Dreamfields Foods - Great Tasting Healthy Pasta Low Digestible Carbs * High Fiber * Low Glycemic
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Information of Interest to Dietitians and Physicians

Product Overview:

Dreamfields Pasta’s patented process – which adds a unique blend of vegetable fiber and protein to premium durum wheat semolina – results in a delicious pasta with about the same high fiber as whole wheat pasta, fewer digestible carbohydrates and a lower glycemic index than traditional pasta. Download our Nutrition Facts Panel & Teaching Tool.
  • We use rigid clinical testing procedures on healthy people to ensure our claim of 5 grams of digestible carbohydrates per serving* and a 65 percent lower glycemic index than traditional pasta.
*A serving of pasta is equal to 2 ounces dry, or about 5 ounces cooked.

“Our practice focuses on healthy and economical cooking and grocery shopping. We enjoy showing participants hands-on, the wonderful taste and benefits of Dreamfields pasta.”

Support Details:

How We Determine Digestible Carbs

Dreamfields contains inulin, which is a 100 percent natural prebiotic fiber found in common foods such as artichokes, asparagus, garlic and raisins. By providing a food source for the healthy bacteria living in the gut, prebiotics such as inulin may help promote healthy digestion.

  • Inulin is food for the “good” bacteria (bifidobacteria and lactobacilli) that live in the colon. These bacteria grow and produce fermentation products that may also help support a healthy immune system, modulate glucose and lipid metabolism in the liver, help improve calcium absorption, and help keep the colon functioning properly for recycling of water and electrolytes. More info >>
  

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Download the Pasta-bilities Brochure
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Download the Pasta-bilities Brochure
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*Offer open to health and nutrition professionals only. One kit per person, please.
“We made a pasta dish with Dreamfields for our health fair and it was a huge success. I plan to use it again next year.”
Blood glucose monitoring is essential for diabetes management.  Like carb counting, label reading and portion control, the GI and GL can be used as tools to help people with diabetes manage blood glucose.   As a general rule of thumb, whenever possible, try to choose foods that have a low GI over those with a high GI.
Blood Glucose Response

The 2008 American Diabetes Association Clinical Practice Recommendations included a statement recognizing the evidence that reducing carbohydrates or fat intake are equally effective for decreasing weight in the short term if calorie intake is reduced.

  • It is still recommended to consume about 130 grams of carbohydrates per day to provide adequate glucose as the required fuel for the central nervous system without reliance on glucose production from ingested protein or fat.  Calorie balance – not the source of the calories – is the key factor in weight loss.
“Our patients love coupons and the handouts we give them really do stimulate compliance and return visits not to mention positive feelings and word of mouth. Thanks again for including us in your program.”


DREAMFIELDS FOODS1600 UTICA AVE SSUITE 350ST. LOUIS PARK, MN 554161-800-250-1917