I'm going as the old 'white sheet converted to be a ghost or klan member' but with a brown sheet, noose around my neck, so I'm guessing pair with me like 4 more

The dot is a spider if you look closely at the top left corner of the logo you can see a spiderweb

Oh shit my laptop resolution isn't that good. maybe i made a bad purchasing decision.

Where the fuck do you get your rugs from, and how would one go about stealing the recipe and bottling their own?

Yeah I also want to make bottled rugs

I'm not sure you understand how cells take in sugars. Nothing needs to go through the bloodstream. Cells can aborb sugar as long as it is aqueous. The viruses don't take in the sugar, the cells they inhabit do. The cells in the throat will take in the sugar found in honey as soon as it becomes aqueous. This applies to bacteria aswell. I told you, the antimcrobial aspect of honey simply comes from its lack fo water content, the same as oils and other liquids that don't contain water. If it is diluted AT ALL there will be some dissolved sugar for the cells to absorb.
The "flushing" of microbes you keep talking about isn't something that helps, it's just moving them further down the throat. If anything, your body pushes microbes UP towards your mouth and nose so it can be trapped in mucus/saliva and be expelled.
Sugar being digested won't cause a weakening of the immune system so badly as the strengthening of microbes local to the area of irritation.

ANYWAY. MY ORIGINAL POINT was that viruses CAN make use of the sugar just as bacteria can, because the cells they inhabit consume sugar.

I don't know whether honey is good or bad for this BUT VIRUS-INFECTED CELLS WILL CONSUME AQUEOUS SUGARS.
That's why I replied to you in the first place.

This article describes the anti-microbial properties of honey as being at least partially from sugar being broken down into hydrogen peroxide, this does mean that "fresher" honey will have higher concentrations of sugar and should therefore be more antimicrobially potent: www.bee-hexagon.net/files/file/fileE/Honey/Bogdanov_LWT_1984_sb.pdf

Virus doesn't have to influence the cell in anyway besides its normal reproductive changes. Cell will simply take in sugar like it normally does, but the energy will be used to produce more virus. Obviously there are still limits, but it would sitll aid the virus more than a non-sugar laden environment.
Honey isn't perfectly anti-microbial in the first place, it being diluted just makes the effect less pronounced. Both mucous and saliva contain high water content and will dissolving the sugar and bringing whatever cells are around into an aqueous solution. It being antimicrobial has no effect on the viruses and the bacteria will still flourish more than they would without the honey's presence, especially concidering the person's immune system will most definitely already be weakened if they have a cough in the first place. No sugar will be "flushed away" without it also taking microbes in the mix. You can't separate the sugar from the microbes once they're both in solution, they don't need to be in the throat to feed.

If the virus is taking in sugar the same way the cells would normally in the throat, then it won't have any advantage from the honey touching the back of the throat, since it'll have to go through the bloodstream. And unless the honey was diluted a lot beforehand, there will be antimicrobial effects taking on the bacteria, cancelling out any effect the sugar has on the bacteria population. If they had a cough in the first place, then the immune system would likely already be in a heightened state against the bacteria or virus. The flushing away taking away microbes is good and already part of the immune system's basic functions in the throat. if anything is going to make the virus or bacteria infection worse, it would just be the sugar weakening the immune system, not the sugar feeding anything. As much as i'd like for supporting or discrediting evidence from scholarly articles, i can't seem to find any for either argument. You havin' any better luck in that department?

I'm not sure you understand how cells take in sugars. Nothing needs to go through the bloodstream. Cells can aborb sugar as long as it is aqueous. The viruses don't take in the sugar, the cells they inhabit do. The cells in the throat will take in the sugar found in honey as soon as it becomes aqueous. This applies to bacteria aswell. I told you, the antimcrobial aspect of honey simply comes from its lack fo water content, the same as oils and other liquids that don't contain water. If it is diluted AT ALL there will be some dissolved sugar for the cells to absorb.
The "flushing" of microbes you keep talking about isn't something that helps, it's just moving them further down the throat. If anything, your body pushes microbes UP towards your mouth and nose so it can be trapped in mucus/saliva and be expelled.
Sugar being digested won't cause a weakening of the immune system so badly as the strengthening of microbes local to the area of irritation.

ANYWAY. MY ORIGINAL POINT was that viruses CAN make use of the sugar just as bacteria can, because the cells they inhabit consume sugar.

I don't know whether honey is good or bad for this BUT VIRUS-INFECTED CELLS WILL CONSUME AQUEOUS SUGARS.
That's why I replied to you in the first place.

This article describes the anti-microbial properties of honey as being at least partially from sugar being broken down into hydrogen peroxide, this does mean that "fresher" honey will have higher concentrations of sugar and should therefore be more antimicrobially potent: www.bee-hexagon.net/files/file/fileE/Honey/Bogdanov_LWT_1984_sb.pdf

An cell infected with a virus will still consume sugar and that weil facilitate reproduction of the virus.
Pure honey is only anti-microbial because of its low water content, if honey is put in an environment where it can dissolve, only then can the microbes take advantage of the sugar found inside.

While a virus could influence a cell to potentially increase the absorption of cells in the throat, it would still have limits on uptake in amount and the usefulness of the sugar, and would have a limited effect. And honey still has some antimicrobial properties even diluted to 10% microbewiki.kenyon.edu/index.php/Antimicrobial_Effects_of_Honey at which point what's diluting it further is likely mucous and saliva, with their own antimicrobial properties, flushing away the sugar. Not saying it can't nourish bacteria, just that the person's immune system must be weakened (which does occur with sugar in the bloodstream due to digestion) or nonfunctional and that the bacteria has to survive to--or be introduced at--a small window of time between dilution and full removal from the throat.

Virus doesn't have to influence the cell in anyway besides its normal reproductive changes. Cell will simply take in sugar like it normally does, but the energy will be used to produce more virus. Obviously there are still limits, but it would sitll aid the virus more than a non-sugar laden environment.
Honey isn't perfectly anti-microbial in the first place, it being diluted just makes the effect less pronounced. Both mucous and saliva contain high water content and will dissolving the sugar and bringing whatever cells are around into an aqueous solution. It being antimicrobial has no effect on the viruses and the bacteria will still flourish more than they would without the honey's presence, especially concidering the person's immune system will most definitely already be weakened if they have a cough in the first place. No sugar will be "flushed away" without it also taking microbes in the mix. You can't separate the sugar from the microbes once they're both in solution, they don't need to be in the throat to feed.

If the virus is taking in sugar the same way the cells would normally in the throat, then it won't have any advantage from the honey touching the back of the throat, since it'll have to go through the bloodstream. And unless the honey was diluted a lot beforehand, there will be antimicrobial effects taking on the bacteria, cancelling out any effect the sugar has on the bacteria population. If they had a cough in the first place, then the immune system would likely already be in a heightened state against the bacteria or virus. The flushing away taking away microbes is good and already part of the immune system's basic functions in the throat. if anything is going to make the virus or bacteria infection worse, it would just be the sugar weakening the immune system, not the sugar feeding anything. As much as i'd like for supporting or discrediting evidence from scholarly articles, i can't seem to find any for either argument. You havin' any better luck in that department?

I'm not sure you understand how cells take in sugars. Nothing needs to go through the bloodstream. Cells can aborb sugar as long as it is aqueous. The viruses don't take in the sugar, the cells they inhabit do. The cells in the throat will take in the sugar found in honey as soon as it becomes aqueous. This applies to bacteria aswell. I told you, the antimcrobial aspect of honey simply comes from its lack fo water content, the same as oils and other liquids that don't contain water. If it is diluted AT ALL there will be some dissolved sugar for the cells to absorb.
The "flushing" of microbes you keep talking about isn't something that helps, it's just moving them further down the throat. If anything, your body pushes microbes UP towards your mouth and nose so it can be trapped in mucus/saliva and be expelled.
Sugar being digested won't cause a weakening of the immune system so badly as the strengthening of microbes local to the area of irritation.

ANYWAY. MY ORIGINAL POINT was that viruses CAN make use of the sugar just as bacteria can, because the cells they inhabit consume sugar.

I don't know whether honey is good or bad for this BUT VIRUS-INFECTED CELLS WILL CONSUME AQUEOUS SUGARS.
That's why I replied to you in the first place.

This article describes the anti-microbial properties of honey as being at least partially from sugar being broken down into hydrogen peroxide, this does mean that "fresher" honey will have higher concentrations of sugar and should therefore be more antimicrobially potent: www.bee-hexagon.net/files/file/fileE/Honey/Bogdanov_LWT_1984_sb.pdf

depends if the infection is caused by a virus or bacteria.

well, the idea is that sugar would feed bacteria (what floran is saying) while I imagine adding a second antimicrobial may help prevent that issue. how would sugar or vinegar affect a virus? i would guess not at all. after all, a virus is not a growing cell and it itself cannot use the sugar from honey to its advantage (at least i don't believe so). or do you man something along the lines of how vinegar might affect a cell's receptiveness to a virus?

An cell infected with a virus will still consume sugar and that weil facilitate reproduction of the virus.
Pure honey is only anti-microbial because of its low water content, if honey is put in an environment where it can dissolve, only then can the microbes take advantage of the sugar found inside.

While a virus could influence a cell to potentially increase the absorption of cells in the throat, it would still have limits on uptake in amount and the usefulness of the sugar, and would have a limited effect. And honey still has some antimicrobial properties even diluted to 10% microbewiki.kenyon.edu/index.php/Antimicrobial_Effects_of_Honey at which point what's diluting it further is likely mucous and saliva, with their own antimicrobial properties, flushing away the sugar. Not saying it can't nourish bacteria, just that the person's immune system must be weakened (which does occur with sugar in the bloodstream due to digestion) or nonfunctional and that the bacteria has to survive to--or be introduced at--a small window of time between dilution and full removal from the throat.

Virus doesn't have to influence the cell in anyway besides its normal reproductive changes. Cell will simply take in sugar like it normally does, but the energy will be used to produce more virus. Obviously there are still limits, but it would sitll aid the virus more than a non-sugar laden environment.
Honey isn't perfectly anti-microbial in the first place, it being diluted just makes the effect less pronounced. Both mucous and saliva contain high water content and will dissolving the sugar and bringing whatever cells are around into an aqueous solution. It being antimicrobial has no effect on the viruses and the bacteria will still flourish more than they would without the honey's presence, especially concidering the person's immune system will most definitely already be weakened if they have a cough in the first place. No sugar will be "flushed away" without it also taking microbes in the mix. You can't separate the sugar from the microbes once they're both in solution, they don't need to be in the throat to feed.

If the virus is taking in sugar the same way the cells would normally in the throat, then it won't have any advantage from the honey touching the back of the throat, since it'll have to go through the bloodstream. And unless the honey was diluted a lot beforehand, there will be antimicrobial effects taking on the bacteria, cancelling out any effect the sugar has on the bacteria population. If they had a cough in the first place, then the immune system would likely already be in a heightened state against the bacteria or virus. The flushing away taking away microbes is good and already part of the immune system's basic functions in the throat. if anything is going to make the virus or bacteria infection worse, it would just be the sugar weakening the immune system, not the sugar feeding anything. As much as i'd like for supporting or discrediting evidence from scholarly articles, i can't seem to find any for either argument. You havin' any better luck in that department?

I'm not sure you understand how cells take in sugars. Nothing needs to go through the bloodstream. Cells can aborb sugar as long as it is aqueous. The viruses don't take in the sugar, the cells they inhabit do. The cells in the throat will take in the sugar found in honey as soon as it becomes aqueous. This applies to bacteria aswell. I told you, the antimcrobial aspect of honey simply comes from its lack fo water content, the same as oils and other liquids that don't contain water. If it is diluted AT ALL there will be some dissolved sugar for the cells to absorb.
The "flushing" of microbes you keep talking about isn't something that helps, it's just moving them further down the throat. If anything, your body pushes microbes UP towards your mouth and nose so it can be trapped in mucus/saliva and be expelled.
Sugar being digested won't cause a weakening of the immune system so badly as the strengthening of microbes local to the area of irritation.

ANYWAY. MY ORIGINAL POINT was that viruses CAN make use of the sugar just as bacteria can, because the cells they inhabit consume sugar.

I don't know whether honey is good or bad for this BUT VIRUS-INFECTED CELLS WILL CONSUME AQUEOUS SUGARS.
That's why I replied to you in the first place.

This article describes the anti-microbial properties of honey as being at least partially from sugar being broken down into hydrogen peroxide, this does mean that "fresher" honey will have higher concentrations of sugar and should therefore be more antimicrobially potent: www.bee-hexagon.net/files/file/fileE/Honey/Bogdanov_LWT_1984_sb.pdf

What are you, some kind of normal?

same here, I was like "wtf?"

i totally thought it was barbecue sauce