Let's Hear it for Pork Rinds, the 'healthy' junk food now! - Page 8

retroworx · 07-02-2008, 07:25 PM

Haven't read thru the whole thread yet to see if anyone else has mentioned this, but just want to be sure you all know that the protein in pork rinds is not digestible -- it is collagen in the skin which is not bioavailable to our bodies (i.e. not digested). Most of the pork rind labels have a small disclaimer (J&J's microwavable ones, for instance) that reads: "not a significant source of protein" just underneath that lovely high protein number on the nutrition label. So please don't rely on them if you are trying to get your protein levels up.

-Retro

(who eats pork rinds on occasion

)

metqa · 07-02-2008, 07:35 PM

Quote:

Originally Posted by retroworx

Haven't read thru the whole thread yet to see if anyone else has mentioned this, but just want to be sure you all know that the protein in pork rinds is not digestible -- it is collagen in the skin which is not bioavailable to our bodies (i.e. not digested). Most of the pork rind labels have a small disclaimer (J&J's microwavable ones, for instance) that reads: "not a significant source of protein" just underneath that lovely high protein number on the nutrition label. So please don't rely on them if you are trying to get your protein levels up.

-Retro

(who eats pork rinds on occasion

)

Didn't you know? We are not trying to get our protein levels up, we are severely deficient in the all important Crunch-ene nutrient!

retroworx · 07-03-2008, 06:45 AM

Quote:

Originally Posted by metqa

Didn't you know? We are not trying to get our protein levels up, we are severely deficient in the all important Crunch-ene nutrient!

Oh, yeah, I hear ya'

ALL HAIL THE CRUNCH!!

SashimiMark · 07-03-2008, 07:48 AM

Heh. I get plenty of protein from other foods. Pork rinds for me are a snack. But still a healthy one, since it ups my fat for the day.

As for other variations of cereal to make your pork rinds into... I'll have to give that some thought. I have peanut butter davinci gourmet syrup. I'll try some experiments tonight.

metqa · 07-03-2008, 11:03 AM

-So does anyone else sprinkle crumbled pork rinds over their casseroles for a crunchy topping? I've done that for cauliflower and cheese and once for Hot Chicken salad. It called for potato chips, but I used slivered almonds and porkrind. Yummy

wifezilla · 07-03-2008, 11:55 AM

CarolynF just posted on another thread that she is making a buffalo chicken casserole with a pork rind crunchy top

BABSY · 07-03-2008, 12:06 PM

I just ate a few yesteday and it caused my blood pressure to go up for a while

SashimiMark · 07-03-2008, 12:16 PM

I really wish I could find some that didn't add salt. I'd like to make my own, but I'm not sure where to find them raw.

metqa · 07-03-2008, 12:30 PM

Quote:

Originally Posted by BABSY

I just ate a few yesteday and it caused my blood pressure to go up for a while

Yeah, unfortunately pork tends to do that (regardless of salt content).

BABSY · 07-03-2008, 01:31 PM

Quote:

Originally Posted by metqa

Yeah, unfortunately pork tends to do that (regardless of salt content).

why

metqa · 07-03-2008, 02:45 PM

Aw man, You gonna make me go look this UP??!!?? Well, I'll have to get back to you, It's been a while and I don't have all my old book marks.

Just from memory though, talking to my mom about it, I think it may have to do with amino acids. Some foods contain more amino acids that others and certain amino acids have the effect of temporarily raising blood pressure.

One reason people on MAOI's have to avoid certain foods is cause the MAOI's foul up things in the BP regulation department so eating these certain food could spike it high enough to hurt you, even if it is only temporary. . .

but I'll see if I can find data to back it up. . .

metqa · 07-03-2008, 03:37 PM

Prescription for Nutritional Healing says to avoid pork (along with a huge list of other foods) and warns against tyrosine and phenylalanine containing foods

Lean pork chops contain about 100mg of tyrosine. If you are already hypertensive, this could elevate your BP to uncomfortable levels.

There's more to this, physiology, re-uptake , brain chemistry and such, but I've got a neck ache and feeling really angsty right now. . . Oh yeah, phenylalanine is used to make aspartame so that could do it too.

[feeling grumpy] Um, If you have anymore questions I get to you later. ciao

LindaSue · 07-03-2008, 05:54 PM

Sorry Metqa, I couldn't resist inserting the real thing into your photo.

metqa · 07-03-2008, 05:57 PM

Quote:

Originally Posted by LindaSue

Sorry Metqa, I couldn't resist inserting the real thing into your photo.

Oh Oh Oh That's Awesome! I was beginning to think no one noticed!

Oh that's so cool!

I wonder what the free toy is. . .

GardenGirl639 · 07-03-2008, 06:20 PM

Quote:

Originally Posted by metqa

Oh Oh Oh [size="4"]
I wonder what the free toy is. . .

A football (aka pigskin.)

LindaSue · 07-03-2008, 06:45 PM

Quote:

Originally Posted by metqa

I wonder what the free toy is. . .

A low carb action figure:

ljh150 · 07-03-2008, 07:11 PM

I want one of those!

metqa · 07-03-2008, 07:40 PM

Quote:

Originally Posted by LindaSue

A low carb action figure:

BF says no one really "laughs out loud" when they type LOL . . . I didn't see the head of Dr. A on it till I howled at least four times. I'm still lauging.

Linda Sue, You are a WIZ! I never would've thought to do something that hilarious! Oh, I can't see . . .tears in my eyes . . .

Mommie22boys · 07-03-2008, 07:48 PM

What's he say when you push his chest?!?

metqa · 07-03-2008, 07:59 PM

"just one taste is the kiss of death!"

metqa · 07-03-2008, 07:59 PM

"A wonderful thing is happening to your body"

retroworx · 07-03-2008, 08:45 PM

Quote:

Originally Posted by SashimiMark

I really wish I could find some that didn't add salt. I'd like to make my own, but I'm not sure where to find them raw.

FYI, J&J microwaveable have 160 mg of salt per 1 oz of unpopped rinds in their unflavored version.

SashimiMark · 07-04-2008, 07:31 AM

That's good to know. Thanks, Retro.

Determinedtolose · 07-07-2008, 05:14 AM

I just came back from a camping trip and I had the crunch munchies, so I got a bag of pork rinds and used them to dip in peanut butter. It was very good!!

metqa · 07-07-2008, 06:22 AM

Does anyone else make and keep pork rind "flour" ready to use?
I have it in a glass jar, but wondered whether I could keep it on the counter with my pork rinds, or if I should refrigerate it.

SashimiMark · 07-07-2008, 06:25 AM

In the past I have kept it in a gallon ziplock baggy, not refrigerated.

Shaylo · 07-07-2008, 07:36 AM

Am I the only one on this site that doesn't like them?

LindaSue · 07-07-2008, 07:52 AM

Quote:

Originally Posted by Shaylo

07-02-2008, 07:25 PM	#211
retroworx Senior LCF Member Join Date: Dec 2006 Posts: 926 Gallery: retroworx	Haven't read thru the whole thread yet to see if anyone else has mentioned this, but just want to be sure you all know that the protein in pork rinds is not digestible -- it is collagen in the skin which is not bioavailable to our bodies (i.e. not digested). Most of the pork rind labels have a small disclaimer (J&J's microwavable ones, for instance) that reads: "not a significant source of protein" just underneath that lovely high protein number on the nutrition label. So please don't rely on them if you are trying to get your protein levels up. -Retro (who eats pork rinds on occasion ) __________________ -Retroworx

07-03-2008, 02:45 PM	#221
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	Aw man, You gonna make me go look this UP??!!?? Well, I'll have to get back to you, It's been a while and I don't have all my old book marks. Just from memory though, talking to my mom about it, I think it may have to do with amino acids. Some foods contain more amino acids that others and certain amino acids have the effect of temporarily raising blood pressure. One reason people on MAOI's have to avoid certain foods is cause the MAOI's foul up things in the BP regulation department so eating these certain food could spike it high enough to hurt you, even if it is only temporary. . . but I'll see if I can find data to back it up. . . __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." １０年より若い１０時間で　私は8時間　を終わったことがあります。 Last edited by metqa : 07-03-2008 at 02:48 PM.

07-03-2008, 07:48 AM	#214
SashimiMark MAJOR LCF POSTER! Join Date: Sep 2007 Location: Worcester, MA Posts: 1,664 Gallery: SashimiMark Stats: 355/286.8/185 WOE: Low Carb/Carb Cycling Start Date: January 2008	Heh. I get plenty of protein from other foods. Pork rinds for me are a snack. But still a healthy one, since it ups my fat for the day. As for other variations of cereal to make your pork rinds into... I'll have to give that some thought. I have peanut butter davinci gourmet syrup. I'll try some experiments tonight.

07-03-2008, 11:03 AM	#215
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	-So does anyone else sprinkle crumbled pork rinds over their casseroles for a crunchy topping? I've done that for cauliflower and cheese and once for Hot Chicken salad. It called for potato chips, but I used slivered almonds and porkrind. Yummy

07-03-2008, 11:55 AM	#216
wifezilla Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 4,692 Gallery: wifezilla Stats: 250/210/190 WOE: Read em all. Doing it my way. Start Date: May 2007	CarolynF just posted on another thread that she is making a buffalo chicken casserole with a pork rind crunchy top

07-03-2008, 12:06 PM	#217
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 3,268 Gallery: BABSY Stats: 236/149/169.5/?	I just ate a few yesteday and it caused my blood pressure to go up for a while

07-03-2008, 12:16 PM	#218
SashimiMark MAJOR LCF POSTER! Join Date: Sep 2007 Location: Worcester, MA Posts: 1,664 Gallery: SashimiMark Stats: 355/286.8/185 WOE: Low Carb/Carb Cycling Start Date: January 2008	I really wish I could find some that didn't add salt. I'd like to make my own, but I'm not sure where to find them raw.

07-03-2008, 03:37 PM	#222
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	Prescription for Nutritional Healing says to avoid pork (along with a huge list of other foods) and warns against tyrosine and phenylalanine containing foods Lean pork chops contain about 100mg of tyrosine. If you are already hypertensive, this could elevate your BP to uncomfortable levels. There's more to this, physiology, re-uptake , brain chemistry and such, but I've got a neck ache and feeling really angsty right now. . . Oh yeah, phenylalanine is used to make aspartame so that could do it too. [feeling grumpy] Um, If you have anymore questions I get to you later. ciao

07-03-2008, 05:54 PM	#223
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,130 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Sorry Metqa, I couldn't resist inserting the real thing into your photo.

07-03-2008, 07:11 PM	#227
ljh150 MAJOR LCF POSTER! Join Date: Jun 2004 Location: Florida Panhandle Posts: 1,373 Gallery: ljh150 Stats: 293 to 160 ~Pregnant w/ #4!~ 5'8" 30~ WOE: Atkins whole food Start Date: January 15, 2003	I want one of those!

07-03-2008, 07:48 PM	#229
Mommie22boys MAJOR LCF POSTER! Join Date: Nov 2007 Location: Western NY Posts: 1,011 Gallery: Mommie22boys Stats: 208/160.8/128 WOE: Atkins '72. . .pass the eggs! Start Date: 6/7/07 @ 193	What's he say when you push his chest?!?

07-03-2008, 07:59 PM	#230
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	"just one taste is the kiss of death!"

07-03-2008, 07:59 PM	#231
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	"A wonderful thing is happening to your body"

07-04-2008, 07:31 AM	#233
SashimiMark MAJOR LCF POSTER! Join Date: Sep 2007 Location: Worcester, MA Posts: 1,664 Gallery: SashimiMark Stats: 355/286.8/185 WOE: Low Carb/Carb Cycling Start Date: January 2008	That's good to know. Thanks, Retro.

07-07-2008, 05:14 AM	#234
Determinedtolose Big Yapper!!!! Join Date: Jul 2007 Posts: 7,955 Gallery: Determinedtolose Stats: To be at a healthy weight! WOE: Atkins/And Eating Fat Start Date: I started on 4/2007. Goal by 9/2008	I just came back from a camping trip and I had the crunch munchies, so I got a bag of pork rinds and used them to dip in peanut butter. It was very good!!

07-07-2008, 06:22 AM	#235
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 1,943 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	Does anyone else make and keep pork rind "flour" ready to use? I have it in a glass jar, but wondered whether I could keep it on the counter with my pork rinds, or if I should refrigerate it.

07-07-2008, 06:25 AM	#236
SashimiMark MAJOR LCF POSTER! Join Date: Sep 2007 Location: Worcester, MA Posts: 1,664 Gallery: SashimiMark Stats: 355/286.8/185 WOE: Low Carb/Carb Cycling Start Date: January 2008	In the past I have kept it in a gallon ziplock baggy, not refrigerated.

07-07-2008, 07:36 AM	#237
Shaylo Junior LCF Member Join Date: Jun 2008 Location: Currently in Germany but moving to Florida in September Posts: 44 Gallery: Shaylo Stats: 154/139/130 WOE: Adkins Start Date: June 3, 2008	Am I the only one on this site that doesn't like them?