Dreamfields is a delicious pasta with twice the fiber (5 grams; 20% of RDA), fewer digestible carbs and a lower glycemic index than traditional pasta. Its delectable taste and nutritional benefits make it a healthful option for people with diabetes and a flavorful, nourishing pasta for the entire family.
Why do you say that Dreamfields Pasta only has 5 grams of digestible carbs when the nutrition label states that it has 41 grams of carbohydrates?
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.
How can those with diabetes use the "digestible carbs" in Dreamfields to manage their carbohydrate intake?
Many people with diabetes who consult with a registered dietitian or diabetes educator use a food’s glycemic index (GI) and glycemic load (GL) as tools to help manage their daily food intake and blood glucose levels. The digestible carbs in Dreamfields are calculated in the same way that a food’s GL is established, and thus the values of the two terms are equivalent: Dreamfields has 5 digestible carbohydrates, or a glycemic load of 5 units, for a standard serving (2 ounces dry or about 5 ounces cooked).
How are "digestible carbohydrates" different from "net carbohydrates"?
Dreamfields' "digestible carbohydrates" are determined by a clinical method that measures the blood glucose response of the whole food to establish its content of digestible carbohydrates or glycemic load. This is unlike net carbohydrates, which is simply determined by estimating the digestibility of individual food components (e.g. subtracting fiber from total carbohydrates). The clinical testing is conducted at an independent clinical laboratory.
Many people with diabetes who consult with a registered dietitian or diabetes educator use a food’s Glycemic Index (GI) and Glycemic Load (GL) as tools to help manage their daily food intake and blood glucose levels.
