Dreamfields in Canada - It's Here!

Bev-Ann said:

In Calgary, at least.
I just picked up 2 boxes each of the Dreamfields Spaghetti and Linguine at
the Co-op in Village Square (52 St. NE). I've asked them to bring in the
macaroni too. To quote Deb...OH BOY, OH BOY OH BOY! :-)
I spoke to the grocery manager at Sobeys in Calgary yesterday and it's
available in their warehouse. He couldn't give me any timeframe on when
it'll be in their stores, though.

-----
Bev

Hi Bev,
What's the scoop on Dreamfields? Is it particularly low carb?
I'm interested. Thanks

Irv
--
--------------------------------------
Diagnosed Type II Diabetes March 5 2001
Beating it with diet and exercise!
297/215/210 (to be revised lower)
58"/43"(!)/44" (already lower too!)
--------------------------------------
Visit my HomePage at http://members.shaw.ca/finkirv/
Visit my Baby Sofia website at http://members.shaw.ca/finkirv4/
Visit my OLDTIMERS website at http://members.shaw.ca/finkirv5/
--------------------
Irv Finkleman,
Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP
Calgary, Alberta, Canada

Irv Finkleman said:

Hi Bev,
What's the scoop on Dreamfields? Is it particularly low carb?
I'm interested. Thanks

Irv

Irv...

It's a new process that takes normal pasta and renders a large
percentage of the starch "indigestable". A single 2oz serving of pasta
usually has about 40g of carbs... Dreamfields claims 5g of digestable
carbs. With no stomach upset.

HOWEVER... there have been many many anecdotal incidences of diabetics
who still find that they spike with this pasta. Others find they don't
go as high as with regular pasta, but they stay at a slightly elevated
BG for a longer time.

For any diabetic, it's worth trying, but the first few times you eat it,
you need to closely monitor your BGs to see if it works for you.

I am a lucky one. For me, it behaves beautifully.

You can read about the process they use etc at their website:
www.dreamfieldsfoods.com

Jennifer

On Sat, 31 Jul 2004 11:11:06 -0700, Jennifer <[email hidden]>

Quoted message said:

It's a new process that takes normal pasta and renders a large
percentage of the starch "indigestable". A single 2oz serving of pasta
usually has about 40g of carbs... Dreamfields claims 5g of digestable
carbs. With no stomach upset.

HOWEVER... there have been many many anecdotal incidences of diabetics
who still find that they spike with this pasta. Others find they don't
go as high as with regular pasta, but they stay at a slightly elevated
BG for a longer time.

For any diabetic, it's worth trying, but the first few times you eat it,
you need to closely monitor your BGs to see if it works for you.

Works great for me. No spikes. And it tastes like normal spaghetti, with
a normal spaghetti texture.

Carol
--
227/211.5/150 (Thursdays)
Fasting BG: 103
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
http://photos.yahoo.com/carol_arie

I've only seen 1 person on this ng report a spike the first time they tried
it and then said that the next time they tried it, they didn't. I'm not
diabetic, however, so I agree that Irv should monitor his reaction.

on Sat, 31 Jul 2004 11:11:06 -0700, Jennifer <[email hidden]>

Quoted message said:

HOWEVER... there have been many many anecdotal incidences of diabetics
who still find that they spike with this pasta. Others find they don't
go as high as with regular pasta, but they stay at a slightly elevated
BG for a longer time.

-----
Bev

Jennifer has already explained the gist of this product but I wanted to add
that all the other low-carb pastas are made from soy products, taste
NOTHING like regular pasta and are in my opinion just plain inedible.
Since Dreamfields is made from the same general ingredients as regular
pasta, it's supposed to have the same taste and texture as the high-carb
stuff. I've seen a lot of people on this ng report that they liked it a
lot.
Their website lists it as 5g net carbs per 1/2 cup or 56g serving of dry
product (should cook up to about 3/4 cup). The boxes I bought show 8g net
carbs, but the serving size is larger at 85g. Of course, it's totally up
to you how much you want to consume as your serving. :-)

Irv Finkleman said:

Hi Bev,
What's the scoop on Dreamfields? Is it particularly low carb?
I'm interested. Thanks

Irv

-----
Bev

Bev...

On the diabetic newsgroups there have been a number of other reports.

Since not all those folks low carb, they don't post here.

Jennifer

Bev-Ann said:

I've only seen 1 person on this ng report a spike the first time they tried
it and then said that the next time they tried it, they didn't. I'm not
diabetic, however, so I agree that Irv should monitor his reaction.

on Sat, 31 Jul 2004 11:11:06 -0700, Jennifer <[email hidden]>

Quoted message said:

HOWEVER... there have been many many anecdotal incidences of diabetics
who still find that they spike with this pasta. Others find they don't
go as high as with regular pasta, but they stay at a slightly elevated
BG for a longer time.

-----
Bev

Bev-Ann said:

Jennifer has already explained the gist of this product but I wanted to add
that all the other low-carb pastas are made from soy products, taste
NOTHING like regular pasta and are in my opinion just plain inedible.
Since Dreamfields is made from the same general ingredients as regular
pasta, it's supposed to have the same taste and texture as the high-carb
stuff. I've seen a lot of people on this ng report that they liked it a
lot.
Their website lists it as 5g net carbs per 1/2 cup or 56g serving of dry
product (should cook up to about 3/4 cup). The boxes I bought show 8g net
carbs, but the serving size is larger at 85g. Of course, it's totally up
to you how much you want to consume as your serving. :-)

Irv Finkleman said:

Hi Bev,
What's the scoop on Dreamfields? Is it particularly low carb?
I'm interested. Thanks

Irv

-----
Bev

I'll have to give it some thought. I'll take a look at the package and
read the details. I might even buy some and cook it up for a test and
see if it spikes me or not. Even then, it will depend on calories, and
the total carbs including some form of sauce. It does sound good though --
I used to make a real good past salad at one time that was really good
and I miss it. The trouble with being diabetic and having to watch weight
is that there are so many factors involved. Drives a guy nuts (or should
I say nutsier?)

Thanks for all the replies
--
--------------------------------------
Diagnosed Type II Diabetes March 5 2001
Beating it with diet and exercise!
297/215/210 (to be revised lower)
58"/43"(!)/44" (already lower too!)
--------------------------------------
Visit my HomePage at http://members.shaw.ca/finkirv/
Visit my Baby Sofia website at http://members.shaw.ca/finkirv4/
Visit my OLDTIMERS website at http://members.shaw.ca/finkirv5/
--------------------
Irv Finkleman,
Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP
Calgary, Alberta, Canada

In article <[email hidden]>, Irv Finkleman <[email hidden]>

Quoted message said:

Bev-Ann said:

Jennifer has already explained the gist of this product but I wanted to add
that all the other low-carb pastas are made from soy products, taste
NOTHING like regular pasta and are in my opinion just plain inedible.
Since Dreamfields is made from the same general ingredients as regular
pasta, it's supposed to have the same taste and texture as the high-carb
stuff. I've seen a lot of people on this ng report that they liked it a
lot.
Their website lists it as 5g net carbs per 1/2 cup or 56g serving of dry
product (should cook up to about 3/4 cup). The boxes I bought show 8g net
carbs, but the serving size is larger at 85g. Of course, it's totally up
to you how much you want to consume as your serving. :-)

Irv Finkleman said:

Hi Bev,
What's the scoop on Dreamfields? Is it particularly low carb?
I'm interested. Thanks

Irv

-----
Bev

I'll have to give it some thought. I'll take a look at the package and
read the details. I might even buy some and cook it up for a test and
see if it spikes me or not. Even then, it will depend on calories, and
the total carbs including some form of sauce. It does sound good though --
I used to make a real good past salad at one time that was really good
and I miss it. The trouble with being diabetic and having to watch weight
is that there are so many factors involved. Drives a guy nuts (or should
I say nutsier?)

It's hard to tell what the calorie count really is, since the FDA rules
for figuring it out don't account for carbohydrates that aren't
metabolized.

Priscilla

Irv Finkleman said:

I'll have to give it some thought. I'll take a look at the package and
read the details. I might even buy some and cook it up for a test and
see if it spikes me or not. Even then, it will depend on calories, and
the total carbs including some form of sauce. It does sound good though --
I used to make a real good past salad at one time that was really good
and I miss it. The trouble with being diabetic and having to watch weight
is that there are so many factors involved. Drives a guy nuts (or should
I say nutsier?)

I wish I could remember who, but some kind soul recommended Ragu Light
pasta sauce. Same number of carbs as Carb Option (also Ragu), but at half
the price.

Carol
--
227/211/150 (Thursdays)
Fasting BG: 103
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
http://photos.yahoo.com/carol_arie

Their packages don't give much detail on the process behind how they make
their products lower in carbs but here's a link to their FAQ website where
they have a lot of information:

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

Irv Finkleman said:

I'll have to give it some thought. I'll take a look at the package and
read the details. I might even buy some and cook it up for a test and
see if it spikes me or not. Even then, it will depend on calories, and
the total carbs including some form of sauce. It does sound good though --
I used to make a real good past salad at one time that was really good
and I miss it. The trouble with being diabetic and having to watch weight
is that there are so many factors involved. Drives a guy nuts (or should
I say nutsier?)

Thanks for all the replies

-----
Bev

I wasn't doubting you when you said there were many people reporting
spikes, only that I'd only seen one poster on this ng reporting it. :-)

on Sat, 31 Jul 2004 12:31:35 -0700, Jennifer <[email hidden]>

Quoted message said:

On the diabetic newsgroups there have been a number of other reports.

Since not all those folks low carb, they don't post here.

-----
Bev

That's an excellent point! When I was entering the nutrition facts into
FitDay, I was shocked to see that they listed the calories at 300 kcal/85g
serving. But if we're not metabolizing all the carbs, then that's probably
not accurate.

on Sat, 31 Jul 2004 20:15:23 GMT, Priscilla Ballou <[email hidden]>

Quoted message said:

It's hard to tell what the calorie count really is, since the FDA rules
for figuring it out don't account for carbohydrates that aren't
metabolized.

-----
Bev