I loved pasta.
Eating correctly for my diabetes meant, no more pasta for
me. The spikes were too high.
I did try EVERY single low carb pasta that came along. I did
throw out EVERY single low carb pasta that came along.
Due Amici ProSlim Keto Brand Atkins Brand Carb Fit Pastalia
Darielle Bella Vita (the only slightly acceptable one, but
only the penne tastes okay, the other shapes are horrible,
don't know why)
I tried them all. The thing with all those pastas is that
they use what's called the "dilution" method to lower carbs.
They take out the wheat and replace it with soy, protein
isolates, and/or other non-glucose raising fillers. And it
affects the taste and texture. Too much for me.
But hope springs eternal, and I continue to seek a low carb
pasta that is "real".
And I may have found it in Dreamfields.
The problem is, it almost seems like a sort of "magic".
First off, let me say, that for taste and texture,
Dreamfields is 99.9% identical to high carb regular boxed
pasta. I mean identical.
Even the box lists it's carb count as: 42g per 2oz serving.
Same as your regular pasta... but the box says "5g NET carbs
per serving"... that's the magic part.
The company claims it has come up with a proprietary process
of rendering 37g of those 42g "protected". What they say
that means, is that all but 5g per serving are not digested,
but pass to the colon and are treated like fiber, providing
all the health benefits of fiber. With NO gastric distress.
Government rules say that the carb count is as it hits your
mouth, and labeling hasn't caught up with this new
technology... yet. That's why the nutritional listing on the
box says "42g" per serving, but the company claims 5g net...
It also would mean that the calorie count is likely lower as
the carbs, aren't digested like carbs, so they would not
have the calories of carbs... They also claim that it has a
GI of 12. Big claims.
But is it true?
I was willing to risk a spike to find out.
Yesterday I decided to eat 4oz (that's two servings) of the
linguine for lunch. I chose to eat only that with 2T of
olive oil, a little salt/pepper and garlic. I didn't want
the sauce or toppings to impact the carb count or the
digestion of the carbs. I figured 2T of olive oil wasn't
enough fat to delay a possible spike. I tested every half
hour after the first bite of food, until the 3 hour mark.
It wasn't a hardship test, because the pasta was very very
very good. It was the first full bowl of normal pasta I've
had in almost 5 years. I loved it. And as I ate it, I hoped
they weren't lying to me, and that I would spike. My portion
meant 84g of carbs... had they been "unprotected". An amount
that would rocket my BGs.
So, the results:
Before the first bite: 114 At 30 minutes: 107 At 1 hour: 120
At 90 minutes: 114 At 2 hours: 119 At 2 1/2 hours: 117 At 3
hours: 118
For me, a complete success... and after all that "fiber",
not a moment of any bloat or gastric problems.
I am going to keep testing a lot the next few times I eat
this pasta, just to make sure this wasn't a fluke.
Also, in the interest of full disclosure, some anecdotal
postings on some newsgroups show some people do spike
anyway... the company is trying to discover why.
In any case, a pasta that tastes like pasta, that is treated
by the body like fiber, that is low carb and low cal may be
worth a look see for anyone that pines for penne or longs
for linguine.
Here are some websites where you can read more and draw your
own conclusions:
mendosa.comdreamfields pasta.htmOpen ↗
dreamfieldsfoods.comdreamfieldsfoods.comOpen ↗
As for me, right now... Stick a feather in my cap and call
me macaroni!
Jennifer