[mexigrl64]

Hi,

All of the books and cookbooks from SBD use whole wheat pasta. If the Dreamfields "net carb/protected carb" count is real then it would seem to make sense to use that instead of the WW (which is still high in carbs).

Has there been any research on this or any response from the SBD diet folks? I do plan to have pasta once a week and want to make sure I make the best decision.

Thank you!

Laurie

[ultimatebea]

Hey Laurie -

I use both the Dreamfields and the Ronzoni SmartTaste pastas - I have never had a problem with either weight loss or cravings with either of them.

Anyone else?
Be well -

[CyndiM]

Interesting article at Kalyn's Kitchen about Dreamfields and the available carb issue.

I rarely eat pasta anymore because I just am not satisfied with a 2 oz serving. On the rare occasions I do I use brown rice pasta. I just like the texture better.

[Lexxiss]

Interesting article, Cyndi! I will certainly not overcook or reheat pasta anymore. Thanks for taking the time to post it.

[ultimatebea]

Yeah - I always cook just to al dente - and make DH eat the leftovers . . .
chuckle.

Be well -

[1oftheLuvs]

Originally Posted by mexigrl64

Hi,

All of the books and cookbooks from SBD use whole wheat pasta. If the Dreamfields "net carb/protected carb" count is real then it would seem to make sense to use that instead of the WW (which is still high in carbs).

Has there been any research on this or any response from the SBD diet folks? I do plan to have pasta once a week and want to make sure I make the best decision.

Thank you!

Laurie

Keep in mind that South Beach is not a low carb program... it's all about healthy carbs, which is what the whole wheat product contains. You really don't need to even look at the carb count in the products you eat as long as they contain the ingredients the program allows.

[WaistingTime]

I have eaten what is called "whole wheat" past a couple of times but I was surprised when I read the label and it is actually only 50% whole grain! Tricky. I used to eat a lot of pasta, overeat it actually, in my life before SBD. Honestly, I don't miss it anymore. And often when we had spaghetti for my teen to carb load before running, I'd have meat and veggie added sauce over spaghetti squash or "on" cauliflower.

[grneyedmustang]

Cyndi, where did you get brown rice pasta? That sounds tasty!

[CyndiM]

Around here I can get it almost everywhere. I think the regular grocery stores (non co-op) have it in the "health food" or gluten free section.

[asphyxia63]

Okay attempting to add in pasta tonight and found "Ronzoni Healthy Harvest Whole Grain" pasta. Ingredients are durum whole wheat flour & semolina blend, wheat fiber, thiamin mononitrate, niacin, riboflavin, iron(ferrous sulfate), folic acid

fiber 6g, sugars less than 1g, protein 7g.

Box front claims 54% whole wheat, 30g whole grain (in a 2 oz(56g) serving)

What do you think?

[Mmckellen]

Honestly, I just don't even try to eat any kind of pasta and remain on plan. I save it for cheats because I'm just not confident enough about what I buy being on plan. In fact the only grain I eat when on plan is quinoa. Otherwise I consider it a cheat for me.

[jenne1017]

Cyndi, I am with you - I always use brown rice pasta. I get it in the specialty foods/natural foods aisle of my regular grocery store.

[nanjmc]

Dreamfields gave both my husband and I a bout of the runs. We tried it several times and the results were the same. So we gave it up. I still occasionally make regular ziti with meat and sauce for the family and just have a measured cup full and a big salad. I don't miss pasta much at all, so it's not a struggle for me though I know others do very much miss it.