How it's Made

[Mal Lady]

I was skipping through channels on T.V. the other day and caught the show ""How it's Made". They featured going to the Dreamfields factory and "showing" how they make the pasta and why it's low carb. They wouldn't "exactly" show why it's low carb "of course". But, it was very interesting anyway. If you get an opportunity to see it - it's worth the few minutes.:thumbsup:

Sharon

[lisanurse81]

I will have to look that up... right up my inquisitive brain's alley! Thanks for the heads up!

[maxlharris]

You can download their patent application with the application of a few dollars. It's an interesting read once you figure out how they get protection for their specific process without giving away how to do it. Having read it, I think I could make DF-style LC pasta at home. The secret isn't that much of a secret and I dunno if it's really even something you can patent.

[Puddin]

M. Eades has a wonderful LC recipe for homemade pasta in her COOKWORX. Gave it a good read, thought it out carefully and I am really sure that if you can get the ingredients (which I can't here in Italy) you can make some super pasta at home. The question is then...but do you really want to eat pasta if you're doing PP?

I've been thinking about this since I read a comment you made Max. Don't remember where you wrote it but it had to do with choices of foods and if when you have decided to live LC do you really want to change course for good or go back and forth.

Interesting question...

[maxlharris]

hrm.

I have cut back my DF use quite a bit this go around. To less than once a week. But, there are times, when I don't feel like cooking and I don't want to go out. And I make a very quick no-sauce pasta with sausage or shrimp or bacon, and some cheese and some olive oil and some chili flakes and pepper and call it a night of healthy eating.

The comment I make (a lot over the years) is about learning a new way of eating and killing ersatz foods that keep you in your old, bad eating habits. Form new patterns that will serve you well when you aren't thinking. My DF use might seem inconsistent with that. In my head, it is not.

I gained my weight on these things:
Coca-cola (more on this later)
Salty snacks
Fried Chicken
Candy
Bread
Rice
and maybe ersatz Ramen Noodles and Kraft (or cheaper) boxed macaroni.

I also gained my weight when I wasn't that interested in food. Odd that, I suppose, but maybe not.

I rarely ate pasta before I met my wife, back in 2004. I was 260+ when I met her (my estimation). I got up to a peak of 270 (again, my estimation... I've never been on a scale and had it read higher than 265, but I look at pictures, and God only knows how heavy I was on that Asia trip). At any rate, the real damage was done by Coke, Fried Chicken, and Salty Snacks and Candy. Not pasta.

Pasta at home has really been a new habit, so, for me, it's a healthy one, and an occasional indulgence when we're out. Or in Italy.

I might want to go back and consider drinking diet coke in light of my belief that ersatz products reinforce bad habits.

[Puddin]

Since I have been on LC I have tried to not eat ersatz. Living in Italy has made that tremendously simple. It raised however, the problem of how to eat LC and also coordinate the desire to eat nonLC. Every once in a while I really like to have a fresh hot croissant at the coffee bar. And you know what, I do. It is a conscious, thoughtful choice which I make which doesn't cause me that horrible feeding frenzy which happened years ago. Guess that because LC allows so many wonderfully sinful things - cream, gooey cheese etc, I really don't need to break through boundaries which are important for my health.
When I was doing ZONE it was much more difficult for me to stay in line because that particulare LC plan does not permit cream, gooey chesse etc and saturated fats even in limited portions were off-limits. In any case, I am much better now in PP.

The pasta thing is not so tempting to me anyway. I was never a really big pasta eater. I was, like you Max, a salty stuff, coke swigger who adored fried chicken and all that jazz. Right now the big deal for me is to know that I can have that croissant if I want it. Won't die from eating just 1 and won't turn me into a carbaholic. Logically the last one I had was in December at XMAS when I visited my DD and her hub in Tuscany. Also ate a pizza. Came home perfectly in shape with 2 lbs extra which I have jetisoned. It's really not worth the extra kilo which I almost instantly gain.

Dreamfields seem interesting but I doubt that I will buy any when I get to the States in May. Will definitely fill myself silly with crabs, shrimp, smoked salmon and LOBSTER...am going to family in MAINE!

[Mal Lady]

To me, it's just another food that I have if I get hungry for it. I think I have it once a month. So, pasta is not high on the list. It was a nice show to watch.:cool: Pasta is not on my "craving" list.:D

Sharon

[alex57]

I grew up eating pasta because it was filling and inexpensive. However we didn't eat it extensively, more like 3-4 times a month. I haven't had any in quite awhile since LCing and haven't missed it. I do have a couple of boxes for the time I just might want to give it a try to have something new in my menu. Goulash made with elbow macaroni has always been a favorite and during these cold weather months I have considered it several times. Been hesitant to make it however.

Right now, besides getting serious about LCing, I have decided to stay away from grains this month and see what happens to my body. I've been bothered with achy joints so want to see if that may be a factor. More than pasta, bread is a trigger food for me.

[deirdra]

Not "How it's Made", but probably similar: http://www.youtube.com/watch?v=P3MInrJNfio

I don't use the stuff myself, but go gluten free by cutting green cabbage into noodle or lasagna shapes and cooking it until al dente. In anything with a sauce, I don't notice any cabbage taste, and it is much cheaper than regular or DF pasta.

[Mal Lady]

Not "How it's Made", but probably similar: http://www.youtube.com/watch?v=P3MInrJNfio

I don't use the stuff myself, but go gluten free by cutting green cabbage into noodle or lasagna shapes and cooking it until al dente. In anything with a sauce, I don't notice any cabbage taste, and it is much cheaper than regular or DF pasta.

Diedra,
Thanks for posting that. It almost seems like it was the exact same footage used on "How it's Made". Maybe the same filming company and it was edited a little differently.

Sharon