If it works it works, make sure it is blended fine enough, it should look like off colour peasoup but thicker. And make sure it sets correctly, the consistency must be firm and when in the water it should not cloud. Start with double the amount of gelatine(see packet discription). If this clouds when thrown in the water or if eaten add more, if too firm and fish take a long time to break a chunk off, add a little less. I cut the gelfood in cubes after it is set and refridgerated for a couple of hours, when i take it out of the freezer it breaks up into those cubes easily. Oats are a great source of beta glucans, a prEbiotic that helps digestion. It also firms up gelfood in case it is too watery. I have tried this aswell, like many other adds it might be beneficial, i dont know exactly. Since you cant add very much of it i dont know if it is usefull, i think wheatgerm is similar to oats but you can add more of that without the gelfood becoming too firm.