The Dreamfields Pasta Fraud

Dreamfields’ Pasta: Proven a Fraud

Dreamfields pasta is promoted as a low carb product. But it’s made from durum wheat and it tastes great. Actually, it looks, feels and tastes just like…  regular pasta.

Now, regular pasta is anything but low carb. It’s mostly starch, which turns into glucose in the gut and is absorbed as blood sugar. Exactly what low carbers try to avoid. Dreamfields pasta has 41 grams of carbs per serving. How can that be low carb?

Well, Dreamfields claim that their “patent-pending” (since 2004) recipe and manufacturing process protects the carb from being digested.

It sounds fantastic. But is it true? I decided to find out and the results were shocking.

A beautiful tale

Can you be a low carber and eat all the pasta you want? Can you have your (low carb) cake and eat it too?

It sounds too good to be true, and two questions pop up:

  • If their “patent-pending” manufacturing really made the starch indigestible, would that not affect the taste? (It’s great).
  • If the starch really became indigestible, should it not end up being digested by bacteria in the large intestine, causing massive flatulence? (It does not).

Now it’s time for answers.

The package


Here’s my package of Dreamfields pasta, bought in a “low carb” store.

Let’s take a closer look.

Big promises

Basically the idea is that the carbs will pass straight through your body:



There you have it: 36 grams of non-fiber carbs per 56 gram serving. It adds up to about 80 percent energy from carbs. That’s about as high carb a food as you could find.

Of course – most of it is supposedly indigestible.

I tested the pasta myself, eating it and testing my blood sugar 21 times. We’ll get to the test shortly.

A good idea?

It may sound too good to be true. But even if it was true, consider if it really is a good idea for the future.

Should the food industry manufacture food that our bodies can’t absorb? Do we really need to chew food that doesn’t make us satiated, food that gives us no energy, food that isn’t real food?

Is it environmentally sound to grow wheat and then chemically modify it so that it loses its nutritional value, manufacture pasta, transport it, sell it, cook it and then sit down to eat it, all of that to create some extra poop?

(Not to mention all the gas it would result in)

That’s an interesting philosophical question. But let’s leave it and find out if Dreamfields pasta works.

Real low carb food

First some real low carb food to get some perspective. Here is a common meal in my home:


A steak, Béarnaise sauce and a pile of vegetables fried in butter. Possibly a glass of red wine. The result is long-lasting satiety and well-being.

A meal like this contains a few grams of carbs – perhaps five.

The result on my blood sugar? Hardly any at all. It usually stays at fasting levels, between 86 and 94. If you don’t eat anything that turns to sugar your blood sugar stays the same. Very logical.

The test

Now let’s test the Dreamfields pasta:

Here is one serving according to Dreamfields, 56 grams. It’s not a lot of food for someone who is 6’7” (me).

I had two servings:

These 112 grams of pasta contains 72 grams of starch and sugars according to the Nutrition Facts. But according to Dreamfields only 10 grams are absorbed.

After cooking


After boiling (according to instructions, exactly 9 minutes) it turned into a decent portion. About the amount I used to eat when I ate pasta.

I had the pasta without any other food, with a glass of water. It tasted fine, about the way pasta usually tastes.

The result

It didn’t start out too bad. My blood sugar did quickly rise to 108, but then it looked as if it was stabilizing. I was impressed, it didn’t look too bad.

But that was just the beginning. Then came a mountain of blood sugar. After two and a half hours the blood sugar was still as high as 131!

It turned into a long evening. I tested my blood sugar every 20 minutes and hoped that it would go down so I could have a real dinner. Weirdly enough I felt hungry at the same time as my blood sugar was high. Perhaps some other nutrient was missing in my blood giving me feelings of hunger. Protein? Fat?

I had no other food until the experiment was completed. After seven and a half hours (!) I gave up, even though the blood sugar was still a bit higher than normal. I ate some real food and went to bed.

Here are five different blood sugar curves to compare.

  • The green ones are big low carb dinners
  • The blue ones are “exceptions” with more carbs
  • The red is the fake low carb pasta

Blood Sugar when eating Dreamfields’ pasta

Verdict: Not low carb

The Dreamfields pasta contain slow carbs. Perhaps it’s OK to call it low glycemic index carbs. But it’s not low carb. It’s the opposite, it’s almost pure carbs. It’s absorbed slowly, but most (if not all) of the starch is absorbed.

There is no way only ten grams of carbs spiked my blood sugar for seven hours. I have eaten more than that with just minor effects (see above).

Dreamfields’ marketing claims are not true. Dreamfields are sabotaging the weight loss of low carbers just to sell more of their pasta.

Unless, perhaps, I’m a weird exception. Does it work for everybody else but not for me?

The real test

I did the test above last year, for my Swedish blog. I was convinced that Dreamfields pasta was a fraud.

This year Dreamfields pasta was tested more rigorously and the result was published in a trustworthy scientific journal called Diabetes Care:

Dreamfields test in Diabetes Care

The main authors of the article are Frank C. Nuttal, PhD, and Mary C. Gannon, PhD. They have previously studied the effects of low carb diets, so they were surprised by Dreamfields’ claims that pasta can be low carb.

After “numerous attempts” to have a look at the data that Dreamfields base their claims on (not allowed) the researchers decided to test it themselves.

Five participants ate the Dreamfields pasta (50g CHO) and tested their blood sugar. Then they ate the same amount of regular pasta and tested their blood sugar for comparison.

The result

Dreamfields’ pasta Vs regular pasta

Pretty shockingly the results on the blood sugar were just the same with Dreamfields’ and regular pasta. No difference!

The researchers were surprised so they recruited five new participants and did the test again. The result were the same once again – no perceptible difference.

The scientific article can be read for free here:

The Dreamfields Pasta Fraud

Dreamfields have been selling their fake low carb pasta since january 2004. It’s quite popular. There is no way to know how many people have failed to lose weight because of it, concluding that “low carb does not work”.

Low carb usually works just fine. But not if you eat a lot of pasta.

I’m willing to bet any amount of money that Dreamfields pasta is just the tip of the iceberg. Low carb in America has turned into special low carb pasta, low carb ice cream, low carb bread and low carb chocolate bars. And it’s mostly just marketing hype. There is nothing low carb about this junk food:

Low carb junk food

Real healthy low carb food is meat, fish, vegetables and butter, ideally from your local farmer. Dreamfields and companies like them have turned “Low Carb” into a joke, just to make money.

Obese people who trust them just gain weight. But diabetics spike their blood sugar and may end up amputating their feet and becoming blind.

There are a few possible explanations. Either Dreamfields and others like them are ignorant, evil or just plain greedy. Probably greed is the most likely explanation. Also, they probably think that consumers are stupid. But they are wrong about that.

The pasta fraud is revealed.


You can help your friends. If they eat fake low carb products and have trouble losing weight, chances are that’s why.

Spread the word. Let’s make low carb work again. Real low carb.


Moore on Dreamfieldsgate – Interview with the Pasta President and even more evidence that Dreamfields pasta is just like any pasta: high carb.

Spreading the truth

Go to Dreamfields’ Facebook page and like the link to this post*. Let’s spread the truth to all of the 29 000 members. Dreamfields have gotten away with fooling overweight people and diabetics long enough.

*/ You have to like Dreamfields first, but then you can easily “unlike” it again: bottom left side of the page.

Of course you can spread this info via your Facebook, Twitter and blog too if you’d like. Feel free to copy any part of it. If you link to this post it will appear higher in the results when people search for “Dreamfields pasta” on Google. It’s already #14 or so. Spread the word so that fewer diabetics and others are hurt by these fraudulent marketing claims.


LCHF for beginners

Why Americans are obese

Why Americans are obese, part 2

Eating LCHF in America

How to cure type 2 diabetes

Low Carb Made Easy How to Lose Weight Low-Carb Recipes Low-Carb Success Stories
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  1. Solomon
    I successfully went on Atkins for life about 6 years ago. i lost about 20 lbs and have kept it off and stayed within a 5 lb range. I started having Dreamfield's pasta about 5 years ago. My family of five is not low carb, but they all prefer the taste of DF to regular pasta. It has a kind of nutty flavor to it and i always have some plain after having a serving with meat sauce because i just like the flavor. i never measured my blood glucose, but it has definitely worked for me. I recently stopped weighing myself as often, but i used to weigh myself twice a day religiously and kept a food journal. Since everyone's body can have different reactions, i tested everything myself using my weight and body fat % as the measurement. After about 3 years of doing it, i can basically guess my weight the next day within 2 tenths of a pound based on what i ate the day before and what exercise i did. I digress... I order DF pasta by the carton every few months. I'm about to place an order in the next hour. I was pretty upset when i heard about the lawsuit and that it wasn't low carb. But, then i quickly realized it didn't matter, because for whatever reason, the pasta was working for me. So, we kept buying and consuming it. Based on some of the other comments here, i see that i'm not alone. This makes me feel better and more confident it is ok to continue consuming.
  2. Jennifer
    I am a little late to this party...but I skimmed through most of the recent posts. I was using Dream Fields pasta for testing was my go to pasta until I started noticing that the packaging has been changed and it no longer claimed to be 5g NC per serving. It is interesting to now understand why. I agree that everyone metabolizes food differently. I do think it is incredibly important however for food manufacturers to be truthful in their claims across the board. If it does not work for a large percentage of people then those claims should not be made. Unfortunately, when it comes to manufacturing food it is always better for each person to know how they feel when eating foods regardless of what companies claim. For me, blood glucose readings are hard evidence...what a person feels (in physcial reaction) to eating certain foods is also highly relevant and generally more ideal for every day. However, this is much harder done than said. Thanks for posting such a terrific eye opening post.
  3. Jason
    I have had the same experience as Solomon. I have spent years on a low carb diet and have eaten Dreamfields with great results. I do not get the big crash I used to with regular pasta and do not gain weight despite eating large servings. I don't measure my blood sugar and perhaps the label is misleading, but I got the results I wanted from it.
  4. Helen
    I've been eating Dreamfield pasta for about 10 years and it works for me. It is the only pasta I can eat without having a huge bg spike afterwards.
    I don't eat a lot at a time and always balance out with protein and veggies.
  5. Eve
    Who ever created this post in the first places comes off to me as an ignorant person because they forgot to read one small detail in the nutrition facts. AMOUNT PER SERVING. In comparison to Barilla Angel Hair pasta and Angel Hair whole grain pasta, the amount per serving on the Dreamfields is double the serving for regular pasta. My husband is a diabetic and we haven't tried this pasta just yet, but I have every reason to believe that it will help tremendously in comparison to other pastas. Portion control is key, so all of the people who made claims that the pasta brought their sugar up is because they had double the portion of what they would have if they ate regular pasta. So by having half of the 2 oz, which is the amount per serving in regular pasta, you would be cutting the calories and carbs in half. I hope everyone understands the point I'm trying to make and do the research yourselves before making a final decision. Too much of a good thing is never good.
    Reply: #306
  6. Apicius
    Eve, i feel sorry for you and your diabetic husband if you decide to eat pasta, not to mention the Frankenstein pasta with the bogus chemistry claim. Don't. Simply don't. Not worth the enormous amount of glucose that will surge into your blood and cause insulinogenic response. Really great recipes on this web site that would be much better instead and absolutely delicious.
  7. B. Wallace
    I guess what I have a problem with in this article is that the person who did this test "cheated". On his graph he compared Dreamfields pasta alone while what he compare it to was Bread with lots of butter, meat and vegetable, and a wrap with potatoes and salmon. So a carb ( albeit supposedly a low carb) item against a carb with lots of fat, a protein and low carb vegetable, and a carb with protein. Maybe if he had put butter (lots of it) or had it with meatballs, sauce and some veggies, he would not have been so hungry, and his blood sugar would not have spiked so much as the protein would have helped with that. Also keep in mind he ate a double portion. Total BS. Oh and I use Dreamfields and it works for me too. Type 2 diabetic for 16 years.
  8. DrNomad

    The Diabetes Article you showed was RETRACTED.
    P.S.: I'm not defending Dreamfields Pasta, I am also a diabetic patient looking for some good diet options.

    Reply: #311
  9. DarkSock
    Allow me to refute one statement in your otherwise excellent article...the one about this product not causing "massive flatulence"...

    I am in the throes of cramped suppression here at my work-desk, hunched over like a human comma straining in vain to squelch the mud-horn. This pasta tasted SO good...I over-indulged last night...and now the methane cows have come home to roost.

    I have NEVER had this happen; I may as well have necked down an entire crock pot of red beans...

    The leftovers are going into the disposal as soon as I waddle carefully home.

  10. Fourthwind
    Everyone's body reacts differently. For my wife and I, Dreamfields works. Pure and simple. Our blood sugars post meal is half of what regular pasta's do to us. To each and your own, but slamming products because it doesn't work for YOU is inappropriate.
  11. Tim
    The study wasn't withdrawn because it was wrong. It was withdrawn because some of the data was obtained before Institutional Review Board (IRB) approval. Human trials have to be approved by the IRB.
  12. Tim
    And the study was repeated, with identical results...

  13. Laura
    I think the concept of Dreamfield is real. I have recently found out that cooking, chilling (in fridge overnight), then reheating carbs like pasta and rice changes its molecular structure so that it becomes fiber, well is processed like fiber (undigestible carbs). That apparently cuts down the net carbs and calories down in the same sense that fiber does. I think that's what dreamfield does, probably involving some dehydration process to turn it back into dry pasta. So I bet in the end it will have the same effect as fiber on the blood sugar and gut. And some people will have gas while others won't.
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