Dreamfields Pasta

My husband is diabetic and I have been using it for 2 yrs or so. I've had a tiny bit mixed w my meatballs since surgery.

I have had it before, and it is delicious.  When you are up for changing the routine a bit, go for it!

"patent-pending formula and unique manufacturing process"

These words scare me. Personally, I rather not have it at all.

...or plan for it accordingly with the rest of what I'm eating for the day.

I've had it prior to surgery - it's good.
I prefer spaghetti squash - just because I don't get on the addict train when I do it.

 Sounds like the carbs vs. Net carbs thing to me and some marketing BS.

Its a myth that fiber is not digestible.  Some fibers are digestible and do add calories.  Unless you get into the chemistry of the ingredients, theres no real way to know which type of fiber is in it.

I make my pwn pasta at home.  I am playing with a recipe for maintenance where I substitute some protein powder for some of the flour in the recipe so that they are more balanced protein-carbs.

 its genetically altered to encapsulate the starch molecules so that they are not absorbed.  They might have called the guy that invented penicillin BS too at first but they found out that it really works right?

 I was not attacking you personally.  I have become very distrustful of claims by food companies claims.  If here was an independent ource teting these claims and the technique they are using was published in an independent peer reviewed journal, I might not e lining bs.

Patent pending carries no validity.  Do you know how many teleporter and perpetual motion devices gt patent applications each yer!  You don't ave to prove it works or is even feasible to submit a patent.

One of the most popular ingredients in "High Fiber" Low Carb foods is cellulose.  Sounds fancy, its non-absorbable finer right?  The truth is that its wood pulp that is just finely ground up.  Pasta with a side of wood pulp doesn't sound appetizing and theres no FDA limit on those.

 hehe I know you were not attacking me personally .. was just putting out there some "food for thought."

I like hearing all the different viewpoints :)

I remember when I was doing WW, a lot of people raved about that pasta because it was lower point (being higher in fiber) and tasted pretty darn good. I never tried it, but from what I've heard it is worth a try.

I know what you mean about breaking up the monotony.

When it comes to Dreamfield Pasta, I do believe that it is significantly better than other types of pasta.  There is some good independent research to support their claims.  I have also tasted it and can verify that it tastes very much like real pasta and it would be hard to tell the difference.  On the other hand, I strongly disagree with the premise of the speaker at your support group.  I do eat more variety now that I am in maintenance, however, I still mostly eat protein first followed by veggies.  I treat all other carbs as condiments, something to be used sparingly.  I do eat a bite or two of fruit here and there, also a forkful of rice or pasta after all my protein has been eaten is common for me, but I can not wrap my mind around sitting down to a plate full of pasta.  I would never get enough protein to meet my needs and I am certain that my hunger would increase dramatically for the next couple of days.  It would also lead me to a slippery slope for eating more carbs rather than protein and veggies because they taste better.  For me, the argument that we will eventually eat more variety so lets start now, hold very little positive and quite a bit of danger.