I'm not diabetic and don't have access to a BG monitor so my observations are not very scientific, but I thought they were worth reporting. I've been working my way up to my maintenance carb level for the last 3 weeks. I do it in 5g carbs/day increments and hold that level for 2 weeks before increasing another 5g for 2 weeks and so on. Right now, I'm at 40g carbs/day and will increase to 45g next Sunday. On the day that I increase 5g carbs to the next level, I experience bloating, water retention and lethargy. This lasts anywhere from 24 to 48 hours until my body adjusts. So I'm very sensitive to small increases in carbs. Having said that, I experienced no such reactions to an 85g serving of Dreamfields Linguine. My daily total net carbs were around 40g including the pasta. Considering what I've said above, if the pasta had more than what Dreamfields claims, I should have reacted with the bloating, water retention and lethargy. I experienced none of those symptoms. I was skeptical like many others out there, but their product does seem to be what it claims. And best of all, the taste and texture of the pasta was even better than the regular stuff I used to consume on an almost daily basis pre-LC. Happy dance of joy!
Also, an 85g serving of the pasta is quite large. The cooked linguine almost filled my 25 cm (10-inch) dinner plate and it had been sitting in a colander for a few minutes and was stuck together. I was unable to finish my meal with that, a serving of the Chicken Carbonara recipe on the bottle of Carb Options Alfredo Sauce and 3 cups of salad. I forced myself to get through the linguine and chicken but had to leave almost all the salad for the trash. Next time, I'll only use the U.S.-sized serving suggestion of 56g. Does Dreamfields think that Canadians are bigger eaters that they give us 1.5 times the serving suggestion?
Bev-Ann said:
I'm not diabetic and don't have access to a BG monitor so my observations are not very scientific, but I thought they were worth reporting. I've been working my way up to my maintenance carb level for the last 3 weeks. I do it in 5g carbs/day increments and hold that level for 2 weeks before increasing another 5g for 2 weeks and so on. Right now, I'm at 40g carbs/day and will increase to 45g next Sunday. On the day that I increase 5g carbs to the next level, I experience bloating, water retention and lethargy. This lasts anywhere from 24 to 48 hours until my body adjusts. So I'm very sensitive to small increases in carbs. Having said that, I experienced no such reactions to an 85g serving of Dreamfields Linguine. My daily total net carbs were around 40g including the pasta. Considering what I've said above, if the pasta had more than what Dreamfields claims, I should have reacted with the bloating, water retention and lethargy. I experienced none of those symptoms. I was skeptical like many others out there, but their product does seem to be what it claims. And best of all, the taste and texture of the pasta was even better than the regular stuff I used to consume on an almost daily basis pre-LC. Happy dance of joy!
Also, an 85g serving of the pasta is quite large. The cooked linguine almost filled my 25 cm (10-inch) dinner plate and it had been sitting in a colander for a few minutes and was stuck together. I was unable to finish my meal with that, a serving of the Chicken Carbonara recipe on the bottle of Carb Options Alfredo Sauce and 3 cups of salad. I forced myself to get through the linguine and chicken but had to leave almost all the salad for the trash. Next time, I'll only use the U.S.-sized serving suggestion of 56g. Does Dreamfields think that Canadians are bigger eaters that they give us 1.5 times the serving suggestion?
Hmmm ...
My spaghetti package says that a serving is 2 ounces of uncooked pasta. I measured out the little 1/2 inch bundle that they suggest - with a ruler, no less! When I measured the cooked pasta, I came up with 3/4 cup. I serve it in a cereal bowl, because it looks kind of pathetic, lying there all alone on my old spaghetti plate (which is a very shallow, but wide soup bowl).
I'll have to invest in a small kitchen scale so I can measure each shape of their pasta, and know how much cooked product that represents. Time to find a recipe card to write those results on, too. Gawd, I hate shopping!
This made my husband's blood sugar go higher than it had in months and he only ate 1 oz. A week later, he tested it again by eating 2 oz. Same thing. If it makes his blood sugar go up, I don't eat it. So beware, this does not work as low carb for some people. jean
"Damsel in dis Dress" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bev-Ann said:
Also, an 85g serving of the pasta is quite large. The cooked linguine almost filled my 25 cm (10-inch) dinner plate and it had been sitting in
a
Quoted message said:
Quoted message said:
colander for a few minutes and was stuck together. I was unable to
finish
Quoted message said:
Quoted message said:
my meal with that, a serving of the Chicken Carbonara recipe on the
bottle
Quoted message said:
Quoted message said:
of Carb Options Alfredo Sauce and 3 cups of salad. I forced myself to
get
Quoted message said:
Quoted message said:
through the linguine and chicken but had to leave almost all the salad
for
Quoted message said:
Quoted message said:
the trash. Next time, I'll only use the U.S.-sized serving suggestion of 56g. Does Dreamfields think that Canadians are bigger eaters that they give us 1.5 times the serving suggestion?
Hmmm ...
My spaghetti package says that a serving is 2 ounces of uncooked pasta. I measured out the little 1/2 inch bundle that they suggest - with a ruler, no less! When I measured the cooked pasta, I came up with 3/4 cup. I serve it in a cereal bowl, because it looks kind of pathetic, lying there all alone on my old spaghetti plate (which is a very shallow, but wide
soup
Quoted message said:
bowl).
I'll have to invest in a small kitchen scale so I can measure each shape
of
Quoted message said:
their pasta, and know how much cooked product that represents. Time to find a recipe card to write those results on, too. Gawd, I hate shopping!
Yeah, I use a digital kitchen scale that can weigh amounts as small as 1 gram. Don't forget that I measured the Canadian suggested serving of 85g. I didn't measure the linguine after I cooked it but 85g was probably about 1 1/4 or 1 1/3 cups. I'm going to use 56g of the spaghetti tonight. 3/4 of a cup will be plenty for me with marinara and meat sauce, and a large salad.
Damsel in dis Dress said:
Hmmm ...
My spaghetti package says that a serving is 2 ounces of uncooked pasta. I measured out the little 1/2 inch bundle that they suggest - with a ruler, no less! When I measured the cooked pasta, I came up with 3/4 cup. I serve it in a cereal bowl, because it looks kind of pathetic, lying there all alone on my old spaghetti plate (which is a very shallow, but wide soup bowl).
I'll have to invest in a small kitchen scale so I can measure each shape of their pasta, and know how much cooked product that represents. Time to find a recipe card to write those results on, too. Gawd, I hate shopping!
This made my husband's blood sugar go higher than it had in months and he only ate 1 oz. A week later, he tested it again by eating 2 oz. Same thing. If it makes his blood sugar go up, I don't eat it. So beware, this does not work as low carb for some people. jean
That's true, though it seems that the some people are all diabetic, and may still be experiencing a significant degree of insulin resistance. That's Rick Mendosa's theory, anyway.
I haven't tested my bg, but white flour makes me uncomfortably bloated and hungry, and so far, DP hasn't.
I don't eat it regularly at all, though, due to being so out of the pasta habit.
I can only report my experiences. Some people are going to react differently to any product. I don't think it's fair to not try a product because your husband had a bad reaction. You and he are different people. But that is up to you, of course.
jean said:
This made my husband's blood sugar go higher than it had in months and he only ate 1 oz. A week later, he tested it again by eating 2 oz. Same thing. If it makes his blood sugar go up, I don't eat it. So beware, this does not work as low carb for some people.
But it's a pain in the butt to cook different things for each of you. I have easily adapated to some of my SO's preferences, such as not liking sweet things, particularly main dishes that have some sugar in them. I just leave the sugar out and it tastes fine to me. That has also kept me from doing much baking, which is probably a good thing, it kept me from getting fatter than I did. On the other hand, since he likes meat and veggies, he has adapted to my low carbing very nicely except that he did at first lose some weight he didn't need to lose. Now I occasionally fix him some potatoes or rice and buy a big container of potato salad at Costco. He never was a bread eater so we also never had pancakes or waffles. All this probably helped me with going low carb as there were already a lot of carby things I was used to not having. He will eat pasta but I have never been crazy about it and must say that I much prefer the taste of spaghetti squash with the sauce on it. So for me there is no reason to try Dreamfield's, pasta isn't something that I miss at all.
In news:[email hidden], Bev-Ann <[email hidden]> stated | I can only report my experiences. Some people are going to react | differently to any product. I don't think it's fair to not try a | product because your husband had a bad reaction. You and he are | different people. But that is up to you, of course. |
Those are valid reasons not to try it. I thought you were saying that you wouldn't try it because your husband had a bad reaction and you were expecting to do the same. Sorry I misunderstood. :-)
FOB said:
But it's a pain in the butt to cook different things for each of you. I have easily adapated to some of my SO's preferences, such as not liking sweet things, particularly main dishes that have some sugar in them. I just leave the sugar out and it tastes fine to me. That has also kept me from doing much baking, which is probably a good thing, it kept me from getting fatter than I did. On the other hand, since he likes meat and veggies, he has adapted to my low carbing very nicely except that he did at first lose some weight he didn't need to lose. Now I occasionally fix him some potatoes or rice and buy a big container of potato salad at Costco. He never was a bread eater so we also never had pancakes or waffles. All this probably helped me with going low carb as there were already a lot of carby things I was used to not having. He will eat pasta but I have never been crazy about it and must say that I much prefer the taste of spaghetti squash with the sauce on it. So for me there is no reason to try Dreamfield's, pasta isn't something that I miss at all.
No, that was another poster, but I think her situation is similar, she probably tries to cook things that they both can eat.
In news:[email hidden], Bev-Ann <[email hidden]> stated | Those are valid reasons not to try it. I thought you were saying | that you wouldn't try it because your husband had a bad reaction and | you were expecting to do the same. Sorry I misunderstood. :-) | | on Mon, 02 Aug 2004 00:45:40 GMT, "FOB" <[email hidden]> wrote: | || But it's a pain in the butt to cook different things for each of || you. I have easily adapated to some of my SO's preferences, such as || not liking sweet things, particularly main dishes that have some || sugar in them. I just leave the sugar out and it tastes fine to || me. That has also kept me from doing much baking, which is probably || a good thing, it kept me from getting fatter than I did. On the || other hand, since he likes meat and veggies, he has adapted to my || low carbing very nicely except that he did at first lose some weight || he didn't need to lose. Now I occasionally fix him some potatoes or || rice and buy a big container of potato salad at Costco. He never || was a bread eater so we also never had pancakes or waffles. All || this probably helped me with going low carb as there were already a || lot of carby things I was used to not having. He will eat pasta but || I have never been crazy about it and must say that I much prefer the || taste of spaghetti squash with the sauce on it. So for me there is || no reason to try Dreamfield's, pasta isn't something that I miss at || all. | | ----- | Bev
This made my husband's blood sugar go higher than it had in months and he only ate 1 oz. A week later, he tested it again by eating 2 oz. Same thing. If it makes his blood sugar go up, I don't eat it. So beware, this does not work as low carb for some people.
My understanding is that the more insulin resistant one is, the more likely one's body is to treat Dreamfields like any other pasta.
