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-   -   Pork Skins: Not a significant source of protein (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/716660-pork-skins-not-significant-source-protein.html)

Liz1959 04-06-2011 08:26 PM

Pork Skins: Not a significant source of protein
 
Really? This must be a required statement. Does anyone know how it came to be? It's either protein or it isn't. Less fat than a hot dog.

Taxbane 04-06-2011 08:51 PM

It may be limited in the types of proteins/amino acids that it contains, and its probably just CYA for the company so that extreme LCers don't base thier whole diet off pork rinds, which otherwise seem like perfect LC food! Sure there is some sodium..to consider too...i guess

SoHappy 04-06-2011 08:58 PM

I think it's like an old leather shoe. Protein, but not to be compared with the flesh/meat of the animal. You're just eating skin when you eat the pork rinds, so while it is protein, it's mostly just puffed up 'air'... like sort of blistered up skin.

Taxbane 04-06-2011 09:22 PM

Here is a quote from a body building forum:

"The type of protein in pork skins is called collagen, the same substance found in hair, fingernails, and horsehooves. Its bio-availability is almost non-existent, hence the statement on the package. People in survival situations (the Donner party, etc.) have attempted to use leather as a food source, with unfortunate results."

Obviously no medical citations are referenced, but it is a starting point to confirm.

juliekaboolie 04-06-2011 10:02 PM

Oh gawd! The description of the pork rinds is making feel kinda barfy! LOL!!!

ljguitar 04-06-2011 10:15 PM

Quote:

Originally Posted by Liz1959 (Post 14540193)
Really? This must be a required statement.

Hi Liz…
Well it could be true, which poses no threat to my stopping eating them. I love them and they often satisfy my love of crunchy things to accompany (and hold up) my tuna or chicken salad.

I think the chicken and tuna they cradle will serve as an adequate source of the protein (along with the cheese in the chicken/tuna salad).

I guess the rind of a pig doesn't have much fat in it…still tastes great and crunches just fine for me……




ravenrose 04-06-2011 11:17 PM

yeah that puzzled me when I read it too, but I guess it's true. of course not being "bioavailable" is another issue, isn't it? sounds like it would not be a source of calories. but in any case, I think it's prudent to treat them as an "extra" and not part of the daily amount of protein you need.

dollkey 04-07-2011 12:21 AM

Funny because apparently our chicharon isn't pork rinds... it's deep fried... well fat. :)

Taxbane 04-07-2011 05:59 AM

I've read some other stuff about how the heat damages the proteins, and the pork rinds do not contain "complete" chains of amino acids/proteins. However, on the other hand, I also saw some rebuttal that even uncomplete chains are useful in the human body, and uncomplete chains can be completed later by the body.

So IMO the jury is still out, and they are still a great snack. May be don't plan on them as your "only" protein source I guess.

SaraOFlaherty 04-07-2011 07:14 AM

I look at them more as a potato chip substitute.

evas 04-07-2011 07:44 AM

Just because it's a biological tissue doesn't mean it's made of protein. There's not a whole heck of a lot to skin. I work at a biotech company where we process human skin and pig skin to make skin grafts, tissue for reconstructive surgery, etc. so skin is definitely something I know a lot about! The cells in your skin are not necessarily the same as cells in muscle (where most of the protein is concentrated) and nutritionally you're not going to get much from it.

On the other hand they can be an excellent dipping vessel (make some buffalo chicken dip, YUM!!) and a great crunchy munchy. I love pork skins!

Liz1959 04-07-2011 08:22 AM

Thanks all, Taxbane, I hadn't thought of incomplete vs complete proteins. Incompletes in the right combinations provide complete protein. Beans & rice, Peanut butter & bread... or so I've been led to believe.
I guess there is a level of "incompleteness" that gets the label. That makes sense. I'll keep an eye out and see if I find any other products that have that label.

Gweebles 04-07-2011 08:53 AM

Quote:

Originally Posted by SoHappy (Post 14540247)
I think it's like an old leather shoe. Protein, but not to be compared with the flesh/meat of the animal. You're just eating skin when you eat the pork rinds, so while it is protein, it's mostly just puffed up 'air'... like sort of blistered up skin.

:sick: that just turned me off pork rinds! EWW....mental image!! IT BURNS!!!! :hyst:

ljguitar 04-07-2011 10:17 AM

Quote:

Originally Posted by Gweebles (Post 14541314)
…that just turned me off pork rinds! EWW....mental image!!

Oh Gweebs-meister…
Don't let it put you off. They Pork Rinds have not changed a bit.

As they say, making legislation is like making sausage. There's a final product, but you surely don't want to see the ugly process of it being made.

But if you decide to put-them-away-for-life I'll give you my address so you can send all yours to me. They still make a dynomite coating (mixed with parmesan) for fried or baked chicken.


Liz1959 04-07-2011 10:33 AM

Quote:

Originally Posted by ljguitar (Post 14541648)
They still make a dynomite coating (mixed with parmesan) for fried or baked chicken.


Hmmm, thanks, that sounds interesting!

ljguitar 04-07-2011 10:41 AM

Quote:

Originally Posted by Liz1959 (Post 14541733)
Hmmm, thanks, that sounds interesting!

Hi Liz…
If you toss the rinds into a food processor and pulverize them and then add in shredded Parmesan and pulse them together, they make a great coating.

I like to use spicy pork rinds for the coatings...


Mule_Freak 04-07-2011 11:16 AM

I don't care what they are, I LOVE me some "Stinkies" plain w/an apple, my two favs. together :love:

Gweebles 04-07-2011 03:16 PM

Quote:

Originally Posted by ljguitar (Post 14541648)
Oh Gweebs-meister…
Don't let it put you off. They Pork Rinds have not changed a bit.
But if you decide to put-them-away-for-life I'll give you my address so you can send all yours to me. They still make a dynomite coating (mixed with parmesan) for fried or baked chicken.


LOL I will still eat them! Just the description was a little....EEW! I am the crazy one that eats raw hamburger! I used them in Meatloaf but haven't tried to use them for coating....hmm...will have to try that since I do miss fried foods sometimes.

cleochatra 04-07-2011 04:56 PM

Don't hate on the rinds o pork! Yeah, it's a little gnarly, but as Larry says, consider what crushed pork rinds can do as a coating. I present fried mozzarella sticks. And yes. They kick patootie:

http://lh6.ggpht.com/_LHF6JOOjFgg/Sg...320/saucay.jpg

Charski 04-07-2011 05:49 PM

We just got a Mi Pueblo market here. They have THE BEST CHICHARRON I have ever eaten - 3 kinds! One is cracklins, one is the big piece of skin with a little meat on it, and the fave is about 2" thick with meat and has been deep-fried til crunchy good. I like to put a hunk in the MW for a few seconds and warm it up. OH MAN. And THAT type does have plenty of protein, it keeps me satisfied for HOURS when I eat it.

Erica L. Butler 04-07-2011 05:50 PM

Quote:

Originally Posted by Taxbane (Post 14540300)
Here is a quote from a body building forum:

"The type of protein in pork skins is called collagen, the same substance found in hair, fingernails, and horsehooves. Its bio-availability is almost non-existent, hence the statement on the package. People in survival situations (the Donner party, etc.) have attempted to use leather as a food source, with unfortunate results."

Obviously no medical citations are referenced, but it is a starting point to confirm.

Well, this explains why I've got such tough nails!:rofl:

Erica L. Butler 04-07-2011 05:51 PM

Quote:

Originally Posted by Charski (Post 14542944)
We just got a Mi Pueblo market here. They have THE BEST CHICHARRON I have ever eaten - 3 kinds! One is cracklins, one is the big piece of skin with a little meat on it, and the fave is about 2" thick with meat and has been deep-fried til crunchy good. I like to put a hunk in the MW for a few seconds and warm it up. OH MAN. And THAT type does have plenty of protein, it keeps me satisfied for HOURS when I eat it.

I love these, too. Whe I get a chance I like to buy them fresh.:)

ravenrose 04-08-2011 08:23 AM

Quote:

Originally Posted by Liz1959 (Post 14541181)
Thanks all, Taxbane, I hadn't thought of incomplete vs complete proteins. Incompletes in the right combinations provide complete protein. Beans & rice, Peanut butter & bread... or so I've been led to believe.
I guess there is a level of "incompleteness" that gets the label. That makes sense. I'll keep an eye out and see if I find any other products that have that label.

I think it must be more than this though. Beans, for example, are incomplete proteins and you don't see this warning on their labels. I still think we shouldn't count them towards our needed daily protein, but rather view them as a "harmless extra" providing just calories, like most fat.

BigBaud 04-08-2011 10:03 PM

Good stuff!!!
 
I had my first pork rinds about a month ago---I love them. And I'm Jewish!!! But Mr. Leviticus didn't have very good taste buds!:rofl:

Liz1959 04-08-2011 10:44 PM

From the FDA website but they still don't define poor quality:

Protein [21 CFR 101.9(c)(7)]

Must be in bold print and expressed in grams.

Declaration of % Daily Value is not required when the food is for adults or children over 4 years of age unless a protein claim is made.

However, when the food is for adults or children over 1 year of age and the protein is of poor quality, the label should state "0%" in % DV column or state "Not a significant source of protein."

The statement "Not a significant source of protein" is required if the food is purported to be for infants and has a Protein Efficiency Ratio (PER) of less than 40 percent of the reference standard (casein).


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