Dreamfields Pasta

Ok, folks. A lot of us have been wondering about Dreamfields Pasta- supposted to be low carb. I tried it once only after ordering five different kinds, because I was scared about the info- supposed to be five net carbs, but looked like it had the same contents as regular pasta! It didn't make me gain, but I did it on a day off. Our sweet Doreen on the OFL forum has researched this for us- have to admit I was too lazy. So, here's the skinny on it (tongue it cheek!)

Just ordered some low carb goodies from our Canadian supplier and found this about Dreamfields. I know there have been concerns about it so thoght you all might be interested.
How it works:

Dreamfields Pasta makes the claim of "Net 5g of digestible carbs per 56g dry pasta serving". If you look at the ingredient list, it is made with enriched semolina, B Vitamins, Fiber Blend, Sorbitol, Wheat Gluten and Potassium Chloride, pretty much the same as the regular pasta. So how come there are only 5g of digestible carbs?

On the box of the pasta, it shows that there is 42g total carbohydrates per serving, 5 of fiber, and 31g of Protected Carbs, making it 42-5-31=5g of digestible carbs. What is the secret behind these Protected Carbs?

Unlike a lot of the other low carb pasta, where majority of the carbohydrates are replaced by fiber and protein, dreamfields pasta is in fact a brilliant product created under a special manufacturing process, made possible by modern technology.

According to the inventor or the process, Dr. Anfinsen, the technology behind Dreamfields Pasta results in most of the carbohydrate grams becoming “protected” or non-digestible. It involves molecular interactions that help block the enzyme from attacking the carbohydrate start granule. It is not encapsulated, rather a situation is created where there is a matrix more or less that has a tendency to attract the enzyme to the matrix and not the carbohydrate. These non-digestible carbohydrates are not counted as fiber, but they start to act as fiber in the colon, according to Dr. Anfinsen.

Many people have tried the pasta and tested themselves for blood glucose levels before and after a Dreamfields Pasta meal. Most people do not detect a significant jump (or no change at all) in blood sugar levels 1 hour or 2 hours after consuming the pasta. People who are HIGHLY insulin resistant may still experience a jump in blood sugar levels. For people who are extremely high insulin resistance, however, eating ANY carbohydrates could cause a spike, explained Dr. Anfinsen.

Here is a tip for cooking the pasta: Do not cook it directly in an acidic sauce, such as tomato based sauce. It seems cooking the pasta in high heat in an acidic sauce will destroy the low-carb characteristics and the carbs become available for digestion. It is recommended to boil the pasta in water, and stir the cooked pasta into the sauce. This finding is reported by a consumer of the product, and you can find the details at http://www.mendosa.com/dreamfields_pasta.htm