Thanks for the Dreamfields Advice

Arch · Joined: 08 Feb 2008 Posts: 2

I appreciate the advice and I will follow it.

To clarify, I cook the Dreamfields pasta separately. When it is done I
drain it. Meanwhile, I'm cooking the chicken and vegetables stir fry.
They get done about the same time. Then I put the pasta on the place and
the cup of stir fry on top.

I don't use any lemon or lime juice, nor do I use tomato sauce.

I do use 1 T of cornstarch for the thickener of the sauce.

I'll make sure I cook the pasta al dente and see what that does.

Thanks for all the advice.

Arch
PS I am going to try the substitutes for pasta also.

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

BlueBrooke · Joined: 17 Aug 2007 Posts: 119

On Sat, 09 Feb 2008 16:22:15 -0800, Arch wrote:

> I appreciate the advice and I will follow it.
>
>To clarify, I cook the Dreamfields pasta separately. When it is done I
>drain it. Meanwhile, I'm cooking the chicken and vegetables stir fry.
>They get done about the same time. Then I put the pasta on the place and
>the cup of stir fry on top.
>
>I don't use any lemon or lime juice, nor do I use tomato sauce.
>
>I do use 1 T of cornstarch for the thickener of the sauce.
>
>I'll make sure I cook the pasta al dente and see what that does.
>
>Thanks for all the advice.
>
>Arch
>PS I am going to try the substitutes for pasta also.

I don't know if this has been mentioned by someone else, but to really
determine what the culprit is, you should test these components
separately, if you haven't already done so.

The cornstarch raised my red flags.

As far as Dreamfields goes, I don't seem to have much of a different
reaction to that (pasta, butter or olive oil, parmesan cheese, pepper)
than I do to reg pasta. Regular pasta has a nasty spike, but goes
right back down. Dreamfields doesn't spike me as high, but stays up
longer.

Looking forward to seeing how this works out for you.

--
BlueBrooke
254/225/135

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