Maybe if I smoke my pipe more often I’ll have better ideas. A pipe forces you to sit and think, you can’t do other things while smoking it.
It’s not a probiotic, to get technical. A probiotic uses live bacteria. A prebiotic adds something to your diet that gets your existing bacteria all fired up. What this stuff is, is an enzyme supplement. Rather like the one for pancreatic enzymes although judging by the description this one is for duodenal/ileal enzymes. When you don’t produce enough of your own you can’t digest food too well so you lose most of it. So there are supplements.
What he’s done, possibly without realising, is to use his slow cooker as an incubator to provide the enzymes with a controlled temperature. I’d suggest around 40 C for best results. He did it at around 50 and it worked. That would stop mould growth and stop most dangerous bacteria too so 50 is probably the way to go. These are enzymes, not bacteria. They won’t grow and they won’t infect or cause spoilage. Since we aren’t made of the plant materials these enzymes break down there is little risk in using them. You won’t find your fingers dissolving.
These are the same enzymes the leaves will have floating around in them. The ones the plant used when alive to rearrange bits when growing and to release sugars from its storage facility (starch). When the leaf dies the enzymes keep working for a while. What he’s done here is boost the enzymes with extra ones and has managed to cure tobacco leaves to a decent smoke in 24 hours!
I could get a slow cooker but I already have incubators the size of fridges… and I will have to check which enzymes I already have in the freezers too. They aren’t food grade enzymes but this isn’t food.
It certainly beats rummaging through civet cat crap for digested beans!
Anyway, here is the man who thought of something a microbiologist failed to think of… and I’m very glad he did.