I am writing you today to inquire about your low carbohydrate pasta products. While I personally do nothing to monitor my intake of carbs, I do have a young step-sister that has been diagnosed with juvenile diabetes, along with some acquaintances that have a child or two of their own with the same affliction. I wouldn't consider myself an activist, but have recently started to think more about how drastically their lives are changed because of how they have to monitor every last thing that they eat.
That said, I've heard that your company makes large claims about the benefits of your foods for those suffering from diabetes. A serving of typical pasta seems to pull down about 40 grams of carbs, where your claim is that a serving of Dreamfields pasta is in the realm of 5 grams. You seem to have coined this terminology of "protected carbohydrates", but when I look at your nutrition label on the box, its saying you've got 41 grams per serving...
I found on your website that you're able to shield the majority of carbs past the digestion process by creating a protective barrier using only fiber and protein, which I don't quite understand. Wouldn't the process of merely cooking it cause this magical barrier to disintegrate?
Mostly, I'm interested in finding some supporting data from your team on the test results where you were able to block out the 30+ grams of carbs from being taken up by the body. There are some doctors and diabetics alike that have said your product is unfounded. How did you test to achieve these numbers? Are you continuing to develop the science behind this carb blockage thing? Any info you can provide would be much appreciated.
Thank you kindly.
Daniel
