The Dreamfields Pasta Fraud
Dreamfields pasta is promoted as a low carb product. But it’s made from durum wheat and it tastes great. Actually, it looks, feels and tastes just like… regular pasta. Now, regular pasta is anything but low carb. It’s mostly starch, which turns into glucose in the gut and is absorbed as blood sugar. Exactly what low carbers try to avoid. Dreamfields pasta has 41 grams of carbs per serving. How can that be low carb? Well, Dreamfields claim that their “patent-pending” (since 2004) recipe and manufacturing process protects the carb from being digested. It sounds fantastic. But is it true? I decided to find out and the results were shocking. A beautiful tale Can you be a low carber and eat all the pasta you want? Can you have your (low carb) cake and eat it too? It sounds too good to be true, and two questions pop up: If their “patent-pending” manufacturing really made the starch indigestible, would that not affect the taste? (It’s great). If the starch really became indigestible, should it not end up being digested by bacteria in the large intestine, causing massive flatulence? (It does not). Now it’s time for answers. The package Here’s my package of Dreamfields pasta, bought in a “low carb” store. Let’s take a closer look. Big promises Basically the idea is that the carbs will pass straight through your body: Side There you have it: 36 grams of non-fiber carbs per 56 gram serving. It adds up to about 80 percent energy from carbs. That’s about as high carb a food as you could find. Of course – most of it is supposedly indigestible. I tested the pasta myself, eating it and testing my blood sugar 21 times. We’ll get to the test shortly. A good idea? It may sound too good to be true. But even if it was true, consider if it really is a good ide Continue reading >>
Easy Chicken And Pasta Salad
Method Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well. Add diced chicken, halved tomatoes, diced avocado, chopped sun-dried tomatoes and chopped parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl. Credits Catherine Saxelby; Accredited Nutritionist, Dietitian and blogger for busy women who want to eat right and stay lean. Dietitians Note This recipe is even faster to make should you have leftover cooked pasta in your fridge. Why not try varying the non-starchy vegetable you add to the recipe depending on what is sitting in your crisper also - this not only reduces your food waste but makes this simple recipe constantly new and exciting. Continue reading >>
Is Dreamfields Pasta Good For People With Diabetes?
Years ago when I followed a low-glycemic diet I discovered what I thought was something new and wonderful. It was Dreamfields Pasta, advertised as having just "5 net carbs" per serving and being "65% lower glycemic index" than other pastas. old.jpg What the Dreamfields Label Used to Claim In an article I wrote 10 years ago and published on my website as "A Totally New Low-Carb Process" I reported that my personal tests showed that eating Dreamfields Pasta had little, if any, effect on my blood sugar level. So I wrote several articles extolling it between 2004 and 2007. Now I know that most other people don’t get the same benefit as I did. I didn’t start writing for HealthCentral.com until 2005 and didn’t write another article about Dreamfields Pasta until 2007, when I wrote three: 1. "Dreamfields Pasta for Diabetics" 2. "Pasta For Diabetics: FiberPasta Verses Dreamfields" and 3. "Dreamfields Calories" Except in the last of these articles, where I focused entirely on the calorie count, I made sure to note that Dreamfields spiked the blood sugar levels of some people who ate it. But then in late 2007 I began to eat very low-carb, which didn’t leave any room in my diet for any sort of pasta. So I didn’t think any more about Dreamfields. But my earlier articles remain online, and sometimes people ask me about them. Lately, several readers have written me about the articles that I wrote about Dreamfields Pasta. Here’s what happened in the last couple of years. The Dreamfields story made a major shift in 2012 when Frank Nuttall and three associates published "The Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta" in Nutrition Today. This randomized, controlled, double-blind study of 20 people, none of whom had diabetes, compared their Continue reading >>
Diabetes Diet - Gestational
For a balanced diet, you need to eat a variety of healthy foods. Reading food labels can help you make healthy choices when you shop. If you are a vegetarian or on a special diet, talk with your health care provider to make sure you're getting a balanced diet. In general, you should eat: Plenty of whole fruits and vegetables Moderate amounts of lean proteins and healthy fats Moderate amounts of whole grains, such as bread, cereal, pasta, and rice, plus starchy vegetables, such as corn and peas Fewer foods that have a lot of sugar, such as soft drinks, fruit juices, and pastries You should eat three small- to moderate-sized meals and one or more snacks each day. Do not skip meals and snacks. Keep the amount and types of food (carbohydrates, fats, and proteins) the same from day to day. This can help you keep your blood sugar stable. CARBOHYDRATES Less than half the calories you eat should come from carbohydrates. Most carbohydrates are found in starchy or sugary foods. They include bread, rice, pasta, cereal, potatoes, peas, corn, fruit, fruit juice, milk, yogurt, cookies, candy, soda, and other sweets. High-fiber, whole-grain carbohydrates are healthy choices. Vegetables are good for your health and your blood sugar. Enjoy lots of them. Carbohydrates in food are measured in grams. You can learn to count the amount of carbohydrates in the foods that you eat. GRAINS, BEANS, AND STARCHY VEGETABLES Eat 6 or more servings a day. One serving equals: 1 slice bread 1 ounce (28 grams) ready-to-eat cereal 1/2 cup (105 grams) cooked rice or pasta 1 English muffin Choose foods loaded with vitamins, minerals, fiber, and healthy carbohydrates. They include: Whole-grain breads and crackers Whole grain cereals Whole grains, such as barley or oats Beans Brown or wild rice Whole-wheat pa Continue reading >>
Pasta For A Diabetic...?
Is there anywhere in DFW where I can purchase pre-made pasta (or bread) that is made with chickpea, coconut or almond flour, basically anything grain free that is ok for a diabetic to consume?? My father was just diagnosed with diabetes so i'm trying to help him out but he does not cook much (part of the problem) so i'm left to help him out but with a new baby i do not really have time to be his personal chef. I am already doing some shopping for him at Whole Foods since their selection is quite an improvement from Walmart where he shops. If there are pastas that I could buy for him do they even taste good enough to bother with? I realize I should just learn how to make it myself but i have my hands full and i'm not sure the end result will even be worth the effort. In addition, I do not have a pasta mixer or anything of the sort. I appreciate the help locating these food products locally. FYI- Wheat bread has a high glycemic index so trying to avoid that as well. Continue reading >>
Best Pasta For Diabetics
We ALL love pasta, right?! It's just one of those foods that is such a comfort food. I know for me it's always been like that BUT I also know that because it is such a comfort food it is VERY easy to over eat it! Seriously…I know there have been times when I've eaten an enormous bowl and still gone back for more. SOund familiar? But when you're a diabetic it's not really possible to eat an enormous bowl of pasta because you will soon see your blood sugar sky rocketing. And even if you're not diabetic, you will soon see those pounds stacking on if you over consume the carbs! So let's go over some facts and talk about the best pasta options for diabetics. Pasta Nutrition Facts Let's compare the nutrition facts for 1 serving of pasta. One serving is equivalent to half a cup. As you can see from these comparisons there is between 18-22 g total carbs and between 15-20 net carbs. If you're confused about carb counting, check out our easy tutorial over here. Realistic Serving Sizes These images show the reality of pasta servings. The first one is only half a cup and as you can see it doesn't really amount to much when put on a normal sized dinner plate. Then we have what might be someones typical serving of pasta (if not more). In the second image we see about 3 times as much, so 3 serves of white spaghetti like this amounts to 64.8 g total carbohydrates. Too Many Carbs I love using visual comparisons because it really lets you see the difference. While you could try to justify that eating whole wheat spaghetti would be okay with 2 serves being around 30 g net carbs, over the long term this is just too many carbs and you will find you can't control your blood sugar properly. So What's The Best Pasta For Diabetics? Sure, the traditional pasta might not be the best pasta for d Continue reading >>
Five Diabetes Myths, Busted
David Kendall, M.D., is the chief scientific and medical officer of the The American Diabetes Association. The group’s 71st Scientific Sessions begin Friday in San Diego, California, with presentations of the latest research, treatment recommendations and advances toward a cure for diabetes. Each year diabetes accounts for more deaths than breast cancer and AIDS combined. While diabetes (both type 1 and type 2) is ever more manageable because of advances in medication, a better understanding of blood glucose monitoring and new technologies for delivering insulin, uncontrolled or undiagnosed diabetes still remains the leading cause of blindness in adults, kidney failure and amputation. There are many myths about diabetes - myths that can do much harm. Many believe that diabetes is “just a touch of sugar,” or only something we develop in later life. Although diabetes is manageable, the diabetes epidemic continues to grow; every 17 seconds someone is diagnosed with diabetes and at the current rate, one in three people in the U.S. will have diabetes by the year 2050. Knowing the facts (and your own risk) can help all of us fight the misconceptions associated with this awful disease and ultimately stop diabetes. So take a minute to learn the facts about diabetes. The more we know, the better equipped we are to detect, prevent and treat diabetes and its deadly complications. 1) Myth: Diabetes is really no big deal. Fact: As I’ve already noted, diabetes causes more deaths a year than breast cancer and AIDS combined. The risk of heart problems is more than twice as high in people with diabetes and two out of three people with diabetes die from heart disease or stroke. Uncontrolled diabetes also leads to a host of other complications. 2) Myth: Eating too much sugar cause Continue reading >>
Diabetes Diet Success
I was diagnosed with type 2 diabetes 4 years ago when I was 36. I noticed I'd get up to go to the bathroom a couple of times a night, something I'd never done before, and that was the trigger that something was wrong. My doctor ordered lab work, and then I knew. My grandmother had type 2 diabetes, my uncle has it, and now I do. I'm Italian, and I grew up eating rich Italian foods such as ravioli and other homemade pastas. For someone who loves to eat, finding out I had diabetes felt like a cruel trick. But after I was diagnosed, I completely changed my diet and lifestyle. I went to the American Diabetes Association web site, looked up what foods I could eat, and started eating only low-carb foods. I counted carbs: 15 carbs for every snack and 45 for meals. I gave up bread, pasta, even most cheeses. And though I'm not a big exerciser, I got on the treadmill for 30 minutes every night. I lost 50 pounds in about 4 months. The weight just fell off of me. My A1c [a test that shows blood sugar control] went down, and I felt great. But then after 6 months, I got burned out. I missed the big homemade Italian meals my mother and grandmother used to make. So I started cheating on the weekends. Monday morning I'd be back to counting carbs and eating lots of vegetables and protein. But I'd gain a few pounds over the weekend, and lose them during the week. This yo-yoing wasn't healthy. Eventually I just went back to eating whatever food I wanted, like pizza, cheeseburgers, and fries. My A1c shot up to 10. I started getting neuropathy in my feet -- it feels like you have a blister on the inside rather than the outside of your foot. I even had pains in the upper part of my stomach, and I knew I needed to do something. Now I'm trying to eat healthier and lose the weight I gained back. Continue reading >>
Chicken Cacciatore Over Pasta
Ingredients 1 lb boneless, skinless chicken breasts halved 1/2 chopped onions 1/2 cup chopped green bell pepper 1 16oz can chopped tomatoes, drained 1 8oz can tomato sauce 2 tablespoons Splenda No Calorie Sweetener, Granulated 1 1/2 teaspoons Italian seasoning 1/3 cup sliced ripe olives 1/8 teaspoons black pepper 3 cups hot cooked noodles (or any favorite pasta), rinsed and drained Directions Slice chicken breasts into pieces. In a large skillet, spray with olive oil flavored cooking spray. Saute chicken, onion and green peppers for 6-8 minutes. Stir in drained tomatoes and tomato sauce. Add Splenda, Italian seasoning, olives and black pepper to the pan. Mix well and lower heat to simmer for 10-15 minutes, stirring occasionally. For each serving, place 1/2 cup pasta on a plate and spoon 2/3 cups sauce over the top. Serve immediately. Food Exchanges: 1/2 Cup Pasta, 1/2 Starch, 1 Vegetable, 2 Lean Meats Nutritional Info (per serving): Makes 4 Servings Calories: 210 Calories from Fat: 40g Total Fat: 4g Saturated Fat: 1g Cholesterol: 65mg Sodium: 460mg Total Carbs: 22g Dietary Fiber: 3mg Sugars: 5g Protein: 21g Recipe Courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics. Continue reading >>
13 Best And Worst Foods For People With Diabetes
If you have diabetes, watching what you eat is one of the most important things you can do to stay healthy. "The basic goal of nutrition for people with diabetes is to avoid blood sugar spikes," said Dr. Gerald Bernstein, director of the diabetes management program at Friedman Diabetes Institute, Beth Israel Medical Center in New York. Candy and soda can be dangerous for diabetics because the body absorbs these simple sugars almost instantly. But all types of carbs need to be watched, and foods high in fat—particularly unhealthy fats—are problematic as well because people with diabetes are at very high risk of heart disease, said Sandy Andrews, RD, director of education for the William Sansum Diabetes Center in Santa Barbara, Calif. Worst: White rice The more white rice you eat, the greater your risk of type 2 diabetes, according to a 2012 review. In a study of more than 350,000 people, those who ate the most white rice were at greatest risk for type 2 diabetes, and the risk increased 11 percent for each additional daily serving of rice. "Basically anything highly processed, fried, and made with white flour should be avoided," Andrews said. White rice and pasta can cause blood sugar spikes similar to that of sugar. Have this instead: Brown rice or wild rice. These whole grains don't cause the same blood sugar spikes thanks to fiber, which helps slow the rush of glucose into the bloodstream, Andrews said. What's more, a Harvard School of Public Health study found that two or more weekly servings of brown rice was linked to a lower diabetes risk. Worst: Blended coffees Blended coffees that are laced with syrup, sugar, whipped cream, and other toppings can have as many calories and fat grams as a milkshake, making them a poor choice for those with diabetes. A 16-ounce Continue reading >>
The Dish On Pasta: Maligned Food Actually A Healthy Carb
MORE Pasta has been unjustly vilified in recent years as a leading culprit in the rise of obesity around the globe. It has been attacked as a (gasp!) carbohydrate, a food type many health experts say we should avoid. The obvious problem with this assessment is that pasta is a traditional food that predates the emergence of the obesity and diabetes pandemics. And in Italy — pasta central, where pasta is eaten on average at least once a day — the denizens benefit from one of the lowest rates of obesity in Europe, if not the world. The truth is, pasta is and has long been a healthy carbohydrate and a central component of the Mediterranean diet, broadly considered one of the best lifestyle diets for maintaining a healthy weight. How did pasta get such a bad rap? The primary reason is a simple misconception — that pasta is akin to bread made from wheat. In fact, pasta is made from durum, a wholly different species from bread wheat in that it contains a third fewer chromosomes. Durum is an older species and a hybrid of wild grasses; modern bread wheat is more domesticated. The second reason why pasta gets criticized is what we tend to do to it: over-process it and top it with salty and fatty goo. This is what has turned inherently healthy pasta into something far less desirable. [10 Bad Things That Are Good for You] Back to basics The history of pasta is as long and tangled as poorly cooked linguine. The general consensus is that something like pasta made from semolina, the flour of durum, was eaten throughout the Mediterranean region as early as Roman times. Pasta as an Italian staple likely developed in the 12th century. Soon after, in the Naples region, the locals developed a way to mass-produce dried pasta, which allowed for long-term storage and indeed helped to en Continue reading >>
Beans Add Healthy Fiber And Protein To Gluten-free Pastas
Not long ago those of us suffering from celiac disease — an autoimmune illness triggered by the ingestion of gluten — could only look on longingly while our friends and family gorged on pasta, slurped up spaghetti, and blissed out over layers of cheese-and-sauce-soaked lasagna. Then came the dawn of gluten-free food, including pastas often crafted of rice or corn. The problem seemed solved for all those who must avoid wheat — though substitutes never quite rivaled the slippery but chewy mouthfeel of pasta made from durum semolina wheat. But now, new research suggests that gluten-free pasta might have a downside: It may increase the risk of diabetes or pre-diabetes. What is a wheat-avoiding pasta-lover to do? Could bean-based pasta be the answer? Companies such as Tolerant, Banza, Ancient Harvest (with their POW! line), and Explore are producing high-protein, high-fiber products made from legumes such as orange and green lentils, black beans, and chickpeas. Surprisingly tasty, they offer a best-of-both-worlds choice, according to registered dietitian Linn Steward, owner of Gourmet Metrics in New York City. "Legume pastas are healthier than brown rice, corn or blended gluten-free pastas," she explains, "They are higher in protein and fiber." Here's why rice or corn-based pastas may present a problem. They are often low in fiber and protein — and high in carbohydrates. Their glycemic index — a value assigned to foods based on how quickly or slowly they cause blood sugar to rise — can be high. In contrast, gluten itself is a protein, and wheat-based pasta made with semolina flour (made from durum wheat) "has a glycemic index of about 41," says Guy Crosby, a professor of nutrition at the Harvard School of Public Health. Any number below 50 is considered low, expl Continue reading >>
Diabetes And Gluten: What You Need To Know
You’ve probably noticed a lot of food packages on grocery store shelves with gluten-free labels. If you have diabetes, you may be wondering if gluten is something you should avoid. Gluten is a type of protein found in certain grains. These include wheat, barley, and rye. Gluten can cause inflammation of the small intestine in people with celiac disease. This can result in symptoms that include: It’s necessary to follow a gluten-free diet for the rest of your life if you have celiac disease. Some symptoms of celiac disease are experienced by people with a condition known as non-celiac gluten sensitivity (NCGS). These people don’t experience the same kind of injury and irritation to the small intestine as those with celiac disease, but gluten intolerance can still cause physical and mental problems. Intolerance to other components of gluten-containing foods — such as FODMAPs, a group of fermentable carbohydrates — may cause physical or mental problems. NCGS can sometimes lead to fuzzy thinking and depression. About 1 in 100 people have celiac disease, but about 10 percent of people with type 1 diabetes also have celiac disease, according to the American Diabetes Association (ADA). Research suggests that there may be a genetic link between celiac disease and type 1 diabetes. Certain biomarkers in your blood that make you more likely to have celiac disease may increase your risk of developing type 1 diabetes. Both conditions have an inflammatory component, which causes the immune system to attack the body’s tissues or organs, such as the intestines or pancreas. There doesn’t appear to be a connection between celiac disease and type 2 diabetes. Gluten is found in many high-carb foods because they are often grain-based. High-carb foods can raise your blood sugar Continue reading >>
Pasta !! Is The Diabetic’s Search Over?
03/19/2014 Article #87 PASTA !! Is the Diabetic’s search OVER? This is a product review for: EXLORE ASIAN spaghetti (s) and fettuccini)- **Let me start out by telling you that I have not been paid (in any way) to endorse these products nor do I have any financial or personal interest in Explore Asian. Product was supplied to me by the vendor. Pictured above is exactly what you think it is… Your eyes are not deceiving you. It is a bowl of spaghetti and meatballs. That is right, swirl it on your fork spaghetti. WHAT you ask? How can we Diabetics eat spaghetti? Five or six weeks ago I was given the opportunity to try out some pasta products from EXPLORE ASIAN. Like Joseph’s breads and Trop 50 orange juice, these are products that meet my criteria for eating well (could that be DECADENTLY?) with Diabetes. They have made a big enough and a delicious enough change to my eating life that I want to share information and my experience with the products with my fellow Diabetics. About the products- They are a bean-based pasta that is: -Low NET carbohydrate – Gluten Free – Organic – Kosher- Made in China- This product, despite being made from beans is not high in net carbs. I asked the importer how the product is made and this is their reply: The production process of our pastas is as follows: We grind the dry beans into a flour and add water to make the mixture soft enough to be able to pass thru our extrusion machine at low temperature. It comes out as a long thread which we hang on stainless steel rods and then undergoes 3-4 hours of air drying process; at the end of which, the pasta is dry and gets cut into the shape required and packed. A friend, and fellow writer (who has Celiac disease as well as Diabetes) suggested I give the product a try. She liked it and was Continue reading >>
Pasta, Rice, And Legumes As Part Of A Diabetic Diet
If you’re diabetic, some of your healthiest food choices are grains and legumes (beans), main elements of the healthy Mediterranean diet and DASH eating plans. These foods are rich in nutrients, and some are high in both soluble and insoluble fiber. Grains and beans are also carbohydrate foods, so you manage them in 15-carbohydrate-gram serving sizes at your meals. The story with grains and beans is much the same as with the other foods — keep track of what else is included, and go for the whole foods. Pasta is a great place to start. Pasta includes all varieties of noodles too numerous to mention — and couscous. Pasta is often made from the endosperm of durum wheat, and even though it tends toward a yellowish color, typical pasta is not whole grain. However, whole-grain pastas, which also include the bran and germ, are available in many of the standard models and are always your better choice from a nutrition standpoint. All pasta is high in carbohydrate, and a 15-carbohydrate-gram carb choice is 1/3 cup cooked pasta. Diabetes and the giant plate of spaghetti, therefore, is not a good match for you. Some boxed pasta dishes, like macaroni and cheese or various couscous dishes, come along with a flavor packet, and you know the drill by now. Check the nutrition facts label on these products, as well as for whatever sauces you may intend to combine with your pasta — added fat, salt, and sugar can sabotage your healthy intentions. One pasta manufacturer uses a patented process to make some of the carbohydrate indigestible, having no effect on blood glucose. The pasta must be cooked according to specific instructions, and your blood glucose response may vary. Test your blood glucose levels before and after, and you may find extra pasta can fit on your plate. Rice is Continue reading >>
