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#21
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It's good on tomatoes, too. We have a few tomato plants in containers in
the back yard so I have been having a small to medium one every day. Sometimes in a salad, sometimes alone. In news Bob in CT stated || | | 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 |
#22
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It's good on tomatoes, too. We have a few tomato plants in containers in
the back yard so I have been having a small to medium one every day. Sometimes in a salad, sometimes alone. In news Bob in CT stated || | | 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 |
#23
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"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've been making my own "flavored" pork rinds. Start with the plain rinds. Place a large handful in a paper bag....spray with cooking spray. Add your favorite spice or spice mix and shake, shake, shake! Some of my favorites are chili powder; Cajun spices and a mixture of cinnamon and Splenda. The cinnamon/Splenda rinds taste exactly like those Mexican crispy things, whatever they are called*...a delicious no-carb dessert! *Oh, yes...churros!! Enjoy, Myron....watching Jeanne closely!! Daytona Beach, FL |
#24
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"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've been making my own "flavored" pork rinds. Start with the plain rinds. Place a large handful in a paper bag....spray with cooking spray. Add your favorite spice or spice mix and shake, shake, shake! Some of my favorites are chili powder; Cajun spices and a mixture of cinnamon and Splenda. The cinnamon/Splenda rinds taste exactly like those Mexican crispy things, whatever they are called*...a delicious no-carb dessert! *Oh, yes...churros!! Enjoy, Myron....watching Jeanne closely!! Daytona Beach, FL |
#26
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"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? 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 They can round down to the nearest half carb, but look at the overall pic. The calories count, and if you want weight control, don't look so much at the numbers. Look at what aids your body and what doesn't. Crunchy pig skins probably don't help, no matter what the numbers say. |
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