Thus far most low-carb pasta has been based on the idea of taking the carbs out of the pasta and replacing it with something else . . . like fiber.
Fine enough, though adding fiber to the pasta changes the texture somewhat.
Last year a new technique was tried with a pasta called Dreamfields. It’s available here in SoCal in ordinary supermarkets, where you can buy Dreamfields spaghetti, linguini, elbows, and penne.
The idea behind Dreamfields isn’t taking the carbs out. It’s putting in certain proteins (and just a tad extra fiber) that bind the carbs in the pasta so that you can’t absorb most of them.
The result is a pasta that has normal pasta taste and texture but which you will only absorb 5 grams of carb from instead of the usual 32 grams you’d get from a serving of pasta.
Or that’s the theory.
Dreamfields claims that it has studies based on blood sugar analyses that prove this, but then lots of companies claim to have studies proving things that are totally bogus.
Fortunately, there’s a corp of people who are highly capable of testing this kind of claim and motivated to do so: insulin-dependent diabetics.
Insulin-dependent diabetics have to monitor both their blood sugar and their carb intake very closely, and when someone goes on the market announcing claims like Dreamfields’, he’s going to get his claims cross-examined by countless ID diabetics who will use their own blood sugar meters to check him out.
I’ve seen similar results reported after poking around elsewhere on the net: In the main, it seems that Dreamfields’ pasta does what it claims . . . at least for most people. There are some folks who are so highly insulin-resistant that they will get a blood sugar spike from the pasta, but most won’t.
Not satisifed with merely reading others accounts, I decided to do the test myself. I’m not a diabetic (insulin-dependent or otherwise), but I did get a cheap glucose meter so I could test my insulin response to foods I had questions about (it’s that whole science/curiosity/skeptical-of-miraculous-diet-claims thingie). I’m not as good at interpreting the significance of results as the folks who check their blood sugar every day (several times a day), but in my case the Dreamfields did not raise my blood sugar as much as regular pasta did (I tested both).
I haven’t eaten Dreamfields that much, but the last couple of nights I’ve been trying it with a new insulin-reducing trick: following the Dreamfields very quickly with fiber to slow down its absorption.
Haven’t been testing myself afterwards, tho.
+J.M.J+
Dreamfield’s is good (I’m not strictly low carb at the moment, though). I’m glad to hear that there is some truth to the company’s claim.
In Jesu et Maria,
If you’re concerned with keeping blood-sugar levels down or stable, I read an article on new scientist that cinnamon works. Just half a teaspoon per day will do it. Have you tried it or heard anything about it, Jimmy?
http://www.newscientist.com/article.ns?id=dn4413
My FIL will be pleased to hear it 🙂 He’s not insulin dependant, but he’s extremely carb sensitive–moreso than sugar sensitive. I know he misses bread and stuff. I’m sure half a serving of this stuff would let him feel like he’s a normal human being again 🙂
I saw this stuff on a Food Network show and was hoping it was the real thing. Even if it has twice the net carbs adverstised, it would still be a good thing.
We had a pretty active early summer with a lot of social situations that called for a diet hiatus.
I have been doing low carb (again) for a week now and have dropped five pounds. I DO miss my cookies, though.
Thanks for the info. I am a volume eater and pasta is a killer for me. I tried the spaghetti squash but it didn’t have the same taste and texture. I am insulin dependent so, I hope Dreamfield’s pasta will work for me.
Thanks for the recommendation, Jimmy. I used to eat fairly low-carb, but I haven’t done so since getting married. (When my wife works hard to make a wonderful dinner, it’s hard for me to complain that it has too many carbs.) I have been trying to get my wife to eat lower-carb, and I have gotten her to try low-carb pasta in the past, only she didn’t like it. We are going to try Dreamfields on your recommendation, and hopefully it will be more to her liking (and to mine).
Come on Jimmy, blog some recipies! Consider starting a “Southern Cooking with Jimmy” blog.
My wife and I have been low carb lifestylers for over two years now and have tried nearly every kind of low carb food out there, including the low carb pastas (all of which were outright awful).
Enter Dreamfields…
The pasta is very good. I will tell you one thing that we discovered by accident. This pasta tastes even better when it is overcooked. My wife got distracted once while cooking this pasta and she overcooked it by nearly 10 minutes. It wasn’t mushy like you’d expect from regular pasta. It was wonderful and that is how we prepare it now.
Just my $.02
Having tried all kinds of pasta (low carb, whole wheat, soy)and only liking the “regular” ones, I was reluctant to try this one. However, after watching this featured on tv decided to go ahead and try it (only one box, AND while cooking regular spaghetti for the kids and husband). It was wonderful. I’m floored. In fact, after eating a bowl I added the rest of the Dreamfields to the regular spaghetti and got no complaints from the kids and husband.
I am so happy about this brand. I can finally eat my pasta guilt free (not “no carb”, just “low carb” dieting here).
Dreamfields is the best pasta on the market including the “regular” types…not only is it low carb, but very high in fiber and good nutrition. I love it with clams and olive oil based spicy sauce…yummy.
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Hi Jimmy
I am visiting Vancouver in May (I am Australian)
Where can I buy Dreamfields pasta in Vancouver to take back home with me. I have tried to order some on line but nobody delivers to Australia.
I want to try it out.