I love pork rinds, the harder and more shriveled up the better. For those not in the know it’s basically deepfried pig skin popcorn. A 2oz (56.7g) bag claims 36g of protein per bag. How is this possible? I don’t want to debate salt because a blind chimpanzee could spot that issue
collagen
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Sounds tasty. Probably so dense because frying renders the fat down and makes it smaller.
Pros: Low Carb Protein (+Fat) Snack
Cons: Sodium, Fats, Incomplete Protein Source? (Source… badumtsss, required cos I have no idea what I’m on about)
Should’ve started a topic on out there protein sources.
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The remaining 20 grams is fat which is OK-not too high, but pork fat is up to about 10% linoleic acid (American). That would be about 2 grams per bag-not horrible but in an ideal world you would keep linoleic around 6-8 grams per day. Still, they are a lot less fatty than say using bacon drippings or using high fat cuts or pork or pork sausage where the linoleic acid content will add up fast.
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Wait, what’s wrong with salt?
Like Yogi said, pork rinds are pretty much just collagen which isn’t great for muscle building but can have other benefits, discussed here.
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