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TOPIC: dreamfields pasta protected carbs?!?!?!?!

 
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February 15, 2012 7:05 PM
Below is the claim of dreamfield pasta

"While the total number of carbohydrates is the same as traditional pasta, our patent-pending formula and unique manufacturing process protects all but 5 grams of carbohydrates from being digested. The Dreamfields fiber and protein blend creates a protective barrier to reduce starch digestion in the small intestine. The unabsorbed, or protected carbohydrates then pass to the colon where they are fermented, providing the same health benefits as fiber. "

what does "PROTECTED" carbs even mean???
To me makes no sense, anyone even know what this means??

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  11390926
February 15, 2012 7:11 PM
It's garbage, unfortunately. Bunk. :(

I actually just wrote about it on my blog. Feel free to check it out:


http://carbwatchers.blogspot.com/



The best pasta I can find that is truly low carb is Atkins' penne. It's got 19 net carbs per 1/2 cup uncooked serving (about 1 cup cooked), so it's best enjoyed in moderation and not for a main dish. It's sad, too, because I love Dreamfields. But the blood sugar tests done one it pretty much prove that it's nothing but regular pasta. :(
February 15, 2012 7:13 PM
http://lowcarbdiets.about.com/od/products/a/Dreamfields-Pasta.htm
February 15, 2012 7:15 PM
QUOTE:

It's garbage, unfortunately. Bunk. :(

I actually just wrote about it on my blog. Feel free to check it out:


http://carbwatchers.blogspot.com/



The best pasta I can find that is truly low carb is Atkins' penne. It's got 19 net carbs per 1/2 cup uncooked serving (about 1 cup cooked), so it's best enjoyed in moderation and not for a main dish. It's sad, too, because I love Dreamfields. But the blood sugar tests done one it pretty much prove that it's nothing but regular pasta. :(


okay i read it, you actually tested it with glucose levels, that's cool.
  11390926
February 15, 2012 7:19 PM
QUOTE:

http://lowcarbdiets.about.com/od/products/a/Dreamfields-Pasta.htm


read this too, yeah it makes sense about cooking it al dente, it just doesn't explain what it means by "protected" carbs.
  11390926
February 15, 2012 7:40 PM
QUOTE:

QUOTE:

It's garbage, unfortunately. Bunk. :(

I actually just wrote about it on my blog. Feel free to check it out:


http://carbwatchers.blogspot.com/



The best pasta I can find that is truly low carb is Atkins' penne. It's got 19 net carbs per 1/2 cup uncooked serving (about 1 cup cooked), so it's best enjoyed in moderation and not for a main dish. It's sad, too, because I love Dreamfields. But the blood sugar tests done one it pretty much prove that it's nothing but regular pasta. :(


okay i read it, you actually tested it with glucose levels, that's cool.



I actually was prompted by that because there were so many reports (Jimmy Moore did a really in depth study on it that was interesting) that it was just junk. It sucks, too, because it's really good.
February 15, 2012 7:50 PM
In chemistry talk a protected molecule is one that has another chemical group added to it that keeps it from being broken down. When I was in the chemistry lab we would add a "protecting" molecule to one that we didn't want to get altered during a chemical reaction. I think that is what they mean. They probably add a molecule to the carbohydrate that makes it so it isn't broken down in the stomach.
February 15, 2012 7:56 PM
QUOTE:

They probably add a molecule to the carbohydrate that makes it so it isn't broken down in the stomach.


If that's true I think I'd take regular pasta over frankenpasta any day.
Edited by sarahgilmore On February 15, 2012 8:14 PM
February 15, 2012 8:02 PM
It's marketing rubbish designed to convince you that their product is better than something else.
If you like the sound of this, by all means eat it, but if I want pasta, I'm going to eat pasta, I don't see the point in this kind of fake food.
  4147547
February 15, 2012 8:06 PM
QUOTE:

In chemistry talk a protected molecule is one that has another chemical group added to it that keeps it from being broken down. When I was in the chemistry lab we would add a "protecting" molecule to one that we didn't want to get altered during a chemical reaction. I think that is what they mean. They probably add a molecule to the carbohydrate that makes it so it isn't broken down in the stomach.


I am slightly confused, The stomach in the acid is what breaks down food. I believe it's the equivalent of 2M HCL. This is very strong acid. The only thing that comes to mind is OH(Hydroxide) but that's soluble so it will just lower the stomach acid preventing food break down. Or molecules that are just too big to be absorbed, like fiber..
  11390926

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