Allen Repashy's New Gel Food
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Here is something I read a few months ago directly from Allen
"Hello,
I just thought I would jump in here because I am quite passionate about my formulas and very interested in getting feedback on these new aquatic formulas from the resident experts.
I am a pretty well known guy in the Reptile World, but my first love was Aquatics. I had more than a thousand gallons running in my teen years and as I got into reptiles, used my Aquatic knowledge again in breeding and raising many species of frogs and newts.
So it seems I have come full circle a bit as I really think the great list of ingredients I have acquired for my range, and my two years of researching gel formulas, should allow me to formulate some great specialty fish gels.
I have been obsessive about learning animal nutrition for the last 10 years and feel I can hold my own in any conversation. My ears are always open, and I really enjoy formulating, testing, and learning new things.
A few things about my gel formulas:
Gels do a better job of locking in nutrients than flake, pellets, or powder. Water soluble vitamins remain stable as long as the gel does.
There are no traditional binders such as Wheat, Wheat Middlings, Wheat Gluten, Wheat Flour, and Rice Gluten, which can comprise 20% of many formulas. All of my formulas are gluten free.
There are no empty carbs or added starches, my formulas are very "low carb" Though it would be easy to add this in if there was such a requirement.
I use no soy products in any of my formulas due to the fact that it contains high levels of Tripsin inhibitors, Haemagglutinin growth inhibitors, and estrogen like compounds.
I am a firm believer in the power of carotenoids and have a broad spectrum of carotenoid providing natural ingredients in all my products. Typical total carotenoids are 250-350ppm
The gels use a combination of algae and plant gums to form the product, rather than gelatin, which is typically used.
Gelatin is primarily collagen, which is, for most purposes, an indigestible protein that accounts for up to 25% of the protein contents on a label. Also unlike gelatin based products, it is NOT necessary to boil, or cool product in the fridge. Our formulas require only simmering water, which reduces heat damage, and it will form a gel when it cools to room temperature.
The gels are quite stable and will not quickly break down in the water, allowing a more natural grazing type of feeding response.
I use no artificial or natural coloring or flavoring in the gel formulas.
I am here if anyone has questions about my formulas or ingredients.
James, what are your issues with my ingredients list? Because we are a very small company, I am able to easily customize formulas and willing to make any changes necessary..... but first, I would like an opportunity to discuss my current choice of ingredients and address any issues you might have with them.
Also note that I have quite a few other formulas in the works. I have an Invert formula that myself and Philippe deVosjoli have been testing on everything from Vampire crabs to Crystal Reds and Sulawesi Snails for over a year now.
Allen"
Would be nice to hear from people using it as well.
Originally Posted by brady
