Re: Rice pasta- some is bad, some is good

[Guest guest]

Hi Madalyn--- the " rice sticks " which are those translucent pastas are much

better rice pasta.

I really think you could get your husband to prefer that...

Really superior in every way to wheat pasta in flavor...they are in the Thai

section of a " world " section in a regular grocery.

I like the Trader Joe's Rice Sticks but I BET it's another brand that just

wears a store label.

There is a cool recipe for " BUN " on the back.

(it's sorta like an " inside out " lettuce wrap.) But I used the simple pasta

sauce and hamburger and it was like linguini only lighter and more " springy "

in texture.

Most of the opaque rice pasta is chewy.... and just doesn't taste like the

Thai Rice sticks..I can see why anyone would get a bit squeamish using that

Annie's rice pasta. Gummy mess...

Get rice sticks!

I love that stuff... and it's gluten free too!

(my son is wheat intolerant as well...)

Mick

Michal Hogan, RD, LD, CLT

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In a message dated 10/12/2008 4:41:53 P.M. Eastern Daylight Time,

mffrd10019@... writes:

Being wheat intolerant, I use the rice pastas mentioned below, also quinoa

and corn pastas. Unfortunately, my husband does not think they are any where

close to regular pasta ( I serve him whole wheat pasta) and so I make two pots

when I am serving pasta.

Madalyn

Re: Dreamfields pasta

> > To: rd-usayahoogroups (DOT) com <mailto:rd-usa% 40yahoogroups. com>

> <mailto:rd-usa% 40yahoogroups. com>

> > Date: Saturday, October 11, 2008, 2:14 PM

> >

> > Colleagues -

> >

> > I have tried this pasta - I received a fee sample kit from the

> > company. Its

> > tastes and cooks like our 'regular' pasta does. I also found it

> > interesting

> > that it claims to only have 5-grams of carbohydrates per serving, as I

> > have

> > had Type 1 diabetes for almost 26 years now.

> >

> > I programmed my insulin pump for the total carbs of my meal, using 15

> > grams

> > for the pasta as I ate 1.5 cups.

> >

> > At 2 hours my PPG was 132 . . . but during the night, I went up to

> > over 300

> > and woke without a change (still over 300,) despite correcting the high

> > during the night. I normally 'square' my bolus for meals anyhow, but

> > perhaps20I'll

> > need to square it much longer if I eat this again! Does their process

> > protect the carbs from 'early' digestion but allow digestion later?

> > This I can't

> > answer scientifically, but everything else I covered for!

> >

> > Just my 2 cents worth!

> >

> > Roxanne M/ Villánueva RD, LD, CNSD

> > Cleveland, Ohio

> >

> > In a message dated 10/11/2008 9:10:52 A.M. Eastern Daylight Time,

> > le.@ verizon.net writes:

> >

> > Hello group,

> >

> > Does anyone use or have any knowledge of " Dreamfields Pasta " . The

> > website suggest the pastas' " patent-pending recipe and manufacturing

> > process protects all but 5 grams of the carbohydrates per serving from

> > being digested and therefore lessens post-meal blood glucose rise as

> > compared to regular pasta " making it a good choice for Diabetics. The

> > label states the pasta has 41 grams of carbs and only 5 grams of

> > fiber, but that their patented-process protects 31 grams of carb from

> > being absorbed.

> >

> > __http://www.dreamfie_ (http://www.dreamfie/) _http://wwhttp:_

(http://wwhttp/) //wwwhttp: //wwwhttp: //www._

> > (_http://www.dreamfie_ (http://www.dreamfie/) ldsfoods. com/pasta-

nutrition. html#sec1q1)

> >

> > I'd like to recommend this pasta to my insulin-sensitive/ I'd

> > clients, but wanted to get some opinions first.

> >

> > TIA,

> > le

> >

> > le , MS, RD

> > Registered Dietitian

> > www.2eatwell. www

> >

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