One of the best things about industry-wide affairs like this is the opportunity to meet with other people in the field. And one of the best ways to do that is to scan the name tags of people as they walk by you.

That’s what Mike did. We hadn’t met in person before, but he recognized my name from that article on my website. After talking briefly in Chicago, we made arrangements to go back to phone conversations.

On the phone Mike told me that they have two updates from my earlier article. The first is that the total dietary fiber is now 5 grams versus 4 grams per 42 grams of pasta. Of these, 4 grams are soluble fiber and 1 gram is insoluble.
 
Secondly, Dreamfields has added two new shapes, lasagna and rotini. Those new shapes and the four original ones -- spaghetti, linguine, elbows, and penne rigate -- all have the same protected carbohydrates and low glycemic level.

Personally, there’s no pasta that I like better than Dreamfields linguine, so that’s all that I eat. My theory is that when you find something that’s good for you and tastes great, why experiment?