[Alfred777]

im actually type 2 and love dreamfield pasta. taste great and i really dont see any big spikes. the protectiveness has something to do with taking the carbs to the digestive part of the body instead of the bloodstream.

[Funnygrl]

See, the thing is, not seeing bg spikes doesn't mean your body didn't digest the carbs, it may just mean it did it slower. That makes it hard for us pumper and mdi'ers to bolus properly.

[shabbie6247]

i've tried dreamfields pasta twice this last week, only bolused for the recommended 5g per serving, i got no peaks, needed no correction either. i ate it with a veggie tomotoe sauce just to be sure.
i think the dreamfields has a slightly different texture to regular pasta, a bit similar to gluten free variations, only it holds its shape and doesnt crumble!

i also tried the shirataki 'miracle' noodles, cant say i was over thrilled with them but i dont think i served them to get the best flavours. they are a bit like fat glass noodles. no bolus required at all!

[Kimber]

Shabbie,
Where did you find the "miracle noodles" ? On line? I can't believe how hard it is to find foods made with the 21 million diabetics in this country in mind!! I live in the biggest city in Oregon and no one has figured out there is a market niche there yet.
kimber

[shabbie6247]

hi kimber,
Shirataki MiracleNoodle Shop!

as i'm based in the uk i got mine from a uk company.

theres a couple of threads about these noodles too.

[princesslinda]

I tried the dreamfields spaghetti yesterday with marinara sauce. My pre-meal reading was 90 and my 2 hr was 113! I was amazed...and pleased. I loved it, couldn't tell any difference in it and "real" spaghetti. Hubby liked it as well. It's nice to know I can have the occ. spaghetti.

[Tucker]

Good Stuff!!!!! Double that order please!

[Scarlett]

Originally Posted by BriOnH

OMG!!! I have tried that!! My mom and dad use that pasta sometimes!

I am sorry, and it's just my opinion, but I think it tastes terrible. When they come to visit me or I them, they know not to use it around me!! My dad swears it tastes just like regular pasta, but I for sure notice it tastes nothing like good pasta.

BriOnH---I agree 100%-nasty! cardboard? anyone? Hubby tried it too and said "never again"
we don't fear carbs anymore-we eat them in moderation-my sugars are not too bad and I lost weight last summer when I could walk 1/2-1 hr/day (everything in life is a compromise-right?)

[princesslinda]

I have only tried the spaghetti...and loved it! I hadn't had ANY pasta for almost 8 months and it was quite a treat. Got the penne at home to try next.

[Leavenfish]

Just tried this and frankly, all spaghetti tastes pretty plain to me...it's the sauce that makes it good or not.

For anyone getting a spike, why not simply eat a very high fiber tortilla wrap before eating it? That should make it (or anything I would imagin) have less of a spike.

[Schlep]

And what does everyone put on top of the pasta to keep the carbs low?

[solox316]

Originally Posted by Schlep

And what does everyone put on top of the pasta to keep the carbs low?

We just use ragu or prego, with a pound of ground turkey. 1/2 cup is 14g CHO, without the meat... I use about 1/2 cup and bolus for 10g, considering the volume of the meat. Worked great last time. No spikes immediately following or the next morning.

[mzteacher]

i use the golden grain marinara...i sometimes add ground beef....it is 5 carbs per 1/2 cup...i liked the sauce even before diagnosis!
susan

[Mich]

Dreamfields works for me!

I did laugh at your comment regarding the taste, Brian. It had been so long since I had allowed myself more than a bite or two of pasta, that it tasted great to me.

We like it with Pesto, either fresh made in the blender, or Classico bottled. We top it with fresh grated Parmesano. Mmmmmm. Add a salad (and for hubby some garlic toast) and it's wonderful!

No blood sugar spike for me. It takes a long time to be absorbed and I usually correct at the 3 hour point according to where I am. We don't eat it very often, so this works for me.

Pesto in the blender:

1 bunch fresh basil (I grow it on the porch.)
a handful of pine nuts or walnuts
a handful of parmesan cheese, grated
olive oil to blend into a liquid (about 3/4 cup.)

Other great recipes available at Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides
(I don't work for them or anything, just like the site...)

[David_S]

Dreamfields has no impact on me.. and we make pasta.. mac and cheese .. my numbers are all good after. I think it tastes like regular pasta.. but then again we went a year without eating any until our store starting selling dreamfields.