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Thread: What's the deal with pork rinds?
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08-24-2009, 11:57 PM #1
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What's the deal with pork rinds?
They have decent protein content, and they're not missing any amino acids in their profile according to the USDA nutritional database, but the label says "*not a significant source of protein" when I would call 9g per serving pretty good for a snack. I've sorta heard the protein is no good but I can't figure out why. What's the deal??
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08-25-2009, 12:00 AM #2
That's a good question, I wondered the "not a significant source of protien" line myself. I love pork rinds personally, hopefully someone can sort this out
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08-25-2009, 12:01 AM #3
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08-25-2009, 12:29 AM #4
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they make ur breath stink, good low carb snack
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08-25-2009, 01:00 AM #5
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08-25-2009, 01:03 AM #6
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Fried pork skin.
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08-25-2009, 01:03 AM #7
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08-25-2009, 02:35 AM #8
Saw this on another 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.
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08-25-2009, 03:06 AM #9
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08-25-2009, 03:13 AM #10
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08-25-2009, 10:42 AM #11
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08-25-2009, 11:12 AM #12
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Actually information I've been finding is suggesting that collagen protein increases the bioavailability of other proteins and enhances growth to an extent. Perhaps snacking on pork rinds with a meat meal would actually enhance growth????
"The influence of connective tissue on the biological value of meat products, manufactured from hashed meat, was studied in experiments on growing rats. It was shown that collagen level increase from 6.1 to 14.5% of the total amount of meat proteins improved the growth-mass characteristics of the animals. The actual biological value and the absolute protein utilization had a tendency to lowering, although the difference was not statistically significant. At the same time the effectiveness of tissue protein biosynthesis was not lowered. A conclusion has been made that the results of animal experiments correlate with the clinical data on the positive effect of the increase up to 15% (by protein) of collagen content on the anabolic action of hashed meat protein in humans. A further increase of the connective tissue amount leads to its diminished biological value."
http://www.ncbi.nlm.nih.gov/pubmed/2293453
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08-25-2009, 11:41 AM #13
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08-25-2009, 12:16 PM #14
Hmm I remember them, the ones I had were more like crisps, but they did have hard crunchier parts in them, all I remember is they were very very salty and probably had more carbs than the ones in the states, like the beef jerky we get here has more carbs than you would think.
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08-25-2009, 12:35 PM #15
they're crunchy! Keto diets lack much with crunch. Pork rinds are a great little snack food for no carb eaters - just so long as you don't eat too many!
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