Dreamfields Problem

Arch · Joined: 08 Feb 2008 Posts: 2

Two nights in a row I've had this problem. I made a chicken and
vegetables stir fry and put it over Dreamfields pasta instead of rice.
The box says only 5 net carbs. However, two hours after eating yesterday
my glucose was 164. This was using 2//3 cup of Dreamfields.

Today I had the rest of the chicken and vegetables and only 1/2 cup of
Dreamfields pasta. Two hours later my glucose was 174!!

These scores seem to be to be what I would have gotten if I had eaten
regular pasta. I'm really puzzled by it, and at all happy.

Does anyone have any advice?

Has anyone else had a similar experience?

Thanks for any ideas.

Archived from group: alt>support>diet>low-carb

Jim · Joined: 31 Jan 2008 Posts: 29

Arch wrote:
>
> Two nights in a row I've had this problem. I made a chicken and
> vegetables stir fry and put it over Dreamfields pasta instead of rice.
> The box says only 5 net carbs. However, two hours after eating yesterday
> my glucose was 164. This was using 2//3 cup of Dreamfields.
>
> Today I had the rest of the chicken and vegetables and only 1/2 cup of
> Dreamfields pasta. Two hours later my glucose was 174!!
>
> These scores seem to be to be what I would have gotten if I had eaten
> regular pasta. I'm really puzzled by it, and at all happy.
>
> Does anyone have any advice?
>
> Has anyone else had a similar experience?
>
> Thanks for any ideas.

Some people here have discussed a similar problem with the Dreamfields
pasta and blood glucose readings. You can google groups and this group
on "Dreamfields" and probably pick up those past discussions.

Dreamfields has a treatment that "protects" or hides the starches from
digestion. And it may not work for everyone.

Also, if you overly cook any pasta, evidently, the blood glucose
readings tend to soar. The GI of some foods depends upon the cooking
process.

It is possible that you are one of those people for whom the
"protection" of the digestible carbs isn't working.

Wizzzer · Joined: 08 Feb 2008 Posts: 2

"Arch" wrote in message @news.phx.highwinds-media.com...
>
> Two nights in a row I've had this problem. I made a chicken and
> vegetables stir fry and put it over Dreamfields pasta instead of rice.
> The box says only 5 net carbs. However, two hours after eating
> yesterday
> my glucose was 164. This was using 2//3 cup of Dreamfields.
>
> Today I had the rest of the chicken and vegetables and only 1/2 cup of
> Dreamfields pasta. Two hours later my glucose was 174!!
>
> These scores seem to be to be what I would have gotten if I had eaten
> regular pasta. I'm really puzzled by it, and at all happy.
>
> Does anyone have any advice?
>
> Has anyone else had a similar experience?
>
> Thanks for any ideas.

My initial experience was similar to yours, but then tried cooking until
"slightly under done" and I got the results I had hoped for, even after
a huge plate of spaghetti. Now, we have Dreamfields at least twice a
week and never see a change in my readings. I love the stuff and so
does my wife, who is neither diabetic or LC. Also, watch what you are
using for a thickener in the stir fry, it could be what is whacking you.
There are some people that cannot tolerate it for some unknown reason.
Cheers, Wizzzer

Jim · Joined: 31 Jan 2008 Posts: 29

Nina wrote:

> I always wonder how on earth one "protects" these carbs from
> digestion, anyway... (in my sillier moments, I imagine a little fiber
> squad with weapons). However they do it, if I eat much of it at all
> in a sitting (like more that 1 dry ounce), I have indigestion and gas
> for hours.
>
> Which is really too bad, because it's good pasta.
>
>

Here are the links to the patent applications by the inventor of the
concept. Or go to the USPTO.GOV patent office site and search the
Published Patent Applications for "Anfinsen" as the inventor.

They are quite dry, but so is the pasta until it is cooked.

http://appft1.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&p
=1&u=%2Fnetahtml%2FPTO%2Fsearch-bool.html&r=0&f=S&l=50&TERM1=Anfinsen
&FIELD1=IN&co1=AND&TERM2=&FIELD2=&d=PG01

Reduced digestible carbohydrate food having reduced blood glucose response

Abstract

Reducing the digestion of digestible carbohydrates in a digestible
carbohydrate-based material, and reducing the absorption of the
digestion product(s) of digestible carbohydrates (that is, simple
sugars) within the small intestine. The undigested digestible
carbohydrate and the unabsorbed digestion products pass through the
small intestines and into the colon, where they are fermented. In
effect, the food materials made by practicing the present invention
cause a controlled amount of digestible carbohydrate to by-pass the
small intestine, resulting in the fermentation of digestible
carbohydrates in the colon. The invention also provides for processing
of a digestible carbohydrate-based ingredient with a non-digestible food
film material, to form a reduced digestible carbohydrate food having a
protective food film network, which can inhibit or prevent digestion of
the digestible carbohydrate. The present invention also provides for
processing of a digestible carbohydrate-based ingredient with a
non-digestible food film material, to provide a resulting reduced
digestible carbohydrate food containing a viscosity-building component
that contributes to the formation of a viscous intestinal chyme that can
inhibit or prevent digestion of the digestible carbohydrate and can
inhibit adsorption of digestion products of digestible carbohydrates in
the small intestine.
Inventors: Anfinsen, Jon R.; (Alachua, FL) ; Tungland, Bryan Craig;
(Becker, MN)

Doug Freyburger · Joined: 17 Aug 2007 Posts: 168

Arch wrote:
>
> Two nights in a row I've had this problem. I made a chicken and
> vegetables stir fry and put it over Dreamfields pasta instead of rice.
> The box says only 5 net carbs. However, two hours after eating yesterday
> my glucose was 164. This was using 2//3 cup of Dreamfields.
>
> Today I had the rest of the chicken and vegetables and only 1/2 cup of
> Dreamfields pasta. Two hours later my glucose was 174!!

Blood glucose meter readings are the best available method
for determining how much carb is absorbed from food. Your
data here is far more reliable than any claim on any label.

> These scores seem to be to be what I would have gotten if I had eaten
> regular pasta. I'm really puzzled by it, and at all happy.

A very pessimistic translation - The claim on the label is false
and you may as well use other pasta.

A very optimistic translation - The advice from others in this
thread about al dente is crucial and that does mean no baked
pasta dishes of any sort.

The post that mentions not using adic on it. No tomato saue
and not using lemon juice in recipes, yikes no matter how much
I like alfredo-like sauces. The quotes from the patent that
mention "fermentation" imply gas and/or liquid coming out the
other end, even worse yikes.

> Does anyone have any advice?

My conservative carb counting method is I accept reduction for
fiber and I disbelieve and reject all other claims about reductions.
It leads to me being cautious about sugar-free candy and
Dreamfields. In practice this means I use high carb items less
often rather than in smaller portions, shrug.

> Has anyone else had a similar experience?

When I experimented with sugar alcohol candies I had the same
type of reaction. In spite of their claims it was clear my body
absorbed most or all of their carbs. Different material, same
claim on the label, same end result. Parallel experience.

FOB · Joined: 17 Aug 2007 Posts: 1119

Advice, forget pasta, use a substitute. Spaghetti squash is my favorite,
but stir fried cabbage or shredded zucchini work well, too.

Arch wrote:
| Two nights in a row I've had this problem. I made a chicken and
| vegetables stir fry and put it over Dreamfields pasta instead of rice.
| The box says only 5 net carbs. However, two hours after eating
| yesterday my glucose was 164. This was using 2//3 cup of Dreamfields.
|
| Today I had the rest of the chicken and vegetables and only 1/2 cup of
| Dreamfields pasta. Two hours later my glucose was 174!!
|
| These scores seem to be to be what I would have gotten if I had eaten
| regular pasta. I'm really puzzled by it, and at all happy.
|
| Does anyone have any advice?
|
| Has anyone else had a similar experience?
|
| Thanks for any ideas.

Wizzzer · Joined: 08 Feb 2008 Posts: 2

wrote in message @4ax.com...
> On Fri, 8 Feb 2008 06:44:52 -0800 (PST), Hollywood
> made an interesting comment:
>
>>Anything acidic in your stir fry? tomatoes, citrus, something like
>>that? There was a recommendation on their site about not
>>taking the pasta, then adding to a tomato sauce over stir
>>fry like heat.
>
> Hello, I went over to the website, can you tell me where did you see
> this recommendation? I've been curious about Dreamfields and would
> like to ask their CS people about the acidic issue when i call.
> Thanks.

Your reply is very interesting. I wonder if that isn't why many people
have the high BG problem. We NEVER cook it WITH anything, always add
any sauce, meat or veggies afterward. In fact my first experience may
have been a casserole, we do eat lots of them. Cheers, Wizzzer

Doug Freyburger · Joined: 17 Aug 2007 Posts: 168

carboho...@gmail.com wrote:
>
> Hello again, I found something on Dreamfield site that talks about the
> fermentation issue, it seems positive. I have read elsewhere that some
> people experience bloating. Considering what it says, I wonder if your
> body can get "used to" the fiber after eating the pasta for a while?

Folks who start eating beans often get far worse gas and bloating than
folks who eat them regularly. Beans are high in soluble fiber. Based
on that I strongly suggest that eating it regularly your body would
adjust and handle it better.

MoiMoi · Joined: 17 Aug 2007 Posts: 5

In article , nevermind@nomail.com
says...

> My niece has her kids and family on a very high fiber, natural diet.
>
> Her kids ate Dreamfields last week and had unbelievable gas and diarrhea
> from it.
>
> Susan

Sounds like me on "no carb" sugar alcohols.
And I do mean SOUNDS.

MM

Aaron Baugher · Joined: 17 Aug 2007 Posts: 492

"FOB" writes:

> Advice, forget pasta, use a substitute. Spaghetti squash is my
> favorite, but stir fried cabbage or shredded zucchini work well, too.

Or shirataki noodles. I boiled the last batch I made (the tofu kind,
3g/carb/serving) about 20 minutes, then stirred them into an Alfredo
sauce along with some cooked chicken. Excellent.

--
Aaron -- 285/253/200 -- aaron.baugher.biz

BlueBrooke · Joined: 17 Aug 2007 Posts: 119

On Mon, 11 Feb 2008 09:45:52 -0600, Aaron Baugher
wrote:

>"FOB" writes:
>
>> Advice, forget pasta, use a substitute. Spaghetti squash is my
>> favorite, but stir fried cabbage or shredded zucchini work well, too.
>
>Or shirataki noodles. I boiled the last batch I made (the tofu kind,
>3g/carb/serving) about 20 minutes, then stirred them into an Alfredo
>sauce along with some cooked chicken. Excellent.

I actually made a concerted effort to find these at the store last
week -- no joy. They're usually in the produce section near the tofu,
right?

--
BlueBrooke
254/225/135

UsenetID · Joined: 17 Aug 2007 Posts: 176

"Aaron Baugher" wrote in message @bannor.baugher.biz...
> Or shirataki noodles. I boiled the last batch I made (the tofu kind,
> 3g/carb/serving) about 20 minutes, then stirred them into an Alfredo
> sauce along with some cooked chicken. Excellent.

I've often wondered what would happen to them if I dropped them into the
deep fryer - would they self-destruct? catch on fire? I can't imagine, but
one day when I'm frying something I'm going to try it...we're eating them at
least twice a week, they're excellent in chicken noodle soup also.

--
Sherry
lowcarb.owly.net

Aaron Baugher · Joined: 17 Aug 2007 Posts: 492

BlueBrooke writes:

> On Mon, 11 Feb 2008 09:45:52 -0600, Aaron Baugher
> wrote:
>
>>"FOB" writes:
>>
>>> Advice, forget pasta, use a substitute. Spaghetti squash is my
>>> favorite, but stir fried cabbage or shredded zucchini work well, too.
>>
>>Or shirataki noodles. I boiled the last batch I made (the tofu kind,
>>3g/carb/serving) about 20 minutes, then stirred them into an Alfredo
>>sauce along with some cooked chicken. Excellent.
>
> I actually made a concerted effort to find these at the store last
> week -- no joy. They're usually in the produce section near the tofu,
> right?

I found them in the organic section, next to eggs and dairy stuff, so I
suppose tofu was nearby. I've only found them at one store, so they
aren't exactly common yet. They can be found online too, for about the
same price.

--
Aaron -- 285/253/200 -- aaron.baugher.biz

Hollywood · Joined: 17 Aug 2007 Posts: 132

On Feb 8, 3:57 pm, carbsaho...@gmail.com wrote:
> On Fri, 8 Feb 2008 06:44:52 -0800 (PST), Hollywood
> made an interesting comment:
>
> >Anything acidic in your stir fry? tomatoes, citrus, something like
> >that? There was a recommendation on their site about not
> >taking the pasta, then adding to a tomato sauce over stir
> >fry like heat.
>
> Hello, I went over to the website, can you tell me where did you see
> this recommendation? I've been curious about Dreamfields and would
> like to ask their CS people about the acidic issue when i call.
> Thanks.

I saw it there about a year ago. It was in a questions thing. I do
not know if it remains.

Hollywood · Joined: 17 Aug 2007 Posts: 132

On Feb 8, 10:22 am, Doug Freyburger wrote:

> The post that mentions not using adic on it. No tomato saue
> and not using lemon juice in recipes, yikes no matter how much
> I like alfredo-like sauces. The quotes from the patent that
> mention "fermentation" imply gas and/or liquid coming out the
> other end, even worse yikes.

No, the specific recommendation is not to re-cook it with acidic
ingredients like lemon and tomato. The recommendation from the
company was to make pasta and heat sauce seperately, and only
bring together as the end product. No heat + acid + pasta at the
same time.

So, if you add to a stir fry or a pan heated pasta dish, you want
to cook pasta to al dente, put together the stir fry or pan dish
without the pasta, remove from heat, stir pasta in, and serve.

Not rocket science. But, if you were cooking normal pasta, and
doing something like this, you would probably cook to a tad
short of al dente, then add to the dish, and heat till pasta is
al dente or a little past that.

Emeril, for his late night carbonara hack, cooks dry spaghetti,
about 3 minutes. Dry spaghetti is not going to be al dente in
3 minutes anywhere near sea level. As an example, only.

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