In article >,
Alice Faber > wrote:

> In article >,
> "Pete Romfh" > wrote:
>
> > I tried some of this tonight and it didn't raise my BG. That's a good thing.
> > Made a low-carb marinara and put some browned (drained) ground beef in with
> > it.
> > About a tablespoon of Parmesan on top. Small glass of red wine rounded out
> > the meal.
> >
> > So here's the question:
> > The front of the pasta package says only 5g of "digestible carbs" per
> > serving.
> > But the nutrition analysis says 42g total carbs and 2g fiber making net
> > carbs 40g.
> >
> > So, WTF is a "digestible carb" and what happens to the other 35
> > "indigestible carbs" ?
> > Or, more importantly, what are the "indigestible carbs" made of ?
>
> The "undigestible carbs" are encapsulated somehow so that they aren't,
> well, digestible.
>
> But, you should be aware that, especially if you cook the pasta beyond
> al dente, there might be a delayed BG increase. I don't get a spike
> exactly, just a big ol' rolling hill. I mean, it's far better for my BG
> than regular pasta would be, but I still tend to make very small
> servings. There's at least one alt.support.diabetes poster who gets a
> bigger spike from the Dreamfields than from regular pasta. And there are
> plenty of folks who don't get even a delayed spike.

I think I'm noticing a problem if I eat it more than one day in a row.
I made some turkey tetrazini with DF spaghetti the week after
Thanksgiving, and my guts were overactive until I stopped eating the
leftovers. That was damn fine tetrazini, though. Just about worth it.
;-)

Priscilla