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Pork Rinds and Chocolate - Genius Junk Food follow this blog post

posted by on July 9, 2006
File this one under non-recruiting related yet interesting brain food (literraly)...
 
Here's two surprising "comeback" snacks which I have guiltily enjoyed over the years and now don't feel so bad about munching at my telecommuting desk:
 
from Genius Junk Food
 
PORK RINDS

Why you think they're bad: These puffy snacks are literally cut from pigskin. Then they're deep-fried.

Why they're not: A 1-ounce serving contains zero carbohydrates, 17 grams (g) of protein, and 9 g fat. That's nine times the protein and less fat than you'll find in a serving of carb-packed potato chips. Even better, 43 percent of a pork rind's fat is unsaturated, and most of that is oleic acid ? the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that's considered harmless, because it doesn't raise cholesterol levels.

Eat this: J&J Critters Microwave Pork Rinds ($6.50 for a 10-ounce container; www.microwaveporkrinds.com). Because the rinds are cooked and puffed in a microwave instead of deep-fried, each serving contains only 4 g fat ? meaning they're lower in calories and less greasy than regular pork rinds.
 

CHOCOLATE BARS

Why you think they're bad: They're high in both sugar and fat.

Why they're not: Cocoa is rich in flavonoids?the same heart-healthy compounds found in red wine and green tea. Its most potent form is dark chocolate. In a recent study, Greek researchers found that consuming dark chocolate containing 100 milligrams (mg) of flavonoids relaxes your blood vessels, improving bloodflow to your heart. What about the fat? It's mostly stearic and oleic acids.

Eat this: CocoaVia chocolate bars. Each 100-calorie bar is guaranteed to contain 100 mg flavonoids. As an added benefit, the chocolate has been beefed up with phytosterols, compounds that have been shown to help reduce cholesterol. Find the bars at many Wal-Mart stores, or online at cocoavia.com.
 
 
Happy munching... blog-u-later ;)
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4 comments

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  • 1 point 3 years ago

    Yes you certainly did, thank you! Coffee has the highest levels of bioflavonoids (more than green tea and even chocolate). One cup of brewed black coffee has more antioxidants than three oranges, but drink yours fresh - within twenty minutes of being made - the strength and amount of the bioflavonoids decreases after that time. I use a burr grinder set to espresso. Grind to brew to bottom of the cup = 30 min. Its so thick the spoon stands up straight, and I drink it black, no sweetener. Unless of course you count the chocolate ;)

  • 1 point 3 years ago

    Shally,

    I've read about the benefits of dark chocolate before....and it goes very well with Colombian Coffee!!! (did I spell everything right?!)

    Brenda Lepick bl934@msn.com

  • 1 point 3 years ago

    I think the good doctor Volek would encourage you to switch to Jalapeno Pork Rinds :)

  • 1 point 3 years ago

    ..jalapeno potato chips? Sometimes those are the only things to get me through the day!!