The Dreamfields pasta fraud - Diet DoctorCheck These 12 Awesome Benefits of Dream Fields Pasta.

My article at "Is Dreamfields Pasta Good for People with Diabetes?" updated the information in this early article.

I was tired, cold, and wet after a hike in the mountains and had food on my mind.I wanted pasta to be a variation of my salad for lunch and beans for dinner.

The Italian restaurant that I live in was closed for remodeling.No problem.I had olive oil and garlic at home, as well as a couple of packages of Dreamfields Pasta.The simple ingredients make a dish that is easy to prepare, tasty, and healthy.

pasta is naturally low glycemic, unlike almost everything else made from wheat.Linguine has a glycemic index of about 50.White bread has a glycemic index of about 70.

Dreamfields Pasta spikes our blood sugar less than that.It is typical, but it does increase the levels of some people.

The president of Dreamfields Pasta tells me that their products have been tested in-house and have a glycemic index of 13.That isn't verified yet by an independent testing laboratory.

It jives with the experience of many people with diabetes, that we can eat a normal size portion of their pasta without spiking our levels.How is that possible?

Dreamfields pasta is made mostly with durum wheat semolina, according to Mike.It has an al dente texture and tastes great.A serving of pasta has 42 grams of carbohydrates in it.All but 5 grams of carbohydrates are protected from being absorbed by using a unique formula and patent pending process.""

What is the patent?I asked him.The patent was granted by the co-Reduceds of the process, Jon Anfinsen and Bryan Tungland.I found it on the U.S. Patent and Trademark Office website.It's detailed, technical and extensive in its claims.It is 70 pages long.

Mike says that the special fiber blend creates a matrix within the flour.The absorbable monosaccharides are prevented from being cleaved by the starch-digesting enzymes.The health benefits of fiber can be found in the colon where the carbohydrates that are protected from digestion can pass.

Mike continued, "We clinically test each batches of Dreamfields to make sure there are only 5 grams of digestible carbs per serving."He provided a link to a more technical discussion about scanning electron microscope pictures.

I wrote about "Dreamfields Pasta: A Totally New Low-Carb Process" on my website more than three years ago.I attended the scientific sessions of the American Diabetes Association in Chicago a couple of months ago.

The chance to meet other people in the field is one of the best things about industry-wide affairs.One of the best ways to identify people is to use name tags.

That's what Mike did.We hadn't met in person before, but he recognized my name from an article on my website.We went back to phone conversations after talking briefly in Chicago.

Mike told me that there were two updates from my earlier article.The total fiber is now 5 grams compared to 4 grams per 42 grams of pasta.There are 4 grams of fiber that are insoluble.