Barilla protein+ pasta - yellow box

I looove pasta. When I was pregnant with DC#2, I had gestational diabetes. I had to limit my carb intake. I was so depressed about it, then I found this pasta.

I had to take the finger prick test after every meal and keep a diary of what I ate and my blood sugar number, then go see the nutritionist at the end of the week. She was always amazed at how I could eat pasta and have lower blood sugar numbers. It was that pasta.

We continued to eat this pasta even after I no longer had diabetes because I liked that it was low carb, higher protein. My kids like this pasta, too. They said it's hard to eat the high carb pastas when they go out. This pasta doesn't give me that bloated full feeling like you get when you eat too much pasta.

The only problem with this pasta is that they don't make all the different types of pasta, like lasagna pasta.

Dreamfields in the black box.

Anonymous wrote:

Anonymous wrote:Try this one weird trick to make white pasta healthier …

This is actually a real thing and not an internet hoax. Refrigerating white pasta and white rice causes some of the starch particles to pack together tightly and it becomes “resistant starch” which is harder to digest. Reheating will revert some but not all the resistant starch.

Trust me, I’m a doctor…

I am actually a doctor, but I learned about this in a nytimes article. I thought it was a hoax, but it appears to be a real thing

https://www.nytimes.com/2023/11/08/well/eat/resistant-starch-pasta-rice-leftovers.html?unlocked_article_code=1.PE0.3Z5Y.HCm9s1oM_Y3z&smid=url-share

But you should eat whole grains in general, much better for you

I saw that NYT article too. The question is whether increasing the resistant starch degrades the taste.

Have you never eaten leftovers? Depends on the dish, but it’s usually fine.

Anonymous wrote:Try this one weird trick to make white pasta healthier …

This is actually a real thing and not an internet hoax. Refrigerating white pasta and white rice causes some of the starch particles to pack together tightly and it becomes “resistant starch” which is harder to digest. Reheating will revert some but not all the resistant starch.

Trust me, I’m a doctor…

I am actually a doctor, but I learned about this in a nytimes article. I thought it was a hoax, but it appears to be a real thing

https://www.nytimes.com/2023/11/08/well/eat/resistant-starch-pasta-rice-leftovers.html?unlocked_article_code=1.PE0.3Z5Y.HCm9s1oM_Y3z&smid=url-share

But you should eat whole grains in general, much better for you

I saw that NYT article too. The question is whether increasing the resistant starch degrades the taste.

Try this one weird trick to make white pasta healthier …

This is actually a real thing and not an internet hoax. Refrigerating white pasta and white rice causes some of the starch particles to pack together tightly and it becomes “resistant starch” which is harder to digest. Reheating will revert some but not all the resistant starch.

Trust me, I’m a doctor…

I am actually a doctor, but I learned about this in a nytimes article. I thought it was a hoax, but it appears to be a real thing

https://www.nytimes.com/2023/11/08/well/eat/resistant-starch-pasta-rice-leftovers.html?unlocked_article_code=1.PE0.3Z5Y.HCm9s1oM_Y3z&smid=url-share

But you should eat whole grains in general, much better for you

We really like Banza chickpea pasta. Not necessarily low carb, but lower carb and higher protein. My picky DD just started eating spaghetti, so once we got her liking that we switched to the Banza with no complaints. She eats a lot of carbs so makes me feel a little better lol

Anonymous wrote:Why not eat whole wheat pasta? Tons of fiber and protein to balance out the carbs

I agree.

As soon as I stopped eating that other garbage I lost a ton of weight.

Why not eat whole wheat pasta? Tons of fiber and protein to balance out the carbs

I am with you OP. I have 2 kids who want to eat pasta every single day. If I did that, even in tiny amounts, that would leave me hungry, and if I ate enough to not be hungry, I would gain a ton of weight.

I use either Pasta Zero (made from mushrooms) or TJs Hearts of Palm pasta. Neither tastes like pasta (texture is very wrong for pasta), but it allows me to eat with my family without making a separate meal for me. And it looks just like the spaghetti and meatballs or meatsauce or whatever sauce, that the kids are also eating.

Anonymous wrote:Eat good past, just less of it.

This is my preference. I sometimes add in zoodles or string beans or whatever vegetable is around.

I also love spaghetti squash, but as it's own thing, not pretending to be pasta.

Anonymous wrote:Lulu pasta is just ok. I cook longer than the instructions, for sure.

Yep

Eat good past, just less of it.

Fiber gourmet is good, but still too high carb for me.

Lulu pasta is just ok. I cook longer than the instructions, for sure.

I have been trying to eat healthier. I love pasta so I am interested in trying these new low carb pastas but don’t want to waste a boatload of money. Any brands you recommend?