Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them muc

Protein ingredient based carp baits have caught more big carp in the UK and in Europe, in the long term, than other baits in the history of carp fishing in Europe. Therefore it is wise to get to know more about making protein based baits for carp to find out how and why they are so effective.

It’s best to really put the carp’s needs first when designing and making baits, and not to just start by putting in your favorite flavour!

Why not take advantage of aquaculture carp feeding research, to make things much easier and accurate for you? Years of advanced scientific carp feeding trigger and diet trials tell us what carp will find most attractive in a boilie! Protein food has proven to be the ‘essential’ bait building component! Notably, for example, shellfish shells form an essential part of the natural carp diet being composed of chitin; this is high in the protein 'building block' - nitrogen.

In complete contrast to land animals, carp are able to derive more energy from ‘catabolism’ or carp special digestion of proteins; in fact twice as much energy, than from carbohydrates. Whereas most of us were taught in school that carbohydrates produced most energy, in us humans!

‘Catabolism’ also happens far more in a ‘last resort ’situation, when all of its own body’s stored energy reserves are fully depleted. It is a disaster if it happens in fish farming, as the fish stop growing and lose weight!

It is also not a good thing for carp health, and this is another major reason why it is good to have plenty of carbohydrates in your bait, to supply healthy stored and available energy in your carp. Having fats in the correct minimal amount like 5% content of your bait, actually help the complete digestion, assimilation and storage of excess food and as an energy source.

There are two basic categories of ‘whole food’ proteins: There are many ‘whole food’ soluble, globular proteins suitable for use in bait. Some are in eggs, fish, milk, blood, and many plants, including soya.

They coagulate when heated, so by using a bait with eggs or egg proteins for example, you can harden your baits bait by boiling them in water; even to the point of forming an almost insoluble skin on a bait surface.

Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them muc

Why not take advantage of aquaculture carp feeding research, to make things much easier and accurate for you? Years of advanced scientific carp feeding trigger and diet trials tell us what carp will find most attractive in a boilie! Protein food has proven to be the ‘essential’ bait building component! Notably, for example, shellfish shells form an essential part of the natural carp diet being composed of chitin; this is high in the protein 'building block' - nitrogen.

In complete contrast to land animals, carp are able to derive more energy from ‘catabolism’ or carp special digestion of proteins; in fact twice as much energy, than from carbohydrates. Whereas most of us were taught in school that carbohydrates produced most energy, in us humans!

‘Catabolism’ also happens far more in a ‘last resort ’situation, when all of its own body’s stored energy reserves are fully depleted. It is a disaster if it happens in fish farming, as the fish stop growing and lose weight!

It is also not a good thing for carp health, and this is another major reason why it is good to have plenty of carbohydrates in your bait, to supply healthy stored and available energy in your carp. Having fats in the correct minimal amount like 5% content of your bait, actually help the complete digestion, assimilation and storage of excess food and as an energy source.

There are two basic categories of ‘whole food’ proteins: There are many ‘whole food’ soluble, globular proteins suitable for use in bait. Some are in eggs, fish, milk, blood, and many plants, including soya.

They coagulate when heated, so by using a bait with eggs or egg proteins for example, you can harden your baits bait by boiling them in water; even to the point of forming an almost insoluble skin on a bait surface.

Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them muc

‘Catabolism’ also happens far more in a ‘last resort ’situation, when all of its own body’s stored energy reserves are fully depleted. It is a disaster if it happens in fish farming, as the fish stop growing and lose weight!

It is also not a good thing for carp health, and this is another major reason why it is good to have plenty of carbohydrates in your bait, to supply healthy stored and available energy in your carp. Having fats in the correct minimal amount like 5% content of your bait, actually help the complete digestion, assimilation and storage of excess food and as an energy source.

There are two basic categories of ‘whole food’ proteins: There are many ‘whole food’ soluble, globular proteins suitable for use in bait. Some are in eggs, fish, milk, blood, and many plants, including soya.

They coagulate when heated, so by using a bait with eggs or egg proteins for example, you can harden your baits bait by boiling them in water; even to the point of forming an almost insoluble skin on a bait surface.

Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them muc

There are two basic categories of ‘whole food’ proteins: There are many ‘whole food’ soluble, globular proteins suitable for use in bait. Some are in eggs, fish, milk, blood, and many plants, including soya.

They coagulate when heated, so by using a bait with eggs or egg proteins for example, you can harden your baits bait by boiling them in water; even to the point of forming an almost insoluble skin on a bait surface.

Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them muc

Insoluble ‘globulin’ proteins are also present in the main protein reserve in plant seeds (the endosperm), e.g. wheat germ.

Natural proteins in whole foods, like milk, eggs, meat, fish etc, are made up of long strings of amino acids (peptide chains) held molecularly together by peptide bonds.

The longer the ‘chain’, the more energy it takes the carp to digest. (Not really being designed with the intestine to do the job.) This means, it takes them much longer to digest and assimilate this kind of food.

Oh, and while they’re busy digesting whole proteins, they don’t eat as much bait ; so you have less chance of a take! In regard to milk proteins, I would like to let you in on a little secret!

There are ways to break proteins up into bits or shorter chains of amino acids, to make your carp baits ‘super effective!’

Like scissors, they pre-digest whole proteins, so not only do carp eat and assimilates them faster, having a more effective nutritional effect, but also, released amino acids are big carp attractors. So what’s so great about milk proteins in carp catching baits? After all, carp can’t read can they!?

Many of you may yawn at this stage, but you may be interested in the following shortcut to success!

The best number of amino acids in a ‘chain’, for the carp to digest, is only 2 or 3. As such, they’re called bi-peptides and tri-peptides. In the carp’s intestine, these are easily, rapidly, and evenly absorbed, and then synthesized into other components very fast too. (Carp ‘feel this!) .

This easy absorption and therefore efficient use of energy is one of the biggest factors in making an attractive carp bait! After eggs, milk protein peptides deliver more nitrogen carrying peptides than liver or even prime beef!

Also, milk proteins have lean muscle protectant and growth stimulation factors. They boost the immune system, and even have antibacterial qualities, making them uniquely superior.

Predigested or ‘hydrolyzed’ milk proteins are different to whole milk constituents, like casein or even lactalbumin, the ‘cream’ of the milk! Predigested milk proteins consist of amino acids, peptides and others which are the highest concentrated digestible proteins, and comparable to pre-digested fish, crustacean, and meat proteins for their bait inclusion desirability!

Medical foods, containing predigested milk proteins (extremely high in bi- and tri-peptides), have been used for years to help people heal and recover more rapidly for injury, and some have been designed to heal specific illnesses and others designed to help athletes recover from training quicker.

The new milk proteins are produced with newly developed methods: filtration by ion, charcoal and osmosis ; removing nearly all la