Shelley’s note – SEE NEXT POST FOR FULL TRANSCRIPT AND AN AUDIO FILE WITH AN INTRODUCTION.
Nutrition Today has just published a new study by Mary Gannon and Frank Nuttall that challenges the assertion, and advertising, by Dreamfields Pasta that their pasta does less to raise blood sugars than regular pastas do. In their advertising, Dreamfields states that a serving of their product has only 5 grams of digestible carbohydrate, compared to the roughly 40 or 50 grams of carb that are in a serving of regular pasta. Dreamfields also states that those carbs become sugar in the bloodstream much more slowly than carbs from traditional pastas do. Gannon and Nuttall have done a controlled, double-blind, placebo study of 20 non-diabetics that found no difference between how this “low carb” pasta affects blood sugar levels, compared to regular pasta. They say that they got interested in this topic because they were seeking a low-carb pasta for their diabetic patients who miss the taste of pasta, and they were hoping that the Dreamfields product would be helpful in this way. Instead, their research tests show no difference between Dreamfields “low carb” pasta and other pastas. Because so many “low carb” products are not subject to verification of their claims by non-industry conducted testing, this raises many questions about other products that claim to be low carb due to the amount of fiber in the product, or the manipulation of the ingredients to supposedly make the carbs in them harder to digest.
I’m traveling right now, and internet connections are few and far between. In another week or so, there will be a transcript up to go with this audio interview with Gannon and Nuttall. For those who want to hear what they have to say right away, listen to the interview above (30 minutes)
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