That doesn’t make much sense to me; I add molasses every time I make a tea. There has to be a frikkin gazillion microbes in the vermicompost straight outta da worm bin. No way a little sugar hurts them. The aloe FPJ I give my plants seems to make them very happy; I’m not going to stop making/giving it to plants unless I have some kind of verifiable data that I trust in from of me. I could see how limiting a humans sugar intake could help our own internal processes but putting it into the soil doesn’t appear to be detrimental in any way.
Glad to have your input bro, now I’m not having ago I want to research Ivhave a need to know and no way am I challenging you just want to debate a few questions instead of ignoring them cause the masses said to that shit got me inalot of fertiliser problems to begin with
same I’ve always been the same use sugar to stabilize them and keep them preserved but making Jam and shit I found all this stuff and ignored until I saw jadam and it looked famailliar what they said about sugar so went had a look
All the jam sites talk about preserving jam too preserving them so no bacteria grows . I have wonderd how do I know I have bacteria levels high without testing everyone says to assume there there know there there cause you was told they are , never been comfortable with that as I like to see with my eyes .
so jams preserving..so are we using sugar in higher volume to that of jams at times …
Have we got lost in Chinese whispers and comfortable with our simple chooses?
fermentation can be reliant on all enzymes to digest the matter alone the bacteria can be wiped out with heat as some do and enzymes added like Papin a meat tenderizerto do the work
Then ferments talked about in jadam ferment using leaf mould which is heaving in bacteria and moulds can can actively see them and smell them growing on the surface etc.
upon adding sugar in my coffee seems to stop my mushrooms from growing for months normally they take days I didn’t mean to add sugar lol and I didn’t get contaminated bags where as I normally loose a few to trichaderma
what I am getting at here is we add sugar cause we’re preserving it but other siteations to work on pre and probiotics which utilize lacto basc etc as their main research tell how it kills them and fiber is needed instead
this would explain on a fish ferment vid I was trying to see why this little Asian dude added bran instead of sugar to his ferment he’s the only one I seen online doing it without sugar and to be honest he don’t use the internet to get filled with mix concepts he was handed it down by family and we tried to
We gain knowledge here via seeing another grower do good and assume it’s what he did by a guess and copy then others do too most without knowing until we are all doing the same thing without a 2nd guess cause he did and she did.
I have baught 2 em products in shop now and both are a clear non sugary liquid apparently with millions inside and only stores 6mo before there dead inside.
made me question my brown molasses’s filled em and wonder if it was the sugar carb watered down that’s feeding microbes as it wasn’t enough to harm and my em spoon I brewe and add is actually dead ?
It says pathergenic bac rely on sugar so really we breed bad ones ? The good we want breed off fibre
Now we add sugar cap to ferments to stop bacteria
We add sugar to Jam cause nothing will grow on it
Why is my em products baught not got sugar
Why does jadam state it kills it also
Why do the probiotic company’s use fibre with lac to not sugar in my pills I have a fibre kill with enzymes to feed them and a probiotic with all cultures separate
I’m sugar free 5years to support my micro biome and it cured autoimmune that I was told I was fucked with but raw milk lacto and probiotics saved me drs can’t believe it lol so I question it in my plants with the organic rule of “if il put it in my mouth it can go in my soil “
I have more lol but il wait cause I can’t see what I’ve done on the phone it’s skipping all over so forgive my typing this thing isn’t liking it and my pc died other day ffs
At concentrations of a few percent, sugar doesn’t kill probiotics or any other bacteria and at that level it will feed a lot of microorganisms. However, sugar at high concentrations acts as a preservative because it osmotically “sucks” the moisture out of cells. That is why jams are called “preserves”.
That’s from a probiotic professor of 18 years .
And
The healthy (probiotic) bacteria thrive on fibers as a food source, yet
the pathogenic bacteria rely on sugar and refined carbohydrates for food.19 Apr 2019
Making jams and keifir website
Bacteria evolved in environments where the concentration of sugars and salts is the same as or lower than those inside the cell.
High sugar concentrations cause the bacterium to lose water by osmosis and it doesn’t have any cellular machinery to pump it back in against the osmotic gradient. Without enough water, the bacteria can’t grow or divide.Mould is more tolerant though and can grow on some jams.
Herein, how does sugar prevent bacterial growth?
There are several ways in which salt and sugar inhibit microbial growth. The most notable is simple osmosis, or dehydration. This has the effect of drawing available water from within the food to the outside and inserting salt or sugar molecules into the food interior.
Also Know, does bacteria need sugar to grow? Do not be, because most bacteria are actually good for us. To fuel growth and division, bacteria need to find their favorite food and be able to process (digest) it correctly. Like humans love to eat candies, one of the favorite food choices of bacteria is the simple sugar called glucose.
Also asked, what does sugar do to bacteria?
The sugar technique used by Collins works by waking the bacteria up and making them eat. Sugar brings the bacteria back to life and allows them to take up antibiotics, which in turn, kill the bacteria.
Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.
I was learning about nutrients like sulphur it’s only released when the bacteria boom eats sulphur they then explode and die and then the fungi can feed off them to get the sulphur released to plants the reason elemental sulphur takes so long to work is you have to wait for the bacteria boom to go mad then die to get their benefit and while this happens ph rises slightly fungal then drop ph as they die off …so are we just getting the benefit of dead microbes that digested the milk oils And glucoses in milk ?
the probiotic site says at more then a few % they die and the em recipie says to mix 50%