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Taxbane 06-22-2013 09:25 AM

Black Bean Spaghetti?
 
1 Attachment(s)
I ran across this stuff (Black Bean Spaghetti shape by Exploreasian), and figured it was too good to be true, but couldn't resist not picking it up, to see what others thought.

Has anyone tried it? How's the taste, texture, and did it affect your blood sugars?

It's nutrition facts claim:
2 oz serving = 19 g carbs and 12 g fiber = 5 gram Net carbs
Ingredients = Organic Black Beans, Water.

From the Nutrition Data website, black beans are about 5 NC per oz; so theoretically it might be possible to create some diluted black bean paste that evaporates into a pasta like form.

Nelle Belle 06-22-2013 09:41 AM

I love it. There is a thread here someplace.

Found it.

http://www.lowcarbfriends.com/bbs/ju...spaghetti.html

Taxbane 06-22-2013 09:59 AM

Quote:

Originally Posted by Nelle Belle (Post 16482168)
I love it. There is a thread here someplace.

Found it.

http://www.lowcarbfriends.com/bbs/ju...spaghetti.html

Thanks.

We need some people to test their blood sugars to see if reacts like a 5 grams of carbs with a 30 glycemic index value would for them.

Tastes pretty good, a lil chewy, but better than shirataki hands down.

I just have my doubts after the whole Dreamsfield Pasta disappointment.

brimmy 06-22-2013 12:27 PM

Yeah I'd really like to try these, but I don't want to become attached to a product that "Dreamfields" me. And yes I just used Dreamfields as a derogatory verb.

Aleina 06-22-2013 05:10 PM

If you have ever made pasta the trick is to get it to a consistency that floats in water and stays together. I don't know how easy it is to arrive at a solution of beans that stays together to cook it as a pasta. 2 ozs beans have 14 carbs and 4 g fiber so where do the 12 g fiber come from if the only ingredients are beanpaste and water?
The only way I could see it is if they added extra "skins " from black beans without adding the soft interior to increase the fibre count.

SouthernBelle 06-22-2013 07:12 PM

Quote:

Originally Posted by Aleina (Post 16482620)
If you have ever made pasta the trick is to get it to a consistency that floats in water and stays together. I don't know how easy it is to arrive at a solution of beans that stays together to cook it as a pasta. 2 ozs beans have 14 carbs and 4 g fiber so where do the 12 g fiber come from if the only ingredients are beanpaste and water?
The only way I could see it is if they added extra "skins " from black beans without adding the soft interior to increase the fibre count.

That's a possibility. I was wondering where the extra fiber came from as well.

Thanks for posting the thread Taxbane! I had never heard of these but am definitely willing to try them.


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