Does anyone here eat Dreamfields Pasta?? I find it hard to believe that this really and truly is a good LC product... Before I go and invest and cash in getting some of this... I want to ask y'all what you think and what your experience is with this pasta..

Thanks,
Kat

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Restart 06/01/08 = 192
06/09/08 = 190.4
06/16/08 = 188.6
06/23/08 = 187.6
06/30/08 + 188.6
First Mini Goal 07/01/08 = 187


"I'm gonna "Make it After All" (Terry Joe Terrell)

dreamfields has mixed reviews. some of us here use it and some don't. maggie, for example, tested her blood sugar after it, and redubbed it "pipe dream pasta." it doesn't bother me or leave me with any bloat or ill effects, myself.

so it's a ymmv kinda thing...

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here's another thread on it - Dreamfields Low Carb Pasta... and if you search you can probably find some more...

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EatSmart Nutritional Scale Review

This post is a few months late but I finally decided to stop lurking and joined the site...

I'll stick to my spaghetti squash! The low carb Dreamfieldspasta didn't taste that great to me and wasn't worth the carbs (compared to the spaghetti squash's very minumal carb count).

Phat. Glad you decided to join us. I also enjoy spaghetti squash from time to time. However, since it has 7.8 net carbs per cup, it is something that I have to be very careful how much I eat.

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Henry

Well, I must mention (as I have before) that 1/2 cup of dreamfields has 38 gms of carbs when you subtract the fiber. With my metabolism, a 1/2 cup serving of spaghetti squash (at about 4 gms after fiber) is neutral with respect to my BGL.

For some of us, most of those non-digestible dreamfield carbs are perfectly "digestible" and result in BGL readings that spike and stay elevated for a prolonged period of time. If you're diabetic, watch your blood sugars carefully the first few times you use it to be sure it's not having a negative impact. If you're not someone who needs to test, watch your weight loss progress and if you seem to have problems after adding this to your menu, consider it a "suspect" food.

Just a heads up. For those of you lucky enough to have no adverse reaction ... mangia.

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glad to have you with us, phat!

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Thanks to all for the welcome!!

----Phat in Philly----

171/157/135

I made some Dreamfield spaghetti the other night and it broke up into little pieces. What's with that? Granted it was easier to eat . . . actually, I think I may have overcooked it. I'll try it one more time (since I still have some left).

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Joyful hugs,
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¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

Connie, I usually break the spaghetti in half before cooking anyway. I always cook it for the minimum time listed on the box as some people indicate that if they overcook it, it loses the reduced carb effect. I have not had a problem, but I don't have to monitor my bgl either. I have also not heard of it breaking up during cooking.

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Henry

Thanks, Henry. I cooked it for the maximum time. It was weird that it broke up. I'll try again in a week or two.

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Joyful hugs,
..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

I break up the spaghetti into little pieces for soup noodles. It doesn't take many to make a nice noodle soup. I put them in at the last minute, so they are still al dente when the soup is done. It makes a good chicken noodle soup.

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Nita

That's funny, Nita. That's what my grandma (Nona Luisa) always used to do for chicken soup. She'd save all the broken bits of spaghetti and add them to the soup when she made it. We thought it was a special treat. Now I know she was just being frugal.

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I switched to Dreamfields pasta when I first heard about it. My family cannot tell the difference.

No one has blood sugars issues so it works for us. I have read on the low carb forum at About.com that serving it with a tomato based sauce caused some to experience spikes in their blood sugar levels.