein: 12g

And it states,,,,'you get all the taste you love with only 8 grams of
'digestible carbohydrates. Unlike 'low carb' pastas that contain mostly
soy protein and fillers, Dreamfields is authentic pasta made with premium
durum wheat semolina plus a special fiber and protein blend that protects
all but 8 grams of carbs from being digested.

Does this mean that the pasta is mostly fiber, or is this just a nice way
of saying, it's still pasta??
I'm still confused.

Is this a better choice to give the kids?
Thanks for your help.

--
Started LC Sept 26/04
189/172.5/125

http://www.dreamfieldsfoods.com/healthyfaqs.html

on Wed, 3 Nov 2004 23:23:26 -0500, "sandy" <[email hidden]>

Quoted message said:

I just bought a box of Dreamfields Pasta. What does 'protected carbs' mean?

-----
Bev

sandy wrote:
:: I just bought a box of Dreamfields Pasta. What does 'protected
:: carbs' mean? The box says:
:: Calories: 300
:: Fat: 1.5g
:: Cholestrol: 0
:: Sodium: 35 mg
:: Potassium 340 mg
:: Carb: 62 g
:: Fibre: 7g
:: Sugars: 3 g
:: Sugar Alcohols: 2 g
:: Protein: 12g
::
:: And it states,,,,'you get all the taste you love with only 8 grams of
:: 'digestible carbohydrates. Unlike 'low carb' pastas that contain
:: mostly soy protein and fillers, Dreamfields is authentic pasta made
:: with premium durum wheat semolina plus a special fiber and protein
:: blend that protects all but 8 grams of carbs from being digested.
::
:: Does this mean that the pasta is mostly fiber, or is this just a
:: nice way of saying, it's still pasta??
:: I'm still confused.
::
:: Is this a better choice to give the kids?
:: Thanks for your help.
::

Are the kids overweight or diabetic? Do they get plenty of exercise? Also,
how does the cost of Dreamfields compare to regular pasta?

Frankly, IMO, the best choice for kids is a common sense diet that is not
full of refined carbs, junk food, and convenience foods.

:: --
:: Started LC Sept 26/04
:: 189/172.5/125

Do a google search and you'll find info from previous discussions
here. Basicly, this pasta is different. Dreamfields claims that they
have some way of binding the carbs so that most of them are not
digested. They also claim they have research on test subjects that
shows blood glucose levels are minimally impacted.

I have seen many on here that are diabetic and monitor their BG report
that this pasta does seem to live up to it's claims. How exactly it
works remains a mystery. Also, one would wonder if the same technique
could be used on other foods, like bread, etc.

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just bought a box of Dreamfields Pasta. What does 'protected carbs'
mean?
Is this a better choice to give the kids?

Too soon to tell, I think. I like it because it does nothing spectacular to
my blood glucose levels, and ensures I'm regular next morning - and I feed
it to my kids, but less than once a month.

Unless you plan to eat it yourself, I'd buy them regular pasta, and use the
GI Diet's serving suggestion of half a plate of pasta, half of salad.

Nicky.

--
HbA1c 10.5/6.4/<6 Weight 95/81/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

Chet Hayes said:

Do a google search and you'll find info from previous discussions
here. Basicly, this pasta is different. Dreamfields claims that they
have some way of binding the carbs so that most of them are not
digested. They also claim they have research on test subjects that
shows blood glucose levels are minimally impacted.

Also search Mendosa's diabetic info site for it.

Almost every diabetic's report I've seen has been positive, except for a few
who used it in a non-standard way (large amounts or as leftovers).

I had some digestive trouble about the same time I tried it, but don't want
to blame it on Dreamfields. I was using several supplements and experimental
things at the time, all in excess of instructions. 🙂 I would suggest
staying within the suggested serving amounts and noting the results a few
times, before offering it to children.

Also, unless the children are already hooked on regular pasta, I'd be
cautious about getting them into pasta of any kind.

Quoted message said:

I have seen many on here that are diabetic and monitor their BG report
that this pasta does seem to live up to it's claims. How exactly it
works remains a mystery. Also, one would wonder if the same technique
could be used on other foods, like bread, etc.

I think they're working on a potato product. I wish they'd do rice.

Skinny

Portion control is helpful, franken-pasta is not.

--
You take stupid to a new level. -- MFW

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC,,,,,,I know that pasta is not 'low carb'...I don't eat pasta,,,,but I
do have grandkids,,,,,and I try to give them a better choice, so I read
labels and try to decipher them......can you help?

--
Started LC Sept 26/04
189/172.5/125
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pasta is not low carb.

--
You take stupid to a new level. -- MFW

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just bought a box of Dreamfields Pasta. What does 'protected carbs'
mean?
The box says:
Calories: 300
Fat: 1.5g
Cholestrol: 0
Sodium: 35 mg
Potassium 340 mg
Carb: 62 g
Fibre: 7g
Sugars: 3 g
Sugar Alcohols: 2 g
Protein: 12g

And it states,,,,'you get all the taste you love with only 8 grams of
'digestible carbohydrates. Unlike 'low carb' pastas that contain mostly
soy protein and fillers, Dreamfields is authentic pasta made with
premium durum wheat semolina plus a special fiber and protein blend that
protects all but 8 grams of carbs from being digested.

Does this mean that the pasta is mostly fiber, or is this just a nice
way of saying, it's still pasta??
I'm still confused.

Is this a better choice to give the kids?
Thanks for your help.

--
Started LC Sept 26/04
189/172.5/125

I think I read somewhere on their website that they are doing rice also. I
wish they'd do lasagna noodles. :-)

Skinny said:

I think they're working on a potato product. I wish they'd do rice.

-----
Bev

That got me to thinking. Why do a lot of us avoid carby foods? It's not
because they make us fat, it's because too much of those foods make us fat,
and it is more difficult for some of us to control portion sizes when it
comes to carbohydrates. They have addictive properties or cause an insulin
response that makes it difficult to stop eating them. So, if someone comes
up with a method of eliminating the addictive properties, then portion
control would be easier, and these foods would not make us fat. I doubt I
would have ever gotten fat if I could eat a normal serving size of pasta
and feel full. So if this Dreamfields stuff can fill a person up with one
serving, maybe it won't make that person fat.

In article <[email hidden]>,

JC Der Koenig said:

Portion control is helpful, franken-pasta is not.

--
Michelle Levin
http://www.mindspring.com/~lunachick

I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

Luna said:

So, if someone comes up with a method of eliminating the addictive
properties, then portion control would be easier, and these foods
would not make us fat.

If you planned each meal so that you had a mix of protein, carbs, fat,
and fiber, it's more likely that you'd avoid most of the carb-related
problems, even with up to 50% of your calories coming from carbs.
Excepting trigger foods, of course. The problem is that most people
on "low fat" diets plan their meals to have too high a percentage of
carbs (80%+ cals from carbs), and not enough of the other stuff, and
*that* causes lots of problems.

The other part of the equation is getting used to smaller serving
sizes in the first place. Larger servings magnify the carb problems.

Luna wrote:
|| That got me to thinking. Why do a lot of us avoid carby foods?
|| It's not because they make us fat, it's because too much of those
|| foods make us fat, and it is more difficult for some of us to
|| control portion sizes when it comes to carbohydrates. They have
|| addictive properties or cause an insulin response that makes it
|| difficult to stop eating them. So, if someone comes up with a
|| method of eliminating the addictive properties, then portion control
|| would be easier, and these foods would not make us fat. I doubt I
|| would have ever gotten fat if I could eat a normal serving size of
|| pasta and feel full. So if this Dreamfields stuff can fill a person
|| up with one serving, maybe it won't make that person fat.

That's right. If you can eat a given food and stay in control (limit
calories so as to either lose weight or maintain, depending on your goals)
then it should be fine (assuming BG levels stay normal) to eat. If not,
then you should stay away from it, and that goes no matter if its low carb
or not (nuts would be an example for me).

That might be true for some people, but my portion sizes haven't changed.
I'm eating the same size portions at each meal, but I'm also eating more
meals/day than pre-LC and therefore more food/day. It just happens to be
LC food. So I don't think using regular portion sizes of high-carb foods
would be the answer for most people.

DJ Delorie said:

If you planned each meal so that you had a mix of protein, carbs, fat,
and fiber, it's more likely that you'd avoid most of the carb-related
problems, even with up to 50% of your calories coming from carbs.
Excepting trigger foods, of course. The problem is that most people
on "low fat" diets plan their meals to have too high a percentage of
carbs (80%+ cals from carbs), and not enough of the other stuff, and
*that* causes lots of problems.

The other part of the equation is getting used to smaller serving
sizes in the first place. Larger servings magnify the carb problems.

-----
Bev

Bev-Ann said:

That might be true for some people, but my portion sizes haven't changed.

I'm not sure what part of my message you're talking about, but to
reply anyway...

The question was, how to make NOT low carbing easier, by making
portion control easier. I suggested two ways to help control portion
sizes for non-lc meals. One controls hunger, the other changes
habits. LCing itself is a third way to control hunger, but obviously
is not a way to make non-LCing easer ;-)

Portion size being the same, LC meals don't cause as many hunger
problems as non-LC meals, and high carb meals cause the most.

The more carb centric the food, the more *likely* that smaller
portions will cause less problems than larger portions. Getting away
from high-carb meals gives you the opportunity to learn new habits wrt
smaller portions. Once you're used to smaller portions, food
composition is less influential.

Neither of my statements implied that you *had to* control portion
sizes with any given diet (that may be true, but it wasn't what I was
saying).

Skinny <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 4 Nov 2004 10:24:27 -0800, Chet Hayes wrote:

Also, unless the children are already hooked on regular pasta, I'd be
cautious about getting them into pasta of any kind.

Hooked on pasta?...you guys crack me up. You make it sound like a
drug. Active kids NEED carbs. Pasta is not all that bad for
them--especially if you put the right toppings on it.

Bev-Ann said:

I think I read somewhere on their website that they are doing rice also.

Hope so. Well, if it's as good as basmati rice.

Quoted message said:

I wish they'd do lasagna noodles. :-)

That should be easy for them, as they're doing pasta already.

In the meantime, for lasagna I think some people use thin slices of firm
tofu, and some other substitutes I don't remember. But a search would find
several low-carb lasagna thingys iirc.

Skinny

Quoted message said:

Skinny said:

I think they're working on a potato product. I wish they'd do rice.

-----
Bev

There's always sliced Zucchini or Eggplant (Yum!), but I've never had the
gumption to try it myself.

:-)

Steve

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In the meantime, for lasagna I think some people use thin slices of firm
tofu, and some other substitutes I don't remember. But a search would find
several low-carb lasagna thingys iirc.

Skinny

In article <I9_id.470391$mD.247767@attbi_s02>,

Scionyx said:

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In the meantime, for lasagna I think some people use thin slices of firm
tofu, and some other substitutes I don't remember. But a search would find
several low-carb lasagna thingys iirc.

There's always sliced Zucchini or Eggplant (Yum!), but I've never had the
gumption to try it myself.

:-)

I have. It's wonderful. What I do is brush thin slices of eggplant with
oil and roast them for about 10 minutes. It can take several batches.
Then, I layer as one would for noodle-based lasagna, and bake. Like I
said, it's absolutely wonderful.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball