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Medical Forum / Diseases and Disorders / Diabetes / December 2006Dreamfields is just pasta, isnt it????
I just came home from the supermarket. I compared all of the pastas including Dreamfields. They all are 42g carbs per 2 oz serving. Is there some other dreamfields somewhere???? > I just came home from the supermarket. I compared all of the pastas > including Dreamfields. They all are 42g carbs per 2 oz serving. Is > there some other dreamfields somewhere???? Dreamfields has just as many carbs as any other pasta; they just digest later than the others. Some folks never get a detectable bg rise from it, but a lot of us find our bg rises at the 3-5 hour mark instead of one or two, and stays up a long time. Susan > I just came home from the supermarket. I compared all of the pastas > including Dreamfields. They all are 42g carbs per 2 oz serving. Is > there some other dreamfields somewhere???? Here's some info on Dreamfields and why they say very low carb: http://tinyurl.com/udsp8 I have been considering a glucomannan supplement to slow digestion but currently oil is working fairly well. Cottage cheese slows digestion as well. C >> I just came home from the supermarket. I compared all of the > pastas [quoted text clipped - 10 lines] > > C There is nothing that slows digestion more than Byetta. I can eat an 80 carb meal and not go over 140 but will stay in the 125-140 range for 5-6 hours. >>> I just came home from the supermarket. I compared all of the >> pastas [quoted text clipped - 13 lines] > There is nothing that slows digestion more than Byetta. I can eat > an 80 carb meal and not go over 140 but will stay in the 125-140 > range for 5-6 hours. Oil keeps my bG up for about 3 hours; 1.5-2 without. Also it doesn't go up quite as far. Eating protein and carbs at the same time has a similar effect. C >> I just came home from the supermarket. I compared all of the pastas >> including Dreamfields. They all are 42g carbs per 2 oz serving. Is >> there some other dreamfields somewhere???? > [quoted text clipped - 4 lines] > digestion but currently oil is working fairly well. Cottage > cheese slows digestion as well. BTW: Glucomannan or Konjac is the active ingredient in Dreamfield's Pasta that makes it "low carb". > C > >> I just came home from the supermarket. I compared all of the > pastas [quoted text clipped - 12 lines] > BTW: Glucomannan or Konjac is the active ingredient in > Dreamfield's Pasta that makes it "low carb". Uh, no. Where'd you get that information? Priscilla > Uh, no. Where'd you get that information? > > Priscilla AFAIK, the manufacturer has refused to discuss the technology behind the "starch blocking" until the patent award. They only mention a fiber blend, including inulin, and konjac isn't on the ingredient list, unless I'm misremembering. Susan The patent application for Dreamfields is available on line at http://appft1.uspto.gov/netacgi/nph-Parser?Sect1=PTO1&Sect2=HITOFF&d=PG01&p=1&u= %2Fnetahtml%2FPTO%2Fsrchnum.html&r=1&f=G&l=50&s1=%2220050118326%22.PGNR.&OS=DN/2 0050118326&RS=DN/20050118326 although it inovlves 41 claims and then over 300 explanatory paragraphs. Around paragraph 275, they begin explaining how the pasta is produced, and the ingredients. The main difference seems to be that a film coats the pasta, making it indigestible, or in effect turning it effectrively into fiber, although of course it cannot be called that. Overcooking destroys that film which is why overcooking it turns Dreamfields, glycemically speaking, into ordinary pasta. Note that the application also covers potential applications including low carb tortillas, rice and french fries.... If anyone wants to read more deeply into the patent than I have and expalin it more fully here, I and probably others, would be interested in seeing that concise but more detailed summary. Morris > x-no-archive: yes > [quoted text clipped - 8 lines] > > Susan > The patent application for Dreamfields is available on line at > [quoted text clipped - 7 lines] > Overcooking destroys that film which is why overcooking it turns > Dreamfields, glycemically speaking, into ordinary pasta. Actually, overcooking, undercooking, cooking according to package directions, all lead to very late, very long bg spikes for many of us. Some folks have no problem with it til they eat it as leftovers, others don't even get a spike then. No, it does not turn into fiber, it just takes longer to digest than regular pasta. For some that's good enough, for others (like me) it just means we miss the spike unless we test 3-5 hour after eating it and find we've spiked high and it takes a long time for the bg to come down. Susan I am one of those people who does not get any spke from it no matter when i test, and also has no problem with cooking the whole box and reheating with a microwave. I was very skeptical of this product before I tried it, because I do beleive that manufacturers will put anything on the package to make a sale, but I was pleasantly surprised at how well this one worked for me. I didn't mean that it actually turns to fiber, but that it acts, at least for me and some fortunate others, like fiber in our system--we just don't digest very much of it, and hence 42 grams of carbs, acts effectively as 5 grams. Actually for me that is proportionately correct, but I usually have more than one serving, so it is more like 60-80 grams of net carbs, or so, acts like 7-10 grams of carbs, or so. Or so because i eyeball it, using a large spoon rather than a measuring cup to serve it. Although I have correspondied with many others who have had results similar to mine. of course that isn't true for eveyone, as you and others have attested. As with everything YMMV and be sure to test carefuly when you evaluate whether this product, or any other food, works for you. Morris > x-no-archive: yes > [quoted text clipped - 21 lines] > > Susan >I am one of those people who does not get any spke from it no matter > when i test, and also has no problem with cooking the whole box and [quoted text clipped - 10 lines] > effectively as 5 grams. Actually for me that is proportionately > correct, Holy sh.t opps its just that i dont remember anyone here (LOL ) ever saying anything that good about it. if the newbie is reading this i want to let him know i take back my post about might was well have whole wheat pasta. Sunday I will be eating dreamfields and will let you know. with a nice low fat meat grilled on the side sauce. it sure wouldnt hurt to start walking a lil more. wow can Pasta Sundays be back? stay tuned. Tom >but I usually have more than one serving, so it is more like > 60-80 grams of net carbs, or so, acts like 7-10 grams of carbs, hmmm lol so if i normally eat 45 carbs oooooo man. get out the wine, song and dancing girls. Tom again I've seen a lot of people saying good things about it. It works for quite a few people, just not all of them. It doesn't for me, but hopefully it works for you. It certainly tastes good, but make sure you don't overcook it. -- Cheri Gantlet wrote in message ... >Sunday I will be eating dreamfields and will let you know. >with a nice low fat meat grilled on the side sauce. >it sure wouldnt hurt to start walking a lil more. >wow can Pasta Sundays be back? >stay tuned. Most of the negative posts I have read on Dreamfields have been on this group although there was a very informed person posting as moreofless who relayed that information to the ADA message board that I more often frequent. Being a skeptic, I resisted trying it for a long time. Back then the Mueller's noodle people were making a whole wheat pasta, sold under various house labels, including Trader Joe's, in various shapes that had a bit less than half the carbs of regular pasta, and that was working great for me. Unlike some, I even liked the taste, being a whole grain noodle type pre-diagnosis. About the time, a year or so ago, that many low carb products were being dropped as US agribiz started catering to newer dietary fads, they stopped making it, however, and if I wanted pasta, I had to give DF a try, as skeptical of its claims as I was, and despite what I had read about it As noted above, for me it did just fine. Anyway, what I was starting to say is that most of the negative reviews I have seen have been right here over the past couple of years, but the posts on the ADA board have been overwhelmingly positive with just a few exceptions. Morris > I've seen a lot of people saying good things about it. It works for > quite a few people, just not all of them. It doesn't for me, but [quoted text clipped - 10 lines] > >wow can Pasta Sundays be back? > >stay tuned. >Anyway, what I was starting to say is that most of the negative reviews >I have seen have been right here over the past couple of years, but the >posts on the ADA board have been overwhelmingly positive with just a >few exceptions. Reading both groups I'd have to agree with the comment - although I don't eat Dreamfields. It's worth remembering that the prime treatment difference between the two groups is the intensity of post-prandial testing (and reactive dietary modification) here and the lack of it there. Morris, would you agree that, apart from the few I've harangued into following Jennifer's advice, the few that test post-prandially do so only at the two-hour mark? And for Dreamfields, my reading is that you may also have to test at the 3, 4 and 5 hour marks. So it's likely that the enthusiasts on the ADA Forum are simply unaware of any late spikes. Or early ones if they overcooked it. Cheers, Alan, T2, Australia. d&e, metformin 1000mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com/ http://loraltravel.blogspot.com/ latest: Pompeii, Amalfi, Bari > So it's likely that the enthusiasts on the ADA Forum are > simply unaware of any late spikes. Or early ones if they > overcooked it. I think that's entirely possible; it certainly doesn't give me much of a rise at two hours. Re: overcooking, in my opinion, the package directions lead to overcooked, mushy pasta. I always cook it less than that and still end up with a late, long spike. I will say that I never got the bloating and water weight gain from it that I get from any white flour consumption, but did get the PN uptick every time. Susan Alan, I think your theory is partially correct. Althought quite a few people on that board have mentioned post-Dreamfields testing at 1,2 ,4 and 5 hours, or a reasonable approximation of that, probably some others have not been as diligent. Certainly the possibility of a delayed reaction has been discussed there more than once, and some of us have taken note. Morris > >Anyway, what I was starting to say is that most of the negative reviews > >I have seen have been right here over the past couple of years, but the [quoted text clipped - 26 lines] > http://loraltravel.blogspot.com/ > latest: Pompeii, Amalfi, Bari Tom; This newbie has been posting here very irregularly for about 2 years if not more.. But if you think that gorging on pasta is cause for wine, song and dancing girls, I hope you have a good time! I like the stuff, but not quite to that extent... M > >I am one of those people who does not get any spke from it no matter > > when i test, and also has no problem with cooking the whole box and [quoted text clipped - 33 lines] > > Tom again Tom; This newbie has been posting here very irregularly for about 2 years if not more.. But if you think that gorging on pasta is cause for wine, song and dancing girls, I hope you have a good time! I like the stuff, but not quite to that extent... M > >I am one of those people who does not get any spke from it no matter > > when i test, and also has no problem with cooking the whole box and [quoted text clipped - 33 lines] > > Tom again > Tom; > > This newbie has been posting here very irregularly for about 2 years if > not more.. the newbie i was talking about what Greg, the person that started this thread. > But if you think that gorging on pasta is cause for wine, song and > dancing girls, I hope you have a good time! I like the stuff, but not > quite to that extent... > > M too eat it the first time in 4 years with out any guilt of high numbers. hmmmm.. the wife might have a problem with the dancing girls but hell yea there will be a lil wine and perhaps a lil old blue eyes. T >> >I am one of those people who does not get any spke from it no matter >> > when i test, and also has no problem with cooking the whole box and [quoted text clipped - 33 lines] >> >> Tom again "the newbie i was talking about what Greg, the person that started this thread. " Oops--somehow I assumed that because you were resoponding to my post, which appeared incorporated into yours, that I was the newbie being referred to. Obviously mistakes do happen--for example, I don't have a clue as to how my same post appeared twice in succession... Morris > > Tom; > > [quoted text clipped - 53 lines] > >> > >> Tom again > "the newbie i was talking about what Greg, the person that started this > thread. " > > Oops--somehow I assumed that because you were resoponding to my post, > which appeared incorporated into yours, that I was the newbie being > referred to. in my first reply to Greg I told him how i just use whole wheat pasta. but i trust your results more than most others i have read here and thought that he might want to try dreamfields over the whole wheat stuff. but the whole wheat pasta can also come in handy. > Obviously mistakes do happen--for example, I don't have a clue as to > how my same post appeared twice in succession... it happens sometimes when the post i sent appears in my outbox and i resend it. i think newbies might be interested to know that you are probably one of the most popular posters at a nother message board on the American Diabetes Associations web site. its mostly for those looking for information on diabetes rather than flames wars. http://community.diabetes.org/n/pfx/forum.aspx?nav=index&webtag=amdiabetesz I would love to see what would happen if some of the most knowledgeable posters there posted their opinions here for 1 week. Call it a "Meeting of the Minds" if you will. Tom Anyone is free to post their opinion here, and anyone is free to disagree with opinions, but the more information and opinions posted, the better IMO. You never know when someone has a tidbit that you can use. :-) -- Cheri Gantlet wrote in message ... >I would love to see what would happen if some of the most knowledgeable >posters there posted [quoted text clipped - 3 lines] > >Tom >> "the newbie i was talking about what Greg, the person that started this >> thread. " <snip> >i think newbies might be interested to know that you are probably one of the >most popular posters at a nother message board on the American Diabetes [quoted text clipped - 9 lines] > >Tom Several do post on both forums, not just Morris and I. I didn't realise the moderator had let you return, so I presume you must be reading there under yet another alias. After "Will Power" and "Janet_T", what gender are you this time? Cheers, Alan, T2, Australia. d&e, metformin 1000mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com/ http://loraltravel.blogspot.com/ latest: Pompeii, Amalfi, Bari > I am one of those people who does not get any spke from it no matter > when i test, and also has no problem with cooking the whole box and > reheating with a microwave. Wow, that's very fortunate! > I was very skeptical of this product before I tried it, because I do > beleive that manufacturers will put anything on the package to make a > sale, but I was pleasantly surprised at how well this one worked for > me. Well, it makes it easy to vary your diet a bit more without it biting you back. > I didn't mean that it actually turns to fiber, but that it acts, at > least for me and some fortunate others, like fiber in our system--we [quoted text clipped - 10 lines] > carefuly when you evaluate whether this product, or any other food, > works for you. I have also heard from others here and elsewhere that they've had no problem with it, even after testing up to 5 hours. Most of us who are DM don't seem to be that lucky, but if you are, mazel tov. :-) I'm so accustomed to not eating starch that I'd had it in the house for months before I got curious enough to try it, and then only tasted it. I had it with meals a few times, but for me, it's not worth the spike and it always seemed to provoke PN for me. Always YMMV. You're getting good mileage from it, Morris. Susan I'll also weigh in on the positive side. I've tried dreamfields often, and get no spike, even after 3-5 hours. "Course, I only eat it with an alfredo sauce, so the fat in the heavy cream and butter probably immunize me from the carbs. :) It is so nice to be able to eat pasta once in a while. Gary > x-no-archive: yes > [quoted text clipped - 38 lines] > > Susan : I have also heard from others here and elsewhere that they've had no : problem with it, even after testing up to 5 hours. Most of us who are [quoted text clipped - 3 lines] : with meals a few times, but for me, it's not worth the spike and it : always seemed to provoke PN for me. : Always YMMV. You're getting good mileage from it, Morris. : Susan I don't know if we could say accurates mor or less can't use theDreamfields, but those for whom it doesn't work are much more likely to repeatedly mention that fact to the group making it look like a huge number. I don't try it because I worry that , if it does work fo rme iit will set off my runs again, as I live fairly close to teh edge and can tolerate just about 0 sugar alcohols. Wendy > I don't try it because I worry that , if it does work fo rme iit > will set off my runs again, as I live fairly close to teh edge and can > tolerate just about 0 sugar alcohols. It's nothing like sugar alcohols, Wendy - my eldest is very sensitive to them, but she can eat Dreamfields without any problem at all. Me too, thank goodness - I keep a couple of boxes in the pantry as a fast meal, and serve it to all 4 of us. I do hope they hurry up and coat tortillas soon - my low-carb source locally is drying up : ( Nicky.  SignatureA1c 10.5/5.5/<6 T2 DX 05/2004 100ug Thyroxine 95/72/72Kg > > I don't try it because I worry that , if it does work fo rme iit > > will set off my runs again, as I live fairly close to teh edge and can [quoted text clipped - 4 lines] > goodness - I keep a couple of boxes in the pantry as a fast meal, and serve > it to all 4 of us. It may not be anything like sugar alcohols, but I've noticed that if I eat it two days in a row the likelihood of my experiencing GI problems increases. Priscilla >>>I don't try it because I worry that , if it does work fo rme iit >>>will set off my runs again, as I live fairly close to teh edge and can [quoted text clipped - 10 lines] > > Priscilla IIRC, it contains sorbitol. On two occasions, both Tom and my sister reported severe cramping after eating it. I wonder, since it's got that fiber blend, if it's important to drink plenty of water with it? Tom's mostly eaten it with no problem, my sister won't touch it again. Susan i just eat whole wheat pasta and to tell you the truth i like it better now. Pasta is something i hardly ever eat these days. its not a wise choice of carb and its damn hard to stop eating it. especially being the cook in the house knows how to make a very tastey sause.. Pasta is only for once and a while..for me. it also depends on how active you are. i think you will find the more active a person is the more carbs they can handle. but shhhhhhh SignatureTom www.TomsDiabeticDiary.com >I just came home from the supermarket. I compared all of the pastas > including Dreamfields. They all are 42g carbs per 2 oz serving. Is > there some other dreamfields somewhere???? |
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