Cb1006's Journal, 25 April 2018

Pork rinds are the skin and subcutaneous fat of the piggy. So there isn't a lot of regular protein. Here is the FDA reasoning for the designation: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9 7) "Protein": A statement of the number of grams of protein in a serving, expressed to the nearest gram [...] When the protein in foods represented or purported to be for adults and children 4 or more years of age has a protein quality value that is a protein digestibility-corrected amino acid score of less than 20 expressed as a percent, or when the protein in a food represented or purported to be for children greater than 1 but less than 4 years of age has a protein quality value that is a protein digestibility-corrected amino acid score of less than 40 expressed as a percent, either of the following shall be placed adjacent to the declaration of protein content by weight: The statement "not a significant source of protein," or a listing aligned under the column headed "Percent Daily Value" of the corrected amount of protein per serving, as determined in paragraph (c)(7)(ii) of this section, calculated as a percentage of the Daily Reference Value (DRV) or Reference Daily Intake (RDI), as appropriate, for protein and expressed as Percent of Daily Value. When the protein quality in a food as measured by the Protein Efficiency Ratio (PER) is less than 40 percent of the reference standard (casein) for a food represented or purported to be for infants, the statement "not a significant source of protein" shall be placed adjacent to the declaration of protein content. In other words, the amino acid composition of pork rinds sucks. PDCAAS is the gold standard used here, which essentially compares the quality of the protein to milk protein. Pork rinds (being largely collagen) are full of fairly useless amino acids and severely lacking in a lot of the important ones. 

Thanks Abbadadda for your explanation. I'm not a big fan of pork rinds mostly because of the taste and I don't supplement my fat intake. Many foods have plenty of fat already... 

They're just a low carb snack.. Never trying to up my fat with them. Sometimes you just need that chip like crunch or a vehicle for dipping.  

The flavored pork rinds have maltodextrin in them. Clocking in a 110 GI, it will definitely raise your blood sugar like that. Best go with plain and make nachos out of it. Its also in most artificial sweetner packets like equal, sweet n' low, and splenda. Wreaks havoc on the system.