There is no such thing as a (carb-) free lunch? After trying Dreamfield Low Carb Pasta with unsatisfying results I tried a new low carb pasta brand “Pasta alla Eva”. They claim to have less than 5g of carbs in 100g (uncooked )- too good to be true.
My test meal was
100g Low Carb Pasta
100g Barilla Pasta Sauce
2 Slices of Emmental Cheese
7 Kalamata Olives
All in all this should be around 15g of carbs – a joke if you look at the full plate of pasta:
One of the rare occasions where the pasta sauce has more carbs than the pasta themselves 🙂 .The pasta needed to be cooked for 15mins.
How did the low carb pasta taste?
Not bad – a bit too firm (dreamfield pasta tastes pretty much like the real thing) but okay. Maybe they can tweak their recipe a bit but I liked it. For me it is trillions of times better than shirtaki konjak noodels which I simply hate for their consistence.
If you were blindfolded you would recognize the difference to normal pasta – maybe the best way to describe is like a bit undercooked.
The taste was okay, nothing artificial or bad tasting.
How was the impact of the low carb pasta on blood sugar?
To make things easy and reproducible I chose to open a can of french precooked lentils with sausages (I live close to the french border and sometime buy food there – uhm and wine…).
Conveniently they put the nutrition values for one person on the label: 33g of carbs (see NB below).
Here are the results from the Freestyle Libre Flash Glucose Meter: now that looks very nice: a BG rise of only 18 mg/dl from 34g of carbs.
NB: in some countries (like US) the total carb value does contain the fiber amount as well. I do not know how the french are doing it but even if I subtract fiber from total carbs – for 23g of carbs this is still a gentle rise.
The Satiety Index – sounds like an interesting concept. Sure, a potato will fill me up more than a bell pepper – but how can I use that treating my diabetes?
According to the measurements on this page one is supposed to be three times more “satisfied” if he eats potatoes compared to white bread. Does that mean, you can eat only one third and still be full? Sounds like an interesting experiment.
Another PDF with further infos atbout the satiety index:
The satiety index a little more elaborated is the Fullness Factor. It is an analysis of the macronutitients related to satiety and leads to a somewhat complicated formula to calculate satiety. I am not sure if it is really helpful but judge yourself:
One problem is breakfast. Most food leaves me hungrier at lunch time than eating nothing at all. But I am hungry anyway. So I will start with a medium sized potato at breakfast – with an egg, 240 g tomato and 100g ham. As I do not want to waste too much calories on fat, I will use a non-stick pan and use no fat.
And – as I hate cooking in the morning – I will prepare potato, tomato, ham and salt/pepper mixture the evening before.
According to FDDB this will give me appx. 300 kcal and 22g of carbs, which is okay.
NB: eating potato salad would be easier to prepare beforehand. but I like to have some warm eggy-breaggy food.