Yes, once again - the thoughtful feedback of thediabetsblog audience has landed me smack-dab in the middle of a dietary goldmine! Today I proudly introduce the genius of Dreamfields Pasta, thanks to a comment from ItalianGM.
Inspired by the movement of healthier living and lower carb lifestyles, Dreamfields Pasta created a product that the whole family could eat. They culminated their rich experience in pasta, which happens to supply premium pasta products throughout the world, to produce some of the best tasting healthiest pasta on the market. Ever hear of Barilla Plus? Well, in a taste test comparison Dreamfields Pasta beat it, hands down. It is available in 6 popular shapes: Lasagna, Rotini, Spaghetti, Linguine, Elbows, and Penne Rigate. Don't be turned off by the price - at nearly $4 a pound, wholesome goodness isn't cheap.
In all fairness - Dreamfields Pasta is culinary magic. A world class product, delicious old-world taste and al dente texture define the reputation but you'll be the wet noodle if you don't taste test it for yourself. In a million years I never would have imagined the possibility of making mac & cheese with a total digestible carbohydrate count of 19 grams. The real test is seeing if the folks believe its low-carb.
1. The key to preventing glucose spikes with Dreamfields is not to overcook it. If you do, the inulin encapsulation dissolves and the naked semolina acts just like any other pasta.
For the same reason stated above, you should expect a glucose spike if you reheat leftovers containing Dreamfields.
It's also important to understand inulin encapsulation allows the product to move further down the digestive tract before a glucose spike is released. Because of this, some folks don't see the rise in glucose until 3 to 6 hours afterwards.
Like always, use your meter to verify the suitability of this product in your nutrition planning.
Posted at 8:54PM on Feb 25th 2007 by Steve