One of the most common questions I receive in emails goes something like this: I know you don’t normally live on fast food like you did for your documentary, so what do you actually eat?
The answer is that my diet is what I’d call “modified paleo”: meats, seafood, eggs, vegetables, nuts, a bit of low-sugar fruit, and a few dairy products. But as with a lot of other low-carbers I know, my diet has evolved over time.
At first, I focused exclusively on keeping my carb intake down. Anything labeled “low-carb” was acceptable, so I happily filled my refrigerator and pantry with low-carb versions of the high-carb foods I used to love … low-carb bagels, low-carb chips, low-carb bread, low-carb pastas, low-carb granola, low-carb ice cream, even low-carb candy bars. I think that’s where a lot of us start.
But as I continued reading up on nutrition and health, I began asking myself if eating frankenfoods made from soy protein and other strange ingredients was really such a good idea. Did I miss pasta that much? Couldn’t I make it through the weekend without a bagel and cream cheese? Are nachos an essential food group once you’ve left college?
I eventually decided I could live without low-carb versions of high-carb foods and I’d probably be healthier without them. That’s when I started shifting to more of a real-foods, modified paleo diet. And over time, a strange and wonderful thing happened: my tastes changed. My “starch tooth” disappeared. It no longer required discipline to say no thanks to pasta and bread, because they didn’t appeal to me anymore.
That’s why I never bothered trying Dreamfield’s pasta, which the manufacturer claims has only 5 net carbs per serving. Through the magic of “protected carbs,” most of the 41 carbs per serving supposedly slip by without causing a rise in blood sugar. Frankly, even if that were true, I wouldn’t eat the stuff just because it’s made out of wheat. But I also had my doubts about that “protected carbs” concept.
Dr. Andreas Eenfeldt had similar doubts and tested Dreamfield’s pasta on himself. He showed us the results during his excellent presentation on the low-carb cruise, and today he wrote about them on his English-language blog. I’ll let you go there to read about his results, but I am going to borrow a graphic he posted. What you see below are the results of a small clinical study comparing the average blood-sugar readings of people who ate Dreamfield’s pasta for one test, then regular pasta for another:
Whoop-tee-do … what a difference, eh? That one-hour peak of around 150 mg/dl is all I need to know. By contrast, I had a big ol’ gyros salad with extra gyros meat today while out running errands, then tested my glucose when I got home. My 60-minute post-meal reading stood at 95 mg/dl. Give me the gyros salad any day.
Jimmy Moore gave the head honcho at Dreamfield’s a chance to reply to the recent study results. I’ve posted Jimmy’s YouTube video of that interview below. Jimmy will also be posting the interview, along with his own test results.
I’m not going to comment on the interview. I think it speaks for itself. My only comment is this: if you’re switching to a low-carb diet, your goal should be to make it a low-carb real-foods diet. Buying low-carb breads and pastas is just another attempt to have your cake and eat it too. Eventually, you’ll need to wave goodbye to that cake and move on.
Addendum: Jimmy Moore posted the results of his own test a couple of hours after I wrote this post.