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Dreamfields President: We Stand Behind The Nutritional Claims Of Our Low-Carb Pasta

A scandalous controversy of sorts has risen up in the low-carb community over the past week as news from the recently-concluded Low-Carb Cruise has begun to trickle out into the blogosphere and social networking sites about the topics discussed by the guest speakers. The most prominent and oft-repeated message that I’ve been seeing is something Swedish physician Dr. Andreas Eenfeldt shared at the very end of his lecture regarding this February 2011 Diabetes Care study that concluded the so-called “low-carb” pasta sold and marketed to people with diabetes and on low-carb diets by a company called Dreamfields Foods produces a similar blood sugar spike to traditional white pasta. If this is true, then it could be bad news for people on low-carb diets who are choosing to include Dreamfields pasta as part of their lifestyle change. So what is the real deal about this? I wanted to find out.

On Tuesday, I contacted one of the investigators on that study named Dr. Mary C. Gannon from the Minneapolis Veterans Administration Medical Center and the University of Minnesota who I had met several times at various Nutrition & Metabolism Society low-carb conferences over the years. This active researcher of low-carb diets (she refers to them as LoBAG-Low Biologically Available Glucose-in her work) confirmed that they did indeed conduct a study on the Dreamfields pasta because she wanted to know if it was a product she could use with her diabetic study subjects. When she inquired about the data confirming the claim that there are only 5g digestible carbohydrates in the Dreamfields pasta, Dr. Gannon told me she received no response back from the company. That’s when she and her fellow low-carb researcher Dr. Frank Nuttall (read Laura Dolson’s reporting on what he shared with her about their study here and here) decided to do this experiment comparing Dreamfields to traditional pasta.

I asked what they allowed the study participants to consume with the one 2-ounce serving of pasta and Dr. Gannon said matter-of-factly “salt and pepper only.” Ewww! Pasta needs butter, cheese, and marinara sauce to taste good, but I understand the need to isolate the pasta to see what the impact it will have on blood sugar levels. The results of the first round of her study on five “old people” with average fasting blood glucose levels of 110-112 were astonishing:

As you can see from the above graph, both the Dreamfields and traditional pasta produced similar spikes in blood sugar after consumption. Since this was an older crowd who may have had certain metabolic conditions that made their blood sugars more susceptible to this kind of response to the Dreamfields pasta, Dr. Gannon and Dr. Nuttall then decided to repeat the experiment again this time around with five “young people” with an average fasting blood glucose level of 96. Would they do any better? See for yourself:

While the blood sugar rise wasn’t nearly as pronounced as it was with the older study subjects, the conclusion was basically the same–the “low-carb” Dreamfields pasta produced a similar blood sugar curve as the traditional pasta. Granted, this was a very small study sample and it doesn’t necessarily prove anything regarding the claims made by the Dreamfields company about their product only having 5g of what they describe as “net effective carbs.” Since I had previously interviewed Dreamfields President Mike Crowley on my “Livin’ La Vida Low-Carb Show” podcast in August 2009, I decided to contact him back again to give him an opportunity to respond to this study and the concerns expressed by people like Dr. Eenfeldt who decided this week to translate his post from his popular Swedish blog about Dreamfields into English in a scathing column entitled “The Dreamfields’ Pasta Fraud.” Although he consumed twice the serving size (4 oz) of Dreamfields pasta in his n=1 experiment (the man is 6’7″ and has more energy needs than most of us), the results on his blood sugar are shocking to say the least:

That response to the Dreamfields pasta by a very fit late-30-something man made this 39-year old man want to try this experiment for himself, too. And so on Wednesday morning, I decided to whip out my handy dandy glucometer, check my fasting blood glucose number, eat me two ounces of Dreamfields penne rigate cooked for 8 minutes to prevent overcooking and seasoned with just sea salt and freshly ground pepper (YUCK!), and then test my blood sugar periodically over the next three hours. This morning I did the same test all over again prior to speaking with Mike Crowley from Dreamfields and I did it with traditional penne rigate pasta (which freaked me out when I stepped into my local grocery store to buy it–I kept looking around waiting for the carb police to show up and haul me away!). In comparing the blood sugar testing results I got consuming the Dreamfields with the traditional pasta, here’s what my graph looked like (special thanks to my very artistic wife Christine for drawing this for me):

Needless to say, this result floored me. I suppose I was hoping the claims regarding the “protected carbs” were true, but it doesn’t seem to be that way for Jimmy Moore either. The only way YOU can know how the Dreamfields pasta is going to impact you is to simply do the test for yourself. Some smart low-carbers like Tom Naughton made the wise decision to never touch the stuff, but others of us are a bit more hard-headed and hopeful that there are alternatives to our former favorite foods. Honestly, though, I haven’t missed pasta one bit and that experiment I’ve done the past couple of days with Dreamfields yesterday and traditional pasta today reminded me why–I was so ravenously hungry and craving food the entire time I was testing my blood sugars as early as 10 minutes after eating. That same reaction happened with BOTH the Dreamfields and the traditional pasta. Not good. Both days after the three-hour testing had concluded, I was immediately eating something so I wouldn’t pass out. It wasn’t a pretty sight and my blood sugar wasn’t even in hypoglycemic levels either. Sure felt like it though.

But, to be fair, I wanted to allow the President of Dreamfields to have an outlet for responding to the concerns about his company’s products in a special edition of my podcast which I will air soon on “The Livin’ La Vida Low-Carb Show.” This was too important not to get out there to you just as soon as possible, so I posted the 45-minute interview on YouTube for you this afternoon. Listen to what Mike Crowley has to say in response to the study by Dr. Gannon and Dr. Nuttall, his reaction to the readings that both Dr. Eenfeldt and I got doing our own n=1 experiments on the Dreamfields pasta, and his hopes and desires regarding further research and testing of his company’s products. Then decide for yourself whether you think Dreamfields pasta should be a part of your healthy low-carb lifestyle.


http://www.youtube.com/watch?v=5HUqybUr9bI


http://www.youtube.com/watch?v=axfmH-dmMVM


http://www.youtube.com/watch?v=a3iIXN6eNbE

  • http://www.blueskiesandlowcarbpies.blogspot.com Nancy

    He says “were trying to be honest with people who use the product” well then why not say on the package, “this pasta is not for diabetics or hypoglycemics because it might spike your blood sugar, to be absolutely certain, please check your blood sugar one hour after eating.” why not put that right on there, if they want to be honest? Why not say exactly what this “protein blend” is? He says that diabetics blood sugar can spike without them knowing why. Really? I doubt that a low carbing diabetic could not pin down what spiked their blood sugar, its not rocket science. I don’t like what he is insinuating, that diabetics’ bodies are subject to whatever whim their blood sugar decides to do.

    I feed this stuff to my family once a week! Now I have to get rid of it. Great. I plan to blog about this and not buy any ever again. I’ll just stick to shirataki noodles.

  • http://www.paleoperiodical.com Karen P.

    Wow. Makes eating real food even more imperative.

  • subrosa

    Dreamfields has been on the market for years and this is the first time low carbers actually tested it?

  • David

    I do believe that the effects really depend upon the person’s individual metabolism. My mother, a type 2 diabetic, has no problem with Dreamfields pasta. She also does not overcook it. Also, I don’t think the “spikes” in blood sugar that have been reported (around 140 or so) are so outrageously high, especially with no fat or protein to slow the rise; regular pasta will take my BG well above 200, but I only get up to around 120 with Dreamfields.

    http://www.mendosa.com/dreamfields_pasta.htm

    • http://www.livinlavidalowcarb.com Jimmy Moore

      I was wondering what impact adding fat to the Dreamfields would have on the blood sugar readings.

  • Sarah

    My BG is much lower with Dreamfields than with regular pasta. That said, it’s still wheat and I’ve gone grain free so it’s off the menu.

  • http://suzanrobertson.blogspot.com Suzan

    The amount of gluten contained in it should be enough to scare people away from it. Even if you aren’t intolerant, wheat gluten contains a substance that reacts to the opiate receptors in the brain, like heroin does. Eating wheat and wheat gluten will never help anyone get or stay healthy. Dreamfields, imo, is not REAL food. The farther we get from eating real food, the worse for our body.

  • Primo

    The pasta for diabetic is produced and distributed in Italy by CiaoCarb.
    It has less than 5grams of carbs and more than 30gram of protein per portion

  • http://filesofnk6.wordpress.com/ Auntie M

    I usually comment over on Tom Noughton’s blogs, but I thought I’d throw in my two cents’ worth over here. (Love the blog, by the way. I even joined the Low Carb Cruise FB page, since I’d like to go one of these years.)

    It’s wonderful that you encourage people to try the experiment for themselves. So many of the “diet gurus” demand blind obedience, simply because they said so. I have used Dreamfields in the past, but never checked my blood sugar afterwards. I’m a Type II diabetic who’s usually diet-controlled, by the way. I’ve been lax on checking my blood in the past. I’m much, much more careful at the moment.

    I also think you almost gave the Dreamfields guy a panic attack. The body language and breathing give him away. You are apparently an intimidating interviewer, Mr. Moore!

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Ha ha ha! I’m about the easiest interviewer he’s ever met. Welcome to my blog. You’re welcome to comment here anytime.

  • Harold Aardsma

    I have use Dreamfields on several occasions. I ate a plateful, like people do when they eat spaghetti, with homemade sauce that included Italian sausage. My results were 131-1 hour, 110-2 hour and 105 3-hours. The second time I tried it my results were 137-1 hour, 156-2 hours and 114- 3 hours. I no longer bother with pasta and eat my spaghetti sauce over zucchini, cabbage or even green beens. My results 81-1 hour, 94-2 hours. BTW, I am a type 2 diabetic on 500mg metformin twice a day.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Not good blood sugar control eating this stuff for you.

  • http://guestdietblog.com Howard

    Mike Crowley’s “standing behind the claims” is simply an illustration of the rule that nothing makes it easier to misunderstand something than having your income depend on not understanding. If he does really understand, then he is indeed a fraud.

    IMNSHO, Dreamfield’s Pasta falls squarely into the Junk Food category. In fact, I no longer consider anything containing gluten to be food at all, especially if that gluten is from the unnatural dwarf-mutant wheat (essentially all of the wheat grown in the US is of the dwarf-mutant variety). So I have not been event remotely tempted to try Dreamfield’s Pasta — even before I saw Dr. Eenfeldt’s presentation on the low-carb cruise.

    I was going to address this on my blog, but I think that you and Tom Naughton have done an adequate job of covering it, and both of you have a much wider audience than I do, anyway. So I think I will write up my impressions of Dr. Vernon’s talk instead.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Send me the link of your post when it’s up Howard and I’ll share with my readers. ;)

  • http://www.gretchenbecker.com Gretchen

    Anyone testing pasta might try to extend the test to 5 or 6 hours. Pasta can have a second peak, probably from the protein, and I know someone who had a pasta dinner for a celebration and thought it was fine when she tested at 2 hours. Several hours later she was extremely high.

    See this article for confirmation of two peaks:

    http://intl.ajcn.org/cgi/content/full/69/1/55

    You can see that Eenfeldt also had a second peak at about 5 hours.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Mine was already starting to show a second upward tick when I had to end it Gretchen. It was interesting that Crowley dismissed this as something the body does naturally to protect itself in a starved state.

  • http://www.gretchenbecker.com Gretchen

    Jimmy, if you were going low when your BG started heading up yes, Crowley is correct. But you said you weren’t low, although you felt low.

    It’s possible you were dropping fast, as this can cause hypoglycemic symptoms before your meter shows a low. But I know how difficult it is not to eat when you feel that way. One reason I don’t test as much as I did 10 years ago. It takes up a whole day of doing nothing much else.

  • http://denversdietdoctor.com Jeffry Gerber, M.D.

    I always suspected that Dreamfields pasta tasted to good to be true! And now we know why, because it is not any healthier then white pasta.
    Jimmy, thanks for doing the interview. Let’s see how the company responds.
    Dr Gerber, Denver’s Diet Doctor

  • http://www.seriousstrength.com Fred Hahn

    I find it shocking that the man did not own up and state that his products are no better than the ordinary. Any rise in blood sugar past 110 or so is a problem. David WADR – I’d like to see your actual blood glucose test. I just do not believe you when you say that the product only got your BG to 120 from a starting point of 109. I see you have ads for glucometers on your site. I have to ask you this again with all due respect: Did Dreamfield pay you to blog on their product?

  • Nick P

    Several members of a diabetes forum I belong to swear by Dreamfields. However, many more have seen bad and/or inconsistent BG results. Some have reported a small 1hrPP or 2hrPP number, only to see a large spike 3-5 hours later! I cannot recommend a “low carb” product that will spike some Diabetics’ BG….it is simply not worth the risk!

    Keep up the great work Jimmy!!!!

  • http://www.holdthetoast.com Dana Carpender

    Subrosa, I tested my BG after eating Dreamfield’s and wrote about it in my ezine years ago, when it first came out. I, too, concluded I was getting well over 5 grams of carb from the stuff.

    • http://mytotalgymtransformation.com Eric Schmitz

      I was pretty sure you had done testing on Dreamfields. I will see if I can find it in the HTT/Lowcarbezine archives.

  • Phocion Timon

    I have come to the conclusion, as companies have jumped on the “net carb/low carb” and more recently the “no/low gluten” wagons, that anything in a box, bag, can, or jar just ain’t gonna make it into my basket. Given the laxity of The Gummint’s labeling rules/laws and the demonstrated willingness of some manufacturers to falsify their claims, I trust no one. Building a meal from scratch can be a pain in the ass sometimes but at least I am confident of the ingredients.

    Heh, except those “breakfast” sausage links. I effing love them. And bacon.

    For the record I was diagnosed as pre-diabetic but since my carb intake is now about 20 gm/day, I have completely reversed it (and my blood pressure is now “low normal”). If my glucose gets above 100 I isolate the reason and either stop eating that food or cut the portion in half. After a year of this I have reduced my shopping list to animal flesh, eggs, butter, and vegetables such as spinach, lettuces, broccoli, cauliflower, etc. I cook with grass-fed tallow and bacon fat. Although I haven’t tracked my glucose in several months, I confidently state that my range is now between 78 and 96. I’ve lost 30 pounds, with another 80 to go, and for the first time in my 60 years, I actually have hope of losing all this fat.

  • http://ingredients-mp.blogspot.com/ pjnoir

    Never worked for me- ever. It always seemed like an engineered food and who the heck needs that. If I want to eat pasta, I pick a day, enjoy the good stuff and then go on with my battle to control my sugars. JERF- Just Eat Real Food

    Jimmy- I just started a food blog- it is in its infancy as I am a newbe. But as a photgrapher and aspring chef, I figured I give it a go.

    pj

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Excellent blog idea! I’ll share in my next big blog update.

  • http://skinnyforgood.com/ Skinny Lesley

    With all due respect, I’m have to disagree with you here. For one thing, there was really no reason to give this guy 40+ minutes to tap dance about “consistent” results when, what people really care about it: does this product live up to claims about not provoking blood sugar extensively. Obviously the answer is “no”. I actually agree with Fred Hahn’s observation above questioning whether or not you were paid to cover their stuff. What irks me about companies like Dreamfields is that they’re dealing with people who have suffered metabolic damage from believing the claims of not just the government, but food companies – and it seems irresponsible to pray on this group. That being said, people should wise up when it comes to health & whether a food is truly low carb: if it seems too good to be true it is.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      My only purpose in reporting on this was to get to the truth about it. The information is now out there and people can decide what is best for them.

      • http://mytotalgymtransformation.com Eric Schmitz

        I think Fred’s comment was in response to another person’s comment, not to Jimmy. I’m fairly certain Jimmy is not being paid by Dreamfields. :-)

        • http://www.livinlavidalowcarb.com Jimmy Moore

          You’re right. I’m not paid anything by Dreamfields. If I was, then I ain’t anymore. ;)

  • http://thechocolateria.yuku.com Maryp

    Once I started low carbing, I gave up pasta altogether because I have never been able to stop at just a 2 oz portion serving – more like I eat the whole box! It’s a binge trigger food for me so I just avoid it.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      A lot of people are like that.

  • Tula

    Rats. I have a whole case of the stuff :-( I’m sad that it doesn’t live up to its rep, since it tastes so much better than any other low-carb pasta I’ve ever tried. I don’t have blood sugar problems, but I am trying quite hard to keep the carbs down.

    I wonder if the same sort of claims for “carbalose” flour are also bunk.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Test yourself with the Dreamfields to know for sure. I’ll likely continue the testing on other products in the low-carb community. Stay tuned.

  • Cathie McGinnis

    I guess I’m like that then because last night I ate half a box of the stuff! No more for me.

  • http://simplicityexperiment.blogspot.com/ Carol Tiffin James

    Last year, I begged my husband (who cooks for us and is diabetic and tries to stay low carb) to give Dreamfields a chance, since I was intrigued. We had it for one meal, but his blood sugar, which he tests 4 x a day, went through the roof and he gave the rest of the package away to our daughter who is not low carb. He said it behaved exactly like regular pasta in his body. Oh, well. At least we tried and documented it.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Did you print the results in a blog post? Feel free to share the link Carol.

  • http://mytotalgymtransformation.com Eric Schmitz

    I do appreciate the explanation of why DF tests their product against white bread rather than “regular” pasta. Testing against white bread is (apparently) a standardized test, so that various tests can be compared to each other. That’s useful. But it’s also useful to compare similar products — pasta against pasta — so people can get a better idea of how the replacement compares to what’s being replaced. Glad that was acknowledged.

    One thing I can’t resolve, though, is the exclusion of people with “unhealthy dietary choices (high fat diets)” in DF’s test subjects. Low-carb, done the right way, is necessarily a high-fat diet (proportionally, at least), and low-carbers are, not surprisingly, DF’s principal target market. Two glaring questions: Why accuse your own target market of making bad choices? and Why NOT test your product on examples of your own principal target market?

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Great questions to which you may not receive an answer.

  • http://ingredients-mp.blogspot.com/ pjnoir

    Thanks Jimmy but it is a long way off from that honor- I need to find my voice and get some of my videoo work doen. I plan on visiting some farms, markets and talk to experts. My Paleo brother will be upset because since I do broaden that scope. Alway will be a Low carber but after two solid years, but metabolism can tolerate a little more as long as it is honest and prepare in a proper way- most French. People seem to like the photos as that has been a new passion of mine but if a picture isn’t taken in 5 mins- I eat the darn thing instead.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Ha ha! That’s okay. Sounds like an awesome blog. ;)

  • Ginger

    We first discovered DF at a LC store that had opened up south of MPLS. The woman that ran/owned the store pointed us to it and said she had tried it as a Type 1 diabetic and had no spikes or problems and tased great. I used/ate it periodically for a few years (even using it in chicken salad at a funeral lunch for non-LC people!) but have come to the conclusion that for me, wheat is wheat, non-digestible or not, so it’s no longer an option for me. I’ve tried the Carbalose too, with the same (sad) results.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      I’ll be testing more stuff soon. Time to shine the light on this stuff.

  • David

    Fred, I’m not the David from the David Mendosa site. I just provided the link for information, since he had an explanation about results for people with significant insulin resistance. All I know is that the tiny bit of macaroni and cheese in a Lean Cuisine will send my BG to 190 but homemade mac and cheese (NYT recipe) made with DF does not. I don’t consume it regularly, like every week, but for the occasional craving, it’s great for me.

  • http://healingartoffood.blogspot.com/ Debbie

    Not surprising to me. I’ve never tried Dreamfields as 1) I try to be as gluten-free as I can manage, and 2) I’ve never been a fan of pasta anyway, so it was never any sort of temptation for me.

    But just as well. I was never tempted to try it in the first place, but now I know I never will.

  • Hellstream

    If something seems too good to be true, it probably isn’t. Nuff said.

    Don’t ever trust the food industry (seen Food Inc?) because they will make whatever the market “wants”. And if that includes “low carb” fake “food” they will deliever. Just as they did with all these low fat-alternatives. The only alternative is real food!

    “You can’t believe it’s not butter”!? As president Obama would reply: “Yes we can”!

  • Gloria

    Very interesting issue. As always Jimmy, thaks for your awesome work!

    I’m wondering if anyone has tested a quality whole wheat pasta in a similar way? I notice the comparisons here are to white pasta. Would a more whole food product be preferable?

    I wonder about sugar alchohols as well, that are in some low carb candy products?

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Actually white pasta is the correct comparison. Dreamfields claims their products tastes just like traditional pasta…so that’s the kind they are competing against. But even whole wheat pasta would probably produce similar spikes. Maybe an experimentbfor another day. :)

  • Gloria

    I agree, Jimmy. I’m just wondering whether a more whole food alternative would be a more benefical choice? (Like you’ I respect personal choice on these products.) I’ve learned to let my tastes evolve to keep healthy. Love you, guy.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Thanks Gloria! The whole food alternative is spaghetti squash though. ;)

  • shutchings

    So, if you’re willing to eat the pasta again, I was wondering if you would eat it with a really wonderful fatty meat sauce and compare your blood sugar after that. I think it would be interesting to see the difference.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Already ahead of you on that one. :)

  • Sonya

    I posted a link to this entry on their FB page and noticed today they took down all the links to your site and Dr. Eenfeldt’s site. Wish all their customers would watch this interview.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Hey Sonya! All of the posts are still on their FB page…click on “most recent.”

  • Sonya

    Thanks, Jimmy!

    Oops! You’re right! It appears as though the default view is to only the Dreamfield Pasta posts, which is smart marketing. I didn’t realize there were two view options. But I’m glad that they did not delete the posts.

    His interview is really not that bad and would only convince loyal customers that it’s an ethical company. Hopefully it convinces discerning customers to consider what they’re eating and to test how their bodies react with it. Maybe it does work for some diabetics and metabolically screwed up folks like me, but there’s really only one way to know – and that’s to test it indiviually like you and Dr. Eenfeldt did. Since I’m trying to avoid all gluten it would not be a viable option for me, but that’s not to say others might not easily enjoy it in their diet.

  • Connie

    I’m surprised that anyone is surprised. Dreamfields’ ingredient list is 100% refined carbs.

  • subrosa

    Has anyone tested QuestBars?

    • http://www.livinlavidalowcarb.com Jimmy Moore

      I will be testing a wide variety of “low-carb” foods in the coming months. Next up is Julian Bakery bread, but Quest bars are on the list too. Anyone who wants to help me defray the costs of these test strips can make a donation through any of my sites. THANKS for your help!

  • http://alternefit.wordpress.com Rachel

    I think tests on other products (like the Julian Bakery Bread and Quest Bars) is a great idea! Honestly, I am hoping Quest Bars live up to the claims…because I’ve eaten them thanks to your podcast, Jimmy! I stay away from bread and pasta, but I’ve been experimenting with making my own low-carb pizzas and comparing to what is in other “low-carb” pizza crusts…have to say, I don’t like the ingredients in those pre-made bags…whole, real foods made at home are ultimately the winners in my book…but I want to experiment more because my hubby is diabetic and hates spaghetti squash…of course, as it always goes, the foods he craves are the foods he should stay away from…and he’s been working on that…but is still not willing to give some things up (like pizza and pasta)…something I have already done for myself!

    • http://www.livinlavidalowcarb.com Jimmy Moore

      I’m gonna test a whole slew of products in the coming months. Wish my fingers luck! :)

  • http://alternefit.wordpress.com Rachel

    Oh, I wish more than your fingers luck…not only will the pricking be tough on them, but the foods might be tough on your body! Go with caution, my friend!

    • http://www.livinlavidalowcarb.com Jimmy Moore

      All for science sake Rachel. ;)

  • Digby

    Atkins wrote in his first book, if memory serves, that any pasta cooked al dente, did not release as much starch and could be used by some people in maintenance. I cooked Dreamfields only 6.5-7 minutes, and rinsed in cold water to halt further cooking, it did not give me a big bump in bg, but I will no longer recommend since I suspect lots of people are not careful with the cooking, and reheating would further the problem. That said, I’m not surprised that Dreamfields has been disingenuous about the claims for their products.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Digby, in my experiment, I only cooked the Dreamfields 7 minutes and I still had the response. But if I eat pasta, I like it soft. Another lesson in not eating pasta anymore.

  • Heli

    Interesting results! My experience with Dreamfields has been very different. I have been following the LC WOE for almost 15yrs. As a former/recovering bulimic, my obesity and lifelong struggles with compulsive overeating were, are, and have always been directly related to my addiction to carbs. Before I changed my life, I would and could cook a pound of regular pasta, eat 2-3 huge helpings for dinner, and then go back to the leftovers throughout the evening until I’d eaten it all. Not only did (do) I love pasta, I *needed* to eat it all. The compulsion was fierce and it would be safe to call it my #1 trigger food.

    When Dreamfields was introduced I was several years into my LC journey. I’d already lost 75lbs and was solidly in pre-maintenance. I’d tried the awful LC pastas and rejected them. Dreamfields was my dream come true. It tasted like the pasta I was missing. But best of all: 1 measured serving was enough. This was life-changing for me. I could serve it up with the sauce of my choosing, eat it, and step away from the table. This had never ever happened to me–not ever–with regular pasta. I felt satisfied, and other than the desire to eat more because it tasted so good, there was no uncontrollable compulsion to stand at the stove and shovel it in. No powerful urge to fix an additional bowl an hour later. No uncontrollable snacking over the rest of the evening.

    I’ve continued to include Dreamfields pasta into my life. I probably eat it 2-3x/month. It doesn’t stall my weight loss (I ate it while I was losing my pregnancy weight, and have recently re-reached goal weight), it doesn’t affect my maintenance. I cook it al dente. If I’m eating leftovers for lunch, I store it separate from its sauce, and am sure to slightly undercook it to allow for the reheating.

    I recognize that these data above show that it affects some people like regular pasta does. I haven’t tested my blood sugar, but I know my body very very well and I know without a doubt that it works for me. If it affected me like regular pasta, I would not eat it. My body, my science experiment. :)

  • http://www.controlcarb.com Jackie Eberstein

    I use Dreamfields at most twice a month with a tomato meat sauce. I usually have a bit less than 1 serving. I don’t lose ketones nor do I get any symptoms of blood sugar imbalance, increased hunger etc.
    As I look at Andreas’s numbers, I wonder why he included fat and protein with the comparison meals but not with the pasta as we know the GI can be influenced by other foods taken with it.It would be interesting to see if there was any difference.
    I never recomend Dreamfields for people with blood sugar issues at the start of their program, only when they are stable.If one has DM, blood sugar measures should be done after eating the pasta.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Thanks for your input Jackie.

  • Stargazey

    Jimmy, it appears to me that Mike Crowley is hiding behind the definition of glycemic index in order to defend Dreamfields Pasta. One of the standards for glycemic index is white bread. When Mr. Crowley evaluates his pasta, he compares it with white bread, and it comes out favorably. He simply doesn’t mention that regular pasta comes out equally favorably.

    He also uses the fact that the glycemic index only measures blood glucose for two hours after eating. Glycemic index measures the early impact of a bolus of carbohydrates. It says nothing about the long-term impact of slowly-digested carbohydrates. The carbs that are released by Dreamfields after three, four and five hours are simply not measured. The body sees them and has to release insulin to cover them, but because of the two-hour definition of glycemic index, Mr. Crowley doesn’t have to mention that they’re there.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      You’re exactly right, Stargazey!

  • BunnyLowCarb

    In all fairness though, don’t their boxes state “patton pending?”Wouldn’t that then “qualify” their products?

  • http://www.fattoskinny.com Doug Varrieur

    Once again Jimmy, well done and once again as reported on the FAT TO SKINNY forum a year ago http://www.fattoskinny.net/index.php?topic=1207.0

    Question to Doug- My friend picked up a box of Dreamfields brand Penne pasta for me because it said 5g of “digestable carbs” per serving. The label on the back says 41g of carbs. If you subtract 5g of fiber it comes to 36g net. They go on about having 31 g of “protected carbs” and that is how they can advertise only 5g. Can you help me sort this out please?

    Answer from Doug- It’s all a bunch of BULL@$&%, tell your friend to throw it away or bring it back to the store for a refund. The only noodles that are safe are Shirataki Tofu Noodles available from House foods or miracle noodle, see this thread- http://fattoskinny.net/index.php?topic=902.0

    Keep up the great work Jim, I always look forward to your next step in our quest to help the world understand the truth about or foods.

    Dreamfields should be brought up on charges of product fraud and put out of business!

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Tell us how you really feel Doug. ;)

  • http://www.fattoskinny.com Doug Varrieur

    OK, Jim…here’s how I feel. Being a former diabetic, self cured with the FAT TO SKINNY program I understand all to well the importance of accurate sugar counts on labels. When charlatans exaggerate and even falsify nutritional information they are playing with peoples health and that my friend gets my dander up.

    We’ve been “guinea pigging” as well over the past year to determine truths from falsehoods utilizing the help of a young man from our forum who’s a type one diabetic. Insulin doses always increase as sugar rises in one’s bloodstream which in turn causes it’s own list of health issues. The least amount of insulin you can get away with as a type 1 the better. Of course the ADA feels different, then again that’s another can of worms isn’t it.

    Keep up the good work my friend, this is what the manufactures SHOULD be doing and many are not.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      May you never lose the passion, Doug. ;)

  • http://www.squidoo.com/DARdreams DAR

    I’ve been saying for years that my BGL reacts to Dreamfields pasta just like regular pasta and that people need to test for several hours after eating it to see what their BGL does.

    I don’t try to replace pasta like spaghetti or lasagna, but I do use shirataki noodles in the recipes I create for casseroles, noodle bakes, fried rice, etc. (You can find the recipes through my name link.)

    I have tried Quest Bars and my BGL does fine with them. They are coming out with 3 new flavors soon and I can’t wait!

  • http://www.ReelTrout.com Eric Knowlton

    It’s a bummer – the hard part is, we loved it, and acted under the guise we were doing better for our health and our kids health. No one likes to feel like they’ve been misled. Or to pay a higher price (and S&H – everything is more to Alaska!) for what is essentially the SAME as we could get at the local grocer.
    It’s just not worth the risk. Went in the trash last night after seeing this. Seriously thought about mailing it to them…

    • http://www.livinlavidalowcarb.com Jimmy Moore

      Tell them what happens to your blood sugar after eating it, Eric.

  • http://www.reeltrout.com Eric Knowlton

    Not worth the risk – I’m trying to lose weight, gain health – not the time for me to toy with ‘can I have pasta’ :)
    The only pasta I liked was lasagna, and the fun part is the meat and cheeses… so we’ve dropped the noodles. Will try some recipes like Kent Altena’s that replace veg for noodle.