Everything related to cooking, nutrition and food preservation
Adding sugar in low amounts to food will make it spoil faster. Sugar is only a preservative at high sugar concentrations to prevent bacterial growth.
Notably missing from this lists are acids: lemon juice, vinegar, citric acid which will lower ph and slow bacterial growth.
thanks - i’ve updated the post.
I would assume the same is true for honey, since honey is just a solution of sucrose and glucose thats high enough in concentration of those sugars that it won't mold, but it will if you dilute it
i wondered about that.