Uh-oh, Spaghetti-o

Pasta doesn’t do my blood sugar any favors, so I don’t eat a lot of it. At roughly 55g of carbohydrate per serving, I’d rather eat this:

bagelor a generous slice of this:

chez_panisse_pizza

But the rest of my family loves pasta, so I was happy when a friend turned me onto Dreamfields pasta. dreamfieldsIt tastes exactly like regular boxed pasta, but contains only 5g of “digestible carbohydrates.” It’s a pretty amazing feeling to eat a bowl of pasta, dose for only 5-10g of carbs, do a post-meal BS check and find that I am perfectly in range.

There is one important caveat: over-cooking, re-heating, or letting Dreamfields pasta sit in cooking liquid/sauce breaks it down and raises the digestible carbs. So, on the rare occasions I make a pre-sauced pasta dish, I use “regular” pasta. To offset the ginormous carb hit, I also flip the typical pasta-to-vegetable ratio so the bowl is filled mostly with vegetables and accented with pasta.

This entry was posted in Food & Nutrition, Living with Diabetes and tagged , , . Bookmark the permalink.

5 Responses to Uh-oh, Spaghetti-o

  1. Cissy says:

    Interesting. Are the ingredients in this pasta similar to those in, say, Barilla? And do you know why the carb content is raised when it sits in water or sauce, or is reheated? Does it have anything to do with the increased time subjected to heat? Any kind of sauce? Intriguing, my nutritionally affluent friend.

  2. Cissy says:

    Fluent. Not affluent.

  3. Sarah Porter Osborn says:

    Thanks for the reminder to try Dreamfields.

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>