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COMMON CARP FISHING BAIT – Powerful Bait Detection Secrets!
by: Tim Richardson
What about common carp? It does seem that if anyone had gotten their baits
really right then many more of those ‘un-caught monsters’ in lakes etc
would appear as if by magic instead of remaining un-caught for years. The
full impact of DNA differences between many commons and mirror carp on
catches are something that is mostly totally underestimated as well as the
very subtle but potent effects of food item electrical fields which may or
may not be present in fishing baits...
Apparently human adults can detect 30,000 smells and a child 10,000, which
shows this chemoreception changes even with us. Some ‘natural feeding’
common carp may literally have no need to develop a capacity to detect
other smells or tastes other than the natural. According to its DNA
programming it may only need to detect perhaps 500 natural tastes or
smells to fully exploit its natural food resources. It seems logical then
that they will not be at all aware that our angling baits are food
wherever natural live food is not used is bait. (In the past, silk weed
has been known to catch fish, why should this be a surprise?) My personal
results using live natural baits on a hook rig with conventional boilie
baits gives a strong argument for using these natural baits as part of the
approach to catch rarely caught fish.
The electromagnetic field given off by a bait may well cause response by
changing the electromagnetic state of chemoreception and other cells which
pass on this ‘signal’ directly to the brain possibly more by
electromagnetism and not electrochemistry. I have personal experience of
giving natural healing energy and studies have proven the ‘Reiki’ energy
transfer actually changes DNA in positive ways, just as air pollution and
water pollution does in negative ways in humans. This is fact.
Common carp having different DNA to mirror carp can easily have different
requirements or parameters of electromagnetic radiation which they are
evolved to detect emitted from their natural food. In fact it is very
frequent that rarely caught natural feeding commons are hooked on a
lobworm, bunch of red worms or on maggots such as the legendary ‘Herman’
of Warmwell UK fame. Why? Perhaps it's not just the amino acids given off
or the movement of the bait which is detected with natural baits, but even
more importantly, the living organism's electrical field emitted.
We are all 'batteries' as such, and have our own electromagnetic fields.
Those closest to the physical body are the strongest, but there are other
levels or layers like the layers of an onion which are far more subtle as
we get further away from our bodies. One explanation of light, although it
is far from being understood, is that it is electromagnetic radiation.
Now anyone who has had an 'aura photograph' taken will notice that the
energy patterns surrounding you change colour, intensity and size
according to your physical, mental and spiritual state at the moment the
picture is taken. The Russians had for years been ahead of the rest of the
world regarding this whole field and have extremely sensitive advanced
technology for measuring these energies. Measurement is possible of
mythical energies like ‘orgone’ ‘chi’ or ‘prana’ (life force or universal
energy) as in those involved in 'natural healing' for example as in
acupuncture, therapeutic touch technique, spiritual healing, Reiki etc.
Similar energy is also emitted very strongly when a talented person is
attempting telepathy or influencing movement of objects using their minds.
In this case the most ancient part of the brain are used which is the
least understood, although many gifted psychics have developed their
ability following head trauma involving the right frontal lobe of the
brain. The amazing abilities of sharks use of electromagnetism and
dolphins’ use of sonic pulses in food’s favourable detection demonstrate
brains’ amazing evolution and even unknown potentials.
But why should fish’s attraction to electromagnetism in the form of
luminescent coloured or light emitting boilies, pellets and plastic baits
(and even lures) surprise us? Well perhaps there is much more than merely
detection involving the ‘curiosity factor.’ What about the particular link
to the fact that certain natural fish food items emit bioluminescence
including bacteria in the case of shellfish for example and even certain
types of algae.
In more physical terms, many known and unknown substances given off by
anglers touching baits may well be significant. Due to our modern diets
there is every chance that acids and such like are present in the skin in
some individuals more than others as we excrete toxins and overloads of
chemicals as our bodies are constantly trying to cleanse themselves. The
skin itself is an organ interacting with our bodies and the environment
after all. Is it possible that we can actually enhance bait attractiveness
by boosting them with light emitting bacteria as well as butyric acid and
yeast alcohols etc just by touching our baits? Does this mean certain
individuals have more suitable diets or body chemistry for enhancing their
baits more than other people as part of the complex equation in their
success?
A major factor in fishing bait and fish farming food is its energy value
after assimilation. (Remember that some food actually can generate stress,
which is very energy draining.) Stress is indirectly one of the biggest
killers of modern humans so diet and food purity and quality is very
important to health and healthy energy levels.
Look what happens to fish which get hooked on particular compounds which
affect their brain chemistry in negative ways for them. Both tiger nuts
and peanuts can affect carp health and healthy nutrient intake, when eaten
in virtual exclusion of other foods in certain fishing waters. These baits
obviously make them feel good, but are bad for their health, much like the
conventional human western diets which often are depleted and not high
enough in essential minerals and amino acids for example, required to
prevent many major diseases. Hemp affects the brain too but hemp is an
amazingly nutritionally packed food ideal for both carp and humans. Many
carp anglers will use hemp as a significant ground bait ingredient
regardless of the water, conditions, natural food or anything else with
good reason.
Like us humans, fish have evolved to be extremely efficient at extracting
energy from the most available foods in our natural environment. The
fish’s entire body, ability to move, the eyes, digestive system and
chemoreception mechanisms etc have all been extremely highly evolved and
tuned for this purpose. Attempting to replicate live natural food factors
such as amino acid profiles, vitamin and mineral content, live enzymes,
proteins and lipids etc, will still not deliver to fish the same energy
values of natural food. The energy field of such a bait will be utterly
different too. In some aspects of aquaculture, fish are not even fed
artificially, but are left to feed on the natural algae and other
beneficial factors as results of correct sediment preparation and water
characteristics in a raising pond.
So many reactions involve using energy to digest and assimilate the food
ingested, with boilies and pellets no matter how much they are
‘digestible’ and pre-treated with enzymes, they may still provide less
energy than natural food after assimilation. No bait has been discovered
that truly solves the limiting effects of bait ingredients; the nitrogen
and amino acids requirements and limiting effects of these artificial
foods.
But this is obviously just the tip of the iceberg of important factors in
baits to be taken very consistently over time. For example, fish like
humans are very much composed of water and minerals. Perhaps the impact of
minerals in baits and live food (including plant material) are far more
significant regarding biological energy supply and electrical field type
food detection than we yet know. For example, demand for live enzymes to
promote efficient food digestion and assimilation, or calcium needed for
fish scales in common carp...
Perhaps certain ingredients that improve the fish’s ability to detect food
item energy fields is more significant an edge than is currently realized.
E.g. using astralagus root to boost the fishes’ immune system and general
health will improve detection performance. There is also the effects of
anti-microbial compounds found in all kinds of plant extracts for example,
which are seriously effective ‘investigation triggers’ in baits. Garlic
and onion oil are famous for their healing properties and fish-catching
record. Eugenol from clove bud oil for example, is highly recommended to
anesthetize fish in transport and is a very well proven bait additive.
Menthol is a special case too. There is certainly potentially more to bait
than meets the nose!
CARP AND CATFISH FISHING BAIT FLAVOURS – Natural and Synthetic Success For
Big Fish!
Everyone seems fixated by fishing flavours. Commonly the question asked is
“What flavour bait are you using?” For most fishermen, what matters is
that they like their smell of their flavour, which is an interesting point
for debate... The fact is among the diverse multitude of flavours used in
fishing baits are some which stand out more than others, but few fishermen
know how or why this is the case.
It is easy to buy a cheap flavour at Wal-Mart or Tescos and us it in your
bait. However, what you are buying is very often inferior to more
expensive flavours. For example, vanilla flavour has a myriad of grades or
levels of purity, freshness and various solvents may be added (even water)
and extraction methods will vary. Pure vanilla bean extract is extremely
expensive. The genuine extract depends on very many volatile components
which help explain part of its success. But natural extracts also contain
other very stimulatory compounds which are vital to a top quality flavour
and are easily detected by humans and fish!
It is common practice for flavour producers to ‘cut’ pure extracts and
natural flavours, using a solvent or solvents like glycerol or ethanol
alcohol for instance. Many things can happen to a flavour! Indeed the
‘aroma profile of a flavour, and its taste can be altered many times in
many ways before it is bottled and consequently unleashed upon your fish
as part of your bait. One aspect that might surprise you is just how
bitter tasting many ‘sweet’ or ‘fruit’ flavours truly are. (Many flavours
produced for fishing baits include an intense sweetener like Talin, or
concentrated lactose or fructose.)
Flavours for the food industry are not all ideal for use in baits; their
molecules often behave dramatically differently in water than in air so
their effects on the fish will differ. Can you imagine sniffing in natural
garlic extract in water? For a start you would not smell that distinctive
garlic aroma as you would in air, as this is the result of a reaction with
the air, not water. This also points to a deeper level of how many
flavours or natural extracts work. They may also have hidden properties
that you may not have realised. They sometimes have metabolism and
circulatory stimulation properties, significant antimicrobial properties,
preservative properties (low pH and alcohol for example), immunity
stimulation, or even simulate or closely resemble nervous system or brain
chemicals. (Even betaine HCL has antioxidant properties and citric acid
has been used in many baits for years.
Yes, there’s so much more to flavours than meets the nose! Leading bait
manufacturers have had to get increasingly innovative and technical to
keep the effectiveness and standard of their products high against fast
expanding competition for market share from smaller companies. Flavorists
and food nutritionists, even marine biologists and fish scientists are
employed for their skills. The use of fermenting sugars and esters is
common.
The addition of amino acid products, palatants, and oils of savoury and
fruit extraction in combination with natural fruit extracts, with new
generation flavour enhancers and sweeteners in combination make many
modern flavours a different class to most from the food industry.
Combining different fruit esters to produce attractive flavours is a
common practice, these days other solvents and substances are often added.
Among other ingredients, various acids, nature identical and synthetically
produced flavour components identical to natural ones are combined with
synthetic flavour components to produce a preferable profile and taste.
The funny thing is that many flavours may be initially synthetically
produced with synthetic and nature identical flavour components and then
have the natural extract added to give it a more natural smell or taste.
The cost of natural flavours can be extreme compared to synthetic and
natural combinations. Volatiles like aldehydes and benzoates and
hexanoates are included in many flavours. Some ‘volatiles’ you’d normally
not dream of putting into foods of any kind except poisons! Many of the
so-called ‘E-numbers’ are included and many are linked to mood changes in
children with hyperactivity and so on.
Fishing flavours are all about your own personal confidence and real bait
testing. If you think you have the very best of a type of flavour, you
never know, there might be one that will catch you even more fish.
Commercially available fishing flavours are evolving at an incredible
rate. Even the ubiquitous “Tutti Fruitti” or “Scopex” or Strawberry
variations are being challenged by cranberry and pineapple today with good
reason. It is interesting to note that strawberry flavour ingredients can
be reproduced synthetically using all the ‘volatile’ flavour components in
natural strawberry, but which now can be synthetically reproduced.
However, the additional aspects of natural strawberry such as its healing
properties among others, will be absent.
The flavour possibilities in fishing are endless. For example, when you
investigate flavours that are used in combination with ‘liquid food’
additives, to boost the nutritional value and ‘food’ signals of pellets,
boilies, ground baits and even meats and live baits like maggots and
worms... These days even sweetcorn, hemp, bread, worm and bloodworm
flavours are available and used to even boost the taste and attraction of
the real thing and may include real extracts of that food too!
By Tim Richardson.
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