Easy Gel Food Recipe
Makes about 5 ounces of gel food.
Ingredients:
Ingredients
1 Pack Unflavored Gelatine
1 Tbsp Water (bottled, filtered/dechlorinated)
2 Sardines (about 1/4 of a 3.75 ounce can)
1 jar Babyfood peas (no sugar or salt added)
1 Tab Lactobacillus Acidophilus optional**
Place the Acidophilus tab in 1 T water to soak. You may need to use a spoon to crush it so it dissolves totally.
Finely chop sardines and mix with babyfood peas in a microwave container and bring to a boil.
Stir in gelatine and stir until dissolved.
After mixture has cooled down to where it's warm, stir in Acidophilus mixture and stir until well mixed.
Pour into a flat dish. Gel should be about 1/4" thick.
Refrigerate until set.
Cut into squares. I leave out no more than a week's worth of gel in a plastic zipper bag and store in the refrigerator. The rest I freeze between layers of plastic wrap. When frozen, I store in the freezer in ziplock bags (each holding about a week of food).
Nutritional Breakout per 10 grams food
54% Protein (1.1 grams)
10% Fat (0.21 grams)
5% Ash (0.1 grams)
31% Carbohydrate (0.6 grams) [8% Fiber (0.2 grams), 13% Sugars (0.3 grams), 10% Complex (0.2 grams)]
6.6 Calories per 10 g food
Minerals
7.9 mg Calcium, Ca
0.1 mg Iron, Fe
1.8 mg Magnesium, Mg
11.5 mg Phosphorus, P
15.5 mg Potassium, K
9.7 mg Sodium, Na
0.05 mg Zinc, Zn
0.01 mg Copper, Cu
0.002 mg Manganese, Mn
0.9 mcg Selenium, Se
Vitamins
0.6 mg Vitamin C, total ascorbic acid
0.01 mg Thiamin
0.01 mg Riboflavin
0.2 mg Niacin
0.03 mg Pantothenic acid
0.01 mg Vitamin B-6
2.3 mcg Folate, total
0.1 mcg Vitamin B-12
38.1 IU Vitamin A, IU
0.04 mg Vitamin E (alpha-tocopherol)
4.4 IU Vitamin D
1.2 mcg Vitamin K (phylloquinone)
Fatty Acids (*=Essential)
0.03 g Saturated Fats
0.07 g Unsaturated fats
0.03 g Omega 3 linolenic acid *
0.07 g Omega 6 linoleic acid
2.3 mg Cholesterol
Amino Acids (*=Essential)
0.01 g Tryptophan *
0.03 g Threonine *
0.03 g Isoleucine *
0.05 g Leucine *
0.06 g Lysine *
0.02 g Methionine *
0.01 g Cystine
0.03 g Phenylalanine *
0.02 g Tyrosine
0.03 g Valine *
0.06 g Arginine *
0.02 g Histidine *
0.04 g Alanine
0.07 g Aspartic acid
0.10 g Glutamic acid
0.03 g Glycine
0.03 g Proline
0.03 g Serine
Other
21.2 mcg Beta Carotene
0 mcg Cryptoxanthin, beta
117.4 mcg Lutein + zeaxanthin
If you have recently treated your fish for a bacterial infection, and/or your fish has trouble with flipping, you can add 1 acidophilus tablet to the mix. I think most flipping is due to bacteria in the GI tract that produce gas. Gas is formed by bacteria in the colon from fermenting starch or sugars. Several of the foods that may contribute to gas are in fish foods (wheat and soy) which are rich in raffinose and stachyose. Raffinose and stachyose are three, and four sugar polymers, and are classified as oligosaccharides. The Oligosaccharides are also present in significant quantities in legume seeds. Digestion of Oligosaccharides by animals requires a highly specific enzyme produced by bacteria present in the GI tract. Bacteria in the GI tract digest raffinose and stachyose and produce hydrogen, methane and carbon dioxide gases (1, 2, 3). Lactobacillus Acidophilus bacteria chow down on oligosacchrides (soluble fiber) in certain foods and produce lactase(the enzyme that breaks down milk sugar (lactose)), lactic acid, hydrogen peroxide, and other byproducts that inhibit growth of the bad bugs. L. acidophilus eat the same oligosacchrides that the gassy bugs like to eat and they also also inhibit growth of the gassy bugs.