Pork Skins

[Elizellen]

Re: Pork Skins

Pork rind. pork fat, salt ,flavour enhancer,monosodium,glutamate, hydrolysed vegtable protein,rusk (wheatflour, salt ) dextrose,colours,paprika extract,ammonia caramel. contains wheat gluten and soya. per 100g 1.6 carbs 0.2 of which sugars.

Strictly speaking the ingredients I have emboldened on the list make it a non-inductionfood(or even non-Atkins because of the dextrose aka sugar)

[ImREADYImREADY]

Re: Pork Skins

I bought the plain ones yesterday and almost ate the whole bag :hide I did heat up 2 oz of cream cheese and added some hot sauce to it. It made a nice snack!

Still doesn't compare to my BBQ ones!

[Kenny P]

Re: Pork Skins

Strictly speaking the ingredients I have emboldened on the list make it a non-inductionfood(or even non-Atkins because of the dextrose aka sugar)

I wont be eating them again. Last time i did the diet i eat loads of them and lost loads but if thats the case about dextrose there gone!! My butcher sells them even have hairs on them lol. Do you think the ones from butchers a 100 percent meat ? Day 3 today and ive had a few withdrawal symptoms but ive stayed strong.

[DEJA19]

Re: Pork Skins

Yes I thought it was only the plain one's.

[Elizellen]

Re: Pork Skins

Do you think the ones from butchers a 100 percent meat ?

The only way to be sure is to ask to see the list of ingredients. As far as I know if they buy them in there should be a package label with ingredients on available for you to see - if they make their own then they should be able to tell you the ingredients.

[chinadoll]

Re: Pork Skins

The dips help a lot with the plain rinds. If you really just need something crunchy, take a slice or two of cheddar and cut it into four small squares each slice. Place on baking parchment or waxed paper and microwave until golden (1-2 mins). Let sit a minute and you have instant cheese nips. Just include it in your 3-4 ounces of cheese for the day. These are my late afternoon life saver as a snack. And they crunch! Make sure you get cheese and not the fake stuff. Try different brands til you find a favorite. They all cook differently--some puff up, some get super crisp, others are flatter, like a cracker.