Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 I tried the Dreamfields again yesterday, being way more deliberate about the testing and found that my bgs reacted to EVERY carb, including fiber. Sure enough, bgs up 210 points (42x5). After five hours I was " all the way " down to 133, and hungry again. I had two cups of 0-carb tea and about four ounces of roast beef - nothing else, except water. Two hours later my bgs were UP 40 points. I really don't get it. Maybe I should test for water. These kinds of results have been going on for about two weeks and I'm very confused about what to do or where to go for help. My regular doctor is one of those who doesn't think I even need to test because he only cares about the A1cs (6.5 in July, up from 6.0 a year ago.) No insurance, so can't change docs. QUESTION: Does anybody know of an endo in Southern California who is receptive to low-carbing - I could afford a consultation and think it's time to get some real advice. TIA Carol staceypmartin@... wrote: > I was very much saddened when Dreamfields stopped working so well for me Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 Bea, perhaps you could try Freedom Foods' gluten free pasta? It's made with Hi-Maize, which is the resistant starch I spoke of earlier. You're also lucky that you can buy Hi-Maize in packages in Australia. No such luck here in the US. There are, actually, a LOT of foods in Australia made with the stuff! SulaBlue > That is disappointing Carol. Maybe you have very high Insulin Resistance. > At least that's what Mendosa said in his Update earlier this year. > > http://www.mendosa.com/dreamfields_pasta.htm > > Bea - wishing she could try some Dreamfields - but it has not yeat reached > here (Gold Coast Australia) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 Of all the types of this pasta I found that I did not care for the linguini either Sky. I like the elbows best & the spagetti is ok. They are supposed to be bringing out a lazagna & something else soon. I hope so. cappie Greater Boston Area T-2 10/02 9/04 A1c: 5.3 Mod 100 carb diet, walking, Metformin. ALA/EPO, Coq10, B12, C, Cal/mag ALC, Biotin, full spectrum E fish oil, garlic, flax seed, multi vitamin Lovastatin 20 mg, Enalapril 10 mg 9/04:145 lbs (highest weight 309) 5'/age 66 cappie@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 Oh, phooey... I bought Dreamfields today, and I bought the linguini :-( Sandy Of all the types of this pasta I found that I did not care for the linguini either Sky. I like the elbows best & the spagetti is ok. They are supposed to be bringing out a lazagna & something else soon. I hope so. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 For what it's worth, I (as well as the other people I've cooked it for) really like the linguini. They're surprised it's low-carb! If the other styles really are better, man am I in for a treat! I haven't really noticed any odd texture, it's very much like regular semolina flour pasta to me. The again, I'd been eating whole wheat pasta for awhile, so, perhaps I'm not the best. Then again, it could be the thurough cooking that's adding to that situation as well. SulaBlue > Oh, phooey... I bought Dreamfields today, and I bought the > linguini :-( > > Sandy Quote Link to comment Share on other sites More sharing options...
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