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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

Spaghetti

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:

bak-del

Side

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:

LC

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

Efter

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.

fiction

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.

Continued…

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.

More

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
1 2 3 4 5 6 7

316 Comments

  1. Well. I am 77 and diabetic. I love pasta and think Dreamfields is about the best on the market that I know of -- taste, texture, etc. I am troubled by many of the comments made that say people always put meat sauce, tomato sauce, etc. on their pasta. I put butter, olive oil and garlic on my Dreamfields so I know nothing about the enzymes or whatever that live in my "gut" and devour my pasta on the inside. I shall start testing my glucose levels an hour after my pasta feast. However, I won't compare with "regular" pasta because I prefer my Dreamfields. Yes, it does seem suspicious that the DF people won't give out their test results. I remember a saying when I was a child (When Gimbels was a big dept. store in NYC.) The saying: "Does Macys tell Gimbels?" 'Nuff said, I think. NORMAN
  2. Zepp
    Here is an old video from 2008 about DF pasta and Lowcarb.

    http://www.youtube.com/watch?v=YkStVTKGb7g

    Viktoria finds that it is low GI but not Lowcarb.

    Low GI could be fine for some one.

  3. Ingledsva
    I use Dreamfields pasta at least twice a week. For instance I'll make a Low Carb version of Chicken Fettuccine, we have it for dinner, then eat the leftovers for lunch the next day. We also make large batch soups and add DF noodles as filler, and eat the soup on and off for days. My husband loves the soup as he has something to take to work everyday. I've never had gas from DF, and I've lost 50 pounds. SO! Like several here, I have to say Dreamfields works for me.
  4. Funderaren
    Ingledsva, it may work for you, but its not low carb. But as long as what you are doing works continue with it.
  5. Sarah
    I think this guy is missing the point. I am a type 1 diabetic, and I can tell you, this pasta really does not raise my blood sugar at all. I sometimes need to eat MORE cabrs becase my blood sugar does not recognize that I have eaten anything.

    When I eat regular pasta, A REAL diabetics blood sugar can go up to the 200's easy. This is a good alternative pasta for those who LOVE pasta but just cant eat the real stuff.

  6. NM
    Dreamfields are compounding their fraud by their sock-puppet postings here. I would suggest strongly that they stop pretending to be "satisfied" customers and slink away quietly, and simply pray they can keep their fraudulent gains without going to prison.
  7. Annemarie
    You write:
    Dreamfields pasta was tested more rigorously and the result was published in a trustworthy scientific journal called Diabetes Care:
    Were can I read the test ?
  8. Jim
    In case you don't have it, here is some of the cover page of what is probably the Dreamfields Pasta patent application of 2005. I believe that there is another patent application dated 2010 and it may also be from Dreamfields.

    You can read the application online, and perhaps get a printed copy, or print the thing from the patent office page.

    http://www.uspto.gov

    http://appft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOF...

    -----------------------------------------------------------------------------------

    United States Patent Application 20050118326
    Kind Code A1
    Anfinsen, Jon R. ; et al. June 2, 2005
    Reduced digestible carbohydrate food having reduced blood glucose response

    Abstract

    Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
    Inventors: Anfinsen, Jon R.; (Alachua, FL) ; Tungland, Bryan Craig; (Becker, MN)
    Correspondence Address:

    HASSE & NESBITT LLC
    7550 CENTRAL PARK BLVD.
    MASON
    OH
    45040
    US

    Serial No.: 967800
    Series Code: 10
    Filed: October 18, 2004

    Current U.S. Class: 426/658
    Class at Publication: 426/658
    International Class: A23G 003/00
    Claims

    We claim:

    1. A reduced digestible carbohydrate food comprising: 1) at least 50% by weight of available carbohydrate, wherein the available carbohydrate comprises at least 15% protected carbohydrate, and 2) a non-digestible protective material.

    2. The reduced digestible carbohydrate food according to claim 1, wherein the non-digestible protective material is selected from the group consisting of: (1) at least one of: (i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, .beta.-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, diutan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, (ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and (2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

    3. The reduced digestible carbohydrate food according to claim 1, comprising at least 80% by weight of available carbohydrate, and wherein the available carbohydrate comprises at least 50% protected carbohydrate.

    4. The reduced digestible carbohydrate food according to claim 1 wherein the available carbohydrate is comprised in a grain flour.

    5. The reduced digestible carbohydrate food according to claim 4 wherein the grain flour is selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, and potato.

    6. The reduced digestible carbohydrate food according to claim 1, further comprising an Ionic Property Modifier.

    --------------- end of snippet ------------------------------------

  9. Annemarie
    OH boy.............
  10. Kevin
    Great article! I am really bummed about the carb smart fudge bars :( but that may explain some stalls I have had so Thanks! What do you think about the Atkins products? Should I count on their labels being accurate?
  11. Kevin,
    You should count on their labels being a best case scenario. ;)
  12. Anonymous
    I don't know all that much about what's actually okay/healthy for me to eat, but in regards to your "low carb" meal example, how is that better? You fry your vegetables in butter and you also have Bearnaise sauce on the side...sounds like a lot of calories. Doesn't that count as not being very good/healthy? I love pasta so I'm okay with Dreamfields claims possibly not being as good as they say. It's better than eating regular white pasta.
  13. Funderaren
    Anonymous, nothing wrong with calories, without them we would die. Its just that we shouldnt eat empty calories like pasta, or overeat calories for that matter.

    But its hard to overeat on LCHF. After a real meal your body is satisfied and the need to eat more is gone and the desire for sweets is gone.

    So in the end a high calorie LCHF meal will make you eat less calories during the rest of the day (and week).

  14. Zepp
    @62

    Its as much energy in a calorie fat thats in a calorie carbohydrate, and to my mind there is no good reasons to eat more calories than you need.

    I think there is a misunderstanding, one dosent eat the same volume of energy rich foods than with low fat foods.

    Our apetite regulates more from how much energy you eat, and if you eat a energy dense meal then you not get that hungry for ours!

  15. Jim
    It is amazing to me how everyone is ready to flat out call Dreamfield's liars, scammers and con-artists, on the word of one person. The article from Diabetes Care has been withdraw "because some of the data were obtained prior to receiving IRB approval". What does that truly entail? Could be anything from, the IRB (Institutional Review Board) felt that there weren't enough test subjects to get an accurate ready, to they simply didn't have approval before starting.

    What else that is amazing to me is that some people just assume that anyone that speaks against the findings is automatically a "sock puppet" of the company, per "NM".

    I have also reasearched this product extensively, because before I spend my $3 for a box of this stuff, how much is real and how much is fiction.

    I was hoping that by reading an article by an MD I would get more information than from some blog. Instead what I got was someone who wastes no time in attacking the product that they, as a researcher, should have an open mind for. REMEMBER: Research is about collecting data and then stating all of the facts. Not just the ones that suit your needs or the needs of your sensationalized article.

    Next time, try testing this out more than once at the same time of the day, then again, at different times of the day. Once isn't research. And testing 5 people is only a start.

    For more REAL information on Dreamfield, try this blog that actually has a lot more information:

    http://www.lowcarbohydrate.net/httblog/archives/000116.html

    No one that does research would stop with one test, unless you want incomplete information and results. And for those condemning Kathy for asking her questions, you know nothing about research. 5 people eating a plate of noodles, isn't really an appropriate size for a study either. The more test subjects you have the more complete your research will be. It may not give you the results you want, but it will at least be fair and unbiased, which is what research is all about.

    I really hope you do more research into this product, instead of the one and done method. I really do want the truth about it.

  16. Funderaren
    Jim, the truth is in the taste. If it taste like pasta, it has the carbs like regular pasta. There is no magical solution, if you want to eat lowcarb you dont eat pasta. Its that simple.
  17. Scott Vannatter
    Folks,
    I am a type-2 diabetic and have had a stroke due to blood pressure and some diabetic complications. I should be dead; I am not.
    As far as Dreamfield's is concerned, I do believe it tastes, at least, as good as regular pasta. I am in the process of testing it for myself; no, it's just me working with me, but I ate 58 carbs for lunch (I can have 60 without bad effects) and will test in two hours. Will that be conclusive? No. What I merely want is to keep my sugar down. I love pasta, but have given it up, for the most part. My hope is that I can use Dreamfield's to have a decent amount of pasta sometimes and feel full while keeping my sugar down.

    Please keep giving us information about the tests. One of the others was right, however. Just because someone disagrees and says they tested something doesn't mean much. Dreamfield's should really publish their tests and someone else should repeat them. That's the true nature of research...repeatability. I once read a study done in which someone stood in an elevator and dropped a pocketful of coins on the floor to see if people would help. His findings were that the more people in the elevator the less anonymous it was and people were less likely to help. Ahem...how about the more people in the elevator, the less room for people to help? Just making a point...there can be a lot of reasons for a result, that's why repeatability and good reporting form needs to be done.

    Scott

  18. Scott Vannatter
    To All,
    I wanted to get back to you when I had more information. I wrote yesterday saying that repetition and good form research needed to be done. I did also state that I would continue my testing.
    Very informally, I took my sugar just before lunch at about 2:25PM (late eating). It was 95. I ate a good serving of Dreamfield's Pasta with hamburger and cheese sauce (Bertellioni's - about 2 gram carb / serving). I decided to have desert which measured out between 23-26 carbs. I did not weigh the serving, but ate what I, normally, would have - about 2 cups of the mixture. For argument's sake I made this 1 serving of spaghetti and 1 serving of cheese sauce. For regular spaghetti (41 carbs) this would have been a total of 41+2+23 or 66 (which, for me, is too much. I have to stay under 60 a meal). For the Dreamfield's pasta it is supposed to be 5+2+23 or 30 (well under my usual). I don't take meds with my lunch. At 5:30pm I took my sugar again. It was 94. This is very acceptable and shows me that, while Dreamfield's may not live up to the 5 carbs, it is well under the 41 carbs. For me, I repeat that, for me, Dreamfield's and the cheese sauce will be a good combo in the future. I will still follow the research, but I am not worried for my sugar level at present.
    Scott
  19. Funderaren
    Of course its not 41g carbs, its about 36g of carb since we shouldnt count the fibers. Just find any pasta with 36+5 or less and you will get the same or better result. And maybe even save some money in the process.

    Dreamfield pasta (or any pasta for that matter) isnt for lowcarbers, since it has alot of carbs. If anyone wants to eat pasta, its of course their descision, but there is nothing healty about it, and we better of without it.

  20. Scott Vannatter
    It doesn't pay to be concise, I guess. I did not mean it was 36g of carb either. I don't get the same result with any pasta of 36+5. My system will not handle over 60 carbs in a meal. What I mean was that, for my system to get back to the mid-90s after a meal, the carb intake would have to be down around 45-50. Since I know the dessert was, at least 23 and the cheese sauce at least 2, then even 50-25 would be only 25 carbs max. That is a pretty far cry from 36+5.

    I am not on here promoting Dreamfield people. You buy whatever works for you. I just don't like being minimized by someone who feels they can make a blanket statement about something. It may not work for you. The one thing I have learned over the years is that everyone is different, especially as concerns meds and diet.
    Dreamfield works for me and others don't. If you want to see, then buy one package, eat a decent amount and measure all the carbs as close as you can, then wait and check sugar. Do it a couple of times until you feel you are comfortable. If your sugar jumps, quit it.

  21. Moreporkplease
    I'm confused, Andreas. Why was the Diabetes Care paper withdrawn? Does this mean the pasta is vindicated? Or did the company just pressure the journal financially?
  22. Andie
    While some on here are probably still satisfied with the product, Dreamfields is STILL being sneaky: posting fake reviews to try to distract people from the facts. It's so obvious, the writing style doesn't even change!

    If you are okay with the product as it is, that's great. But this isn't low carb and they are making a ton of money from people who think it is. We should reward honesty and punish deceitful behavior by taking our hard earned dollar elsewhere. While they can call their pasta special (if they like) I wish the FDA would get involved and force them to remove any and all misleading wording. No patent is going to come to light, folks.

  23. Diane
    All I know is my husband and I recently decided to lower our carb intake- significantly cutting back on the amount of bread, pasta, rice, potatoes and added sugar in our diet. To make the trasition more tolerable we periodically eat Dreamfields pasta (usually as a side dish- maybe once a week). We love the taste and we've lost weight without feeling like we're making a huge sacrifice. My body seems to react better to Dreamfield than to traditional pasta, which often made me feel bloated and sluggish afterward. I don't really understand how it works, but I'll continue to buy it. I've dropped 2 sizes, my husband is back to his college weight. I don't think Dreamfields is a "fraud". If you're looking for fraud in the diet industry, look at the "low fat, low cal" movement. Talk about manufactured, fake food!
  24. ross
    I live a semi low-carb lifestyle (no bread, rice, potatoes, sugar), but will indulge in legumes and some pasta which I love. I was pleased to hear about Dreamfields because I thought there could be a chance for me to eat a nice portion of pasta, but was very skeptical of their claims when I read the box. Their refusal to share data only confirms my suspicions about it not being low-carb.
  25. Michelle
    I read this blog and I read allot of the comments. Then I sat here and I thought to myself as I lol'ed, "these people are arguing and getting all bent out of shape over pasta". It's freakin pasta people! lol It's just funny to read, looking in from the outside. I understand that a company should not promote a products ability that it cannot up hold, but for the little man to sit here and argue about pasta is just funny to me. If you are diabetic, don't eat pasta, sorry. If you are trying to lose weight, no-carb or low-carb is not the way to do it. People need to realize that balanced meals with fruits, vegetables, CARBS, protien (15-20%), fats (15-30%) and exercise is the key to losing weight. Movement is the key for the type 2 diabetic as well. A low/no-carb diet is not good for your immune system and causes your body to steal from your muscles to replace carbs as well. People think they're losing weight but they are losing muscle and they are prone to illnesses. The most important thing about carbs; your brain runs on sugar! If you aren't taking in 50% of your daily calories in carbs then how well is your brain functioning. Fat burns in the flame of carbohydrates! If you walk for 12 minutes you are only burning carbs, walk for more than 12 and you will start to burn fat! But you cannot begin to burn fat without the flame of the carbohydrate. As far as the type 1 diabetic, you have a disease that requires you to make adjustments in your diet, carbs are one of them. Sorry, but that is a step in accepting your disease. Many people have diseases and they must adjust, adapt, and overcome. For the diabetic, it's carbs. For the drug addict, no drugs. For the patient with kidney stones, no salt. Hypertension, no salt. Heart disease, saturated fats. The list goes on and on. Acceptance is key when you are diagnosed with a condition. I had to get acceptance of my disease. You can get acceptance of yours. :)
  26. Funderaren
    Michelle, the problem is that much of what you say is based on bad science. Saturated fat is not dangerous for your heart as an example. You can lose bodyfat on a lowcarb diet. Of course if you dont exercise and lose weight, your muscle will of course diminish because they doesnt have to be as big because you are not as big anymore. And the brain works fine without eating carbs, the body can create what the brain needs.

    And whats a balanced diet? 10% carbs? 40% carbs? And if a diet is so healthy, why the need to walk? If you have to walk for 12 minutes to burn of the carbs, imagine how effective it is to not have any carbs to burn.

    And finally, what benefit do I get of eating fruit and vegetables compared to just eating vegetables?

  27. Dreamfields was always such a fake- if it isn't carbs, why does it show up in the nutrition facts? Want pasta that tastes better than Dreamfields and has 42g crabs per serving, 18g of which are fiber (yes- 18!!! and it tastes like the real version!) it's FiberGourmet- the nutrition facts, lab tests and taste speak for themselves! Check it out at FiberGourmet.com
  28. I once weighed 230 ibs. Doctors sugggested I lose weight. I stopped drinking corn syrup pop and replaced it with artificial sweetener pop, but did nothing else. In a year I dropped to 220. Doctor tested later I had A1C of over 13. At first I wanted to control it without medication I was more aware of increasing the protein/carb level. I noticed the "average" American diet had about 300 g carbs and 100 g protein I decided not to go nuts about being low carb, but I made a few changes. My goal was increase protein a little, decrease carbs a little and shoot for a 2/1 ration. One was including some deli buffalo chicken with a bowl of bowl of chicken noodle soup.

    I looked at these "low carb carbs" like Sugar free Ice Cream and Dreamfields. I tested blood sugar with regular pasta and Dreamfields Pasta. With Tomato sauce and cheese, the number you state 180 after 1 hour and 160 after 2 is also my Dreamfields number (sometimes, until I found aout a dirty little secret below) , but regular pasta (and sometimes the dreamfields) was 250 1 hour and 200 2 after. So it it seems it reduces blood sugar (sometimes). And even beofre I knew the missing variable wof why Dreamfields is sometimes low carb, and sometimes isn't, the A1C numbers don't lie. 6 months later A1C was down from 13 to 10, then the next doctor visit, it went down to 8.

    Also most of the time when I eat Dreamfields, whe I became carb conscious,I use a recipe known as a Cincinnatti Chili 3-Way, (chlli, Cheese and Pasta) which with regular pasta has about a 1g Carb per gram of Protein. and my blood sugar was surprisingly low for such a big meal.

    I came up with a new recipe, It's a 3 Way with half the Pasta. instead of being a primarily pasta dish with enough protein to balance, It's more like a thick Chili noodle soup. It's like Chicken Noodle Soup but has a) beef instead of chicken and b) has more protein in the "liquid" than chicken stock. I call it Chili Noodle Soup.

    But for maximum flavor, you need a Cincinnati Chili, like (in no particular order) Empress, Gold Star, or Skyline. I tried Camp Washington, their spices don't work well with pasta, but they do work well with french fries, so when I go there, I know NOT to get the 3 Way. Instead, it's Chili Cheese Fries. And at first I hated Dixie because I had it i a plain bowl, even though the top 3 taste mentioned above good in a bowl by itself. At first I own ate bowls Then heard of the 3-way, and tried it as a second chance, as a 3-way, and it was good enough to turn a rank Cincy Chili (plain) into a decent one (a part of a 3-way). Maybe next time, I should try Dixie as Chili Cheese Fries. (maybe that will be even better. I'm hoping Dixie's spices taste better with Fires than Pasta.)

    At first I was getting inconsistent results, sometimes low carb, sometimes normal carb. Then I found if you cook the whole 375 g at once, and save some for later and microwave it, and Dreamfields admits this when I called them, but they don't prominently display it on the box, microwaving Pasta "breaks down the low carb matrix" and makes it essentially regular Pasta. You've turned expensive low carb pasta into common Pasta. Maybe Dreamfields should have a message on the box, saying "To maximize low-blood-sugar effect, do not reheat. Cook only what you plan to eat at the time, and save the rest dry." I don't know if you've factored this fact in your tests. If you only cok Pasta fresh, it doesn't matter, but if you microwave it later you should retest.

    Oh right now, I've hit a wall in my weight loss, somewhere between 195 and 205, I guess now I have to pay attention to quantity in addition to quality. And adding medicines, after hitting a wall with blood sugar, decreased it to between 6 and 7 A1C, a normal non-diabetic number.

    In short, if you just replace your normal Pasta intake with DF, and add higher protein sauces, and drink Diet pop instead of regular, your blood sugar and your weight will drop will. Just don't think you can eat Pasta 24/7 and reduce sugar and weight. There's a saying: the poison is in the dose. You will die if you drink 100 liters of water at one sitting. Likewise you won't lose weight by switcthing to Lo-carb and increasing pasta quantities Common Sense and small, consistent lifestyle changes is the key.

  29. I shouldn't say, you WILL drop weight, what I should of said, I did drop weight and blood sugar, and all other things being equal, you might if your doctor thinks that might help.
  30. Greg Anderson
    Here's the real scoop for all of you folks that have trouble with Dreamfield's Pasta: IN ORDER FOR THE CARBS TO REMAIN PROTECTED, YOU MUST PREPARE IT CORRECTLY!!
  31. What I found when testing Dreamfields myself is that even prepared correctly, it spikes - not as high, but for longer.

    I found that prepared according to directions it took over 4 hours for my BG levels to return to normal. 4 hours... After most of my meals I've returned to normal in under 2 hours.

    That being said - spiking to 180mg/dl (10mmol/L) or 160mg/dl (8.9mmol/L) IS NOT HEALTHY. Any spike above 140 is damaging your body, period. The IDF (International Diabetes Federation) and the AACE (American Association of Clinical Endocrinologists) BOTH state that post-prandial levels should be kept UNDER 140mg/dl (7.8mmol/L).

    The ADA (American Diabetes Association) is about the only organization that claims you should keep it under 180mg/dl (10mmol/L) ... but then again, the ADA is primarily funded by pharmaceutical companies (to the tune of about 30 million US dollars A YEAR) as well as agri-business/food companies, and they have a vested interested in keeping you on pharmaceuticals, and eating foods from companies that sponsor them. The Canadian Diabetes Association is roughly in the same boat... these organizations balance "health" with their need to keep their corporate sponsors happy. Following an ADA diet will keep you on medication for life, I'm sorry to say, and that's their goal.

    I do NOT listen to the ADA advice - and recommend nobody do so - this is an organization that accepted money to put their "seal" of approval on Cocoa Puffs. I mean ... who in their right minds thinks Cocoa Puffs are healthy for ANYONE, let alone diabetics?

    The point remains, I've yet to meet ANYONE that can keep post-prandials under 140mg/dl (7.8mmol/L) eating Dreamfields pasta. As such, it's damaging you even further, not helping you as they claim.

  32. Greg Anderson should say PROPERLY AND FRESH. Dreamfields admits microwaving already cooked pasta breaks down the low carb matrix. I notice I undercook compared to the package for an al dante texture. The package recommendations are maximum times for a softer soup noodle texture. As a rule it's better to slightly undercook than overcook.
  33. Hey Glen, are you sure it wasn't "75% LESS SUGAR Cocoa Puffs" It never claimed it was 75% less calories or 75% less carbs. I've seen their seal on the 75% LESS version, but not the original If less sugar and more complex carbs eans lower longer spikes, then you should stay at a healthier level replacing regular Cocoa Puffs with 75% less Sugar version. By the way, it's way better than Kellogg's Reduced Sugar Frosted Flakes. If I had to judge by taste, I'd swear the FF's are 75% less sugar, it sure does taste like that. The secret is that General Mills Proudly proclaimed they use Splenda as their main "sugar", Kellogs proudly advertises "No artificial swetners" Tastes like it. Kellogg's, make 3 versions of FF's, Regular, Reduced Sugar No Artificial Sweetner, and Splenda Frosted Flakes.
  34. Brian - after you wrote this I did some quick research - and I stand corrected.

    It wasn't, in fact, the ADA (American Diabetes Association) but the AHA (American Heart Association) that gave their seal to 'Cocoa Puffs'. They also put it on Trix.

    Both associations take tens of millions yearly from pharmaceutical and food companies.

    My memory on which organization had put their seal on Cocoa Puffs was faulty, and for that I apologize. Thanks for bringing it to my attention.

    BTW in Canada we don't seem to have any "reduced sugar" varieties of any of these products, at least not in any of the grocery stores in my city...

  35. Dreamfields pasta is not special. Atkins wrote in one of his early diet books that if you only cook pasta 6-7 minutes, or al dente, the starch is not released. Ergo, you cannot reheat a pasta dish. I've tested my BG with both Dreamfields and regular both cooked only 6" and don't get a bump up.
  36. You don't need to know
    I was ok with your post until I got to the end where you encourage people to go to Dreamfields FB page and like their page to "like" your post there and then "unlike" them. I'm sorry, but your behavior in trying to spread the word the way you are is WRONG. Just for that I will never come back here to read anything else you have written.
  37. Funderaren
    I find it strange so many people promoting dreamfields pasta finds their way here.
  38. Just to be clear, I'm not promoting any pasta product, and rarely eat anything not LCHF, but did do the testing some years ago when Dreamfields first came out, since I, too, found the claims specious. My point is that it is just plain old pasta. The fact that if cooked less it does not cause some people to get an insulin bump still does not make it an acceptable paleo food.
  39. moreporkplease
    It's amazing that this thread goes on and on! Pasta - wheat - must be truly addictive; even if we don't eat it, we can't stop talking about it. This is the emotional effect of addiction - we are here in a "Wheat-ics Anonymous."

    I don't crave pasta, but I know many others struggle with it. There's only 1 pasta dish I ever miss and it's not for the pasta. It's a caviar-based dish where the pasta serves as a bland base to stretch out the expensive real food item. :)

    So to help others who struggle with pasta and pasta-like feelings, here is my substitute below.

    I happen to love the Italian caviar product known as bottarga muttegine (pressed gray mullet roe) from Sardinia. You can sometimes find bottarga from Sicily made from tuna roe as well. It's delicious - it tastes like lox.

    The problem is that bottarga is traditionally eaten over a thick, home-made squarish-cut pasta (spaghetti chitarra or tonnarelli) tossed with butter or olive oil, scallions, parsley and lemon zest. So there's the pasta issue. . . .

    But this is soluble - with psyllium or golden flax! Bwah-ha-ha-ha! If made with zero-carb powdered psyllium (I used Yerba Prima from Whole Foods) it comes out to 3.5 net carbs per 3 oz (cooked) serving.

    But the psyllium is a little gray, so it looks rather like buckwheat pasta. I think Bob's Red Mill Golden Flax Meal would be more attractive and come out to about the same net carbage. If you are serving as a side dish or starter (which is proper and correct!), you can easily get 3 2.5 oz. servings outta this recipe.

    The "pasta" itself comes out very light, not very chewy, even almost airy. It's bland, like regular pasta, so unless you have a strongly flavored sauce, it's barely worth eating - also like regular pasta.

    I found it easy to make and easy to handle. Easy to clean-up, and unlike regular pasta, there's no dust storm of flour all over the place.

    How to:

    1/2 package (4.4 oz or 125 g) Organic Valley full fat cream cheese
    4 medium organic eggs
    5 tsp. (0.9 oz or 25 g) Yerba Prima zero-carb powdered psyllium
    pinch salt, or not

    Preheat oven to 300 degrees F. Leave the cream cheese out to soften. Once soft, whip with an electric mixer until fluffy and smooth. Beat in the eggs one at a time. Beat in the psyllium until smooth. Let sit for 10 minutes to thicken up. Beat again for a minute.

    It should have the thickness of cream cake filling, and when you drag the beaters through you should see long strings of batter hang off them. You will think "how on earth is this ever going to work?!?!??!" But it does!

    Take a cookie sheet, turn it over to the flat back and cover it with baking parchment. Oil the baking parchment with olive oil lightly. Spoon the batter out evenly over the center third of the parchment. Place another oiled piece of parchment on top. Gently roll your rolling pin over the top to even the batter out to the edges - be careful, don't let it squirt out!

    Bake in the oven for 10 minutes to dry it out. You will have a sheet of stuff surprisingly like fresh pasta in texture, maybe just a tad squishier.

    Roll this up into a roll, just like you would regular home-made pasta, and with a bread knife slice into pleasant fettucine-thick sliced. If you actually have a chitarra, place the dough over the wires and roll through as usual. Unlike regular pasta you don't need to dust this with anything, because it's flexible and soft but not sticky!

    Bring a large pot of salted water to boil, just as you would for regular pasta. Now for the sauce. This sauce has about 8-9 net carbs total, but is enough for 2-3 servings. While that's coming to a boil, in a separate skillet combine:

    1-1/2 tablespoons grass-fed organic butter (we used Kerrygold)
    4 scallions or 1/2 small onion, chopped fine (about 1/2 cup or 100 g or 3.5 oz)
    1/2 cup Italian flat-leaved parsley, chopped

    While those are softening in the skillet, quickly zest a lemon (about 1/4 teaspoon) and chop fine; reserve for garnish.

    Once the onions/scallions are soft, take 1 oz. of your bottarga, which comes as a hard, pressed block. It's covered by a fine skin. Carefully make a nick in that with a paring knife and it should peel off in strips once you get it started. This sounds fussy but takes about a minute.

    Using a swiveling veggie peeler, "shave" the bottarga onto your cutting board (it has the texture of hard fudge) and chop as finally as you can. Cut an extra 1 tablespoon of butter, too.

    Once your water is boiling hard, drop your "pasta" into it and cook for about 45 seconds. This cooks very quickly; don't overcook or it will get unpleasantly mushy. Drain and dump into the skillet with the sauce. Toss. Add the extra tablespoon of butter on top, toss again.

    Place a 2.5 to 3 oz serving into warm bowls. Top with the chopped bottarga and lemon zest. Serve immediately. Stir the bottarga and zest into the pasta and enter caviar bliss.

    So, dudes, to repeat: the "pasta" has about 3.5 net carbs per 3 oz. serving. The sauce (due to the onion) has about 4.5 net carbs per serving, for a total of 8 net carbs.

    Obviously this isn't a dish for everyday. Do tell me how it works out for you. This can look a lot like "real" pasta, so if you think you'd find that triggering - avoid.

  40. Peter H
    I had my suspicions about Dreamfields being a fraud as my blood glucose would rise dramatically after eating same.

    Also in the greed department, Dreamfields packages are less than the standard weights of common pasta packaging--13.25 oz vs 16 oz, for example--and every DF package I weighed had less product weight than stated on the package.

    Where's the FDA on this...?

  41. Jill
    Okay. The bottom line is, if you want to have a low carb lifestyle, you just can't eat pasta. It sucks, but that's the bottom line (unless you try and can stomach shiritaki noodles, which I detest).

    When I have a craving for spaghetti with meat sauce or chicken spaghetti or fetticine alfredo, I make the sauce and pour it over some sauteed veggies like broccoli, spinach, zuchinni or string beans. Just as good! Hope this helps someone! :)

  42. january
    My son is a type 1 diabetic and we eat DF. I give him insulin based in the 5carbs per serving and his blood sugar stays good. I would know if it went high. At five years old I check him very often.
  43. JAUS
    #91 Did you eat the real shirataki noodles? I know that in the US there are "false" shirataki noodles made of tofu. Real shirataki noodles are made of konnyaku, not tofu. In my opinion shirataki are acceptable, not like real pasta of course but good enough.
  44. Jill
    I've had both types, but personally I do not care for the texture.
  45. Lynn Howard
    I have to say, for an n of 1, I am impressed. Thanks for doing this so I do not waste my time!! Appreciated!
  46. Ellen
    about 6 years ago I decided to go on a lower carb diet. I weighted about 150 or so. After I had some abdominal surgery before that I was told to not gain weight. I was around 130 maybe then, I did gain weight, however and got up to 150 or so as I said. I tried many different diets most of my life that did not seemed to last or work. I was never overly heavy but had a tendency to be heavier than I wanted even during those many years that I exercised regularly. Once many many years ago I got down to 115-120 on a low calorie diet and I was always hungry and dissatisfied and cheated a lot. This was way before dream fields. I just felt I had a slow metabolic rate and my thyroid tests were normal but borderline. Six years ago, sitting at my computer (and not exercising at all, ) I went on a 60 gm carb diet. I was strict about it. I didn't know at that time about net carbs. After about two months I was down to 130 lbs and felt so much better. I have kept up the low carb life style since. I'm down now to 120-1, but a change in metabolism might have ooccurred and I probably eat more like 100 net carbs or so a day. I always wondered about the validity of dream fields, but I have to say that I love the taste. I find it very filling. It did not seem to cause my weight to change for the worse even when I overcook it. It is all if not mostly semolina wheat compared to other brands which seem to use a variety of wheats, but I don't know if that makes a difference. I am not diabetic, so I cannot test as some of you do. But I do know (empirically) that all of us are different and I have always found the dream fields very filling so I tend to eat less of it compared to other pastas, and I do like the taste of it a LOT. I don't go overboard eating more fat, but It counts 0 carbs in most cases so I may eat a little more. I find it easier to go out to eat because I can usually substitute pasta for sautéed spinach or other veggie and I often refused to eat or get the bread. My appetite does not craze sweets like it used to, but it is harder to find the lower carb ice creams etc. since the Atkins craze went out of favor. I think if I am not careful I might get back into eating more carbs and will gain weight. Perhaps I am eating less calories, but I don't need to count them. I use some products now and then that are high calorie, 0 cholesterol and 0 or little carbs like the oil that I pour over my popcorn. I probably don't over do it but it was never included in my carb count. Popcorn is about 20 carbs but I don't count that either since it never seemed to impact the total results. So I don't know what is true or not about dream fields, but until the company and/or other agencies show more statistics, I'll still use it.
  47. Judi
    i eat 1 1/2 servings with Ragu cheese sauce and a chicken breast w/ broccoli and i test every half hour for 4 hours after waiting 2 hours for it to hit my system and i have never once had a spike .. as a matter of fact my sugars never get over 100.. I eat at 6 pm i start testing at 8 pm my average bs is 92 since eating this i have actually dropped to around 85 to 87 ... So maybe its just some people it doesnt seem to work with .. you may be one of them but i am 100 % sure that this pasta is amazing and doesn't affect me in any way what so ever ... Sorry you can not eat it but please dont say its not good for all when some of us benefit from it ..
  48. Maggan A
    Judi

    Please share with the rest of us in what way pasta is ever "beneficial"....

  49. The above arguments are entertaining but they seem to go around in circles. I don't much care if DF gets away with making untrue claims. Have you ever read the claims on a box of Cheerios? "Food" manufacturers make false claims all the time. We just have to be smart enough to THINK before we eat.

    I think its futile for people to try to test out the pasta using their blood sugar readings after eating it. The only true test would be for a type 1 diabetic who has virtually no insulin response and who does not inject any insulin basal or otherwise for a certain amount of time before or after the test. You also have to control for whether you have eaten anything in the 6 or so hours before. Then you could reasonably gauge how many carbs you were getting because each gram of carb raises blood sugar 4 "points".

    Everybody has differing phase 1 & 2 insulin responses and levels of insulin sensitivity (or resistance) and that's why you have all this back and forth of people with differing test results. If you don't get a huge blood sugar rise that may not say as much about the pasta as it does about you. In someone with high insulin sensitivity you may not see a spike. If the carbs in DF are not magically indigestible (and I don't say they are or aren't) those 4 "points" per carb have to go somewhere... you either have to burn them up or the insulin will turn them into fat. In other words, just because you don't see a blood sugar high after two hours, doesn't mean it's a good result. The goal (if you are attempting to live low carb) is to reduce the presence of insulin and increase the presence of glucagon. You can't accurately measure whether you have done that by testing your blood sugar.

  50. PJ
    Since you're not diabetic, it's not going to affect your sugars the way it does a diabetic's. I'm a T1, and if I ate that much dreamfield pasta, I'd spike to over 300 or more. You cannot compare your blood sugar spike to what would happen to a real diabetic's.
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