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Kimber

protected carbs??

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Hi all,

I have recently discovered Dreamfields Pasta. All pastas to date for me (wholewheat, whole grain, soy, veggie, etc..) have sent my numbers way up but Dreamfields has what they call "protected carbs" and I can eat a real serving (not just one third cup, which is about 6 noodles) of one cup dry pasta and only get 5 carbs:) I wondered if anyone else has any info on what a protected carb is. Dreamfields' website only says it is a trade secret. I am curious because if they can do it for pasta, can't they do it for other foods too? It doesn't make my numbers go up, it tastes great, it doesn't upset my insides, it seems to have no down side, ...Hmmmm, this is new.

Kimber

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I checked the website. 2oz has 42 grams of carb, 5 of which are fiber. I would therefore bolus for 37 grams of carb. I really find it hard to believe that the who 5 grams of digestable carb is anything but a sales pitch. I really suspect you'll still see a significant blood sugar raise.

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Mendosa has a fair bit of info on Dreamfields on his website. It really does seem to work for me as well, with +2 hour readings of 120-130 as opposed to 180+ with regular whole wheat or even wheat and soy pasta. I have had it spike my numbers once, out of around 20 times of testing after eating it. I have also read that if you overcook it or cook it IN a sauce the 'protected' carbs become unprotected. They have actually done something (proprietary) to the carbohydrate molecules themselves to make them less digestible. They claim a clinically tested GI rating of 13. It makes me a bit 'windy' and causes some intestinal distress for my wife, to the point where she won't eat it, so I just cook two seperate batches.

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I checked the website. 2oz has 42 grams of carb, 5 of which are fiber. I would therefore bolus for 37 grams of carb. I really find it hard to believe that the who 5 grams of digestable carb is anything but a sales pitch. I really suspect you'll still see a significant blood sugar raise.

The Dreamfields claims are for real. This is science, not hype. Unless you extremely overcook it, a two ounce (dry weight) serving provides only 5 net carbs. I eat this pasta on a regular basis and it has very little affect on my BG levels. I know of others who experience the same results.

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Fiber is the only kind of carb your body truly can't digest, other carbs will digest, all be it slower, but will digest.

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I know a type 1.5 that only takes lantus at night (still honeymooning). He says he can eat Dreamfields without much impact while other pasta shoots up his bg. Never tried it myself...

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I've tried them cooked per their instructions and also undercooked. They don't work for me. Dreamfields have now come out with lasagna noodles, too. Pity! But I can't deduct fiber for dosing purposes either, nor eat anything with sugar alcohols. They all spike me.

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I have no problem with any pasta's at all, I eat one cup bolus for 40 carbs and stay very very level.....Now find me a good rice I can eat and we will talk;)

 

Cheryl

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Shockme,

Dreamfields tastes exactly the same as regular pasta to me. I just count a serving as 5 carbs and it doesn't make my numbers do much of anything!! Now if only they could make "protected carb pizza"!!!

kimber

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I checked the website. 2oz has 42 grams of carb, 5 of which are fiber. I would therefore bolus for 37 grams of carb. I really find it hard to believe that the who 5 grams of digestable carb is anything but a sales pitch. I really suspect you'll still see a significant blood sugar raise.

 

I agree but it seems that everyone who is trying it attests to is only being 5g.

 

Did the website say what a protected carb is and how it is protected? The 37g of carb I would imagine has to hit the blood stream at some point.

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Wow.. you mean I can actually eat shrimp scampi made with this stuff and not worry about my glucose spiking over 180?

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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.

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I don't remember what brands I have tried, but when I was on NPH/Humalog, I tried a couple and thought they were all horrible.

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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.

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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.

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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!

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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

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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.

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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?)

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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.

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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.

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