Pasta and sauce

[SoManyReasons]

1. Who eats Dreamfields pasta, and what do you think? Does it stall you?

2. I was looking at the pasta sauces at the grocery store and they all seem to be high in sugar. Are there any you would recommend that I can buy at a regular store, and not have to order online or anything?

Thanks!

[kimlou]

I usually use Hunts they have a sugar free on. But when I use it most of the time I make my own.
But I don't fix pasta as in spaghetti/lasagna much anyway.
Now I love macaroni salad made with Dreamfields. Maybe once every 2 months.

Hope someone else can be of better help.

BTW

[FitnessWanabee]

Usually those little tin cans of tomato sauce will have just spices and no sugar. They're very cheap too. You can add canned tomatoes or other veggies if it's too liquidy. Normally I mix in some dried onions, parsley, oregeno, garlic and black pepper.

[daisyHair]

You will get lots of posts re: this..

It is very important with the Dreamfields to make sure to cook it Al dente.. and NOT to re-heat it or use it in casseroles.. etc.

The "protected" carbs are released with over cooking.

I personally have no problem with it but I use small amounts and usually use it with oil and garlic and parm or pesto.. very low carb sauces..

[batlou]

Try using spaghetti squash instead. It is a bit like sweet al dente pasta and simple to make. Use a sharp knife punch a couple of pressure releaf holes in the squash. Put in oven at 350 for 1 hour. Let stand for about 20 minutes, slice in half, remove seeds and scrape out spaghetti. Ummm

[SoManyReasons]

Originally Posted by daisyHair

You will get lots of posts re: this..

It is very important with the Dreamfields to make sure to cook it Al dente.. and NOT to re-heat it or use it in casseroles.. etc.

The "protected" carbs are released with over cooking.

I personally have no problem with it but I use small amounts and usually use it with oil and garlic and parm or pesto.. very low carb sauces..

Al dente it is! Even before I started low-carbing, there is no way I'd eat pasta that wasn't al dente. Any Italian who would should be ashamed.

Just kidding.

[SoManyReasons]

Originally Posted by batlou

Try using spaghetti squash instead. It is a bit like sweet al dente pasta and simple to make. Use a sharp knife punch a couple of pressure releaf holes in the squash. Put in oven at 350 for 1 hour. Let stand for about 20 minutes, slice in half, remove seeds and scrape out spaghetti. Ummm

I will try this, thanks!!!

[SlapHappy]

If you have a Cost Plus World Imports they have Donaletta pasta sauces that are imported. A quart is about $2.50 and there is no sugar added. These are the very best sauces I've found. I have always bought pasta sauce based on sugar content -- whatever has the lowest content usually tastes best.

On the spaghetti squash -- I think it is *terrible* with pasta sauce but very good as a base for curries.

On the reheating Dreamfields -- that is an internet rumor repeated on Low Carb sites. Dreamfields categorically states it is untrue.

And no, it doesn't seem to bother me at all.

[That Girl]

dreamfields reassured me that reheating their pasta products would not change the carb count...i hope they are right! i love that pasta!

[ultracrazy]

Will someone explain digestible carbs for me? LOL all carbs are digestible.

[theredhead]

I only eat Dreamfields once in a blue moon. I noticed that my weight does sometimes bump up if I eat much of it, and it also makes me feel a little bloated. That said, I think it's okay to eat once in awhile.

[SlapHappy]

Fiber that passes through the body is composed of carbohydrates, as is cellulose.