I am seriously impressed by everyone that makes their own gel food! And even more so when they post their awesome tried-and-true recipes here so some of the newbs like myself can get our hands dirty, too. So, I've been reading just about every gel food recipe I could find on here, and I have a few questions for those of you that have either made up your own recipes or are taking the plunge in making someone else's... Does anyone ever calculate out the exact proportions of the final nutritional value of their gel foods? I mean, if you get repashy's soilent green, there's a guaranteed analysis on the packaging for percentage of protein, fiber, fat, etc. So my question would really be more of how you judge exactly how much of each food you add and why? Are you aiming for a certain percentage of protein to roughage, to fat, as well? Also, could anyone explain to me the difference between "crude protein" and normal "protein" in terms of food labeling? And if this matters, or factors in, when you're making your own gel food? If there's anything else those more knowledgeable could add about the how's and why's of certain ingredient choices or ratios in making gel foods for our goldies, I'd really love to learn! For now, I'll be trying to make Cincy Ranchu's famous recipe Thank you all!