Dreamfields Healthy Low Carb Living Pasta, Penne Rigate, 16-Ounce Boxes (Pack of 6)

Been using mostly the Linguini and Spaghetti for the last 4 years. Happy to find such a good Pasta that caters somewhat to the Low Carb regimes. Having to watch my sugar and carb intake, this pasta sure delivers in taste and quality, while reducing (considerably) the high carb intake found in most other pastas. I like their name, their boxing and most important the final results in all plates requiring pasta. I found that everyone else likes these pastas a lot and when I have served deep bowls with home made meat sauce and topped with fine parmesan cheese not one eater has ever complained. On the contrary, they always seem to want more! I give it like most of my fellow reviewers a 5 Star Rating. Why? Because it deserves every single Star, that is why.

I have been buying/eating Dreamfield's for over 1.5 years. I was involved in their 'Taste and Tell' team (guerilla marketing effort) which I hope was successful. It's hard to convince people to buy it (as it's considerably more expensive), but it's SO worth it. Like other reviewers, I think it actually tastes much better than standard grocery store boxed pasta, and so does my son (who isn't a low carber). I fear that if Dreamfield's doesn't step up and engage in some heavy advertising, they'll go away. I'm on their e-newsletter list, and they mentioned they are expanding their list of grocers who carry the product, so hopefully it will become more widely available - so more people will try it. It is really tasty, so like any food item, you have to watch the serving size. I would say Dreamfields paired with a low-carb pasta sauce or butter and parmasean, is a great 'side' and should be eaten with a nice salad and a protein.

Because I have Metabolic Syndrome, I have to watch those "refined" carb issues. But I adore pasta. I decided to try the Dreamfields, and I have to say, it really does taste good and have a lovely firm--al dente--texture. I tried another touted low-carb pasta, and it was all wilty and limp and not at all exciting.

Whether it's really got those "non-digestible" parts and really is low-carb. I dunno. But the Dreamfields site does make that claim:

Only 5 grams of digestible carbs per serving
65% lower glycemic index than regular pasta
Twice the fiber of regular pasta
Naturally cholesterol free
0 grams of trans fat

So, it's worth it for me to use Dreamfields for these two reasons--the lower GI and the good taste. My husband couldn't tell the difference taste-wise (he really enjoyed it), but we both had a bit of gas afterwards. Maybe that's the "indigestible" part.

But, since we were at home, so what? I can put up with a bit of windiness for less GI impact. :)

If you need to watch your carbs for whatever reason, give these a try. Thumbs up.

Mir

And it's going to involve digestion. I can't say anything in particular about the "locked up" carbs thing, it's not like I have a lab where I can study my weight in reaction to a Dreamfields diet. I'll leave that to some eventual testing that no doubt will come, because this is an attractive product, normal tasting pasta. If it really works . . . wow. One small complaint? The individual pieces should be larger, they're kind of mini elbows and penne. Maybe it has to be made that way, I don't know.

Anyway, to the unpleasantness. Because certain substitute foods can have some rather icky side effects. I'll never forget eating a few pieces of sugar free chocolate on my way home from the store. Sounded like a great idea, only the sugar substitute is also used as a laxative in some countries. I'll leave the rest to your imagination.

I have to say right up front that pasta does not treat me kindly anyway, especially with tomato sauce, I get a little soft in the end, if you know what I mean. So I was prepared to give this the benefit of the doubt if it only had that effect. To test it safely I started on Friday night and ate the heck out of it, about 3 servings that night, another for breakfast and another for dinner the next night. The results were . . . not a pleasant event the next day. Now, that much wheat flour could have produced the same effect, so I gave it the benefit of the doubt. A little more rational use of the product the following week produced similar results, but milder, and again, not necessarily different that what pasta would have done to me anyway.

Subsequent uses have been limited to 1/2 cup (dry), and used in that quantity it seems to have little negative effect. The good news is that despite some digestive . . . uh, distraction, where I ate more than one serving, in no case was there any actual distress, no cramps, nothing that would prevent me from eating it and going to work the next day, no sudden surprises (YMMV). I even ate it for breakfast once, no problem. Whew. So it's on the menu for good, unless someone shows the science is all bunk.

Since everyone in my family watches their carb intake, I looked for a good alternative to "regular" pasta and found Dreamfield's. We've been eating Dreamfield's pasta for over 2 years and everyone in the family loves it. I use it exclusively for pasta dishes, and serve it to all our guests... no one knows the difference. I actually like Dreamfield's better than "regular" pasta because, while it is filling, it doesn't leave you with that bloated, sleepy feeling you usually get when you eat spaghetti. I've also given boxes to diabetic friends who tell me that it does not raise their blood sugar above acceptable levels. Buy it; you won't be disappointed. Dreamfield's is a winner!