07/21/19 Sunday Supp: Pork Rinds

Today the guys are discussing one of Eric's favorite keto snacks...pork rinds!

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Chad: 00:05 So we're getting a lot of questions regarding the proper ways to live life in ketosis. We have you covered in our midweek mini series called Sunday supps. Every Sunday we have a quick supplemental episode where we answer your questions on all things keto. And our question today comes from Tim and Tim says, I've been getting into pork rinds lately. I was skeptical. I was skeptical at first, but I've been trying them out. But I understand that there are some things in pork rinds that are not so good. Or you can get pork rinds that have things in them that are not so good. How do I pick the right pork rinds?

Eric: 00:39 Yeah, that's a good question. I mean, I, I, I have sent out some Instagrams on pork rinds and they're one of the, you know, a really a Go to, you know, I call it a go to treat. If you want something, I'm more of the salty person than the sweet person. Um, and you being pork runs right? Or you're not a big fan of, you're not a huge fan. I remember year and my wife thinks you're disgusting.

Chad: 01:05 I wouldn't down and eat them and be like, oh, this is a treat. But I, but I do enjoy them to get a little fat in and have something crunchy that you want every once in a while also to eat with guacamole. I love it.

Eric: 01:17 Yeah. Yeah. I actually make a fry sauce and then I, you know, some ranch dressing that I make and then, I mean, I, I probably have them every day, let's say. And then I grind them up and coat my liver with them, you know, different things. So I do a lot with, with pork rinds, but it's been tough because they're big on the market now because of keto, because, you know, I have a lot of clients that eat pork rinds and I put the, you know, which ones out there there are that are good tasting. Uh, you've gotta be careful with the MSG and preservatives that are in a lot of them. Uh, you have to be careful with that. Some of the oils they use, you gotta be careful with that. Um, so we finally, you know, I just, I think it went out. It might be going on. I'm not sure if it hit yet. I didn't look, but I did, um, real pork rinds yesterday. So we actually smoked a, um, pork legs, not the pork shoulder, the actual legs. I don't know if you had pork legs before. There's not a ton of meat on there, but you do like three or four of them and it's all skin, you know, covering the meat, so their legs or the skin is there and so you smoke it and then you peel the skin off. And I grew up with my mom doing this with pork rind that's on, on the pork, um, until it off. Cause it's, it's smoked and then you broil it or fry it and season it and it to where you can bite into an the skin just cracks. It's not as Puffy, like, you know, pork rinds and thin. It's thicker, but the taste is unbelievable. And my wife's like, who can eat skin like that? That's the most, you know, to her, she just can't do it and others can't do, can you?

Chad: 03:07 I don't, I don't, I don't think I'd be there. Nope.

Eric: 03:11 You eat chicken skin though, right? Everybody loves deep fried chicken skin, but the pork in it, so it in season of course, and it tastes so good. And at the fats, therefore you true fat, healthy fat, you know, and there's no taste that, uh, that can match it as far as, you know, pork reigns, your purchase. Okay. But no pork rinds is, uh, I think it's a great to, for people that, you know, want a little snack, I think.

Chad: 03:42 If they're buying them in packages. What should they be looking for?

Eric: 03:45 Yeah, just good pork rinds. There's baked ones. There's fried ones. I'm not, if they use the right oils to deep fry no Omega sixes and vegetable oils, it's really hard not to, uh, you know, they use a lot of those, those oils. But, um, the, the brand I put out, um, uh, in that, I think I did an Instagram on it a couple of weeks ago and that's, that's a, that's a pretty clean brand. Costco carries it. Um, but yeah, I just watched the MSG and some of the additives and things like that. You just gotta be careful about, you know, if it just, you know, pork scan and, and some seasoning, it's great. Um, but, but the, I, you know, you've got these different flavors. You got Barbecue, you got salt and vinegar now they're come a lot of different flavors. So just be careful what kind of, you know, uh, flavor flavorings. They're using the healthy, it's, it's tough.

Eric: 04:42 It's getting big. Yeah. Yeah. I mean, most people don't even know pork rinds as a 10, 15 years. You know, I grew up with pork rinds as a kid. I grew up with pork rinds. So yeah, my grandpa ate them and I thought they were disgusting. Well, in fact, one of my clients just told me there, she's from Venezuela and pork rinds are big and Benzoyl [inaudible] and her parents are still there. Her family's still there. And her father and others, straight black coffee, they dip their pork rinds in there, drop them on top of the copy. It's just crackles. And they say it tastes fantastic.

Eric: 05:22 Well, you're a black coffee drinker. You give it a try and see. I don't think I'll be trying that. I'm just curious if anybody else out there does that. I've never heard of it.

Chad: 05:32 Any of you drink or eat your coffee, let us know or let us know @keto.Biohacker we'd love to know.

Eric: 05:44 Oh, you bet. Anyway, yeah. Just choose your pork grinds and you know, and enjoy him and if he could make your own, give it a try. Just get, take that pork skin if you broil in your pork leg or whatever you're doing, and at just broil it longer to get it real crispy and it tastes really good.

Chad: 06:01 Cool. Well thanks Eric. You Bet. I think the rest of you for joining us on his quest for optimal fitness, if you're ready to begin your own journey and live your life in Ketosis, be sure to check out biofitcoaching.com or biofit coaching on Instagram that handles @keto.biohacker. And until next time, stay keto.