1. What do you all think of the lo-carb soy-based pastas out there? The bag I got has 10 gm C for the 2 oz. serving. Is this legitimate to count as 1C block? 2. I have several recipes that use "crema" from mexico. I am trying to make some of these recipes Zone friendly. The crema has no carbs, 3gm fat per Tablespoon. I guess it must be the same TYPE of fat as heavy cream or sour cream, so not so good but what do you think of using this in recipes as the fat? 3. I have some Yerba Mate tea that DOES contain some caffeine but it says it is handled differently in our systems than the caffeine in coffee. Any one know about this? 4. And lastly....so, if I use FAT FREE yogurt with fresh strawberries for breakfast I should add 2 T of slivered almonds instead of 1 T? I also have fat free turkey bacon with this.

1. What do you all think of the lo-carb soy-based pastas out there? I use them occasionally, counting as an unfavorable carb, and use a very veggie filled sauce and meat with them. I am not sure if the protein is accessible or not, so I usually add meat to the sauce. I find that you need to cook them longer than it says on the package, or the texture will be really weird. 2. I have several recipes that use "crema" from mexico. I'd say try it, but maybe reduce the amount and make up for it in olive oil so you get some unsat fat, too. 3. I have some Yerba Mate tea that DOES contain some caffeine but it says it is handled differently in our systems than the caffeine in coffee. Any one know about this? No idea. Are they saying it's not a stimulant? 4. And lastly....so, if I use FAT FREE yogurt with fresh strawberries for breakfast I should add 2 T of slivered almonds instead of 1 T? I also have fat free turkey bacon with this. Yes, you will need double fat.

Thanks! Also found that cooking the pasta longer is better, and also add 3 oz. grilled chicken or cooked ground lean turkey to a sauteed mix of veggies.

Hi, I read a post by Dr. Sears a while back regarding soy pasta. You may be able to find it with a search. I remember he wrote the protein is boiled out or rinsed out during preparation so one wouldn't really know how much they were actually getting. Carbs in the pasta, would be considered unfavorable. IMO its best to use it sparingly and make sure you have other sources of protein in your meal, since you can't depend on the amount of protein you'll get from the pasta. Sue

[quote:6fc5b89b3f="Slknorr"]Hi, I read a post by Dr. Sears a while back regarding soy pasta. You may be able to find it with a search. I remember he wrote the protein is boiled out or rinsed out during preparation so one wouldn't really know how much they were actually getting. Carbs in the pasta, would be considered unfavorable. Sue[/quote:6fc5b89b3f] Am I mistaken. I also thought that the protein in grains such as bread (and pasta(?)) is bound up and thereby unusable and should not be counted?

[quote:ecbc0b3d46="jaydpiii"][quote:ecbc0b3d46="Slknorr"]Hi, I read a post by Dr. Sears a while back regarding soy pasta. You may be able to find it with a search. I remember he wrote the protein is boiled out or rinsed out during preparation so one wouldn't really know how much they were actually getting. Carbs in the pasta, would be considered unfavorable. Sue[/quote:ecbc0b3d46] Am I mistaken. I also thought that the protein in grains such as bread (and pasta(?)) is bound up and thereby unusable and should not be counted?[/quote:ecbc0b3d46] Hi, You are correct, but in this case it is [b:ecbc0b3d46] soy[/b:ecbc0b3d46] pasta. Soy is not a grain. It is the one vegetable in which the protein is counted for the Zone. It is the protein in the pasta from the soy that I was discussing. Sue

[quote:47871f7492="jaydpiii"] Am I mistaken. I also thought that the protein in grains such as bread (and pasta(?)) is bound up and thereby unusable and should not be counted?[/quote:47871f7492] [quote:47871f7492] You are correct, but in this case it is [b:47871f7492] soy[/b:47871f7492] pasta. Soy is not a grain. It is the one vegetable in which the protein is counted for the Zone. It is the protein in the pasta from the soy that I was discussing. [/quote:47871f7492] Soy is a bean, the bioavailability of which is dependent on how it is processed and whether sufficient fiber remains. The higher the fiber content, the less protein availability. Only about 70% of the protein is absorbed with little processing. Proc[i:47871f7492]essed soy foods contain very little fiber, so virtually all of the protein they contain is absorbed[/i:47871f7492] Page 243, Soy Zone Of course, boiling pasta yields a different result as well, as Sue mentioned.

good grief! so.... to count or not to count? I would like to use this product, as I find it "satisfgying" to eat a pasta type dish. I am using the 2 oz portion and WAS adding 3 oz protein as well. Now I wonder if that is correct? Sue, when you say you would use "sparingly" can you elaborate? The 2 oz portion? Would YOU add protein? How muich?

[quote:5743772158="baZillionaire"]good grief! so.... to count or not to count? [/quote:5743772158] :lol: Here is what I would do. Make a balanced meal with it using the protein amount on the label to compute blocks. See how you feel 1-2 hours later. If you are sleepy and hungry, you did not get enough protein relative to carbohydrate and will need to add more protein to the meal.

[quote:04f70486de="baZillionaire"]good grief! so.... to count or not to count? I would like to use this product, as I find it "satisfgying" to eat a pasta type dish. I am using the 2 oz portion and WAS adding 3 oz protein as well. Now I wonder if that is correct? Sue, when you say you would use "sparingly" can you elaborate? The 2 oz portion? Would YOU add protein? How muich?[/quote:04f70486de] To be honest, pastas, even the soy ones I've tried, don't work well for me. I would agree with Scott's suggestion to use the info on the label and in the future, if needed, adjust based on how you feel after the meal. Sue