277: Dreamfields Foods President Mike Crowley Explains How Low-Carb Pasta Is Done

Written on August 6, 2009

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Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!

Today, Jimmy is pleased to present a long-awaited interview with the man behind the delicious low-carb Dreamfields pasta, Mike Crowley. We’ve wanted to interview someone from Dreamfields for a while now considering all the questions so many of you have had about this low-carb pasta product.

But since they recently came on board as our newest sponsor, they were willing to let us speak with Mike and get the answers to the burning questions:

“How can pasta be low-carb?”
“Who started the company and what were their backgrounds?”
“What are ‘Protected Carbs’?”

…and many others. Listen in to today’s interview for the full story on Dreamfields!

LINKS MENTIONED IN EPISODE 277
- Get a $1 off coupon for low-carb Dreamfields pasta
- Dreamfields pasta Facebook page
- Official Dreamfields Foods web site
- Mike Crowley’s “Famous Interview” interview

http://acai-berrydiet.org Alyssa Krone

I’m a diabetic, So i am real interested in this low carb pasta. my question is it really pasta? LOL or is it flavored the taste like pasta.
http://www.livinlavidalowcarb.com/blog Jimmy Moore

It’s REAL pasta, Alyssa. Check out the podcast.
Christina Cowperthwait

Hearing Crowley say they were working on a rice or rice-like product was very exciting. The pasta is great and makes the diabetic/low carb diet so much more enjoyable.
Robert B.

I’d like to see frozen pasta products like ravioli and cavatelli.
carl

Congratulations Jimmy on landing this great sponsor,

Being diabetic, I have been using Dreamfields Pasta for years. I convinced myself long ago that its carbohydrate claims were true by measuring my blood sugar at intervals after eating a serving of this pasta. My results matched the claims/results on the Dreamfields web site. It’s a wonderful product. I tell all my friends about it.

I don’t use a sauce with it. My favorite way to use this pasta is in my egg drop soup. Which is basically: Chicken broth, egg, garlic, ginger, red pepper, soy sauce. A great very low carb dish.
Christina

Aw man I wish you would have gotten more into the “other” products like the rice – I’ve been waiting for Dreamfields to come out with a low carb rice for years! I’ve even e-mailed them a few times but never got a response. It’s nice to know they are still indeed working on it. I LOVE the pasta but growing up in a household where rice was on the table at every meal it’s the ONE thing I miss the most. If you could find out more information about that (rice and possibly potato products) I, and I’m sure many other people would greatly appreciate that!
http://www.livinlavidalowcarb.com/blog Jimmy Moore

The rice is coming…trust me, you’ll know when it does.
Christina

Thanks, Jimmy. Hopefully it’s soon and not years down the line:-)

Oh one last thing that I was a bit confused by during the interview. Mr. Crowley mentions that overcooking causes the matrix to breakdown – that’s news to me! What is considered over cooking? 1 min, 5 min, 10 mins? And how much does it breakdown? Completely? partially, what? Does microwaving to heat it up the next day effect the matrix as well? This is all stuff that I wish I knew before working it into my weight loss plan. At the very least this information should be available on their website – Especially if these things ultimately effect the carb count.
carl

From my personal experience with measuring my blood sugar after eating this pasta, I have always known that overcooking Dreamfields pasta releases the carbs for digesting. I cook it in the shortest time possible. With the elbows only 5 minutes.
http://vesnavuynovich.blogspot.com VesnaVK

Very interesting. But with all the high-tech processing, does that make Dreamfields as much a Frankenfood as an Atkins bar?

Still, I’d rather feed my little boy Dreamfields than any other pasta. I use Dreamfields elbows to make his mac ‘n’ cheese. In fact, when I make any pasta dish, that’s what I make it with.

When Dreamfields is available, why use anything else?
http://www.livinlavidalowcarb.com/blog Jimmy Moore

Christina, you need to cook the pasta according to the label and the matrix will not break down. You should probably eat what you cook completely up so you don’t risk overcooking during the reheat. Like Carl said, cook it and then eat it. I’m personally glad Dreamfields pasta exists, Vesna. It’s just more options for people rather than the high-carb crap that’s out there. And I like Atkins bars from time to time.
Christina

Ugh I feel like I’m talking in circles. I know now I need to cook the pasta according to the label, but you shouldn’t have to be a diabetic that tests your blood sugar to know that. Does no one else think that information is important enough to be listed on the box or at least the website? All the box say’s is 5 digestible carbs and DO NOT OVERCOOK. It DOES NOT say, the carb count will go up if you do X, X and X. I’ve been serving this stuff at picnic and BBQ’s to family and friends that are on diets and that are diabetic telling them it’s lowcarb when in fact just because of the simple fact that I re-heated it or added tomato sauce it’s no longer low carb. I might as well have made regular pasta at least then you know what your getting. Look, I appreciate companies like Dreamfields making products like these, I just think it’s very misleading to leave information like that out or not to have it made easily accessible.
floris times

Why should a low-carber eat products that ressemble high-carb? There is enough good stuf we can eat!!