I was introduced to Dreamfields pasta at my diabetic class I am attending. I had seen it in the store but not paid that much attention to it. I was sent info. by email about a live showing that they were having coming up and participated in it with my questions and thoughts. Dreamfields not only sent me a huge case of all their different pastas with several coupons as well but also sent me an autographed book of Sheri Shephard’s book from the tv show, The View. It is about her struggles with a family of diabetes. It is nice when food companies get involved in people’s diseases and health issues to make healthy living a little easier. It is also backed my Good Housekeeping which says a lot to me. Somehow their formula keeps 31 grams of carbs from being digested. Someone answered my prayers as I so love my pasta! Just wanted to share the good word about them. You can find them and recipes at www.DreamfieldsFoods.com. J
I have tried it couple times and like the taste and didn’t spike nearly as bad as regular pasta.
While it doesn’t work for me right away, what we do at home is we make it as usual, leave it in the fridge for a day, and then reheat it. The pasta develops a LOT of resistant starch, and then it has a lot less glycemic load. The first time I had it, I spiked to 177 mg/dL after 2 1/2 hours… but then, when I cooled it for the resistant starch benefits, I was at 105 mg/dL at 2 1/2 hours. Not bad. 
My father who has type 2 diabetes and is on oral medication only has had good experiences with Dreamfields.
My experiment with Dreamfield’s revealed that the carbs are not protected, but delayed. I experienced a spike in my blood sugar about 6 hours after eating. For a type 1 who needs to match the insulin to the digestion of carbs, this makes Dreamfields a pain.
Glad that it works for many, but I also encourage you to check your blood sugar 4-6 hours after eating to see if you are also spiking. For those that still produce insulin perhaps the delayed digestion is good to avoid a spike.
Hope you have success. Dreamfields sent me skyrocketing.
Yeah, it delayed my usual spikes of 75 minutes, to 2 1/2 hours… at 3, I was already going down again…
Thanks, everyone. It is interesting to see how it turned out for so many of you. I am type II and didn’t have the results that type I people had. I really had good luck with it. I am glad, Lizmari, to hear about storing pasta in the fridge and then reheating. Next time I make some, I am going to keep better track now that you all have told me what to expect and see what it really does to me. I learned a lot from you today. Thanks. J
OOOOO, I remember Pasta. Sends me sky high hrs. later Cant get my bolus right. So, I have given up eating it. (%$#@*&) I sure do miss it. Yum.
have been eating Shirataki Angel hair . It is made from tofu. 1 serving = half package 20 calories,0 Fat and 3g CARB !!.You have to rinse it really well before you cook it. It really tastes great and such low carbs. I have added to my low carb diet with great success. I buy it at our local Ralphs market here in CA. Try it. No spikes at all !!
Here’s another shiratki noodle. www.miraclenoodles.com. Zero carbs, zero calories & pure fiber. You can eat as much of these as you want:) I can’t eat any soy products because of thyroid problems.
They’re not like Italian pasta & are like Asian cellophane noodles, so work better for Asian recipes. I make them with peanut sauce, or use them in stir fries.
Holy smokes!! Thanks Joe and Gerri…put both on my list. I will definatly be trying them…ooooo yummy! Yea!
I love their pasta, had it today as a matter of fact. I use the cheese packets from regular Mac and Cheese and make my own with their pasta. Had a nasty surprise though as I went from 162 to 262. YIKES!!! I think I overcooked it, or maybe I took my insulin to late. Whichever… I love that pasta and to be able to add it back in to my life is amazing.
Thank you so much Joe and Gerri for sharing that info. I love my pasta and I eat a lot of tofu. I was not aware of these noodles and have a Ralphs and a Whole Foods Market here so will be looking for them. If not I can certainly order online which I do a lot. I am so happy that people are willing to share their knowledge to help others who aren’t as experienced out. Thank you so much!
Why would Good Housekeeping put their endorsement on this if it hasn’t proven to be that successful especially in type I diabetes?
Most diabetics are Type 2, so most products are marketed to Type 2. It’s similar to research that cinnamon (or anything) is good for helping lower BG. The studies are done with Type 2 subjects.
Good Housekeeping may endorse it simply because it’s lower carb compared to regular pasta. You can search for other discussions about Dreamfields here. It seems that most Type 1s can’t handle Dreamfields. Having a delayed absorption rate isn’t particularly helpful for T1. We don’t want food having effect when our injected insulin is already gone.
Companies aren’t looking to make our lives easier or healthier. They’re just looking to make a buck cashing in on marketing diabetic products.
I’ve seen junk food candy bars targeted as “diabetic friendly” that are loaded with carbs & sugars endorsed by the ADA & endocrinologists.
That’s disheartning, Gerri. I guess I am too much of an optimist and miss the boat. I have noticed that too when it says low fat or lower fat and it still has all the bad stuff in it.
I sure do wish I could have a HUGE bowl of pasta with Alfredo sauce and shrimp and just stay at a normal bloodsugar…OH, the foods I miss 
ummmmm, am I bummer this morning or what LOL
Judith,
I’ve noticed the same about low fat foods. They add other things to give flavor or texture & they’re higher carb also. A friend is on a diet & brought low fat cookies to my house to watch a movie. The ingredient list was awful. Chemicals & more chemicals. Better to eat real cookies than lab experiments.
Robyn you could never be a bummer. Gerri, I agree when I read labels which I have learned to do always now. Just think what parents are pouring into their kids.