Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Main Lowcarb Lobby
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 04-06-2011, 07:26 PM   #1
Senior LCF Member
 
Join Date: Mar 2011
Posts: 325
Gallery: Liz1959
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.
Liz1959 is offline   Reply With Quote

Sponsored Links
Old 04-06-2011, 07:51 PM   #2
Senior LCF Member
 
Taxbane's Avatar
 
Join Date: Feb 2011
Location: Longwood, FL
Posts: 831
Gallery: Taxbane
Stats: LBS:215/171/160- - -BF%: 35+/20/11
WOE: 1650 kcals (55 NC/160P/88F) Str Train x2 Wk.
Start Date: December 2010
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
Taxbane is offline   Reply With Quote
Old 04-06-2011, 07:58 PM   #3
Way too much time on my hands!
 
SoHappy's Avatar
 
Join Date: Feb 2003
Posts: 17,913
Gallery: SoHappy
Stats: obese/slimmer
WOE: JUDDD!!!
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.
SoHappy is offline   Reply With Quote
Old 04-06-2011, 08:22 PM   #4
Senior LCF Member
 
Taxbane's Avatar
 
Join Date: Feb 2011
Location: Longwood, FL
Posts: 831
Gallery: Taxbane
Stats: LBS:215/171/160- - -BF%: 35+/20/11
WOE: 1650 kcals (55 NC/160P/88F) Str Train x2 Wk.
Start Date: December 2010
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.
Taxbane is offline   Reply With Quote
Old 04-06-2011, 09:02 PM   #5
Major LCF Poster!
 
juliekaboolie's Avatar
 
Join Date: Jan 2011
Location: Bellingham, WA
Posts: 1,378
Gallery: juliekaboolie
WOE: Whole30
Start Date: 1/7/11
Oh gawd! The description of the pork rinds is making feel kinda barfy! LOL!!!
juliekaboolie is offline   Reply With Quote
Old 04-06-2011, 09:15 PM   #6
Very Gabby LCF Member!!!
 
ljguitar's Avatar
 
Join Date: Aug 2008
Location: Wyoming
Posts: 4,505
Gallery: ljguitar
Stats: 350++/under 240/wherever 30 net carbs a day leads
WOE: 30 net carbs a day or less...unclean eating
Start Date: August 2008
Quote:
Originally Posted by Liz1959 View Post
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……



ljguitar is offline   Reply With Quote
Old 04-06-2011, 10:17 PM   #7
.
 
ravenrose's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 9,652
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
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.
ravenrose is offline   Reply With Quote
Old 04-06-2011, 11:21 PM   #8
Major LCF Poster!
 
Join Date: Feb 2010
Location: Philippines
Posts: 2,916
Gallery: dollkey
Stats: restart 06-11/150.2/150.2/108 ht 4'11"
WOE: Dukan Attack Phase
Start Date: 06/13/11
Funny because apparently our chicharon isn't pork rinds... it's deep fried... well fat.
dollkey is offline   Reply With Quote
Old 04-07-2011, 04:59 AM   #9
Senior LCF Member
 
Taxbane's Avatar
 
Join Date: Feb 2011
Location: Longwood, FL
Posts: 831
Gallery: Taxbane
Stats: LBS:215/171/160- - -BF%: 35+/20/11
WOE: 1650 kcals (55 NC/160P/88F) Str Train x2 Wk.
Start Date: December 2010
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.
Taxbane is offline   Reply With Quote
Old 04-07-2011, 06:14 AM   #10
Senior LCF Member
 
SaraOFlaherty's Avatar
 
Join Date: Mar 2011
Location: Mobile, AL
Posts: 62
Gallery: SaraOFlaherty
Stats: 162/149.2/130
WOE: LC but no particular plan
Start Date: August 29, 2011
I look at them more as a potato chip substitute.
SaraOFlaherty is offline   Reply With Quote
Old 04-07-2011, 06:44 AM   #11
Senior LCF Member
 
evas's Avatar
 
Join Date: Mar 2011
Location: San Diego
Posts: 400
Gallery: evas
Stats: 255/215/155
WOE: Mostly Primal + IF
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!

Last edited by evas; 04-07-2011 at 06:46 AM..
evas is offline   Reply With Quote
Old 04-07-2011, 07:22 AM   #12
Senior LCF Member
 
Join Date: Mar 2011
Posts: 325
Gallery: Liz1959
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.
Liz1959 is offline   Reply With Quote
Old 04-07-2011, 07:53 AM   #13
Senior LCF Member
 
Gweebles's Avatar
 
Join Date: May 2006
Location: Harlingen, TX
Posts: 982
Gallery: Gweebles
Stats: 26w/24w/8
WOE: JUDDD convert 2720/544
Start Date: JUDDD 3/6/12
Quote:
Originally Posted by SoHappy View Post
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.
that just turned me off pork rinds! EWW....mental image!! IT BURNS!!!!
Gweebles is offline   Reply With Quote
Old 04-07-2011, 09:17 AM   #14
Very Gabby LCF Member!!!
 
ljguitar's Avatar
 
Join Date: Aug 2008
Location: Wyoming
Posts: 4,505
Gallery: ljguitar
Stats: 350++/under 240/wherever 30 net carbs a day leads
WOE: 30 net carbs a day or less...unclean eating
Start Date: August 2008
Quote:
Originally Posted by Gweebles View Post
…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.

ljguitar is offline   Reply With Quote
Old 04-07-2011, 09:33 AM   #15
Senior LCF Member
 
Join Date: Mar 2011
Posts: 325
Gallery: Liz1959
Quote:
Originally Posted by ljguitar View Post
They still make a dynomite coating (mixed with parmesan) for fried or baked chicken.

Hmmm, thanks, that sounds interesting!
Liz1959 is offline   Reply With Quote
Old 04-07-2011, 09:41 AM   #16
Very Gabby LCF Member!!!
 
ljguitar's Avatar
 
Join Date: Aug 2008
Location: Wyoming
Posts: 4,505
Gallery: ljguitar
Stats: 350++/under 240/wherever 30 net carbs a day leads
WOE: 30 net carbs a day or less...unclean eating
Start Date: August 2008
Quote:
Originally Posted by Liz1959 View Post
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...

ljguitar is offline   Reply With Quote
Old 04-07-2011, 10:16 AM   #17
Very Gabby LCF Member!!!
 
Mule_Freak's Avatar
 
Join Date: Oct 2004
Location: Ohio
Posts: 3,297
Gallery: Mule_Freak
Stats: 145/125-130/135
WOE: moderate carbs
Start Date: Oct. 2003
I don't care what they are, I LOVE me some "Stinkies" plain w/an apple, my two favs. together
Mule_Freak is offline   Reply With Quote
Old 04-07-2011, 02:16 PM   #18
Senior LCF Member
 
Gweebles's Avatar
 
Join Date: May 2006
Location: Harlingen, TX
Posts: 982
Gallery: Gweebles
Stats: 26w/24w/8
WOE: JUDDD convert 2720/544
Start Date: JUDDD 3/6/12
Quote:
Originally Posted by ljguitar View Post
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.
Gweebles is offline   Reply With Quote
Old 04-07-2011, 03:56 PM   #19
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
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:

cleochatra is offline   Reply With Quote
Old 04-07-2011, 04:49 PM   #20
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,466
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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.
Charski is offline   Reply With Quote
Old 04-07-2011, 04:50 PM   #21
Major LCF Poster!
 
Erica L. Butler's Avatar
 
Join Date: Apr 2006
Location: Seattle, WA
Posts: 2,838
Gallery: Erica L. Butler
Stats: 193/173/197 goal -95-100
WOE: Atkins '72
Start Date: May 2007
Quote:
Originally Posted by Taxbane View Post
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!
Erica L. Butler is offline   Reply With Quote
Old 04-07-2011, 04:51 PM   #22
Major LCF Poster!
 
Erica L. Butler's Avatar
 
Join Date: Apr 2006
Location: Seattle, WA
Posts: 2,838
Gallery: Erica L. Butler
Stats: 193/173/197 goal -95-100
WOE: Atkins '72
Start Date: May 2007
Quote:
Originally Posted by Charski View Post
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.
Erica L. Butler is offline   Reply With Quote
Old 04-08-2011, 07:23 AM   #23
.
 
ravenrose's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 9,652
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
Quote:
Originally Posted by Liz1959 View Post
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.
ravenrose is offline   Reply With Quote
Old 04-08-2011, 09:03 PM   #24
Junior LCF Member
 
Join Date: Apr 2011
Posts: 3
Gallery: BigBaud
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!
BigBaud is offline   Reply With Quote
Old 04-08-2011, 09:44 PM   #25
Senior LCF Member
 
Join Date: Mar 2011
Posts: 325
Gallery: Liz1959
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).
Liz1959 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:22 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.