Re-Introduction And Questions About Dreamfields And Carbquik

Hi folks! I'm actually not new to low-carb or this board. However many of the
people that were here when I was here 3 years ago have reached goal (I guess)
and moved on. I have been off and on low carb since around 1998 with various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40 next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm 287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll just
know when I feel good and when I think I look decent. A lot of my problem has
been getting bored with the food choices and craving bread and pasta. I know
some don't advocate eating the manufactured low-carb stuff, but I think of it a
little like low-fat products. People on low-fat diets look for low-fat versions
of their favorite foods to keep variety and interest in their diets. Why not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to get
our low-carb dollars? Thanks

Pasta and breads are not low carb.

Either decide to do it right, or just stay fat.

--
Now **** off. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen


"Lillykitten99" wrote in message
...
Hi folks! I'm actually not new to low-carb or this board. However many of
the
people that were here when I was here 3 years ago have reached goal (I
guess)
and moved on. I have been off and on low carb since around 1998 with
various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40
next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always
been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm
287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll
just
know when I feel good and when I think I look decent. A lot of my problem
has
been getting bored with the food choices and craving bread and pasta. I
know
some don't advocate eating the manufactured low-carb stuff, but I think of
it a
little like low-fat products. People on low-fat diets look for low-fat
versions
of their favorite foods to keep variety and interest in their diets. Why
not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to
get
our low-carb dollars? Thanks

"Lillykitten99" wrote in message
...
Hi folks! I'm actually not new to low-carb or this board. However many of
the
people that were here when I was here 3 years ago have reached goal (I
guess)
and moved on. I have been off and on low carb since around 1998 with
various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40
next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always
been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm
287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll
just
know when I feel good and when I think I look decent. A lot of my problem
has
been getting bored with the food choices and craving bread and pasta. I
know
some don't advocate eating the manufactured low-carb stuff, but I think of
it a
little like low-fat products. People on low-fat diets look for low-fat
versions
of their favorite foods to keep variety and interest in their diets. Why
not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to
get
our low-carb dollars? Thanks

I'm offering a low-carb hug.

Life will deal you a better hand later on, but right now, that's the best I
have to offer.

"Lillykitten99" wrote in message
...
Hi folks! I'm actually not new to low-carb or this board. However many of
the
people that were here when I was here 3 years ago have reached goal (I
guess)
and moved on. I have been off and on low carb since around 1998 with
various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40
next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always
been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm
287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll
just
know when I feel good and when I think I look decent. A lot of my problem
has
been getting bored with the food choices and craving bread and pasta. I
know
some don't advocate eating the manufactured low-carb stuff, but I think of
it a
little like low-fat products. People on low-fat diets look for low-fat
versions
of their favorite foods to keep variety and interest in their diets. Why
not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to
get
our low-carb dollars? Thanks

I'm offering a low-carb hug.

Life will deal you a better hand later on, but right now, that's the best I
have to offer.

I eat the Dreamfields pasta occasionally. It is by far the best of the
LC pastas. The only real question is the true carb count. All the
other pastas substitute things like soy for the most of the wheat to
reduce the carbs. Dreamfields uses wheat but claims they somehow bind
it so it's not digested. I'm very skeptical of things like this,
however they claim to have done medical tests that prove it. Also, if
you google the newsgroup, you will find lots of reports from diabetics
who are monitoring their blood sugar levels and almost all see to agree
that Dreamfields does not cause a spike. So, my approach is to use it
occasionally, but not over do it. With me, it doesn't cause cravings a
couple hours later like real pasta would, so it seems to work as
claimed.

If you're getting bored with foods, I suggest you watch the Low Carb
and Loving It show on FoodTV, or go to the website. George Stella has
some really great recipes and I've learned a lot from watching the
show. I also watch Food 911 and there are lots of simple recipes on
there that are fantastic and are either LC already, or can be easily
adapted. For example, last night I had grilled fish and braised
escarole. I bought the fish ready made at the local supermarket. The
braised escarole recipe came from Food 911. It's basicly escarole,
sliced lemons, garlic, butter/olive oil, dash of hot pepper, some
chicken broth. It's really fantastic. I find myself eating so much
more of this type of really good food now that previously I would only
have while dining out.

Another great recipe I just found is turnip gratine, which I will post
the recipe for.

Lillykitten,

The consensus on Dreamfield's pasta among people with diabetes is this: for
some people it works just as advertised and does not cause a rise in blood
sugar. For others, unfortunately, it does not, and they do see a major rise
in blood sugar.

I'm one of the lucky ones who does not see a rise in blood sugar with
Dreamfield's pasta.

But because the mechanism of low carb dieting requires that you avoid
raising blood sugar, and hence insulin production, this means you have to
treat the pasta with care.

Here are my suggestions.

1. Weigh your dry portion and stick with the 2 ounce size listed on the box.
If you go over, you're getting a lot more carbs no matter how your body
responds. Unfortunately, two ounces is a very small serving. What most of
us consider a "small" serving turns out to be 2 to 3 times the size of this
portion.

2. Observe your hunger patterns for the next 12 hours after eating. If you
notice an increase in hunger you should probably avoid the pasta as it is
probably raising your insulin and/or blood sugar.

3. I find that a 2 oz serving of Dreamfield's is a really nice addition to
my diet. I use it with stews or for making a macaroni and cheese now and
then.

4. One warning. Someone on the diabetic group found that letting cold
cooked Dreamfield's sit in the fridge overnight undid whatever magic they
use to keep it from metabolizing. Ditto if you over cook it. Cook it for no
longer than 10 minutes and eat it all up then.

--
Jenny - Low Carbing for 5 years. Below goal for weight. Type 2 diabetes,
hba1c 5.7 .
Cut the carbs to respond to my email address!

Jenny's new site: What they Don't Tell You About Diabetes
http://www.geocities.com/lottadata4u/

Jenny's Low Carb Diet Facts & Figures
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit http://www.alt-support-diabetes.org/...0Diagnosed.htm


"Lillykitten99" wrote in message
...
Hi folks! I'm actually not new to low-carb or this board. However many of
the
people that were here when I was here 3 years ago have reached goal (I
guess)
and moved on. I have been off and on low carb since around 1998 with
various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40
next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always
been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm
287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll
just
know when I feel good and when I think I look decent. A lot of my problem
has
been getting bored with the food choices and craving bread and pasta. I
know
some don't advocate eating the manufactured low-carb stuff, but I think of
it a
little like low-fat products. People on low-fat diets look for low-fat
versions
of their favorite foods to keep variety and interest in their diets. Why
not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to
get
our low-carb dollars? Thanks

Lillykitten,

The consensus on Dreamfield's pasta among people with diabetes is this: for
some people it works just as advertised and does not cause a rise in blood
sugar. For others, unfortunately, it does not, and they do see a major rise
in blood sugar.

I'm one of the lucky ones who does not see a rise in blood sugar with
Dreamfield's pasta.

But because the mechanism of low carb dieting requires that you avoid
raising blood sugar, and hence insulin production, this means you have to
treat the pasta with care.

Here are my suggestions.

1. Weigh your dry portion and stick with the 2 ounce size listed on the box.
If you go over, you're getting a lot more carbs no matter how your body
responds. Unfortunately, two ounces is a very small serving. What most of
us consider a "small" serving turns out to be 2 to 3 times the size of this
portion.

2. Observe your hunger patterns for the next 12 hours after eating. If you
notice an increase in hunger you should probably avoid the pasta as it is
probably raising your insulin and/or blood sugar.

3. I find that a 2 oz serving of Dreamfield's is a really nice addition to
my diet. I use it with stews or for making a macaroni and cheese now and
then.

4. One warning. Someone on the diabetic group found that letting cold
cooked Dreamfield's sit in the fridge overnight undid whatever magic they
use to keep it from metabolizing. Ditto if you over cook it. Cook it for no
longer than 10 minutes and eat it all up then.

--
Jenny - Low Carbing for 5 years. Below goal for weight. Type 2 diabetes,
hba1c 5.7 .
Cut the carbs to respond to my email address!

Jenny's new site: What they Don't Tell You About Diabetes
http://www.geocities.com/lottadata4u/

Jenny's Low Carb Diet Facts & Figures
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit http://www.alt-support-diabetes.org/...0Diagnosed.htm


"Lillykitten99" wrote in message
...
Hi folks! I'm actually not new to low-carb or this board. However many of
the
people that were here when I was here 3 years ago have reached goal (I
guess)
and moved on. I have been off and on low carb since around 1998 with
various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40
next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always
been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm
287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll
just
know when I feel good and when I think I look decent. A lot of my problem
has
been getting bored with the food choices and craving bread and pasta. I
know
some don't advocate eating the manufactured low-carb stuff, but I think of
it a
little like low-fat products. People on low-fat diets look for low-fat
versions
of their favorite foods to keep variety and interest in their diets. Why
not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to
get
our low-carb dollars? Thanks

Hello and welcome.

I have never tried dreamfield. There are low carb pasta in UK but I haven't
yet been tempted to eat any of it. I'm posting, however, because I recall some
people mentioned that even dreamfield is low carb it's essential to not overdo
it. It's still got 8.9g carb per 100g or 5g per 56g serving.


Lillykitten99 wrote:

Hi folks! I'm actually not new to low-carb or this board. However many of the
people that were here when I was here 3 years ago have reached goal (I guess)
and moved on. I have been off and on low carb since around 1998 with various
other diets sprinkled in between. I'm female, 5'1" and about to turn 40 next
week. I went into a deep depression after my father died 2 years ago. I
ballooned up to 315 pounds my highest weight ever although I've always been
extremely heavy. I restarted low-carb on 11/11/04 at 304 pounds. Now I'm 287.5.
I have a very long way to go. I'm not sure what my ultimate goal is. I'll just
know when I feel good and when I think I look decent. A lot of my problem has
been getting bored with the food choices and craving bread and pasta. I know
some don't advocate eating the manufactured low-carb stuff, but I think of it a
little like low-fat products. People on low-fat diets look for low-fat versions
of their favorite foods to keep variety and interest in their diets. Why not
the same for low-carb folks as long as the foods taste good and are truly
low-carb? Which brings me to my questions:

Has anyone tried Dreamfields pasta and/or Carbquik bread mix?
If so, do they really taste as close to the real thing advertised?
Are they really low-carb or are they just using more advertising tricks to get
our low-carb dollars? Thanks