Dreamfields is authentic pasta made with premium durum wheat semolina. This unique pasta receipe means fewer carbohydrates get absorbed into your system, much like whole grains, so Dreamfields is a delicious way to enjoy healthy carb living. Many leading nutritional experts believe that managing digestible carbohydrates is an important way to help control blood sugar. Research also supports low glycemic index diets may be an effective way to help manage weight, when combined with regular exercise and a healthy diet. Dreamfields pasta is 65% lower in glycemic index compared to regular pasta (based on Dreamfields pasta glycemic index of 13, regular pasta glycemic index of 38), is an excellent source of fiber and guaranteed great taste, making Dreamfields Pasta the perfect choice for your weight management and blood sugar plans. Nutritional Facts: Serving Size 2oz (56g) dry Amount Per Serving: Calories 190 Total Fat 1g Sat. Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 10mg Total Carbohydrate 41g Dietary Fibre 5g Sugars 1g Protein 7g Ingredients: Enriched semolina, [semolina, iron (ferrous sulfate), and b vitamins (niacin, thiamin mononitrate, riboflavin, folic acid)], inulin (vegetable fiber), sorbitol, wheat gluten (Plant protein), xanthan gum (Food fiber), pectin (fruit fiber), potassium chloride. Allergy Information: contains wheat ingredients How Does Dreamfield Pasta Work? Dreamfields Pasta makes the claim of "Net 5g of digestible carbs per 56g dry pasta serving". If you look at the ingredient list, it is made with enriched semolina, B Vitamins, Fiber Blend, Sorbitol, Wheat Gluten and Potassium Chloride, pretty much the same as the regular pasta. So how come there are only 5g of digestible carbs? On the box of the pasta, it shows that there is 42g total carbohydrates per serving, 4g of fiber, and 31g of Protected Carbs, making it 40-4-31=5g of digestible carbs. What is the secret behind these Protected Carbs? Unlike a lot of the other low carb pasta, where majority of the carbohydrates are replaced by fiber and protein, dreamfields pasta is in fact a brilliant product created under a special manufacturing process, made possible by modern technology. According to the inventor or the process, Dr. Anfinsen, the technology behind Dreamfields Pasta results in most of the carbohydrate grams becoming “protected” or non-digestible. It involves molecular interactions that help block the enzyme from attacking the carbohydrate start granule. It is not encapsulated, rather a situation is created where there is a matrix more or less that has a tendency to attract the enzyme to the matrix and not the carbohydrate. These non-digestible carbohydrates are not counted as fiber, but they start to act as fiber in the colon, according to Dr. Anfinsen. Many people have tried the pasta and tested themselves for blood glucose levels before and after a Dreamfields Pasta meal. Most people do not detect a significant jump (or no change at all) in blood sugar levels 1 hour or 2 hours after consuming the pasta. People who are HIGHLY insulin resistant may still experience a jump in blood sugar levels. For people who are extremely high insulin resistance, however, eating ANY carbohydrates could cause a spike, explained Dr. Anfinsen. Here is a tip for cooking the pasta: Do not cook it directly in an acidic