Ray Peat said:When too little protein, or the wrong kind of protein, is eaten, there is a stress reaction, with thyroid suppression. Many of the people who don't respond to a thyroid supplement are simply not eating enough good protein.
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Ray Peat said:When too little protein, or the wrong kind of protein, is eaten, there is a stress reaction, with thyroid suppression. Many of the people who don't respond to a thyroid supplement are simply not eating enough good protein.
Charlie said:Are these from pork?
Charlie said:I guess PUFA's aren't a concern here?
Mission said:Does Mission Foods use Monosodium Glutamate (MSG) in their products?
There is MSG in the following products: nacho cheese sauce, wraps, pork rinds, tronaditas and guacamole dip. You may find the detail ingredients by product in the Nutrition Information page.
nwo2012 said:Is this the same as pork cracklings? Trying to find it in Oz, but I guess I can make my own. I remember eating occasionally as a kid. Quite yummy!
Mac's Snack said:Pork cracklins are another favorite with a hearty crunch and distinct bacon flavor. Similar to pork skins, they are produced from pellets, which are cooked pork skins. However, cracklin pellets are unmistakable in the fact that they are made from thicker and meatier raw material. By virtue of the fact they are popped from a denser pellet they are more substantial than pork rinds with a decisively robust crunch & flavor. Pork cracklins are a great addition to your deli section or meat department and can be packaged on deli trays or in bags to your choosing. Plain cracklins can be added to corn bread mixtures, stews and casseroles. Because this product is hard it retains consistency when cooked. A cracklin is soft when it breaks apart when squeezed between two fingers. The majority of competing cracklin products on the market are soft cracklins.
Mac's Snacks said:We use only fresh oil for the processing of our products, eliminating free fatty acid and peroxide issues which our competitors do not address with their processes. Mac's will only use fresh pork lard for frying our products. This is paramount in the frying of pork skins. Fresh oil guarantees maximum shelf life, superior flavor, and superior color of the finished goods. Once the oil has been used for frying, the used oil is discarded into waste tanks. This guarantees that no used oil can be used for future frying.