Dreamfields Pasta

I eat it couple times a week now and it seems to be OK.
Jerry

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

Quoted message said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

Kerry 🙂

It's great stuff! I've been using it once or twice a week since July/04
and it hasn't caused any problems for me. There have been posts here from
some people with type 2 diabetes having problems, and posts from others who
had no problems, but I'm not diabetic.

Kerry said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

-----
Bev

Pasta is not low carb.

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

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

Quoted message said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

Kerry 🙂

I can't tell the difference at all between 'real' pasta and Dreamfields. You
will love it.

x-no-archive: yes

Kerry said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

Kerry 🙂

It's fine for some folks, and as bad or even worse than regular pasta
for others. Diabetics like me, who use our meters to test its effects
on blood glucose often find that there's a delayed rise in blood
glucose, and that the spike lasts longer than it would with regular pasta.

Some folks have no such problem. YMMV. It has as many carbs as regular
pasta; some folks digest all of them, some don't, so yes, it's too good
to be completely true, but a nice treat for those who can tolerate it.

The company warns that overcooking (I cook it only about 6 or 7 minutes
at most) negates the benefits. Some folks have found that lefovers of
it or that used in salads, etc. raise BG just like regular pasat, too.

Susan

x-no-archive: yes

Kerry said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

Kerry 🙂

It varies. Google it up and you'll find a lot of reports of delayed,
long lasting blood glucose spikes.

Susan

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

Quoted message said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

It raised my blood sugar as high as the regular stuff does and it stayed up
longer, it just waited 3 hours before it started going up. It may depend
on a person's individual chemistry or whatever.

--
No Husband Has Ever Been Shot While Doing The Dishes

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

Quoted message said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

Kerry 🙂

I had it one time pre-LC but never felt full so I figured it was a bad sign.
It did taste great but I'm to scared to eat it at this point.

I would be willing to use it if I HAD to have pasta... It has to be better
then a full cheat right?

All you can do is give it a try and see how your body responds. Like I said
as far as taste goes I thought it was good.

Angie

"It raised my blood sugar as high as the regular stuff does and it
stayed up
longer, it just waited 3 hours before it started going up. It may
depend
on a person's individual chemistry or whatever. "

Were you careful not to over cook it? As I understand it, if cooked
too long, the miracle binding agent that's supposed to prevent the
carbs from being digested comes undone.

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

Quoted message said:

"It raised my blood sugar as high as the regular stuff does and it
stayed up
longer, it just waited 3 hours before it started going up. It may
depend
on a person's individual chemistry or whatever. "

Were you careful not to over cook it? As I understand it, if cooked
too long, the miracle binding agent that's supposed to prevent the
carbs from being digested comes undone.

Wouldn't it have gone up immediately if I cooked it too long. I didn't,
btw.

--
No Husband Has Ever Been Shot While Doing The Dishes

x-no-archive: yes

Quoted message said:

Were you careful not to over cook it? As I understand it, if cooked
too long, the miracle binding agent that's supposed to prevent the
carbs from being digested comes undone.

I undercook it, and it does the same thing to me, and others, anecdotally.

Susan

And yet...

I eat it a few times a week.

Had a 1/2 c pre cooked last night.

My BGs were 124 at 2 hours and 97 by bed time 3 hours after that.

So, the usual YMMV.

Jennifer

None Given said:

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

Quoted message said:

Aloha from Hawaii,

Has anyone tried this pasta? It is so good and says it only has 5
grams of digestible carbs. I am just really suprised because it tastes
100 times better than any other low carb pasta I have tasted. This will
make low carb eating a lot easier. Is it too good to be true? Please
respond.

It raised my blood sugar as high as the regular stuff does and it stayed up
longer, it just waited 3 hours before it started going up. It may depend
on a person's individual chemistry or whatever.

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

Quoted message said:

"It raised my blood sugar as high as the regular stuff does and it
stayed up
longer, it just waited 3 hours before it started going up. It may
depend
on a person's individual chemistry or whatever. "

Were you careful not to over cook it? As I understand it, if cooked
too long, the miracle binding agent that's supposed to prevent the
carbs from being digested comes undone.

I have a theory that whatever they do to it works for about half the
diabetic population, who are the only people with easy feedback on immediate
results. I have no idea if that translates to non-diabetics. I suspect it's
the same kind of figure as for people who can cope with sugar alcohols,
which I understand is due to the presence or absence of an enzyme to digest
them fully. The populations aren't the same, from my sample population of
one - I can eat Dreamfields quite happily, but get dire results from the
ols! : )

Nicky.

--
A1c 10.5/4.5/<6 Weight 95/78/72Kg
1g Metformin, 87.5ug Thyroxine
T2 DX 05/2004

I emailed the company to specifically ask about this supposed problem with
overcooking. They replied that no one at Dreamfields said that and that
overcooking will not do anything to make the pasta higher in carbs.

Susan said:

The company warns that overcooking (I cook it only about 6 or 7 minutes
at most) negates the benefits. Some folks have found that lefovers of
it or that used in salads, etc. raise BG just like regular pasat, too.

-----
Bev

Your theory makes sense to me. I also have no problems with Dreamfields
but get terrible gas from even small amounts of all SA's except erythritol.
So you can add me to your 'sample population'. :-)

on Fri, 4 Feb 2005 22:48:30 -0000, "Nicky" <[email hidden]>

Quoted message said:

I have a theory that whatever they do to it works for about half the
diabetic population, who are the only people with easy feedback on immediate
results. I have no idea if that translates to non-diabetics. I suspect it's
the same kind of figure as for people who can cope with sugar alcohols,
which I understand is due to the presence or absence of an enzyme to digest
them fully. The populations aren't the same, from my sample population of
one - I can eat Dreamfields quite happily, but get dire results from the
ols! : )

-----
Bev

x-no-archive: yes

Bev-Ann said:

I emailed the company to specifically ask about this supposed problem with
overcooking. They replied that no one at Dreamfields said that and that
overcooking will not do anything to make the pasta higher in carbs.

I have a copy of their email to me with headers. They sure did say that
the *results were dependent upon cooking time*, see their reply to me
about their *clinical validation*. In another correspondence, I told
them that many diabetics found a late and long BG rise, and they denied
any knowledge of that. I doubt they'd be eager to test anyone's BG
after the two hour mark, for obvious reasons. I never said cooking it
too long *increased* the carbs, the number remains the same, it's the
digestibility that changes.

Here's what they sent me, with headers; the emphases are mine:

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Subject: Dreamfields
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Hi Susan and thanks for your interest in Dreamfields
products. Cooking time is important with any pasta to
achieve the best taste and texture, cooking longer
than shown on the package is not recommended.

****Our
clinical validation applies to the preparation methods
indicated on the package.***

***When the product is
prepared as shown on the package, the
non-digestibility does not change over time.***

I hope
this answers your questions and again, thanks for
inquiring about Dreamfields.

End quote.

Susan

Unfortunately, I didn't keep the reply I got from them but they
specifically said that it did not change the amount of digestible carbs.
Since getting their reply, I ALWAYS overcook their pasta because even their
suggested upper limit of 12 minutes is not enough for me. And I also
generally make enough to have leftovers that I can eat a few days later. I
have been doing this once or twice a week since July. Their pastas have
never presented any problems for me.
I can only report on my own experiences with their products which are
obviously different from yours. :-)

Susan said:

I have a copy of their email to me with headers. They sure did say that
the *results were dependent upon cooking time*, see their reply to me

-----
Bev

I found the email reply I received from them and it only said that
overcooking didn't affect the carbs, not the digestible carbs. I've sent
them another email asking them to clarify this. I'll post the reply when I
receive it.

Bev-Ann said:

Unfortunately, I didn't keep the reply I got from them but they
specifically said that it did not change the amount of digestible carbs.

-----
Bev

x-no-archive: yes

Bev-Ann said:

Unfortunately, I didn't keep the reply I got from them but they
specifically said that it did not change the amount of digestible carbs.
Since getting their reply,

I guess the folks at Dreamfields aren't to be relied upon for accurate
information, or for honesty? I kept that email for a reason.

I ALWAYS overcook their pasta because even their

Quoted message said:

suggested upper limit of 12 minutes is not enough for me.

I find this astounding; it's mushy as all heck at 9 minutes. Bleah.
Boiled for 5 and then baked with cheese, it was completely flaccid.

And I also

Quoted message said:

generally make enough to have leftovers that I can eat a few days later. I
have been doing this once or twice a week since July. Their pastas have
never presented any problems for me.
I can only report on my own experiences with their products which are
obviously different from yours. :-)

As long as relying on your experiences doesn't extend to implying that
Im a liar, I'm delighted for you.

If you read my posts in this thread, you would have seen that I stated
that some folks do just fine eating it, and others have worse results.
Unless you're testing your blood glucose, you have no way of knowing
exactly where you fall in the spectrum. If it isn't interfering with
your diet, that's great, but diabetics have more to worry about, and the
company is furnishing unfortunate assurances about the effect of their
pasta on us.

I have nothing against the product, just with their exaggerated claims
and unreliabilty of their "clinical" claims. From your post, we now
know that they lie to comsumers outright and don't keep track of what
they've lied about.

Susan