I buy bulk packs on Amazon that are basically pellets of hard dried pork skins and I microwave them in a bowl specially made for popping popcorn, and each pellet fully renders and puffs up. Then I laid them on a plate and added the taco meat, jalapenos, and cheese, and heated them in the microwave to melt the toppings. I added the tomatoes, salsa, onions, and sour cream after. Here’s what they looked like before I heated them up:
We used to get the microwavable pork rinds in the store then they stopped carrying them and I forgot they even existed. Is there a brand on Amazon you recommend?
Sy Bernot – yes. On Amazon, Carolina Gold Nuggets and Chef Piggy Tail are all I buy. I think the brands are related, too. I can’t find other brands except those and the Lowrey’s ones. I haven’t tried the Lowrey’s kind, I have seen reviews and those are a brand some folks prefer.
I like the kind I buy because even though I can easily get a big 3 oz bag at the dollar store, that’s about all I ever go there for anymore, plus, the bulk pellets make it so I can just pop the amount I want to make in the microwave one batch at a time, and not be tempted to eat a whole 3 oz. bag of the prepared ones (also, I find those bagged ones taste a little stale now that I’ve had the make at home kind)
I think the Lowrey’s was the ones we used to see in the store but I’d much rather have a bulk pack for the exact same reasons you mentioned. They are so much better hot and fresh.
I am a diabetic in remission with a very high resistance to insulin. Starch and sugar are a no-go for us types. So pork rinds are my new “chips” when I want some.
Also, if you’re interested in the science, here is some recommended reading:
Bobbi Jo Woods Ah, okay, I understand what you’re saying. I’ve got a lot of people in my world who’re fad dieters but something that’s medically dictated is totally different.
Aside from how keto espousers include things like avocados and coconut oil in everything, eating a moderate amount of animal protein (including its fat and organs) and whatever veggies we can forage (unnecessary, though I love to eat them) is about how humans thrived for many thousands of years. If anything’s a fad, it’s what western cultures consider “normal” dietary behavior ever since agriculture got to be a thing, which has only been a few decades, actually. Go figure.
Also, if we’d have kept at it like that without Big Ag, Big Food, and the government intervening, it’s safe to say that most of us wouldn’t have to be on any diet for medical reasons. What I’m saying is, I got this way mostly because of what people consider “normal” eating these days. I find it humorous and ridiculous that low carb/whole food eating is what’s considered extreme and being outcast as faddish at best, dangerous or pseudoscience, at worst.
Bobbi Jo Woods … and instituted at the request of the grain industry. The original ‘food pyramid’ basically left them out, until the creator was overruled and “6-11servings/day” was the recommended norm.
I went the other way, I was hypoglycemic my body forgot how to burn it’s own fat stores for energy. If my body didn’t get a dose of sugar every so often I’d sugar crash and I don’t mean in a way you may think, I’d get disoriented, sweat profusely, hyperventilate, and die if I passed out before I could bring my blood sugar back up quickly.
Both can be metabolic problems, what Bobbi Jo Woods and I have both done is retrain our bodies to process protein and fat before starch and sugar. I’m at the point where I eat almost a normal diet now but I still actively avoid things I can easily replace. Tortilla chips are the devil. 10 calories a piece, 2 carbs a chip, it’s not one of the better foods. A pork rind on the other hand is 6 calories and 0 carbs and they are mostly protein.
I started replacing things years ago and I no longer have to carry hard candy in my pocket, I eat eggs and cheese and meat primarily but I still do have a thin slice of cake or a slice of bread once in awhile. I had my blood checked last week and every single number was in the nominal range. The things the world has told you about fat in your diet is a load of crap. Carbs and sugars are the things you should avoid.
Bobbi Jo Woods I’ve never seen that youtube play list I have it cued up now.
I tried to do semi-carnivore recently and I still had a hard time getting enough protein. I also felt extra-greasy and gross after basically grilling steaks and pork chops every day. The inflammation seemed like it went away totally, but I did not lose one pound and I missed vegetables. I’m also sure it raised my BG levels. I think I do better on less protein and more fat, for some reason. I was doing 16:8 intermittent fasting for over a year and found it to not only keep my weight stalled, I also recently read that skipping breakfast and exercising while fasted is what sumo wrestlers to do gain heft or maintain it. Yay me.
So I think if I fast again, it will be for 24 hours to see how my BG does. It’s still very high and I’m worried because I hadn’t read it since December because I got tired of buying strips when the numbers were always the same and I felt fine (120-145 high fasting BG, 145-158 spike after meals, 110-120 rest of the time…and don’t forget I was always higher than most. My “lows” on insulin + Metformin would average about the same, without being low carb.
I’ve got a physical and blood lab this week and I am going to ask doc to put me back on Metformin because I suspect either liver dumping syndrome or stress is what’s keeping my BG very high because it’s not from diet.
I went to a “one meal a day” plan (search for panda liver study), All my calories come in between 3 and 9 PM I’m trying to tighten that up a little by just going to bed earlier but It seems to be working I’m consuming close to 2k cal a day and not gaining weight.
Over the next couple months I’m going to replace a couple of meals a week with 700-1000 calorie dishes in the hopes that I’ll start shedding. I did one last week and it wasn’t too bad but I did cheat with 2 eggs the next morning but still kept the day under 2k. I also started tracking everything again and that is such a PITA, extra pat of butter but I only ate half it’s like the cosine of theta over 2 right?, I think weight management sucks because of all the math.
I spent all of today breaking down all the protein for the rest of the week, spicy wings tomorrow, ribs on Tuesday, chicken snack on Wednesday and Thursday and Friday is all snacks (baked cheese, snausages, egg bites, bacon&cheese balls and maybe a bacon cheese burger if I feel like hitting the grill )
Mix grated cheddar & cream cheese, 50/50 mix, roll in crispy bacon bits, refrigerate until time to eat.
I make a fried one with peppers but it has eggs flour and panko, super simple though if you don’t mind frying. Could probably be made keto pretty easily. I like the fried ones better but the cold ones are easier to make and just less fuss.
Brett Trigg it was found in a few comments on a keto article I was reading and the article I was searching for was not at all related to your question and now I can’t find it
Now here’s an idea. How were they? Will you eat them again?
?
Sterling G Leavitt, Jr fantastic and yes, I will, since regular chips are no-no for me.
I buy bulk packs on Amazon that are basically pellets of hard dried pork skins and I microwave them in a bowl specially made for popping popcorn, and each pellet fully renders and puffs up. Then I laid them on a plate and added the taco meat, jalapenos, and cheese, and heated them in the microwave to melt the toppings. I added the tomatoes, salsa, onions, and sour cream after. Here’s what they looked like before I heated them up:
https://plus.google.com/photos/…
The cheese was a blend I shredded up, of half queso Chihuahua and half cheddar
Bobbi Jo Woods Dog cheese? o.O
Chihuahua is a region of Northern Mexico. The dog and cheese are different, but both are named after it.
We used to get the microwavable pork rinds in the store then they stopped carrying them and I forgot they even existed. Is there a brand on Amazon you recommend?
This is staggering.
Sy Bernot – yes. On Amazon, Carolina Gold Nuggets and Chef Piggy Tail are all I buy. I think the brands are related, too. I can’t find other brands except those and the Lowrey’s ones. I haven’t tried the Lowrey’s kind, I have seen reviews and those are a brand some folks prefer.
I like the kind I buy because even though I can easily get a big 3 oz bag at the dollar store, that’s about all I ever go there for anymore, plus, the bulk pellets make it so I can just pop the amount I want to make in the microwave one batch at a time, and not be tempted to eat a whole 3 oz. bag of the prepared ones (also, I find those bagged ones taste a little stale now that I’ve had the make at home kind)
Jeb Hoge did it blow your mind, or are you offended?
Edited last comment bc I misspelled “Lowrey’s”
I think the Lowrey’s was the ones we used to see in the store but I’d much rather have a bulk pack for the exact same reasons you mentioned. They are so much better hot and fresh.
Bobbi Jo Woods It sounds amazing and also (honestly) I have no idea how this qualifies as a healthier option than ANYTHING.
I’m not hating, I just don’t get it.
I am a diabetic in remission with a very high resistance to insulin. Starch and sugar are a no-go for us types. So pork rinds are my new “chips” when I want some.
Also, if you’re interested in the science, here is some recommended reading:
https://www.reddit.com/r/ketoscience/comments/7lbl0k/keto_science_readers_holiday_gift_guide_huge_list/
Or viewing, since the above list is now no longer sorted by topic, but by author
https://www.youtube.com/playlist?list=PLuOCYTZXw6HYl_57faBEoU4u_Ot2F4-yX
Bobbi Jo Woods Ah, okay, I understand what you’re saying. I’ve got a lot of people in my world who’re fad dieters but something that’s medically dictated is totally different.
And I still think this sounds amazing.
Aside from how keto espousers include things like avocados and coconut oil in everything, eating a moderate amount of animal protein (including its fat and organs) and whatever veggies we can forage (unnecessary, though I love to eat them) is about how humans thrived for many thousands of years. If anything’s a fad, it’s what western cultures consider “normal” dietary behavior ever since agriculture got to be a thing, which has only been a few decades, actually. Go figure.
Also, if we’d have kept at it like that without Big Ag, Big Food, and the government intervening, it’s safe to say that most of us wouldn’t have to be on any diet for medical reasons. What I’m saying is, I got this way mostly because of what people consider “normal” eating these days. I find it humorous and ridiculous that low carb/whole food eating is what’s considered extreme and being outcast as faddish at best, dangerous or pseudoscience, at worst.
Bobbi Jo Woods … and instituted at the request of the grain industry. The original ‘food pyramid’ basically left them out, until the creator was overruled and “6-11servings/day” was the recommended norm.
Sy Bernot I think you’ll like these. They have plain and flavored ones, but I get the plain ones. Mainly because I like to dip. Guac, hummus, etc.
Jeb Hoge
I went the other way, I was hypoglycemic my body forgot how to burn it’s own fat stores for energy. If my body didn’t get a dose of sugar every so often I’d sugar crash and I don’t mean in a way you may think, I’d get disoriented, sweat profusely, hyperventilate, and die if I passed out before I could bring my blood sugar back up quickly.
Both can be metabolic problems, what Bobbi Jo Woods and I have both done is retrain our bodies to process protein and fat before starch and sugar. I’m at the point where I eat almost a normal diet now but I still actively avoid things I can easily replace. Tortilla chips are the devil. 10 calories a piece, 2 carbs a chip, it’s not one of the better foods. A pork rind on the other hand is 6 calories and 0 carbs and they are mostly protein.
I started replacing things years ago and I no longer have to carry hard candy in my pocket, I eat eggs and cheese and meat primarily but I still do have a thin slice of cake or a slice of bread once in awhile. I had my blood checked last week and every single number was in the nominal range. The things the world has told you about fat in your diet is a load of crap. Carbs and sugars are the things you should avoid.
Bobbi Jo Woods I’ve never seen that youtube play list I have it cued up now.
I tried to do semi-carnivore recently and I still had a hard time getting enough protein. I also felt extra-greasy and gross after basically grilling steaks and pork chops every day. The inflammation seemed like it went away totally, but I did not lose one pound and I missed vegetables. I’m also sure it raised my BG levels. I think I do better on less protein and more fat, for some reason. I was doing 16:8 intermittent fasting for over a year and found it to not only keep my weight stalled, I also recently read that skipping breakfast and exercising while fasted is what sumo wrestlers to do gain heft or maintain it. Yay me.
So I think if I fast again, it will be for 24 hours to see how my BG does. It’s still very high and I’m worried because I hadn’t read it since December because I got tired of buying strips when the numbers were always the same and I felt fine (120-145 high fasting BG, 145-158 spike after meals, 110-120 rest of the time…and don’t forget I was always higher than most. My “lows” on insulin + Metformin would average about the same, without being low carb.
I’ve got a physical and blood lab this week and I am going to ask doc to put me back on Metformin because I suspect either liver dumping syndrome or stress is what’s keeping my BG very high because it’s not from diet.
I went to a “one meal a day” plan (search for panda liver study), All my calories come in between 3 and 9 PM I’m trying to tighten that up a little by just going to bed earlier but It seems to be working I’m consuming close to 2k cal a day and not gaining weight.
Over the next couple months I’m going to replace a couple of meals a week with 700-1000 calorie dishes in the hopes that I’ll start shedding. I did one last week and it wasn’t too bad but I did cheat with 2 eggs the next morning but still kept the day under 2k. I also started tracking everything again and that is such a PITA, extra pat of butter but I only ate half it’s like the cosine of theta over 2 right?, I think weight management sucks because of all the math.
I spent all of today breaking down all the protein for the rest of the week, spicy wings tomorrow, ribs on Tuesday, chicken snack on Wednesday and Thursday and Friday is all snacks (baked cheese, snausages, egg bites, bacon&cheese balls and maybe a bacon cheese burger if I feel like hitting the grill )
Do not ever ask me maff questions
I don’t maffs
PS – please inform me about these bacon & cheese balls.
Mix grated cheddar & cream cheese, 50/50 mix, roll in crispy bacon bits, refrigerate until time to eat.
I make a fried one with peppers but it has eggs flour and panko, super simple though if you don’t mind frying. Could probably be made keto pretty easily. I like the fried ones better but the cold ones are easier to make and just less fuss.
plus.google.com – It’s fry day and the secret ingredient is jalapenos! So I made Texas toothpic…
oh my
Brett Trigg it was found in a few comments on a keto article I was reading and the article I was searching for was not at all related to your question and now I can’t find it