Barbecue Pork Rinds

In article ,
"Teeb" wrote:

"Stan Marks" wrote in message
...
In article ,
(RichC) wrote:

I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs. The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd thing
on the ingredients list. How can they have sugar in them and yet still
have zero carbs?

You don't say how much one serving is in the listing, but manufacturers
are allowed to list items less than 0.5 (or is it less than 1.0?) as
"0", so it is possible that the carb content is less than 0.5 (or 1.0?),
if the serving size is small enough. It may be that the carb content is
"negligible" for one "serving", but if you increase or multiply your
serving size by a significant amount, you could end up eating several
grams of carbohydrate.


Zero to just under .5 they can say it has no carbs.. .5 to just under 1,
they can say "less than one gram".. technicalities, lol.. but if you're
really very strictly counting carbs, I would count *less than one* as being
one, and depending on the ingredients, zero as a half a carb if it's got
things in it you KNOW have some small measure of carbs.. And yes yes.. watch
the portion sizes and measure those out if you have trouble following thsoe
guildlines.

Thanks for clearing that up for me, Teeb.

Stan

On Thu, 16 Sep 2004 11:08:35 -0500, Stan Marks
wrote:

In article ,
Bob in CT wrote:

On Thu, 16 Sep 2004 08:58:52 -0500, Stan Marks
wrote:

In article ,
(RichC) wrote:

I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs. The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd
thing
on the ingredients list. How can they have sugar in them and yet
still
have zero carbs? They taste great, but I have been avoiding them
because of the sugar in the ingredients. Any one have any ideas on
this subject? I would love to start using the BBQ rinds, but I have
been afraid of hidden carbs.

Rich C
428/355/200

You don't say how much one serving is in the listing, but
manufacturers
are allowed to list items less than 0.5 (or is it less than 1.0?) as
"0", so it is possible that the carb content is less than 0.5 (or
1.0?),
if the serving size is small enough. It may be that the carb content
is
"negligible" for one "serving", but if you increase or multiply your
serving size by a significant amount, you could end up eating several
grams of carbohydrate.

Another thing that I would be concerned about, if I were you, is the
amount of chemical preservatives and flavorings that are in those
barbecue-flavored pork rinds. I used to love the Lays Bacen-ettes
brand
of "Sweet and Tangy" pork rinds, until one day I noticed the list of
ingredients. I was shocked to find a number of unpronouncable chemical
preservatives, flavorings, etc, that are not found in their plain pork
rinds. Since I prefer to avoid such things, I stopped eating them.

Stan

That's a bummer, as I really don't like the regular pork rinds but do
like
the BBQ kind. I'm sure, though, that if I could learn to like (well,
perhaps "like" is too strong a word) rice cakes, I could learn to like
plain pork rinds.

I have seen some flavored pork rinds that aren't loaded with chemical
"enhancements", if that is a concern. The Wal Mart brand, for instance,
is pretty innocuous, IIRC. I do buy the plain ones from WM, though.
They're great with ranch dressing, salsa, or cheese dip.

Stan

I never thought of these additions! I was wondering what to do with that
huge bottle of ranch dressing.

--
Bob in CT
Remove ".x" to reply

On Thu, 16 Sep 2004 11:08:35 -0500, Stan Marks
wrote:

In article ,
Bob in CT wrote:

On Thu, 16 Sep 2004 08:58:52 -0500, Stan Marks
wrote:

In article ,
(RichC) wrote:

I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs. The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd
thing
on the ingredients list. How can they have sugar in them and yet
still
have zero carbs? They taste great, but I have been avoiding them
because of the sugar in the ingredients. Any one have any ideas on
this subject? I would love to start using the BBQ rinds, but I have
been afraid of hidden carbs.

Rich C
428/355/200

You don't say how much one serving is in the listing, but
manufacturers
are allowed to list items less than 0.5 (or is it less than 1.0?) as
"0", so it is possible that the carb content is less than 0.5 (or
1.0?),
if the serving size is small enough. It may be that the carb content
is
"negligible" for one "serving", but if you increase or multiply your
serving size by a significant amount, you could end up eating several
grams of carbohydrate.

Another thing that I would be concerned about, if I were you, is the
amount of chemical preservatives and flavorings that are in those
barbecue-flavored pork rinds. I used to love the Lays Bacen-ettes
brand
of "Sweet and Tangy" pork rinds, until one day I noticed the list of
ingredients. I was shocked to find a number of unpronouncable chemical
preservatives, flavorings, etc, that are not found in their plain pork
rinds. Since I prefer to avoid such things, I stopped eating them.

Stan

That's a bummer, as I really don't like the regular pork rinds but do
like
the BBQ kind. I'm sure, though, that if I could learn to like (well,
perhaps "like" is too strong a word) rice cakes, I could learn to like
plain pork rinds.

I have seen some flavored pork rinds that aren't loaded with chemical
"enhancements", if that is a concern. The Wal Mart brand, for instance,
is pretty innocuous, IIRC. I do buy the plain ones from WM, though.
They're great with ranch dressing, salsa, or cheese dip.

Stan

I never thought of these additions! I was wondering what to do with that
huge bottle of ranch dressing.

--
Bob in CT
Remove ".x" to reply

I'm still trying to find out if they use hydrogenated oil to fry them and
make them have a longer shelf life...


Evad



"RichC" wrote in message
om...
I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs - The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd thing
on the ingredients list, how can they have sugar in them and yet still
have zero carbs, they taste great, but I have been avoiding them
because of the sugar in the ingredients. Any one have any ideas on
this subject? I would love to start using the BBQ rinds, but I have
been afraid of hidden carbs.

Rich C
428/355/200

I'm still trying to find out if they use hydrogenated oil to fry them and
make them have a longer shelf life...


Evad



"RichC" wrote in message
om...
I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs - The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd thing
on the ingredients list, how can they have sugar in them and yet still
have zero carbs, they taste great, but I have been avoiding them
because of the sugar in the ingredients. Any one have any ideas on
this subject? I would love to start using the BBQ rinds, but I have
been afraid of hidden carbs.

Rich C
428/355/200

Good point.

On Thu, 16 Sep 2004 09:24:20 -0700, Evad wrote:

I'm still trying to find out if they use hydrogenated oil to fry them and
make them have a longer shelf life...


Evad



"RichC" wrote in message
om...
I noticed that Utz Pork Rinds have started putting Zero Carb stickers
on the front of their pork rinds, but I have a question. The plain
rinds have 80 calories per serving and zero carbs - The barbecue ones
also have 80 cals and zero carbs, but sugar is listed as the 3rd thing
on the ingredients list, how can they have sugar in them and yet still
have zero carbs, they taste great, but I have been avoiding them
because of the sugar in the ingredients. Any one have any ideas on
this subject? I would love to start using the BBQ rinds, but I have
been afraid of hidden carbs.

Rich C
428/355/200





--
Bob in CT
Remove ".x" to reply

I never have a problem using up huge bottles of ranch dressing. I am not
real fond of plain mayo and use ranch dressing instead for things like tuna
salad.

In news Bob in CT stated
|
| I never thought of these additions! I was wondering what to do with
| that huge bottle of ranch dressing.
|
| --
| Bob in CT
| Remove ".x" to reply

I never have a problem using up huge bottles of ranch dressing. I am not
real fond of plain mayo and use ranch dressing instead for things like tuna
salad.

In news Bob in CT stated
|
| I never thought of these additions! I was wondering what to do with
| that huge bottle of ranch dressing.
|
| --
| Bob in CT
| Remove ".x" to reply

On Thu, 16 Sep 2004 18:10:47 GMT, FOB wrote:

I never have a problem using up huge bottles of ranch dressing. I am not
real fond of plain mayo and use ranch dressing instead for things like
tuna
salad.

In news Bob in CT stated
|
| I never thought of these additions! I was wondering what to do with
| that huge bottle of ranch dressing.
|
| --
| Bob in CT
| Remove ".x" to reply



I don't like real mayo too much, either. I do tend to eat more vegetables
than salads lately, though. I didn't think about using ranch for tuna
salad. Interesting.



--
Bob in CT
Remove ".x" to reply

On Thu, 16 Sep 2004 18:10:47 GMT, FOB wrote:

I never have a problem using up huge bottles of ranch dressing. I am not
real fond of plain mayo and use ranch dressing instead for things like
tuna
salad.

In news Bob in CT stated
|
| I never thought of these additions! I was wondering what to do with
| that huge bottle of ranch dressing.
|
| --
| Bob in CT
| Remove ".x" to reply



I don't like real mayo too much, either. I do tend to eat more vegetables
than salads lately, though. I didn't think about using ranch for tuna
salad. Interesting.



--
Bob in CT
Remove ".x" to reply