Anyone try Dreamfields "low-carb" pasta?  What a breakthrough in terms of taste, avoidance of carbo-overload.   The pasta is covered in a fiber, that "shields" most of the carbs from being digested.  What do you think of it?

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By: FatCatAnna:

I don't think we can get that product here in Canada - and if I could - I'm not sure.  I'd have to look at the ingredients of that "fiber" that coats the pasta to slow down the absorption of carbs.  One thing I do know - whole grain pasta absorbs slower into your blood stream.  One that I like to use is called Sobaya (www.sobaya.ca) - the ingredients are pretty simple as well 70% Spring Wheat/30% Whote Buckwheat/Sea Salt.  It is delicious - and a small portion of it fills you up quickly.  It cooks up quicky as well - 6-8 minutes. 

What I have read is that when cooking regular pasta - if you cook it al dente ( firm ) - that this will causes less sugars to be released in the pasta which would cause blood sugar to rise less rapidly. - visa versa if you cook pasta too long. 

Anyway, have you tried the pasta yet?