Another question.......they just keep coming !!

I have been reading how many of you eat pork rind and pork scratchings.

I am a big fan of pork and have bought a joint to roast tomorrow.

I have always been taught that to eat the rind was a definate no no !! That it was very high in fats and calories.

Is there some special way this should be cooked and crisped to keep it low in carbs or is it naturally low in carbs.

If it is ok to eat, just how much find can I eat ?

Many thanks, Pauline.

i think the rind itself is naturally no low carb......
as for preparing it, i had a friend who cut just the rind into small 2inch squares, lightly coat them with cayenne pepper and deep fried them until they float or become translusent (?), probably 3 or 4 mins, depending on the temp of the oil.....he usually ate 9-10 pieces as a serving, maybe 3 or 4 carbs total.....you might also check the recipe section of the forum, they might have some good ideas.........

There are a few parts--organs, mostly--and some shellfish--that have carbs.

Ideally, you would eat as much as you need to not be hungry, and then stop. And for me, I can do pretty well eating a real meal and not being hungry again for a good long while. But I still have the habits of a compulsive eater, and sometimes I just want something in my mouth, and pork rinds are a pretty good filler for those times that won't kick off the carb cravings again.