Gut Skin Protocol

Reading the label, these crackers show a clean 0g sugar per 100g and a stellar 9.9 score. The ingredient list is straightforward: enriched wheat flour and cheddar cheese. The texture is likely a firm, baked crunch that doesn't rely on sweetness for appeal. A practical use case is keeping a sleeve in your desk drawer for a mid-afternoon savory snack that won't spike your energy levels. The trade-off is the sodium content inherent in any cheese cracker; some people may find it a bit salty if they eat the whole bag. It's a solid, savory option.

The label indicates a 9.8 score and 2g sugar per 100g, which is minimal. The core ingredients are cod fillets and a wheat flour coating. This suggests a flaky fish interior with a crisp exterior. It's a convenient way to get fish into a meal without the hassle of raw prep. I can see this working well for a quick dinner, served with a side of vegetables. The trade-off is the presence of sodium tripolyphosphate to retain moisture; while effective, it's a processing aid some people prefer to avoid. It's a solid choice for a fast fish meal.

This is a classic. The label shows 0g sugar per 100g and a 9.9 score. The ingredients are identical to the first product: enriched wheat flour and cheddar cheese. The texture is that familiar, baked snap. A solid use case is for kids' lunchboxes; they provide a savory crunch without the sticky mess of a granola bar. The trade-off is the same as its sibling: it's not a low-sodium item. The cheese and flavorings pack a salty punch that might be too much for some, but it's a reliable, high-scoring cracker.

The label is sparse, but it shows 0g sugar per 100g and a 9.9 score. The name suggests a paste of fish and sea cucumber. This would likely have a dense, smooth, or slightly gelatinous texture, very savory and oceanic. A real-world use is as a concentrated spread on crackers or in congee for a potent flavor boost. The trade-off is the texture; it's not a crunchy snack. Some people may find the mouthfeel of a sea cucumber paste unappealing. It's a pure, functional protein source.

The label indicates 0g sugar per 100g and a 9.9 score. As a smoked milkfish, the flavor profile is likely rich, oily, and savory with a distinct smokiness. The texture would be flaky and tender. This is perfect for a simple, high-protein breakfast, flaked over toast or into an omelet. The trade-off is that milkfish can be quite bony, even when sold boneless. There may be small pin bones remaining that require careful eating. It's a flavor-forward fish option.