I searched for this lots of results, but not this exactly.
I emailed the manufacturer a couple days ago and I find that if they don’t respond in 24 hours, it aint happening.
Here is the question
There is a FAQ on your site says you should not use distilled/RO for rehydration. You recommend using GoFerm. Is it optimal then to add GoFerm to RO/distilled to get the correct level of nutrients? I guess my real question is what water did you use in your testing to arrive at the formula and dosage rate recommended for GoFerm? Thank you.
Without any solutes to provide an osmolarity gradient, what is to keep the yeast cells from taking up so much water that they burst? You can kill someone by administering pure water intravenously; your blood cells end up taking up water to the point of lysis. Maybe someone with more experience in yeast biology has some better data, but I can certainly see a potential issue here.
Yeah. I don’t have the option. I have a whole house RO only cause I am surrounded for miles by agriculture and we have very shallow wells. The water is pretty nasty just to get past your nose otherwise.
You could buy a few gallons of spring water to have on hand for starters if this is an issue. First I’m hearing of it though, learn something every day.
Um, osmotic pressure is very low. It should be pretty darn difficult to develop an osmotic pressure that significantly exceeds the internal pressure within the cell and causes it to burst.
The thing with administering pure water (intravenously or orally) is that it reduces the ionic content of the blood to the point that it disrupts the function of systems. It does not burst the cells or cause lysis.
Ask Dan Listerman, he had the exchange with Clayton Cone about using distilled back in 2003 or so.
Thanks for that, I remember reading that exchange but couldn’t remember who Dr. Cone was discussing it with, it seems to have disappeared from the searching. I am thinking the manufacturer had to use distilled as a baseline for developing GoFerm, what other random water would they choose, out of their tap? and say its the right dosage for everybody? Surely there is an optimal water profile. When I use dry I use RO, follow mfr directions for GoFerm, never an issue, just always trying to improve and wondering if it could be better.
True, but would tedious measuring be necessary? A pinch of this and a few grains of that solves the problem. Me thinks we over thinks much (I am often so guilty). So what if it’s 50 ppm TDS or 300, it will safely rehydrate the yeast.
Osmolarity is a very real concern when administering intravenous solutions. While hyperosmolar solutions are typically a bigger concern, osmotic pressure works both ways and too low is just as real a danger as too high.