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TOPIC: Dreamfields pasta is a fraud!!!!! Not low carb!

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March 4, 2013 12:37 PM
Considering I just made a BIG pot of spaghetti using this pasta, that I THOUGHT was low carb, I now will need to freeze whatever my husband can't finish. This just pisses me off!!!

Here's the article:

If anyone find other articles that disproves this reserach, please let me know. Gee whiz, how aggravating!

"The Dreamfields Pasta Fraud
May 19 2011 11:56 in Crazy ways to lose weight, Fake Low Carb Products

Dreamfields pasta is promoted as a low carb product. But it’s made from durum wheat and it tastes great. Actually, it looks, feels and tastes just like… regular pasta.

Now, regular pasta is anything but low carb. It’s mostly starch, which turns into glucose in the gut and is absorbed as blood sugar. Exactly what low carbers try to avoid. Dreamfields pasta has 41 grams of carbs per serving. How can that be low carb?

Well, Dreamfields claim that their “patent-pending” (since 2004) recipe and manufacturing process protects the carb from being digested.

It sounds fantastic. But is it true? I decided to find out and the results were shocking.
A beautiful tale

Can you be a low carber and eat all the pasta you want? Can you have your (low carb) cake and eat it too?

It sounds too good to be true, and two questions pop up:

If their “patent-pending” manufacturing really made the starch indigestible, would that not affect the taste? (It’s great).
If the starch really became indigestible, should it not end up being digested by bacteria in the large intestine, causing massive flatulence? (It does not).

Now it’s time for answers.
The package

Here’s my package of Dreamfields pasta, bought in a “low carb” store.

Let’s take a closer look.
Big promises

Basically the idea is that the carbs will pass straight through your body:


There you have it: 36 grams of non-fiber carbs per 56 gram serving. It adds up to about 80 percent energy from carbs. That’s about as high carb a food as you could find.

Of course – most of it is supposedly indigestible.

I tested the pasta myself, eating it and testing my blood sugar 21 times. We’ll get to the test shortly.
A good idea?

It may sound too good to be true. But even if it was true, consider if it really is a good idea for the future.

Should the food industry manufacture food that our bodies can’t absorb? Do we really need to chew food that doesn’t make us satiated, food that gives us no energy, food that isn’t real food?

Is it environmentally sound to grow wheat and then chemically modify it so that it loses its nutritional value, manufacture pasta, transport it, sell it, cook it and then sit down to eat it, all of that to create some extra poop?

(Not to mention all the gas it would result in)

That’s an interesting philosophical question. But let’s leave it and find out if Dreamfields pasta works.
Real low carb food

First some real low carb food to get some perspective. Here is a common meal in my home:

A steak, Béarnaise sauce and a pile of vegetables fried in butter. Possibly a glass of red wine. The result is long-lasting satiety and well-being.

A meal like this contains a few grams of carbs – perhaps five.

The result on my blood sugar? Hardly any at all. It usually stays at fasting levels, between 86 and 94. If you don’t eat anything that turns to sugar your blood sugar stays the same. Very logical.
The test

Now let’s test the Dreamfields pasta:

Here is one serving according to Dreamfields, 56 grams. It’s not a lot of food for someone who is 6’7” (me).

I had two servings:

These 112 grams of pasta contains 72 grams of starch and sugars according to the Nutrition Facts. But according to Dreamfields only 10 grams are absorbed.
After cooking

After boiling (according to instructions, exactly 9 minutes) it turned into a decent portion. About the amount I used to eat when I ate pasta.

I had the pasta without any other food, with a glass of water. It tasted fine, about the way pasta usually tastes.
The result

It didn’t start out too bad. My blood sugar did quickly rise to 108, but then it looked as if it was stabilizing. I was impressed, it didn’t look too bad.

But that was just the beginning. Then came a mountain of blood sugar. After two and a half hours the blood sugar was still as high as 131!

It turned into a long evening. I tested my blood sugar every 20 minutes and hoped that it would go down so I could have a real dinner. Weirdly enough I felt hungry at the same time as my blood sugar was high. Perhaps some other nutrient was missing in my blood giving me feelings of hunger. Protein? Fat?

I had no other food until the experiment was completed. After seven and a half hours (!) I gave up, even though the blood sugar was still a bit higher than normal. I ate some real food and went to bed.

Here are five different blood sugar curves to compare.

The green ones are big low carb dinners
The blue ones are “exceptions” with more carbs
The red is the fake low carb pasta

Verdict: Not low carb

The Dreamfields pasta contain slow carbs. Perhaps it’s OK to call it low glycemic index carbs. But it’s not low carb. It’s the opposite, it’s almost pure carbs. It’s absorbed slowly, but most (if not all) of the starch is absorbed.

There is no way only ten grams of carbs spiked my blood sugar for seven hours. I have eaten more than that with just minor effects (see above).

Dreamfields’ marketing claims are not true. Dreamfields are sabotaging the weight loss of low carbers just to sell more of their pasta.

Unless, perhaps, I’m a weird exception. Does it work for everybody else but not for me?
The real test

I did the test above last year, for my Swedish blog. I was convinced that Dreamfields pasta was a fraud.

This year Dreamfields pasta was tested more rigorously and the result was published in a trustworthy scientific journal called Diabetes Care:

The main authors of the article are Frank C. Nuttal, PhD, and Mary C. Gannon, PhD. They have previously studied the effects of low carb diets, so they were surprised by Dreamfields’ claims that pasta can be low carb.

After “numerous attempts” to have a look at the data that Dreamfields base their claims on (not allowed) the researchers decided to test it themselves.

Five participants ate the Dreamfields pasta (50g CHO) and tested their blood sugar. Then they ate the same amount of regular pasta and tested their blood sugar for comparison.
The result

Pretty shockingly the results on the blood sugar were just the same with Dreamfields’ and regular pasta. No difference!

The researchers were surprised so they recruited five new participants and did the test again. The result were the same once again – no perceptible difference.

The scientific article can be read for free here:

Nuttall, FQ, et al. Glycemic response to ingested dreamfields pasta compared with traditional pasta. Diabetes Care. 2011 Feb;34(2):e17-8.

The Dreamfields Pasta Fraud

Dreamfields have been selling their fake low carb pasta since january 2004. It’s quite popular. There is no way to know how many people have failed to lose weight because of it, concluding that “low carb does not work”.

Low carb usually works just fine. But not if you eat a lot of pasta.

I’m willing to bet any amount of money that Dreamfields pasta is just the tip of the iceberg. Low carb in America has turned into special low carb pasta, low carb ice cream, low carb bread and low carb chocolate bars. And it’s mostly just marketing hype. There is nothing low carb about this junk food:

Real healthy low carb food is meat, fish, vegetables and butter, ideally from your local farmer. Dreamfields and companies like them have turned “Low Carb” into a joke, just to make money.

Obese people who trust them just gain weight. But diabetics spike their blood sugar and may end up amputating their feet and becoming blind.

There are a few possible explanations. Either Dreamfields and others like them are ignorant, evil or just plain greedy. Probably greed is the most likely explanation. Also, they probably think that consumers are stupid. But they are wrong about that.

The pasta fraud is revealed.

You can help your friends. If they eat fake low carb products and have trouble losing weight, chances are that’s why.

Spread the word. Let’s make low carb work again. Real low carb.

Moore on Dreamfieldsgate – Interview with the Pasta President and even more evidence that Dreamfields pasta is just like any pasta: high carb.
Spreading the truth

Go to Dreamfields’ Facebook page and like the link to this post*. Let’s spread the truth to all of the 29 000 members. Dreamfields have gotten away with fooling overweight people and diabetics long enough.

*/ You have to like Dreamfields first, but then you can easily “unlike” it again: bottom left side of the page.

Of course you can spread this info via your Facebook, Twitter and blog too if you’d like. Feel free to copy any part of it. If you link to this post it will appear higher in the results when people search for “Dreamfields pasta” on Google. It’s already #14 or so. Spread the word so that fewer diabetics and others are hurt by these fraudulent marketing claims."
March 4, 2013 12:57 PM
Good to know, me and my wife while doing low carb would use the pasta from time to time and would notice hardly any weight loss with it. Now switching over to lower calorie diets we found ourselves in the predicament of picking a pasta. Having had Dreamfields and thinking it was lower carb (although the same amount of calories as all the other stuff), we decided to stick with it. Knowing this now though, I'll be more likely to get some of the garden varieties or even maybe just whole wheat/white pasta.

Thanks for the read.
March 4, 2013 1:02 PM
I used to do their PR :-)
March 4, 2013 1:05 PM

Who cares if it's high or low carb? Just make it fit into your day!
March 4, 2013 1:12 PM
Did find this:

But it sort of makes sense to me....It still has quite a bit of the carbs in it....
March 4, 2013 1:15 PM
Holy wall of text.... just eat the darn pasta and make it fit into your day, why are you being dramatic?
March 4, 2013 1:16 PM
I was always suspicious of their claims because the calories on the box included most of the carbs they claimed weren't digested!

escloflowne - people were only journaling the 5g that the box said were digested though and lowering the calories. So they need to know not to do that. Also, this pasta costs a lot more than regular pasta when it doesn't appear to be anything other than regular pasta. So if you are only buying it because it's "low carb", you are wasting your money.

I stopped buying it and now I buy quinoa pasta which I love and then I only eat it once in a while.
March 4, 2013 1:19 PM
OMG I eat this stuff several times a week thinking I am doing good devil I have been working my arse off and not losing any weight. I have cut a lot of stuff out of my diet and exercise 6 days a week and nothing. My hubby and I are racking our brains trying to figure out what the heck is wrong with my body. Maybe it's all the f n dreamsfield pasta and insulin spikes it's giving me. Going home tonight and throwing away all the boxes I have. Thanks so much for posting this.
March 4, 2013 1:19 PM


Who cares if it's high or low carb? Just make it fit into your day!

Who cares? Because it is yet another example of false advertising and blatantly dishonest claims. I care. Just like all the "Heart Healthy" labels on all kinds of processed foods: bogus. And since eating lots of sugar (aka carbs) can actually hurt some people it IS a big deal. (of course I've learned to question labels long ago.)

Lesson here: EAT REAL FOOD not what comes out of a box or is labelled "diet, low carb, low fat" etc. Or don't; to each their own.

Thanks to the OP for sharing, even if your point is lost on some people.
March 4, 2013 1:21 PM


Who cares if it's high or low carb? Just make it fit into your day!

If you're diabetic you care!
March 4, 2013 1:24 PM
This is consistant with what my doctor had told won't spike your sugar....but the decay curve is very yes it just takes longer for all the carbs to be digested and the way the GI of foods are calculated......its the area under the curve for the first 2 hrs.....its easy to see how they used the lab data to make it look like a low carb food.

I get similar blood sugar curves from Home Made Pasta made with Italian 00 flour and egg yolks...Thanks for Posting this. I was bought into this because I measured my 1 and 2 hr BS and got numbers of ~ 110 I thought it was legit! Never went to 3,4 or 5 hrs!

BTW: Weather its Dreamfields or Barilla...the GI is very dependant upon cooking. I Like Aldente' Pasta and will typically take 3 minutes off the reccomended cooking time, finishing the cooking in my sauce or ragu.

Even in the dreamfields site they mention that overcooking the product makes it innefective and leftover pasta is just like regular unprotected pasta.

May want to give it another go with the cooking method that gives you a toothsome product.

BTW: I clicked on the link and they said the paper was withdrawn from the literature due to inconsistencies in data. So the jury is still not out.....unless you like to cook pasta till its gluey enough to stick to the wall. They you get all the carbs protected or not.
Edited by Prefessa On March 4, 2013 1:53 PM
March 4, 2013 2:57 PM
There's things called "nutritional facts" on boxes... no?
And there's a thing called "internet" to verify those "miracle" products... no?


Pasta low carbs? Would have rang a bell from the start.
March 4, 2013 3:39 PM
Well, first, to RavenKellie. Thanks SO much for the enlightenment. The "internet" you say. Yes, I will remember that. And did you say, what was it, nutrition facts. Ahh...yes. Ok, I'll remember to look those up in the future. Silly me. But, to totally make your point, useless, the nutrition facts does show the carbs and everything else on the pasta. It's the claim, considering they're been established for almost 10 years and it was just until 2011 that a study to show something else has come up. Forgive me for not seeing the 2011 study. And since they claim something in particular, and that you OBVIOUSLY you don't know what that claim is, I'm going to stop at that. everyone else, besides the guy who other people already let know that it is a big deal to deceive those trying to watch their intake. I hope the article was useful to you :D

Seriously, why would someone even read posts if they're just going to be a smarta##? But, RavenKellie SURE told me! Jeepers. "Nutrition Facts?" Never would've guessed nutrition facts could help me. NEVER! :P
March 4, 2013 3:40 PM
Any product that claims to be low carb, and then says that it's low carb only after you take into account the fiber and/or the sugar alcohols shouldn't be allowed to be called low-carb. My guess is that it would all have this same effect.
March 4, 2013 4:35 PM
skyblu263...YOU'RE AWESOME! Thanks for the article!wink
March 4, 2013 4:38 PM
Try shirataki noodles, You can get them in the produce area of your grocer, 2 and 3 carbs each depending on the brand and if it's tofu or not. I noticed today Mayfield ice cream that says no sugar added has sugar on the nutritional content, lol
Edited by The1iceQueen On March 4, 2013 4:40 PM
March 5, 2013 8:15 AM
Two Points....

One...the GI of this pasta is by definition...accurate if you DON'T overcook it......

The Article in question was retracted by the Journal Diabetes Care...because the experimental protocol and data were challenged by peers in the scientific community that govern this I wouldn't run a muck as of yet.

In Conclusion Drawn...this is a low glycemic product that likely still delivers 40 grams of carbs per serving, but does so at a slower, more controlled release. If your counting carbs....then use 40 grams not 5. After all the GI of Pearl Barley is only still delivers 40 grams of carbs per cup...but it is diabetes friendly as whole grains go.

Reccomendation...Eat the Dreamfields....and make sure you cook it correctly and don't eat leftovers!

Other Reccomendation....try Barilla cooked about 3 minutes shy of the Aldente cook time on the box...surprizingly you may find similar post prandial BS readings...An Italian's idea of al Dente' is not the same as the American's definition!

Other Reccomendation....make Homemade Pasta useing Italian 00 flour and Egg Yolks (15 egg yolks and 1 white per pound of flour...take a leap of faith...obesity in Italy is only 11%....even lower in the Northern provences.) And yes....all the carbs get digested...just more slowly and its the only recipe that gives a pasta that is silky and al Dente')

For health...think GL not GI....GL is the GI x the carbs net per serving/100. So if the GI of Dreamfields is indeed 16 (Its on the box so that had to have been verified by some means, the FTC gets really touchy about claims) so
16 x 40/100 is 6.4 generally foods below 10 are considered diabetes friendly.

March 5, 2013 9:16 AM
Which brings me back to: PASTA + no carbs = ding ding?
March 5, 2013 5:39 PM

(Its on the box so that had to have been verified by some means, the FTC gets really touchy about claims) s

The FTC cares about trusts and unfair trade practices. I think you mean the FDA.
March 5, 2013 5:41 PM

Holy wall of text.... just eat the darn pasta and make it fit into your day, why are you being dramatic?

Lol - "Holy wall of text..." This made me laugh - love it.
March 5, 2013 7:03 PM


(Its on the box so that had to have been verified by some means, the FTC gets really touchy about claims) s

The FTC cares about trusts and unfair trade practices. I think you mean the FDA.

FDA gets involved when someone makes drug like claims on a food product...

FTC gets involved when there is information or misinformation on product packaging in attempt to defraud the public. For instance if someone can disprove that only 5 grams of carbs are absorbed out of 40 then the FTC will ask that dreamfields cease using the claim and will likely order them to remove product from shelves with packaging bearing that claim ior face legal action....right now If i were the CEO of Dreamfields I would be ready to print new boxes.

I caught a video of the CEO and I could tell he was backpeddling. This product is heavily marketed to people with Blood sugar issues...but there lab tests only referenced their product and regular pasta against white bread, using healthy individuals that DID NOT have Metabolic Syndrome or Type II Diabetes touting inconsistant results so that group was excluded from the study.....So how can t hey so agressively market this for Diabetics when the product was shown to work in an inconsistant manner with that group??? There just about admitting failure of the product performance on diabetics and people with metabolic syndrome!

I have to admit...I was a BIG fan of this stuff....but this whole thread made me realized that Dreamfields Pasta may have "Jumped The Shark" my book.(You know how that turned out for "The Fonz")

Just another functional food that utilized biased tests to make claims and market the product. I think I will search the Patent Literature....Its likely they may have applied...but never were granted a US Patent. Patent Pending is just that...if anyone is serious about there claims....typically a US patent is granted within 2-3 years.

Barilla anyone??? I'll take mine Al Dente' please! Oh Look.....On Sale this week....10 boxes for 10 bucks....and they make Rigatoni!..I'm In!
March 5, 2013 8:59 PM

FDA gets involved when someone makes drug like claims on a food product...

They also get involved if the Nutrition Label isn't accurate. This is why the nutritional label says 41 g of carbs and the calories for the non-fiber carbs are all there too. This is mainly what made me think the 5 digestible carbs was nonsense early on.
March 5, 2013 9:48 PM
Moral of the story?

Nutritionally, if it looks too good to be true, it probably is.

I prefer to use Barilla Plus with added protein...I personally think it tastes great, and it boosts your protein level up for the meal. If you eat protein in combination with carbs, it changes the GI of the carb for the better, if you are worried about insulin spikes. (But truth be told, I just eat it cause it tastes good and fits my macros...despite what I just said, lol)
March 6, 2013 5:57 AM

Moral of the story?

Nutritionally, if it looks too good to be true, it probably is.

I prefer to use Barilla Plus with added protein...I personally think it tastes great, and it boosts your protein level up for the meal. If you eat protein in combination with carbs, it changes the GI of the carb for the better, if you are worried about insulin spikes. (But truth be told, I just eat it cause it tastes good and fits my macros...despite what I just said, lol)

You are correct...most bodybuilders are not concerned with the GI of individual foods...but will pattern meals such that the overall GI is low. (Combining a lean protein with fiberous and starchy carbs at each meal.)

Barilla is great...tasty and if you are careful and enjoy al dente' pasta....its fine to enjoy in moderation even if you want to be freakishly lean.

There was a Dr Bernstein that wrote a book on diabetes and did a talk on PBS...his recomendation was to stay away from bread because its an exploded carbohydrate, but that Pasta cooked al dente' was fine.

I was always suspicious of the 5 g net carb claim...but my 1 hr post prandial glucometer readings had me believing it. I didn't realize that the curve was so long so overall that means that your just delaying absorption, not "Protecting" the carbs.
March 20, 2013 1:31 PM

Which brings me back to: PASTA + no carbs = ding ding?

Um...yeah. it didn't say "no carbs." Again, you are useless. In fact, let's make this're a non-factor. Wow...people like you are hilarious.
Moving on to others with an actual point to make...


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