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Old 11-29-2010, 03:01 PM   #1
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low Carb pasta?

Ok...so today I bought a box of low carb pasta. It says 41 carbs. Then it showed deleting 5 of the carbs for fiber, then 31 of the carbs saying they were digestable. Leaving only 5 carbs that count. Is this realistic, or not a true calculation? I would like to know before I eat it.
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Old 11-29-2010, 03:10 PM   #2
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Is this the Dreamfields? If so, it's good stuff if you cook it to specifications. My family eats one box and is full quickly, whereas it took much bigger helpings of the regular pasta to fill those same teenagers.
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Old 11-29-2010, 03:15 PM   #3
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It is Dreamfields. Since its my first time, I just want to make sure that it is correct before I dig in.
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Old 11-29-2010, 03:22 PM   #4
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It's correct! Don't tuck in too comfortably the first time in case you have gluten intolerance, but aside from that, I'd say give it a shot. BTW, welcome to LCF! I love the people at N&I's board!
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Old 11-29-2010, 03:38 PM   #5
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Good stuff, Dreamfields! Have been eating it for years with no problems with weight gain or stomach upset. This is just me, though so you need to see how it works for you. Lot of us have had good results though so give it a try!!
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Old 11-29-2010, 03:48 PM   #6
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A serving once every few weeks never hurt me.
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Old 11-29-2010, 04:14 PM   #7
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I have had it too without any problems but just make sure not to overcook it and follow the directions. I have a blog post about what I did with mine if you want to take a look.

CJ's Low Carb Corner: Chicken Sausage Penne (Dreamfields Pasta)
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Old 11-29-2010, 04:35 PM   #8
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I tried it only once, but so far so good. I had no issues with cravings or that low blood sugar feeling, was still in ketosis, etc. It was yummy too.
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Old 11-29-2010, 05:50 PM   #9
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I love Dreamfields! Its the only pasta I eat now. I have never had a problem with it and I've been eating it for YEARS!
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Old 11-30-2010, 03:25 PM   #10
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Ok...I have to admit that I absolutely loved it. Since it is just me, my 15 year old son, and my 8 year old son, I only made half the box. About an hour and half after dinner, my oldest son says, "can you make me some more of that pasta? Its the best I have had in a long time!!" I was so happy. I am still in a stage of losing weight, but read some low carb recipes that used pasta (lowcarb) and were still within carb range for me. Although it isn't something I will make all the time, I definitely will only be using dreamfields from now on. The texture was great, the taste was wonderful, and my kids loved it!!
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Old 11-30-2010, 03:45 PM   #11
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Quote:
Originally Posted by greengeeny View Post
Ok...I have to admit that I absolutely loved it. Since it is just me, my 15 year old son, and my 8 year old son, I only made half the box. About an hour and half after dinner, my oldest son says, "can you make me some more of that pasta? Its the best I have had in a long time!!" I was so happy. I am still in a stage of losing weight, but read some low carb recipes that used pasta (lowcarb) and were still within carb range for me. Although it isn't something I will make all the time, I definitely will only be using dreamfields from now on. The texture was great, the taste was wonderful, and my kids loved it!!
Yay! That's great news! I was surprised at how much I like it. Regular spaghetti never tasted that good.
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Old 11-30-2010, 04:23 PM   #12
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Does anyone know if it raises your blood sugar readings?
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Old 11-30-2010, 05:31 PM   #13
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I also make a pasta-less lasagna, I use slices of mozzarella cheese instead of noodles. That's on my blog too. I fed it to a picky high carb eater and he couldn't tell that it didn't have any noodles until I asked him how the noodles tasted. He paused for a minute, said they were ok, he knew they were my low carb ones but they didn't taste very different, but had a little bit different texture. That's when I told him there wasn't any pasta, it was cheese. He ate his whole plate and had it again as leftovers for lunch a couple days later and he very rarely has leftovers.

When you think about it, you don't get the flavor from the noodles. How many times have you heard someone say "OMG, those plain noodles were sooo good!!!"??? You don't, no one says that. The flavor comes from the meats, cheese, sauce, spices and added things like sauteed bell pepper, onion and garlic.

Here's the post it shows two different lasagnas one with the shredded cheese and one with the slices, I like using the slices best.
CJ's Low Carb Corner: What's Cookin in CJ's Kitchen - 6 of 90
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YOU can do it, because YOU are worth it. - CJ
I've lost 249 lbs, lowered my body fat by 36% and lowered my resting heart rate from 110 to 65 beats per minute. I was told that I'd never be able to go to the gym again after an auto accident. I've been back at the gym since Sept. 2009 and completed my first official 5k on 9/25/10. I have PCOS and recently stopped eating Soy.
Feel free to visit my CJ's Low Carb Corner blog and my Low Carb CJ Facebook page too
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Old 12-01-2010, 06:47 AM   #14
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I love using the Dreamfield's rotini with tuna for a yummy post-workout pasta salad.

Man, oh man - after seeing CJ's lasagna, I'm suddenly craving some!
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Old 12-01-2010, 07:15 AM   #15
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Does anyone know if it raises your blood sugar readings?
It absolutely spiked mine but I probably overcooked it. I don't like firm pasta.
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Old 12-01-2010, 09:27 AM   #16
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I don't measure blood sugar, but I know what makes me crazy-hungry. This pasta doesn't. It's filling. I cook to just the 9 minute mark and it's perfect al dente every time.
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Old 12-01-2010, 09:48 AM   #17
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Anyone ever try kelp noodles? They have good reviews on Amazon.
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Old 12-01-2010, 10:58 AM   #18
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I have never heard of Kelp noodles. Are they like Shirataki? (which I have yet to try)
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Old 12-01-2010, 11:03 AM   #19
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It looks like it is straight up kelp. You can find them on amazon and one of the reviews said you can find it in asian markets for much cheaper.
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Old 12-01-2010, 11:38 AM   #20
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Here's the post it shows two different lasagnas one with the shredded cheese and one with the slices, I like using the slices best.
CJ's Low Carb Corner: What's Cookin in CJ's Kitchen - 6 of 90

What are the carbs on your lasagne? It looks very yummy. I think my kids would love it.
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Old 12-01-2010, 11:43 AM   #21
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Linda Sue has a lasagna recipe that uses deli meat for the noodle layers and I can't believe it is lc when eating it. I'll try the cheese layers next time because I love the cheese!
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Old 12-01-2010, 12:39 PM   #22
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The carb count depends on the cheese, sauce, veggies and meats. The one I made with ground beef had less then the chicken and sausage one did, but since then I found an italian sausage at Market Basket that has 0 carbs, vs. 1 carb per link and other brands have as much as 6 carbs per link. The cheese had 1 carb per 1/4 cup, but I've also found cheeses that are 0 carbs and I used a lot of cheese so that helps cut down on the carbs a lot too. You can either use that sauce that I posted or make your own out of tomatoes, then however much bell pepper and onion you want to use will add carbs as well.

So if you used 1.5 cup of the onions and bell peppers mixed up like I did it would be 6 carbs, then you could either use about 4-5 carbs worth of tomatoes or use the sauce. I had said that the whole pan of the ground beef one was 26 carbs, but I also used 4 cups of cheese, so 16 of those carbs were from cheese. With the 0 carb cheese I found that would put it at 10 carbs for the whole pan which is a 9x13 baker.

The new cheese is just the store brand from Market Basket, I use to find Kroger cheese that was also 0 carbs and was the store brand where I use to live. I just started going to other stores in different areas when I was out running around and just checked labels to see what I found where. Then depending on what I want depends on which store I stop at.

The lowest carb spaghetti sauce I've found so far is:
Fanny's Meat Sauce at 4 carbs per 1/2 cup: (and yes Fanny Meat Sauce made me giggle a bit)


The lowest carb pizza sauce I've found is:
Casa Visco at 2.5 carbs per 1/4 cup.


So sorry to make you do the math for yourself but it really just depends on your cheese, sauce, meats and how much veggies you use. But it can be done with very low carbs.

Last edited by CJ:); 12-01-2010 at 12:49 PM..
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Old 12-01-2010, 12:54 PM   #23
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I just got back from the grocery store. I got some ground turkey to use. I bought shredded cheese, but only am using 2 cups. I think I am going to add 1 cup of ricotta w/egg and basil as a layer. I did find a low carb can of fire roasted tomatoes with garlic. I also got a fresh bell pepper. Plan on using half cup green pepper and half cup onion. The way I figured it, my lasagne will equal 26 carbs, but I cut into 12 pieces, instead of the 8. So, a little over 2 carbs per slice. I am excited to try it. Next time I think I want to add some mushrooms too!!
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Old 12-01-2010, 12:59 PM   #24
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Originally Posted by CJ:) View Post
The lowest carb spaghetti sauce I've found so far is:Fanny's Meat Sauce at 4 carbs per 1/2 cup: (and yes Fanny Meat Sauce made me giggle a bit)

The lowest carb pizza sauce I've found is:
Casa Visco at 2.5 carbs per 1/4 cup.
CJ, what store were these purchased at? I'd love to find some for the family.

As far as Dreamfields, I've used it numerous times in the past while in OWL with no troubles. However, it's hard to just eat one serving. I also think I overcook it AND they don't recommend reheating. I typically would eat leftovers. So, I wonder if it really works at all if you don't follow the directions exactly?
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Old 12-01-2010, 01:16 PM   #25
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For CJ - WOW

I jumped on here to read about the pasta because I've been scared to try it .. and then wanted to look at your recipe for the lasagna with the sliced mozzarella. It looks fantastic by the way but it pales in comparison to YOU .... I was so very inspired by you ! Hope nobody beats me up for threadjacking, but the stories, the pictures .... your sense of humor and your giving to others are all just amazing motivators! Really, way to go ! Thanks for sharing so much. I am going to take some of your advice especially about clothes and pictures. You ROCK !
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Old 12-01-2010, 01:23 PM   #26
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I love dreamfields and use it occasionally...but it does make me retain .5-1 lbs the next morning. It's like clockwork. It's gone the day after so I'm okay now that I know. I like how it keeps me full and doesn't cause cravings. But due to the weigh retention thing, I try to limit to once or twice per month. Even tho I LOVE pasta!!!

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Old 12-01-2010, 01:58 PM   #27
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Quote:
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CJ, what store were these purchased at? I'd love to find some for the family.
So, I wonder if it really works at all if you don't follow the directions exactly?
I got them at local stores that I've only seen in New England. I've seen them at Hannaford, Market Basket and Roche Bro.'s I would just check the stores in your area, leave a little extra time and go turn the jars on the shelf around and find the one with the lowest carb count. You can also ask your store if they can order it. They might ask you to buy a whole case of it at once, but most of them will try to work with you.

As for the pasta, I would not reheat it. Look at my blog post on how I portioned it out before cooking. Then the excess that was cooked I kept separate from the sauce and meat and only reheated the sauce and meat and then put it over the top of the cold pasta and ate it right away. It was good that way.


Quote:
Originally Posted by LVParrothead View Post
I jumped on here to read about the pasta because I've been scared to try it .. and then wanted to look at your recipe for the lasagna with the sliced mozzarella. It looks fantastic by the way but it pales in comparison to YOU .... I was so very inspired by you ! Hope nobody beats me up for threadjacking, but the stories, the pictures .... your sense of humor and your giving to others are all just amazing motivators! Really, way to go ! Thanks for sharing so much. I am going to take some of your advice especially about clothes and pictures. You ROCK !
Thank you :blush::blush::blush: and if anyone beats you up I got a size 8.5 boot for their butt! ROTFLOL
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Old 12-01-2010, 02:07 PM   #28
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Love Dreamfields, but like hockey gal, the last 2 times I had it, I showed a gain for 2-3 days! I plan to limit myself to once a month from now on!
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Old 12-01-2010, 03:39 PM   #29
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Oh bummer that this can't be reheated, but glad you guys posted that. It's only me and DH so I usually eat leftovers too - not sure he'd like it. - he's not big on any pastsa. I normally only cook once a week as I have a work schedule of really long days and a commute.

So, has anyone tried freezing leftovers with or without the sauce on it? Thanks for any advice on that.
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Old 12-01-2010, 03:54 PM   #30
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I'm sure you could freeze the pasta with the sauce. The liquid would definitely help in the freezing process and to 'remoisturize' food that tends to dry out when frozen.
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