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Dreamfields Pasta


Omnipod Insulin Management System
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 Blog Entries
Nature-friendly disposal of syringes? - Nov 14
Does anyone have any ideas about the disposal of used syringes (for filling my omnipod each time).  Each omnipod set comes with a pod (adhesive-attached insulin reservoir) ...
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Nasal insulin - Oct 28
What does anybody know about the use of nasal (spray) insulin?...
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Old Omnipod System - Sep 18
This is the former generation of the PDM of the Omnipod System by Insulet Corporation. Note:  This is not the latest product.  See my new image above....
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pod with adhesive attaching - Sep 18
This is how the pod looks attached to your body. ...
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Insulet updates their PDM interface - Sep 18
  This is the updated PDM (Personal Diabetes Manager) - the blue device.  It is called theOmnipod and it is made by a company based in Bedford, Ma (Insulet Corporation). ...
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Posted: Jun 23, 2008 11:05
  • 2 Comments.
  • Dreamfields Pasta

    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: : Aug, 17, 2009 17:51 PM

    I have tried the pasta.  It doesn't quite taste the same as regular pasta, but what really makes any pasta is the sauce and seasonings that go with it.  So I would say that for diabetics, this product is a godsend. 


    By: FatCatAnna: May, 30, 2008 11:56 AM

    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?   



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