Dreamfields Pasta. Anybody else heard or tried this stuff? We got some the other day. Supposed to be only 5 carbs a serving when all is said and done. They have some patented method of making many of the carbs "un--digestible" so it basically works out of your body just like fiber. I don't understand it completely and it sounds a little to good to be true, This is what they say on their website:
Q. Why do you say that Dreamfields Pasta only has 5 grams of digestible carbs when the nutrition label states that it has 41 grams of carbohydrates?
A. While the total number of carbohydrates is the same as traditional pasta, our patent-pending formula and unique manufacturing process protects all but 5 grams of carbohydrates from being digested. The Dreamfields fiber and protein blend creates a protective barrier to reduce starch digestion in the small intestine. The unabsorbed, or protected carbohydrates then pass to the colon where they are fermented, providing the same health benefits as fiber.
We decided to try it at my house. No real way to know if it works other than to trust. I guess its probably a good idea to not have this stuff all the time, but as a treat, or as a filler for an Asian dish it could work great.
Anybody ever tried it?
Q. Why do you say that Dreamfields Pasta only has 5 grams of digestible carbs when the nutrition label states that it has 41 grams of carbohydrates?
A. While the total number of carbohydrates is the same as traditional pasta, our patent-pending formula and unique manufacturing process protects all but 5 grams of carbohydrates from being digested. The Dreamfields fiber and protein blend creates a protective barrier to reduce starch digestion in the small intestine. The unabsorbed, or protected carbohydrates then pass to the colon where they are fermented, providing the same health benefits as fiber.
We decided to try it at my house. No real way to know if it works other than to trust. I guess its probably a good idea to not have this stuff all the time, but as a treat, or as a filler for an Asian dish it could work great.
Anybody ever tried it?
