It's tough to admit it but we all make certain prejudgments. This lesson was most recently illustrated to me while browsing at Whole Foods. I noticed a bag of chicharrones (traditional pork rinds) while strolling down the temptation-laden snack aisle. My first instinct was to turn away. Whole Foods or not, these couldn't possibly be healthy. Thankfully, I stopped and reconsidered.
The brand of pork rinds in question contained only two ingredients: pork rinds and sea salt. The label boasts that it's "Made With: Natural Ingredients, No Preservatives, No Artificial Flavoring, No Artificial Coloring, No Hydrogenated Oils, No Trans Fats". By scanning over the packaging I also learned that Domingo's Traditional Chicharrones have been made in pretty much the same way for over 70 years. It's a family owned operation that uses a special, two-stage cooking process which results in a lighter, milder flavor - I think they're delicious. Also, they claim that their pork rinds are from pigs that are antibiotic-free and humanely raised.
The nutritional content is pretty spot on for low carbers - only 80 calories per serving with 9 grams of protein and 5 grams of fat. The sodium content is also reasonable at 200 mg per serving. Best of all, it's entirely carb free.
I realize this isn't exactly a revelation to many in the LC community. But I must admit that I thought of pork rinds as just being LC junk food. This is apparently not so.
8 comments:
My first few months on LC, I practically lived on fresh, local, "real" pork rinds....though probably not organic!
It's always good to keep an open mind, and keep our options open, as well!
My blogging buddies taught me that!
The photo makes them look delicious but I can't get past what they are. My dad loved pork rinds and I tried to love them too but alas, could not.
On a positive note ... it's wonderful to find a food one likes without it being adulterated by preservatives and chemicals and colouring.
Is that crunching I hear?
They taught me the same, Anne! Still do! :-)
Fit,
I hear what you're saying. But I've come up with a few other reasons to like pork rinds.
1) It allows for another part of the pig to be used. Less suffering and waste.
2) It's better for the environment because you get more out of the same amount of resources. Example: You won't snack on chips or nuts which require energy, fertilizer, pest control and water to grow and process. The pigs are already being raised for their meat. No added cost or resources needed.
It doesn't change where they come from but it may offer a different perspective about their value.
darn, is there chicken rinds or whey rinds? they look so delicious but the jewish part in me cant touch them.
Like the new photo, Vadim! :-)
I've heard that chicken rinds are available. But I've never tried them. I think they sometimes go by the name "chicken cracklings" or "Chicharrones De Pollo".
Whey rinds! Never heard of those! :-)
By the way, I'm not wild about where they come from either. But any part of any animal could be considered "special" if you really think about it....
*sigh*
That crunching sound is the sound of minds being opened to new ideas!
Oh, THAT crunching sound!
Is that what it is? Now you tell me! :-)
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