dreamfields pasta
"i am going to have to get some of that dreamfields as pasta is my
favorite."
Be sure to do post meal glucose checks. Some have reported it delays the
usual peak and thus can be misleading if one sees at the usual time a
lowish number. Byetta tends to have the delay effect alone so it might be
even longer.
Fat is often an added item in sauces etc. which also tends to delay glucose
peaks. Over cooking is said to cause higher numbers. Your meter is your
friend and it will tell you how much you can eat if at all. Some report
good results and others no difference with regular pasta. The first item
is corn starch and would appear to be a resistant starch approach. It
tends to not be as easily digested or spreads it over time, testing will
tell you in the amounts and menus for which you use it.
December 22nd, 2006 at 12:41 am
does anyone know what dreamfields pasta is made out of?…………what is
different about it, that makes it much better?…………..baz
Be sure to do post meal glucose checks. Some have reported it delays the
usual peak and thus can be misleading if one sees at the usual time a
lowish number. Byetta tends to have the delay effect alone so it might be
even longer.
Fat is often an added item in sauces etc. which also tends to delay glucose
peaks. Over cooking is said to cause higher numbers. Your meter is your
friend and it will tell you how much you can eat if at all. Some report
good results and others no difference with regular pasta. The first item
is corn starch and would appear to be a resistant starch approach. It
tends to not be as easily digested or spreads it over time, testing will
tell you in the amounts and menus for which you use it.
XB
IC|XC
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December 23rd, 2006 at 3:40 am
What makes it better? Well, you body sees regular pasta just like it does
sugar. This does not work the same way. Check out their web site.
December 23rd, 2006 at 6:47 am
thanks so much, nita…………baz
What makes it better? Well, you body sees regular pasta just like it does
sugar. This does not work the same way. Check out their web site.
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[Non-text portions of this message have been removed]
December 24th, 2006 at 4:26 am
Be careful with dreamfields. I have tried it several times, being sure
to use it as directed, and the BG was just sd high as regular pasta. It
workes differently for people.
Your meter will tell you if you can eat it or not.
December 24th, 2006 at 1:24 pm
Ruby, are you sure it was the pasta and not the sauce? I had to
search the shelves but finally found a couple bottled sauces that
are low carb. I have the best results when I make it from
scratch. I’m not a huge tomato fan so my usual is olive oil,
minced garlic, lemon juice and fresh cracked black pepper. It’s
also important to maintain portion control. Just because
something is lower in carbs doesn’t mean you can pig out on it.
–Michael
December 27th, 2006 at 9:49 am
Michael, I ate it with butter and salt and pepper to test it. No
sauce*G* I like my pasta like that and used to order it that way in
resturants cause I never know if I will like the sauce or not.
I always test pasta with no sauce first.