Found these at my super market. Took 20 minutes going through all the hotdogs. I wonder if they can still have half a carb and be labeled 0?
It’s a little hard to read, but 0 carbs and looks like it actually might be. This is at Ingels here in South Carolina.
<img src="/uploads/default/original/3X/8/9/89c4730b0b850c7d168ed7fe08f16b27b3705436.JPG" width="450 height=“500”>
Boars Head makes really good stuff.
I’m not sure what the limit is on labeling is for this stuff, but you’re probably going to have a really hard time finding anything better than this for hot dogs.
I guess what is confusing is sometimes you see 0g and other times you see <1g. I wonder if some packaging lowers the serving size to make it 0 versus <1?
I am not a huge hotdog person, I prefer sausages but these would do in a pinch and my family will love these. I was surprised to find them, I think I saw a reference to these on another post for the 4th of July but never thought I would find them.
Thanks everyone.
This might be old info, but last time I was looking up the labelling rules, it went like this:
.6-.9gm carb per serving, they can label <1
.1-.5gm carb per serving, they can label 0.
This is the core reason why I personally don’t aim for 20, or 25 gm carbs. I aim for 10 (not true, I actually aim for 0, but accept that this is nigh impossible and I don’t personally count leafy green carbs). That way when I inevitably miss once in a while, I miss small. (Aim small, miss small). It also means that if ninja carbs strike, I’m usually going to be fine.
If the ingredients listed aren’t anything you’d worry about for sugar, I’d say you can treat them as 0 or .1
For reference on that .1, while I can no longer recall where I read it, so consider this pure unsupported opinion, I read once that many cuts of steak and other meats actually have .1 or so gm carbs, and some slightly higher, simply due to glucose/glycogen stores in the meat that have survived aging and cooking.
My thought has always been that if you aren’t skating along the edge of the cliff and worrying about whether you’re at 19 or 21 carbs that day, these tiny fractions are not that important.
Oh, and I’ll second that boars head makes some good stuff. I especially like the aged Swiss and hard salami as a simple meal together.
Oh, I forgot to include, this starts to really matter when you’re talking about things with small serving sizes.
I had an inner fit of keto rage a few weeks ago when I noticed that every single mayonnaise in my 3 local grocery stores has sugar in the ingredients (aside from the fat free vegan stuff, which I assume is some kind of celery semen or other devils brew, also like 8 carbs per serving).
That means that to me anyway, with those brands of mayo, I feel I HAVE to assume that they have .5 gm per serving, as some days I might have 10 servings of mayo.
Happy ending, I recalled running into this years ago in Atlanta, and finding Dukes brand didn’t have any sugar, so I ordered a bunch and now all is well again. (Note that I do not work for Dukes or any marketing company, nor will they have any idea I have given my worthless personal endorsement to their mayo).
This is good to know, I hear making your own mayo is the best I just can’t have eggs in the house right now. I’m helping my parents out who live up in Wyoming. Since eggs have 0.5g carbs and those are in mayo, I figure there are some carbs in mayo but a lot less if eggs are the only carbs.
Thanks for the recommendation I think my parents will either make their own or drive down to colorado to pickup some dukes. Maybe I’ll order them some online.
Well, really 0 would be less than pure butter even, so I doubt it’s really that low, but just close enough.
The USDA nutritional database has some more precise numbers for generic things, but unfortunately specific brand product information is taken from the manufacturer’s label information.
For what its worth, I personally think that the level to which that food triggers insulin response matters just as much, if not more than that fraction of a gm of carbs.
I saw this study a while back that was all about measuring the insulin response for a large number of common foods. I was disappointed at how few keto foods they looked at, but I was not surprised that the food that gets so much keto traction, eggs, was lower than beef, and… I think butter and pork. So there might be something to the old idea that in the ancient world, the perfect, and best food humans would ever have a chance to get a hold of, was the eggs of other species.
If something adds so little sugar/carbohydrate, and stimulates the least insulin response, its probably why its such a hit for ditching those love handles (or in my case, love freight lift points).
If nothing else, I would assume that if you can deal with sugar at all (I know, not all of us can today, but back then its safe to say that no one had access to enough sugar for whats in an egg to matter) then the tiny amount of sugar in an egg or piece of meat is just not enough to matter. I’m not articulating well here, but hopefully I’ve made some kind of point.