by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficie

* Making effective carp baits that produce astounding results requires some understanding of how carp digest your bait. This will help guide you to how best to design and make your own homemade baits, exceptionally attractive and digestible for long-term best results!

In carp digestion, Trypsin and Chymotrypsin, (digestive enzymes from the pancreas,) are largely responsible for protein digestion.

Carp do not have a conventional stomach, but a simple intestinal tube, and therefore no acid digestion takes place here, unlike in humans, where protein digestion takes place with hydrochloric acid and pepsin. In koi carp, for example, the gut is only typically up to twice the length of the fish.

Please notice, with regard to making baits for winter; it can take over 60 hours, at a water temperature of 12 Degrees Celsius, for the temperature-dependant enzymes, to digest food, for a complete gut of food to waste ‘transit.’

Carp have a distendable receptive sack, where there is only sulphorous bile and enzymic digestion. Amylase is secreted in further down in the gut, in the small intestine, for internal digestion of starch.

Cellulase is secreted by bacteria, also in the small intestine, for digesting cellulose from plants. Once in the carp gut, and converted, glucose is used for energy, and is passed through intestinal cells into the bloodstream.

Blood insulin regulates energy levels, by helping glucose enter cell walls. In humans protein helps reduce glucose levels in the blood, by slowing the absorption of glucose into the blood stream, from the intestine. This then reduces hunger by lowering insulin levels, and making it easier for the body to burn fat and produce more energy.

By using increased soluble and insoluble fibre in your carp bait, at 5 % to 10 %, can speed movement through the gut by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficien

a simple intestinal tube, and therefore no acid digestion takes place here, unlike in humans, where protein digestion takes place with hydrochloric acid and pepsin. In koi carp, for example, the gut is only typically up to twice the length of the fish.

Please notice, with regard to making baits for winter; it can take over 60 hours, at a water temperature of 12 Degrees Celsius, for the temperature-dependant enzymes, to digest food, for a complete gut of food to waste ‘transit.’

Carp have a distendable receptive sack, where there is only sulphorous bile and enzymic digestion. Amylase is secreted in further down in the gut, in the small intestine, for internal digestion of starch.

Cellulase is secreted by bacteria, also in the small intestine, for digesting cellulose from plants. Once in the carp gut, and converted, glucose is used for energy, and is passed through intestinal cells into the bloodstream.

Blood insulin regulates energy levels, by helping glucose enter cell walls. In humans protein helps reduce glucose levels in the blood, by slowing the absorption of glucose into the blood stream, from the intestine. This then reduces hunger by lowering insulin levels, and making it easier for the body to burn fat and produce more energy.

By using increased soluble and insoluble fibre in your carp bait, at 5 % to 10 %, can speed movement through the gut by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficie

d to waste ‘transit.’

Carp have a distendable receptive sack, where there is only sulphorous bile and enzymic digestion. Amylase is secreted in further down in the gut, in the small intestine, for internal digestion of starch.

Cellulase is secreted by bacteria, also in the small intestine, for digesting cellulose from plants. Once in the carp gut, and converted, glucose is used for energy, and is passed through intestinal cells into the bloodstream.

Blood insulin regulates energy levels, by helping glucose enter cell walls. In humans protein helps reduce glucose levels in the blood, by slowing the absorption of glucose into the blood stream, from the intestine. This then reduces hunger by lowering insulin levels, and making it easier for the body to burn fat and produce more energy.

By using increased soluble and insoluble fibre in your carp bait, at 5 % to 10 %, can speed movement through the gut by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficie

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Blood insulin regulates energy levels, by helping glucose enter cell walls. In humans protein helps reduce glucose levels in the blood, by slowing the absorption of glucose into the blood stream, from the intestine. This then reduces hunger by lowering insulin levels, and making it easier for the body to burn fat and produce more energy.

By using increased soluble and insoluble fibre in your carp bait, at 5 % to 10 %, can speed movement through the gut by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficie

by ‘peristalsis’, so enabling the carp to eat more food more quickly, and subsequently producing more potential for more ‘takes’ from fish actively feeding for longer period of time.

Glucose does not seem to be a superior energy source to protein or fat. High protein ingredients, such as casein, appears to slow down the digestive process, allowing more time for nutrients in other ingredients, for example in fish meals, or in bird foods, to be more efficiently digested and assimilated.

Unused glucose goes to the liver and is stored in a starch-like form as glycogen. This is reconverted to glucose using amino acid derived substance, when more energy is required.

Carp break down fats (lipids) using lipase, into soluble fatty acids and glycerol. Amino acids from protein digestion pass easily and quickly into the bloodstream.

Soya flour or meal, is a very commonly used ingredient and is the commonly used staple carbohydrate food in carp baits. This may be maximized, by sourcing a soya meal which contains pre-sprouted beans. These contain higher levels of converted starch to sugars, which are more readily absorbed for energy at less digestion cost! The fat levels of your soya ingredients, (as with semolina,) are also important as this raises the nutritional value in terms of energy reward to the fish.

Soya has a seed coating designed to inhibit digestion by animals etc, for protection, so the beans can be transported inside the animal to new locations, be excreted whole, (undigested) in a useful pile of fertilizer for new soya bean plants to thrive!

Carbohydrates are converted by alpha-amylase from starch, by ‘phosphorylation’ to glucose-6-phosphate at 1.6 Kcal /gram –1. This energy conversion is not as efficient as humans; at 4 Kcal /gram –1.

Cooked or ‘gelatinized’ starches are twice as digestible to carp. And peas (pulses) are more digestible than cereals. Some examples are as follows:

• Wheat meal has a protein digestibility of 92 %

• Corn (maize) has a protein digestibility of 81 %

• Barley, a protein digestibility of 73 %

• Wheat meal has a fat (lipid) digestibility of 80 %

• Corn meal a fat (lipid) digestibility of 90 %

• Barley, a fat (lipid) digestibility of 67 %

These are all highly digestible foods, but t