Ok, Just got back from save-on. No luck. I've now tried save-on, walmart, safeway, superstore, and IGA. I'm beginning to lose hope. Is there anyone who knows a specific place i can go in the lower mainland?

Pork rinds...I get them at Bulk Barn... I don't know if you have that store...

I know for a fact that my local Save-on carries Old Dutch brand, Bac'n Puffs I think they're called. Did you ask at the service desk to see if they stock 'em?

Superstore actually has a housebrand... the No-Name brand. Over here in the Victoria store, they are NOT shelved by the regular chips, they're over in a different section. Again, consider asking... if they have 'em in tiny Victoria, they've got to be there in much bigger Burnaby.

Zellers and Walmart, they're often stashed on stands by the Check-out, Trophy brand I think.

It really pays to ask the service and management people, have the time they have them where I can't see 'em easy, the other half they are surprised they don't have them and will actually make sure they bring 'em in for you.

Use your customer power. Ask.

Well, After bout 15 minutes of running around superstore, I finally found them. Had to ask 4 people before they could be found. Thanks for the help, Island Girl.

I ordered and received a bag of Steve's Mild Pork Rinds from Low Carb Conosseur (sp?). There is NO nutritional labelling and the ingredients, to my dismay, are: pork rind, dextrose , salt, corn flour , onion powder, mustard, torula yeast, malto dextrin ?, monosodium glutamate, paprika extractive, soybean oil, tomato powder, turmeric extractive, spice extractive, and less than 2% silicon dioxide to prevent caking.

I'm on Atkins just at the beginning of OWL. What is your opinion, can I eat these or should I just write off my investment? If I can eat them, can anybody estimate a ballpark carb count?

Thanks

Have you gone to the www.low-carb.com (that's the LowCarb Connoisseur website) and/or phoned them? They're the LC specialists after all.

The actual carb count might be very low per serving size despite the dextrose.

By the way, all US products are supposed to have the Nutrition info on them or available on request from the vendor. Similar flavored pork rinds (different brands) might give you a carb count that's close. Most FLAVORED pork rinds have added salt and sugars and stuff, stick to plain to be safe.

As to whether you can eat them on Induction, only you can say... but portion them out and you might be all right.

almost any grocery store that sells potato chips also sells pork rinds: in the same section. And any back of pork rinds sold in a grocery store in USA will have the nutritional info.

Even quik mart kind of places, gas stations with food, pork rinds are very easy to find and shouldn't have to be ordered by mail (doesn't it bug you to pay the shippinG?)

I have tried pork rinds since LCing and immediately gave them up for good. I ate an entire bag, unconsciously. I believe being accurately aware of what we are doing with food is essential to effective weight loss. They don't really have much to offer nutritionally. Some folks on this forum like to use them to create simulated french toast or something like that. I am just going to try and learn a new WOE and not focus on a product that is super processed food. Doesn't this WOE/WOL push us to eat whole foods, unprocessed?

Pork rinds might as well be a narcotic for me.

I didn't catch the fact that you are in Finland. I guess you would have to order them. IMHO you aren't missing much if you can't get them.

don't misunderstand me. I love pork rinds but for me they are not a part of a healthy way of eating for life.

Thanks for the insights. I ordered those pork rinds because I thought they might be nice to have around for an emergency snack or for something legal on those rare occasions when we serve chips and dips when entertaining. I actually had never tasted one until I opened the bag of plain that I also ordered! Actually, they aren't too bad. Just the ingredient list on the BBQ, lo-carb or not, doesn't exactly make me feel like tearing into that bag!

I think I will be able to keep my rinds mostly in reserve without too much problem. I'm not a big snacker and have never been into chips or nuts. Now, give me access to ice cream or a big bowl of chocolate-covered raisins to dip into, and that is an entirely different story!

Thanks for the advice, I will try to dig around and see if I can find a site with the nutritional info on BBQ rinds with similar ingredients.

Try these sites, seems to have a lot of helpful information...

http://www.utzsnacks.com/nutriti2.html
OR
http://www.utzsnacks.com/nutriti2.h...k%20Rinds%20nut (to go directly to the BBQ pork rinds section).

Enjoy.

That was soooo kind of you! Well, the Utz say they have 0 carbs per .5 oz so I guess I won't take a terrible hit if I eat a few of the ones I bought. It's good to know that I can keep them around for a rainy day -- or a sunny one when the rest of the world is feasting on potato or corn chips.

I read on the Atkins Success Stories of a person who said she now eats fried pork rinds as a sort of substitute for chips. I though this was great and I started snacking on them. Somehow I feel slightly guilty even though they have about 2 grams of carbs per serving.
Anyone have any comments or suggestions regarding these? Would anyone suggest against it?

Thanks!

There's already a ton of comments and detailed nutritional info about pork rinds (the usual name) right here in this Products Forum.

There's a SEARCH button on the upper right of your screen that will help you find this information easily or you can just page down the main screen, then click on on the 2 at the bottom of the page (and so forth) for other pages of posts. They're most-recent-first order.

Hope this helps!

PS: plain Pork Rinds have more protein and less fat than plain potato chips, ounce for ounce, and WAY fewer carbs of course. Read on.

Just checking... pork rinds... this is a no-no for induction, right? I am trying to stay on track, but find myself really wanting salty and cruchy... and of course SWEET.

Thanks, KarenS

Heavens.

Ok, plain pork rinds are pork skin, lard, salt... the macronutrients are fat, protein and zero carbs. Fits RIGHT into Induction just fine...