So my nutrient line claims that molases hurts microbes and roots. I know everyone has always used molasses and swears by it. Is there any truth to it being hard on microbes or roots. I read it can also make microbes become dormant. The only negative they throw out at molasses is that the carbon chain is to long and smothers roots and microbes. Does anyone know if this is possible, or is it just salesmen trying to sell sucrose and dextrose.