My dad was diagnosed with frontotemporal dementia at 45. I was about nine.
Like a lot of people, he worked a desk job and slept too little. He was lean and ate what most people would call well, and it still wasn’t enough to protect him.
I’ve always been intrigued by biology and physiology. Through health podcasts like the Huberman Lab, I became obsessed with the research, and it taught me how much muscle matters. Strength and protein tie into blood sugar, metabolic health and how well we age, and I started building my own life around them: training, tracking what I ate, and prioritizing protein.
Along the way I kept seeing homemade protein ice cream online that beat anything in the freezer aisle. I couldn’t buy one anywhere in Miami. So in February 2025, I started making it.
I’m a certified holistic health specialist and a massage therapist. For 8 years, I’ve worked hands-on with people’s muscles and recovery, advising clients on diet, lifestyle and exercise.
core cheatcode is my full-time work, built here in Miami, for Miami.
Bringing it full circle: senior and memory care
Muscle loss speeds up as we get older, and it’s especially common in people living with dementia: about 1 in 3 people with Alzheimer’s have it. Many older adults also struggle to eat enough protein, but almost everyone still says yes to ice cream.
That’s why, once our first Miami stores are reordering, we’re bringing core cheatcode to senior living and memory care communities. It’s the pint I wish I could have brought my dad.
Su et al., PLoS One, 2025, a review of 27 studies.- Feb 2025core cheatcode is bornFirst batches at home.
- 2026The recipeDeveloped with expert food scientists.
- Dec 2026Sampling startsGyms, run clubs and events across Miami.
- Mar 2027Miami launchFirst stores in nine neighborhoods.
- NextSenior and memory careA pilot in senior living communities once our first stores reorder.
Specialists in food science and dairy chemistry.
At a creamery that specializes in frozen protein treats.
Every product we make.
Enough to count as a real protein meal.
Dr. Gabrielle Lyon, a physician who focuses on muscle, recommends 30 to 50 grams of protein per meal. A pint of core cheatcode lands near the top of that range in one sitting. Want to split it? Half a pint still has more protein than most snacks.
Dr. Gabrielle Lyon, author of Forever Strong.Fuller, longer
A protein-rich meal raises satiety by regulating appetite hormones including GLP-1, PYY, CCK and ghrelin, so you’re less likely to go looking for a second dessert.
More burned in digestion
Your body spends more energy digesting protein than carbs or fat. This is called the thermic effect of food.
Slower emptying
Protein slows how quickly your stomach empties, so the same treat keeps you satisfied longer.
Muscle kept
Amino acids like leucine signal your body to build and repair lean tissue. In a 3-year study of more than 2,000 older adults, the people who ate the most protein lost about 40% less muscle than those who ate the least.
Health ABC study, American Journal of Clinical Nutrition, 2008.Sweet, without the sugar.
core cheatcode has 0 grams of added sugar. It’s sweetened with allulose, erythritol and stevia, three ingredients we think deserve a much better reputation.
What’s a sugar alcohol?
Despite the name, there’s no alcohol in it. Sugar alcohols are carbohydrates found naturally in fruit. Erythritol, the one we use, occurs in grapes, pears and melons. Your body gets almost no energy from it, so it sweetens with nearly zero calories, doesn’t raise blood sugar the way sugar does, and doesn’t promote tooth decay. It’s also one of the easiest sugar alcohols on your stomach.
Allulose
A rare sugar found in small amounts in figs, raisins and maple syrup. It tastes like sugar, but your body passes most of it through without using it, so it has about a tenth of the calories and little to no effect on blood sugar or insulin. That’s why the FDA lets it be left out of the sugar count on nutrition labels. It also keeps ice cream soft and scoopable straight from the freezer, and early research suggests some of it feeds your gut bacteria.
Stevia
A sweetener from the leaves of the stevia plant, which people in South America have used for centuries. It’s a few hundred times sweeter than sugar, so a tiny amount goes a long way, with zero calories and no effect on blood sugar.
Acacia, tara and guar gum
Acacia gum comes from the sap of the acacia tree, tara gum from the seeds of the tara tree, and guar gum from the guar bean. They’re soluble fibers that keep every scoop smooth and stop ice crystals from forming. Acacia gum is also a prebiotic fiber, which means it feeds the good bacteria in your gut.
Why the bad rap?
Mostly because people call them “processed.” So is table sugar: it’s crushed out of cane or beets, then boiled, filtered and crystallized. Erythritol is made by fermentation, like yogurt or sourdough. Allulose is made by using enzymes to convert fructose, the sugar in fruit. Stevia is steeped from leaves, like tea, then purified. Being processed doesn’t make something bad for you; what it does in your body does. That’s where these win: fewer calories, far less effect on blood sugar, and they don’t promote tooth decay.