Dreamfields Pasta

[Sid Bonkers]

After reading several good reports about this stuff on here I ordered some, now on the label it says "only 5g digestible carbs per serving" brilliant.

It was delivered yesterday, some lasagna, twists (rotini) and penn pasta. Mrs Bonkers prepared a chicken and broccoli bake, and without listing the ingredients it contains the afore said chicken and broccoli along with lasagna and lots of cheese.

Benchmark meal - Monday night.
Roast chicken breast, baked beans and a small portion of oven chips followed by an orange. Not the most carb friendly meal I'm sure you will agree.
2 hours after eating bg level.............4.5mmol/L 4.5 is actually pretty good for an after diner reading for me but thats what it was and it is rarely over 6.5mmol/L

Last nights Pasta dish followed by an orange.
2 hours after eating bg level.............8.9mmol/L

On reading the nutri information this morning whilst watching the Chile miners being brought to the surface I find it actually says
Per 2 oz serving: Carbs
Carbs 41g
dietary fibre 5g
soluble fibre 3g
Insoluble fibre 2g
Sugars 1g

Now if my maths is correct there appears to be 30g carbs missing from this list could they be the 30g that gave me the highest spike I've had all year :twisted:

On closer inspection on the back of the box it claims there are 31g of "protected carbs" I know what Jim Royal would have said "Protected my ###"

I wont be buying this product again it appears to be just ordinary durum wheat pasta to me

 

[bedshaped2000]

hi sid,

ive found a pasta thats quite cheap and fairly low in carbs and i get good readings with. Its a chilli penne pasta made from durham wheat. its has 30g of carb per 100g and its about 85p a packet

2 salmon fillets chopped salad, peppers ,onions, lettice cucumber etc and 40g of dry pasta before cooking 1hr 6.1 2hr 6.1 3rd hour 5.6. this is the only pasta i can handle and it also adds a bit of spice. all results even without the salmon and with chicken (nofat) stll gives good results. got to be worth a try at what they charge for dreamfields

 

[Sid Bonkers]

Cheers bedshaped, i'll give that one a try, I like Penn Pasta and I'm also a chilli fan too

To be honest I only ever eat pasta occasionally because of the effect it has on my bg levels.

Where as I used to eat it once or twice a week it is now a treat once every couple of months, I was hoping that the Dreamfields would be easier on my bg but I can see no difference what so ever, perhaps its just me :cry:

 

[bedshaped2000]

i use this most nights to keep me stable longer thru the nights while im driving. for some reason at night i seem to get lower blood sugars than in the day with tried and tested meals . if i have the same salad with say a small bag of crisps im low in 2hrs. because of the slow release on the pasta keeps me running longer. the same salad and crisps in the day keep me high for longer .

 

[jaykay]

I have 1oz ( dry weight ) of wholewheat spaghetti or wholewheat basmati rice and have found that that doesn't seem to impact on my bg. Any type seems to do

 

[phoenix]

Now if my maths is correct there appears to be 30g carbs missing from this list could they be the 30g that gave me the highest spike I've had all year

On closer inspection on the back of the box it claims there are 31g of "protected carbs" I know what Jim Royal would have said "Protected my ###"

I wont be buying this product again it appears to be just ordinary durum wheat pasta to me

Well SId, it seems you might just have been right

Well known researchers Nuttall and Gannon (& Hoover) thought that Dreamfield's pasta might be a good addition to the menus in their diet studies. They attempted to find out more from the company asking for data to support the claim that it's GI index was 65% lower than conventional pasta. They could elicit no response do decided to do a simple study themselves. Surprised by the results they repeated it, same result.

Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta
http://care.diabetesjournals.org/content/34/2/e17.full

In 10 people without diabetes, the Dreamfields pasta product we purchased did not result in an improved glucose excursion when compared with a commercially available traditional pasta product as would have been expected based upon the company's claim

They carefully note that as they didn't use different batches of Dreamfields or makes of 'normal' pasta another study could have different results but.....

 

[MissFortune]

Don't think it works..



http://www.dietdoctor.com/the-dreamfields-pasta-fraud

 

[Indy51]

This whole thing was also covered a while back on Jimmy Moore's blog:
http://livinlavidalowcarb.com/blog/cons ... laim/12821

Seems like Dreamfields are complete scam artists.

 

[phoenix]

Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta
http://care.diabetesjournals.org/content/34/2/e17.full

In 10 people without diabetes, the Dreamfields pasta product we purchased did not result in an improved glucose excursion when compared with a commercially available traditional pasta product as would have been expected based upon the company's claim

They carefully note that as they didn't use different batches of Dreamfields or makes of 'normal' pasta another study could have different results but.....

interesting follow up to this one
The paper I quoted from was withdrawn.

This article has been withdrawn by the authors because some of the data were obtained prior to receiving IRB approval

It illustrates that scientists have to follow procedure absolutely correctly or suffer the 'consequences' in this case, having to withdraw the paper.
The problem was that they first tested the product on themselves without ethics board approval. Initially they were just testing the pasta since they thought it would be a good product to incorporate in the diets they used in their experiments . When they found it didn't work as expected , they got IRB approval for the small trial (ie their universities ethical board approval), went on and tested others and published the results . However, they did the tests on themselves before they got the approval and they used their own data in the results .

They have now repeated the experiment with full ethical board approval; They used 20 subjects. The results were :

The 2 pastas tested had identical taste and mouth feel and resulted in nearly identical blood glucose responses in normal subjects

http://journals.lww.com/nutritiontodayo ... lds.6.aspx

Interview with the authors about the whole saga here:
http://www.meandmydiabetes.com/2012/10/ ... ranscript/