Barbecue Pork Rinds

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

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

"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

"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

"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.

"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.