I tried the Dreamfields pasta when I first started controlling my carbohydrate intake. I am diabetic, and it acted the same way as real pasta. My glucose soared to 250 +, which it does for normal pasta also.
I would just eat real pasta, since it is cheaper. If you can't have real pasta because of blood sugar spikes, I would just quit eating pasta. When something sounds too good to be true, it probably is.
The best solution is for any diabetic who still tests blood sugars, is to eat a serving, and test 2 hours later. If it doesn't cause a spike, then it's okay. I have no idea what " protected carbs " are. Sugar alcohols, and glycerol should be listed, if that is what they mean.
For me, this would be 36 NET carbs. I don't deduct any carbs, except fiber, and this has worked for me, since I am super sensitive to carbs. If high glucose levels aren't caused by pasta, then I would just enjoy regular whole wheat pasta, or the mulit-colored pasta, and choose one with as much fiber as you can get. Why pay more for this pasta, unless regular pasta does spike your glucose, and Dreamfields doesn't?
I think you will find, that if regular pasta isn't a problem, then neither is Dreamfields, and the same will be true, if it IS a problem. Both will be a problem for most diabetics. Still, test it on yourself to find out for sure.
Learn your own parameters, and you may find that certain types of pasta can be enjoyed, like NYXWOLFWALKER, has found to be the case. A little experimentation is always better, than asking someone else how it affects them. You may be different.
Russell - current BMI 28.6
197 - bmi 30 - done
164 - bmi-25
| current weight: 183.4