Comments on: dreamfields pasta http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/ Byetta is an Incretin Mimetic, blog for diabetics! Wed, 07 Jan 2009 19:17:35 +0000 http://wordpress.org/?v=2.2.1 By: Debra Willene http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24435 Debra Willene Wed, 27 Dec 2006 06:49:28 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24435 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. 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.

]]> By: Goldie Rana http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24423 Goldie Rana Sun, 24 Dec 2006 10:24:50 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24423 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 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

]]> By: Debra Willene http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24422 Debra Willene Sun, 24 Dec 2006 01:26:37 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24422 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. 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.

]]> By: Neva Marjory http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24418 Neva Marjory Sat, 23 Dec 2006 03:47:10 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24418 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. [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] 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.

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]

]]> By: Kraig Caren http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24417 Kraig Caren Sat, 23 Dec 2006 00:40:00 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24417 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. 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.

]]> By: Neva Marjory http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24412 Neva Marjory Thu, 21 Dec 2006 21:41:37 +0000 http://www.diabetes-blog.wichy-girl.com/2006/12/19/dreamfields-pasta/#comment-24412 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. <!--more--> XB IC|XC [Non-text portions of this message have been removed] 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

[Non-text portions of this message have been removed]

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