Healthy Nutrition FAQs

Dreamfields Pasta is a delicious way to watch your health. We realize that you are conscious about what you eating.so we have answered some of your questions about our products. For definitions of terms found throughout our site, visit our online glossary.

The Dreamfields Healthy Advantage

What makes Dreamfields Pasta unique?

Why do you say that Dreamfields Pasta only has 5 grams of digestible carbs when the nutrition label states that it has 41 grams of carbohydrates?

How is the level of digestible carbohydrate established for
Dreamfields pasta?

What is inulin?

About Dreamfields Pasta

How can I be sure Dreamfields is safe for me and my family?
Are there any side effects?

Do I prepare Dreamfields the same way as my regular pasta?

Why does Dreamfields taste so good?

What is the Dreamfields Taste Guarantee?

Healthy Living

What is a carbohydrate?

How are "digestible carbs" different from "net carbs"?

Why do we need to reduce digestible carbohydrates and increase
dietary fiber intake?

Why should we lower cholesterol in our diet?

What are trans fatty acids?

Why are saturated fats considered the 'unhealthy' fat?

How does sodium intake affect our health?

Information for People with Diabetes

How can those with diabetes use Dreamfields "digestible carbs" to manage
their carbohydrate intake?

What does glycemic index mean? Why is it important?

How is the glycemic index determined?

How can Dreamfields Pasta have a 65% lower Glycemic Index (GI) than regular pasta?

What does glycemic load mean? Why is it important?

The Dreamfields Healthy Advantage

What makes Dreamfields Pasta unique?
Like other premium pastas, Dreamfields Pasta is made primarily with durum wheat semolina, which is why it tastes great.  What makes our pasta different is our patent pending formula and unique manufacturing process that protects all but 5 grams of carbohydrates from being digested.  As a result,

• Dreamfields has only 5 grams of digestible carbohydrates and helps limit the rise in blood sugar that normally occurs after eating regular pasta.
• Dreamfields has a 65% lower glycemic index than regular pasta. Studies show that low GI diets may be an effective way to manage weight when combined with regular exercise and healthy food choices.
• Dreamfields has 5 grams of fiber per serving. It contains a natural prebiotic fiber, inulin, which has been scientifically shown to improve digestion and support a healthy immune system.
• Dreamfields has the same great taste and texture of traditional pasta!

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Why do you say that Dreamfields Pasta only has 5 grams of digestible carbs when the nutrition label states that it has 41 grams of carbohydrates?
While the total number of carbohydrates is the same as regular pasta, our patent pending formula and unique manufacturing process protects all but 5 grams of carbohydrates from being digested.  The Dreamfields fiber and protein blend creates a protective barrier to reduce starch digestion in the small intestine.  The unabsorbed, or protected, carbohydrates then pass to the colon where they are fermented, providing health benefits like fiber.

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How is the level of digestible carbohydrate established for Dreamfields pasta?
A clinical testing method utilizing healthy human subjects is used to measure the levels of digestible carbohydrate contained in Dreamfields Pasta. The clinical tests are designated as "in vivo" testing or testing that utilizes a living being, as this is the only known way to establish how the body will process a specific food to create a blood glucose response. The shape and area under a blood glucose response curve is used to determine the level of digestible carbohydrate in a food and if the body is properly processing digested carbohydrates appropriately. Dreamfields clinical testing is conducted at an independent laboratory that complies with FDA guidelines.

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What is inulin?
Inulin, is a natural vegetable fiber, found in common foods like artichokes, asparagus, garlic and raisins.  Inulin has many health promoting benefits—it is a prebiotic fiber, meaning that it is food for the “good” bacteria (bifidobacteria and lactobacilli) that live in your colon, and helps improve digestive health.  These bacteria grow and produce fermentation products to 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.

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About Dreamfields Pasta

How can I be sure Dreamfields is safe for me and my family? Are there any side effects?
Dreamfields Pasta is deemed to be safe for the entire family as it is made with 100% FDA approved safe food ingredients. As with any pasta, those known to be sensitive to wheat gluten must avoid products made with wheat flours (semolina). There have been no cases of side effects or gastrointestinal distress reported from clinical studies for Dreamfields. In fact, the dietary fiber effects associated with Dreamfields' consumption helps promote healthy digestion.

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Do I prepare Dreamfields the same way as my regular pasta?
Yes, Dreamfields is as easy to prepare as regular pasta. Recommended cooking times are provided on each package. Cooking time will vary slightly with the type of pasta product. As with all pasta, the best taste comes from not overcooking it.

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Why does Dreamfields taste so good?
Dreamfields tastes so good because it is authentic pasta made primarily with premium durum wheat semolina, with no soy or other ingredients added that might negatively affect taste. Other low carb pastas are typically less than 50% durum wheat semolina, and many brands go as low as 15%, with the remaining pasta content being made up of fillers which can negatively affect taste. With Dreamfields, you get all the authentic taste and texture you expect from pasta.

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What is the Dreamfields Taste Guarantee?
We proudly guarantee that Dreamfields has the taste and texture of premium, authentic pasta. However, if you are not satisfied with Dreamfields Pasta, we will refund your money. Simply send the original receipt, UPC code, box top, and a brief explanation of why you were dissatisfied to:

Dreamfields Taste Guarantee
One Pasta Avenue
Carrington, ND 58421

Limited to one redemption per household or name; no organizations. Refund is for the cost of one package of Dreamfields pasta, plus $.50 postage. Allow 6-8 weeks for refund.

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Healthy Living

What is a carbohydrate?
Carbohydrates along with proteins and fats are classified as macronutrients. Carbohydrates include sugars, starches, and dietary fibers. The primary function of carbohydrates is to serve as an energy source for the body, particularly for the brain and nervous system.

The three main types of carbohydrates are: monosaccharides (one-sugar molecules), disaccharides (two-sugar molecules) and polysaccharides (three or more sugar molecules). Monosaccharides and disaccharides are commonly called sugars. Polysaccharides are long chain carbohydrates that typically include starches and dietary fibers. Starches are found in most food products. Common high starch foods include corn, potatoes, rice, and wheat.

Dietary fibers by definition are non-digestible. They are often found in plant cell walls and include cellulose, hemicelluloses, pectin, and gums.

Before carbohydrates can be absorbed into the bloodstream, polysaccharides and disaccharides must be broken down into monosaccharides by specific enzymes during the digestive process in the small intestine. Dietary fibers and protected carbohydrates that are not digested in the small intestine pass to the colon where they are fermented to products that promote healthy digestion, help promote calcium absorption for strong bones and teeth, and help promote healthy cholesterol levels.

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How are "digestible carbs" different from "net carbs"?
Dreamfields' "digestible carbs" are determined by a clinical method that measures the blood glucose response of the whole food to establish its glycemic load or content of digestible carbohydrates. This is unlike net carbs which is simply determined by estimating the digestibility of individual food components. The clinical testing is conducted at an independent clinical laboratory.

In contrast, the "net carbs" of a food are typically not established by testing the food using a clinical approach involving validated methods, but are arrived at by summing the estimated digestible carbohydrate levels of a food's individual components. Thus "net carbs" becomes a rough estimate of the food's glycemic load or digestible carbohydrate content. It is not unusual for ingredients to be declared as having negligible blood glucose effects when they actually could have a significant impact. Therefore, it is believed that the clinical testing method is a more accurate measurement.

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Why do we need to reduce digestible carbohydrates and increase dietary fiber intake?
Although carbohydrates are important to good health, scientists have recently agreed that excessive consumption of carbohydrates produces high levels of blood glucose, which can contribute to the development of obesity, Type II diabetes and other chronic diseases. Diabetics, the obese, and those who simply want to better control their weight must avoid foods having a high glycemic load, which are foods that are high in carbohydrates that generate high levels of blood glucose soon after being consumed. However, the inability to control the proper intake of carbohydrates is the problem.

Eating three high-carbohydrate meals a day plus snacks and beverages rich in carbohydrates can elevate blood glucose and insulin beyond acceptable levels for upwards of 16 hours per day. Extended, high-levels of insulin can lead to excessive deposits of adipose fat as insulin promotes the synthesis and storage of fat while blocking its removal from storage deposits. High, prolonged levels of blood glucose in contact with organ proteins enter into a process known as glycosylation, which damages organ function that can ultimately lead to organ deterioration and failure. Glycosylation results when blood glucose levels remain high over long periods of time. Monitoring the potential for glycosylation is done using the HbA1c test that is very familiar to diabetics. The damage to the body by high levels of blood glucose is the main reason to control the consumption of digestible carbohydrates.

The National Academy of Sciences (NAS) recommends that we consume approximately 130g per day of carbohydrates to control blood glucose, however, a large segment of the population consumes in excess of 300g of carbohydrates per day.

This same group also recommends that we consume between 25 and 38 grams of dietary fiber per day. The average U.S. consumer only consumes about 12 grams per day.

Increasing the dietary fiber intake decreases hunger and slows the absorption rate of simple sugars, like glucose, entering the blood stream after a meal. They also have healthy effects on the "gut" when they are fermented to health-promoting fermentation products, called short chain fatty acids (SCFA). These products help keep the digestive process healthy. Further, these SCFA can help improve calcium absorption for healthy bones and teeth. Moreover, some specific SCFA go to the liver where they help to control the amount of cholesterol and blood glucose that the body makes. This helps keep the blood lipids (fats) and sugars under control.

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Why should we lower cholesterol in our diet?
Cholesterol in the body comes from two sources - most of it is made by the liver from various nutrients and especially from saturated fats and the rest of it comes directly from eating animal products such as meats, egg yolks, organ meats, whole milk and milk products. Scientific research has shown that a diet high in saturated fat seems to increase cholesterol production in the body.

When cholesterol levels increase rise above normal or stay above normal, some cholesterol is left behind in the arteries. Over the years, a hardened, waxy substance called cholesterol plaque accumulates on the artery walls, and reduces or blocks blood flow. Because of lower blood and therefore, lower oxygen and nutrient supplies, organs such as the brain and heart get damaged. When the brain gets blocked, a stroke occurs and when the coronary artery is blocked, a heart attack takes place.

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What are trans fatty acids?
Trans fatty acids, a part of diet only since partially hydrogenated fats were commercially manufactured, were identified in recent years to be detrimental to our health. Trans fatty acids occur in very small amounts in nature and our metabolism can handle those amounts. When large amounts of trans fats are consumed, our digestive system cannot keep up and trans fats get incorporated into cell membranes and wreak havoc with our metabolism.

Scientific evidence shows, that trans fats are worse than saturated fats which only increase the levels of LDL "bad" cholesterol. Trans fats are known to cause significant and serious lowering of HDL "good" cholesterol and a significant and serious increase in LDLs, causing arteries to become more rigid and clogged (increasing risk of coronary heart disease - the number one killer in the United States) and contributing to type 2 diabetes.

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Why are saturated fats considered the 'unhealthy' fat?
Fat is necessary in our diet, however, it's important to consume the right type of fats and maintain proper portions.

Healthy fats are the unsaturated type, which are common in lean meat, fish, olive oil, canola oil and oil from seeds such as safflower, and sunflower.

Fats to avoid are those that are solid at room temperature, or saturated fats. These tend to clog up your arteries. Saturated fats tend to be hydrogenated vegetable oil or shortening often used in baking and frying. Fatty meat and dairy products also contain saturated fat.

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How does sodium intake affect our health?
Sodium is an essential mineral and along with potassium helps to regulate the body's fluid balance. Unlike other minerals, sodium (salt or sodium chloride) has a recognizable and popular taste, and is used widely in snack foods and other processed foods.

According to some experts, the average Western diet provides more than 5 times the recommended daily allowance of sodium. Excessive sodium is linked with high blood pressure and heart disease. Table salt, 40 percent of which is sodium, is the most common form of sodium. One teaspoon of table salt contains 2,300 milligrams of sodium.

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Information for People with Diabetes

How can those with diabetes use Dreamfields "digestible carbs" to manage
their carbohydrate intake?
Many people with diabetes use a food’s Glycemic Index (GI) and Glycemic Load (GL) as a tool to help manage their daily diet.  The digestible carbs in Dreamfields Pasta are calculated exactly the same way a food’s GL is established, and thus the two terms are equivalent.  Hence, Dreamfields Pasta has a GL of 5 units for a standard serving (2 ounces dry or about 5 ounces cooked).  When combined with regular exercise and a healthy diet Dreamfields is a perfect choice for weight management and blood sugar plans.

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What does glycemic index mean? Why is it important?
Glycemic index (GI) is a measure of the effect of the consumption of food on blood glucose levels. The GI ranks the blood glucose response of a food on a scale of 0 to 100. It is possible to have food with GIs above 100 when the blood glucose response of a food is greater than that of the control food. High glycemic index foods (70+) are those that are rapidly digested into small sugar molecules (mono and disaccharides) and rapidly raise blood glucose levels after eating. Medium GI foods have indexes of 56 to 69. Low GI foods (55 or less) are digested slowly, releasing glucose gradually into the blood stream.

Glycemic Index is important as studies suggest that a low glycemic index diet might protect against certain chronic diseases, including diabetes, obesity, cardiovascular disease, and certain types of cancer. Low glycemic diets can help diabetics to achieve better blood glucose control that results in better health and extended life.

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How is the glycemic index determined?
Traditionally, the glycemic index (GI) of a food is determined by feeding the food to test subjects. This is achieved by: 1) feeding a test food that provides 25 or 50 grams of total carbohydrate (includes all carbohydrates such as dietary fiber, sugar alcohols and sugars) and 2) feeding a control food (white bread or glucose) that provides 25 or 50 grams of carbohydrate after subtracting any fiber that may be present in the bread.

Testing is done on separate days. The test subjects usually fast for 12 to 14 hours prior to consuming the test or control food. Blood samples are taken prior to eating and at regular intervals for the next two hours. The changes in blood glucose with time are plotted to produce a "blood glucose response curve". The GI is calculated as the area under the test food curve divided by the area under the control food curve. This value is then multiplied by 100 to express the test food as a percentage of the control food. For example, a food with a GI of 75 produces a lower blood glucose response by 25 percent compared to the control food. Foods with a high GI contain rapidly digestible carbohydrates and thus produce a large rapid rise and fall in the level of blood glucose. In contrast, foods with a low GI contain slowly digested carbohydrates, which produces a gradual, relatively low rise in the level of blood glucose. When selecting food for use in a controlled carbohydrate diet, it is best to select foods that have lower GIs.

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How can Dreamfields Pasta have a 65% lower Glycemic Index (GI) than regular pasta?
The Glycemic Index (GI), in simple terms, measures the quality of carbohydrates in a food item. This is measured by how quickly the body breaks down carbohydrates and converts the carbohydrates into glucose.

The Glycemic Index is measured on a scale from 1 to 100. Foods with a high "glycemic index" break down quickly during digestion, causing a high and quick blood-glucose response. Low Glycemic Index foods break down more slowly and release glucose into the blood stream at a much lower and slower rate.

Dreamfields Pasta’s unique patent-pending formula and manufacturing process which protects all but 5 grams of carbohydrates from being digested, plus 5 grams of fiber, are what give it a low GI – 65 % lower than regular pasta (based on Dreamfields GI of 13, regular pasta GI of 38). To assure 5 grams of digestible carbohydrate per serving, we clinically test each batch of Dreamfields in healthy humans.

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What does glycemic load mean? Why is it important?
The Glycemic Load (GL) is a measure of the quantity of digestible carbohydrate in a product serving or in a specified amount of product. GL is calculated by multiplying the Glycemic Index (GI) times the carbohydrate content of the food in grams and then dividing by 100. Each unit of GL represents the glucose raising effect of 1 gram of glucose or white bread depending on which control food was used in the determination of the GI. The value of digestible carbohydrate provided on the Dreamfields Pasta package represents GL.

The GL is important because it can define how much digestible carbohydrate is actually being consumed. The GI just provides a relative level of digestible carbs in a food. The GL tells you the amount of digestible carbs being consumed so you can better help manage daily carbohydrate intake if you are counting carbs. The amount of digestible carbohydrate being consumed is especially important to those with diabetes who need to closely control their blood glucose levels.

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