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Could Maillard ALEs/AGEs Comprised Rapeseed Oil be Frying Immune Response and Sauteing-up Symptomatic COVID-19 and Its Variants? A Pilot Single Case Study Analyzes



James A Cocores1,2*

1Lab-4 Maillard Misuse, Redox/Digestion-Balanced Culinary Medicine, and Dynamic Longevity Lifestyles, Palm Springs, Florida, USA

2Adjunct Clinical Assistant Professor, Translational Addiction Neuroscience & Overweight, Department of Psychiatry, University of Florida and McKnight Brain Institute, Gainesville, Florida, USA.

 

*Corresponding author: James A Cocores, Maillard Misuse Solutions in Archaic Public Health Policies, 4611 S Congress Avenue, Lab 215, Palm Springs, Florida 33461-4742, USA. Email: [email protected]

 

Received Date: 03 November, 2021; Accepted Date: 08 November, 2021; Published Date: 12 November, 2021

For forty-three years, countless researchers, professors, public health organizations, agencies, associations, societies, specialists, clinicians, and consumers assumed the health claims of vegetable oil were accurate. And that Maillard reaction generated advanced lipoxidation end-products (ALEs) and advanced glycation end-products (AGEs) within rapeseed oil was low calorie and not toxic. Without ever testing the integrity of manufacturers' declarations of Maillard ALEs/AGEs comprised rapeseed oil (MAR) and its numerous vegetable oil offspring.

The purpose of this pilot single case study is to try the feasibility of a more considerable inquiry deciding the influence or lack of effects of MAR’s in vivo footprint on lipoproteins, thyroid function, redox biophysics, inflammation, immune strength, and potential to host symptomatic COVID-19 sepsis.

The subject met all inclusion criteria and gave a lipid panel and TSH blood sample before starting the day’s food challenge. The first challenge consisted of raw MAR and first pressed olive oil (FP) in mashed sweet potato and green alkaline shake, followed by MAR and FP baked in green alkaline hummus. MAR challenges three and four were MAR and FP fried lima beans and MAR and FP previously fried salmon oil baked in green hummus. The last two challenges were fried sweet potato oil baked in green hummus and fast-food white potatoes fries.

Challenges produced evidence suggesting MAR is associated with chronic disease, not longevity in the subject studied. MAR’s 19% increase in TG and VLDL in the first challenge suggested MAR contributed to subclinical atherosclerosis, potential diabetes, renal insufficiency, atrial fibrillation, stroke, neuronal damage, overweight, cognitive dysfunction, and increased risk of hosting COVID-19 in the person studied. MAR’s 29% increase in Thyroid Function (TF) reflected its ability to surge systemic oxidative stress (SOS: pE- > pH+) and exercise a powerful influence on thyroid hormone and cellular and organ damage.

Maillard end-products lead to tissue and cell damage, apoptosis, and cell death secondary to augmented endoplasmic reticulum stress, leading to neuronal damage and other public health maladies.

A more considerable investigation is warranted to analyze the influence of MAR on in vivo lipoproteins, thyroid function, redox biophysics, inflammation, immune integrity, and potential to host symptomatic COVID-19 sepsis and sepsis secondary to its variants.

COVID-19 and its variants are here to stay within our collective nasopharynx. Masks and vaccines are not likely to substitute for immune strength fostered by  redox/digestion-balanced international culinary medicine and dynamic longevity lifestyles.

 

Keywords: COVID-19 risk; Vegetable oil; Maillard abuse disorder; Redox biophysics; Immunosuppression; International culinary medicine

Introduction

For forty-three years, countless researchers, professors, public health organizations, agencies, associations, societies, specialists, clinicians, and consumers assumed the health claims related to vegetable oil were accurate. And that Maillard reaction generated Advanced Lipoxidation End-products (ALEs) and Advanced Glycation End-products (AGEs) within rapeseed oil was low calorie and not toxic. Without ever testing the integrity of manufacturers' declarations of Maillard ALEs/AGEs comprised rapeseed oil (MAR) and its numerous vegetable oil offspring.

Manufactures of MAR continue to boast about the physical impossibility that MAR contains healthful (cis) Omega-3 polyunsaturated fat (cis-O-3) and 0g disease-causing trans-O-3 (Figure 1).

Makers of MAR also brag 0.6g (cis) polyunsaturated fat [cis-O-3 and cis-omega-6 (cis-O-6)] and 3.2g of (cis) monounsaturated fat [cis-omega-9 (cis-O-9)] (Figure 2).

Health claims made by the manufacturers of MAR are biophysically impossible Triple bond-containing substances are explosives used in destruction and terror. The tiniest spark, increase in temperature, or pressure causes an explosion of remarkable magnitude. Cis (the opposite of trans) double bonds within first pressed organic olive oil’s (FP’s) cis omega 3, 6, and 9 snaps to their unhealthy trans-fat correlate when heated to high temperatures and under extreme pressure or when separated from the many antioxidants found within FP. The influential potential electron donors or Lewis base antioxidants (pE- < pH+) in FP preserve cis omega 3, 6, and 9 from instantly jumping into their deadly trans-forms. In addition, FP is bottled in tinted glass because mere sunlight triggers wholesome cis-omegas packed in nine other antioxidants to mouse-trap-change into trans-omegas, much like their explosive triple-bond counterparts. MAR contains zero cis omegas and zero antioxidants after pesticides exposure [1], being blasted with harmful extraction solvents [2], heat [3], pressure [4], and bleaching temperatures [5], into noxious partially or fully executed trans-omegas. Also, highly acidic MAR bottled in transparent or translucent Bisphenol A (a known pro-oxidant) containing plastic bottles may leech pro-oxidant toxins into MAR. Very dark-colored pesticide and solvent residue containing MAR is heated to high temperatures and pressured and later bleached to a more enticing amber color. There is much more subatomic biophysics to reveal regarding botanical cis and trans fatty acids in cooking oils. And the instrumentation was used to determine the degree of saturated and unsaturated and cis and trans fats within oils consumed by humans [6] (also see Australian Olive Oil Association https://aooa.com.au).

This article follows the laws of subatomic physics and casts an abundance of doubt on all health claims made by MAR and related laboratory-concocted vegetable oil manufacturers. Their defense lies in publicizing animal and human trial data and laboratory instrument-generated cis/trans content data. Until then, a significant member of the human food chain, MAR, should bear the label: CAUTION – THE SAFETY OF THIS PRODUCT IS UNDER INVESTIGATION. The critical takeaway is that new bottles of MAR are already the epitome of highly electron-accepting pro-oxidant Lewis acid (pE- > pH+). Maillard end-products, ALEs, melanoidins, and AGEs. In comparison, never previously heated FP is more of a healthful electron donor antioxidant Lewis base (pE- < pH+), helping to pave the long road to dynamic longevity There are three resultants from previously complicated to convey redox imbalance and balance. The brilliance of Helmut Sies MD’s discovery often gets lost within biochemical terms and equations. Redox reactions include principles of electron (e-) and proton (H+) status at the end of potential electron or potential energy (pE-) transfer detailed at www.soest.edu/oceanography/courses/OCN623/Spring2013/pE-pH_2013_handouts.pdf.

The much more readily recognized potential proton or positive hydrogen cation is pH+. Hence the much easier to identify Systemic Oxidative Stress (SOS) mnemonic pE- > pH+, Prime Systemic Energy (PSE) mnemonic pE- = pH+, and Systemic Reductive Stress (SRS) or antioxidant overdose mnemonic pE- < pH+. And the recognition that redox biophysics follows the first law of thermodynamics, which mandates that the more processed food and drink are heated (i.e., ranch chips), the more it becomes an electron grabbing Lewis acid during chewing. The milder sunlight influenced raw and minimally processed food and drink (i.e., rapini and carpaccio), the more it becomes an electron-donating Lewis base upon mastication.

A PubMed search exhibited no previous studies regarding the human consumption of raw and reheated MAR. It’s in vivo influence on lipoproteins, thyroid function, redox biophysics, inflammation, immune integrity, and potential to host symptomatic COVID-19 sepsis and symptomatic sepsis from its variants.

The purpose of this pilot single case study is to try the feasibility of a more considerable inquiry deciding the influence or lack of effects of MAR’s in vivo footprint on lipoproteins, thyroid function, redox biophysics, inflammation, immune integrity, and the potential to host symptomatic COVID-19 sepsis and its variants.

 

Methods

The subject met all inclusion criteria and gave a lipid panel and TSH blood sample before starting the day’s food challenge. The first challenge consisted of raw MAR and first pressed olive oil (FP) in mashed sweet potato and green alkaline shake, followed by MAR and FP baked in green alkaline hummus. MAR challenges three and four were FP fried lima beans and MAR and FP previously fried salmon oil baked in green hummus. The last two challenges were once fried sweet potato oil baked in green hummus and fast-food white potatoes fried in MAR.

 

Results

Challenges produced evidence suggesting MAR is associated with chronic disease, not longevity in the subject studied. MAR’s 19% increase in TG and VLDL in the first challenge firmly suggests MAR contributed to subclinical atherosclerosis, diabetes, renal insufficiency, atrial fibrillation, stroke, neuronal damage, overweight, cognitive dysfunction, and increased risk of hosting COVID-19 in the subject studied. MAR’s 29% increase in Thyroid Function (TF) reflected MAR’s ability to surge systemic oxidative stress (SOS: pE- > pH+) and exercise a powerful influence on thyroid hormone and cellular and organ damage.

MAR increased overeating and the glycemic index of starchy foods consumed by the subject. Also, MAR was associated with potential and subclinical metabolic syndrome, premature aging, and the top causes of preventable early death in the person studied. The remaining five MAR challenges detailed herein also led to redox changes towards disease and an increased risk for hosting COVID-19 in the person examined.

 

Raw MAR and FP in Mashed Sweet Potato and Green Shake Challenge

The raw MAR and FP results in mashed alkaline green shake and sweet potato are in Table 1.

The TG/HDL Ratio is an accepted measure of redox imbalance [17, 20]. The MAR food challenge increased systemic oxidative stress (SOS: pE- >pH+), immune dysfunction, and risk for symptomatic COVID-19 by 19% in the person studied. There was no change in redox, immune, and symptomatic COVID-19 risk status after the FP challenge.

Components of the lipid panel and TSH values are probable indicators of redox and immune system imbalance and probable indicators of risk for hosting symptomatic COVID-19. Here the MAR lipid panel and TSH results reflect the greater increase in TG/HDL ratio compared to the FP food challenge. Future studies may validate lipid panel members and TSH as measures of redox imbalance.

 

Minimal post-absorption changes occurred in MAR/FP CHOL

MAR +1%/FP +2%, HDL MAR +2%/FP -4%, and LDL MAR -2%/FP +4%. The 2% reduction in MAR-LDL by MAR is consistent with similar assays herein and in companion articles. MAR reduced LDL secondary to SOS-based (pE- > pH+) atherosclerotic-LDL specific immune and inflammatory pathogenesis [7]. And a hyperthyroid reduction in LDL secondary to augmented LDL catabolism [8].

In addition, MAR decreased LDL because of its domineering, highly acidic SOS-based (pE- > pH+) aftershock. Previously stated LDL reduction was due to MAR-induced subclinical immune anomalies and hyperthyroidism [Thyroid Function (TF) +29%] lasting more than 24 hours. Coupled with SOS (pE- > pH+)-promoted inflammation [the total side effect (TSE) score of 36] represents a debilitating high price to pay for a 2 LDL mg/dL/day decline.

Finally, reduced LDL by catabolizing SOS (pE- > pH+), immune, inflammatory, and hyperthyroid responses increased potential COVID-19 risk. Changes in LDL and TSH constituted the first tangible evidence that MAR is associated with chronic disease, not longevity, in the subject studied.

Consequently, a folie a beaucoup (folly or madness by many) LDL-reduction may have unfolded crediting the greater consumption of MAR fried, stir-fried, and sauteed fish and chicken. The illusion may also continue with the Maillard abuse disorder pandemic masked as cardiovascular disease, the current top killer in the world. If replicated, public health and epidemiology statisticians can more accurately tabulate the more longevity-friendly prevention and treatment plan diagnosis of Maillard Abuse Disorder, cardiovascular expression.

Triglyceride (TG) data was extremely telling regarding MAR’s exogenous (Ex) sweet potato starch or ‘plant fat’ (raw glycemic index of 50 and pH+ of 9) to endogenous TG +19%, with matching VLDL of +19% according to the VLDL equals about 1/5th of the TG theorem. Increased VLDL is associated with atrial fibrillation [9] and stroke. MAR’s 19% increase in TG and VLDL firmly stands testimony to MAR’s contribution to potential atherosclerosis, diabetes, renal insufficiency [10], atrial fibrillation [11], stoke, neuronal damage [12], overweight, cognitive dysfunction, and increased risk of hosting COVID-19 in the person studied.

The third and most incriminating finding within this MAR food challenge is the 29% increase in Thyroid Function (TF), reflecting MAR’s skyrocketing SOS (pE- > pH+) properties. MAR containing melanoidins, ALEs, AGEs, high glycemic index starch and sugars, TG, and VLDL exercised a powerful potential influence on cellular and organ damage and thyroid hormone [13]. MAR may be silently contributing to or causing a litany of autoimmune disorders including those associated with the thyroid gland.

It is timely to note that the glycemic index enthusiasm of the past stated that the glycemic index of sugars, starches, and carbohydrates decreases in the presence of oil. MAR increased the glycemic index of sweet potato as reflected in the 19% higher TG and VLDL levels associated with potential thyroid disease, diabetes, liver disease, kidney malfunction, overweight, increased risk for hosting symptomatic COVID-19 sepsis, accelerated aging, and premature expiration.

The fourth and most disturbing finding within this MAR challenge is the Total Side Effect (TSE) score of 36. TSE is also a probable marker for increased SOS (pE- > pH+), systemic reductive stress (SRS: pE- < pH+), inflammation, and altered immune and thyroid responses. Perceived signs and symptoms comprised the TSE 0-10 score. And included calf discomfort +2, fear of dying +2, frontal headache +4, heartburn +4, indigestion +3, anxiety +3, left frontal numbing +2, perceived irregular heartbeat, and pulse twice (+5 each time), TMJ pain +5, and tongue tip numbing +1.

Increased TSE score and neurological signaling suggest a link between MAR and tissue and cell damage. And cell apoptosis, cell death secondary to augmented endoplasmic reticulum stress, and the primary pathway to neuronal damage [12] and other organ dysfunctions.

A fascinating finding in discussed in greater scope and depth in a companion article, is that AGE-receptor (RAGE) antibodies [18], can decrease AGEs-induced SOS (pE- > pH+) cortical impairment by subduing RAGEs. The presence of AGE-receptor (RAGE) antibodies is tangible evidence for a Type III immune complex-mediated hypersensitivity to Maillard end-products and MAR.

First pressed olive oil translated sweet potato carbohydrate, starch, or plant fat into TG +5% and VLDL+6% and similarly relatively mild changes in CHOL +2% and LDL + 4%. Thyroid function decreased by 20%, along with HDL -4%, because of transient systemic reductive stress (SRS: pE- < pH+), mashed pH+ nine green shake, alkaline pH+ eight sweet potatoes, and FP antioxidant overload. The decreased availability of pE- and overabundance of protons pH+ slows thyroid function for as long as 24 hours.

Under standard pE- = pH+ culinary medicine practices, euthyroid would have resulted from vegans adding more acidic minimally dried and pre-soaked in filtered water, raw walnut/cashew/pumpkin seed/sunflower seed-cream sauce, minimally melanoidin-coated meat, fish, or 7-minute soft boiled eggs to the alkaline mashed orange potatoes.

For more than forty years, dieters following the popular calories in calories out mantra and trusted lower-calorie MAR appeared to be a clever way to live long and prosper. This raw MAR challenge showed the opposite in the subject studied. It suggests that unheated MAR potentially increases overeating, the glycemic index of carbohydrates and sugars, alters thyroid, anti-inflammatory, and immune function, facilitates metabolic syndrome, and overweight in the participant studied.

This data also challenges today’s top three causes of death as inaccurate, generating ineffective prevention and treatment plans worldwide. The author maintains that the top three killers in the world are Maillard, Alcohol, and Nicotine Abuse Disorders. Maillard Abuse Disorder (MAD), alcohol, and nicotine abuse disorder are the three most common causes of SOS (pE- > pH+).

Medical specialists may naively cling to their specialty-specific signs and symptoms while drafting off-point prevention and treatment plans. Cardiologists are among the top culprits of missing the SOS (pE- > pH+) forest for their specialty trees and developing ineffective treatment plans for the wrong diagnosis.

If replicated, pE- = pH+ international culinary medicine and dynamic longevity lifestyles can become the beacon for clinicians in all specialties to make the correct diagnosis for the best treatment plan outcome, Mixed Substance Abuse, cardiovascular expression, and the like.

Also, if replicated, all clinical specialists should recognize that raw MAR consumption increases the risk of hosting symptomatic septic COVID-19 sepsis, which underscores the importance of obtaining a comprehensive lifestyle evaluation and 24-hour nourishment diary available in future articles.

 

MAR and FP Baked in Green Hummus Challenge

The results for MAR and FP baked in green hummus appear in Table 2.

The MAR food challenge temporarily increased systemic oxidative stress (SOS: pE- > pH+), immune dysfunction, and risk for symptomatic COVID-19 because of a TSE score of 34 compared to FP’s TSE score of 4. The unchanged TG/HDL ratio suggested that MAR’s increase in SOS (pE- > pH+) returned to normal by the next morning’s blood draw. This suggests there was an approximately six-to-10-hour change in redox, immune, and symptomatic COVID-19 risk status after the MAR food challenge.

Minimally-melanoidin-baked MAR-green hummus lipoprotein and TSH values are inversely related to previous raw MAR in mashed sweet potato and green shake. Findings included the following series of drops: CHOL -6%, TG -12%, HDL -10%, and VLDL -10%. Thyroid function was decreased by 14% due to the prevailing pH+-rich and lower energy SRS (pE- < pH+). LDL decreased by 7%.

Raw MAR in mashed sweet potato and green shake’s 19% higher TG, 19% higher VLDL, and 29% elevation in TF findings (Table 1) were less prominent in the sweet potato-free and lowered reactive oxygen species, high alkaline green hummus environment (pE- < pH+). More redox balanced Table 2 findings were brought about by binding much of the warmer electron grabbing Lewis acidic MAR to the warmer electron-donating Lewis base lima bean and fiber-chelation matrix. The chelation matrix bypassed reabsorption in the lower intestine and enterohepatic circulation, decreasing SOS (pE- > pH+) and COVID-19 susceptibility risk by the next morning’s blood tests. However, the elevated MAR TSE score of 34 suggests that this MAR food challenge increased SOS (pE- > pH+) and COVID-19 susceptibility risk for about six-to-ten-hours after consumption.

The baked MAR-green hummus triggered sufficient inflammatory, immunological, and neurological redox signaling to launch a TSE score of 34. Total side effect score components included auricular tingling +2, blood pressure as high as 166 mmHg/110 mmHg, blurred vision +3, diaphoresis +2, fear +2, and frontal headache +3. Additional signs and symptoms of redox imbalance included heart palpitations +2, heart tingling +2, and intermittent lethargy +2 [Total Creatine Kinase 107 U/L (Normal=24-204 U/L)]. Also present was left-hemispheric pressure +2, left supraorbital numbness +2, pulse as high as 94 bpm +1, right carpal tunnel discomfort +2, shortness of breath +2, startle response +3, tinnitus +2, and unsteady gait +2.

Baked FP green hummus exhibited the identical relationship regarding lipid panel and TF values as MAR green hummus in an SRS (pE- < pH+) fashion because of the greater abundance of alkaline antioxidants in FP green hummus and more modest redox signaling TSE score of 4 (heartburn + 2, heart palpitations +1, and tinnitus +1). Also, the addition of blended minimally heated nuts or seeds or using the FP green hummus as an abundant sauce on minimally melanoidin-coated meat or fish and one green vegetable side would have better equilibrated into prime systemic energy (PSE: pE- = pH+), immune support, and COVID-sepsis prevention.

If replicated, raw and heated MAR results thus far suggest avoiding MAR in its unheated or minimally heated form if the goal is optimal prime systemic energy (PSE: pE- = pH+), immune feedback, protection from COVID-sepsis, and living to be a dynamic supercentenarian.

 

MAR and FP Fried Lima Bean Challenge

Fresh-frozen lima beans were fried in MAR and FP until transformed into melanoidin-coated brown chips (Table 3).

If replicated, FP should bear black box warnings about not exceeding moist 100oC temperatures, such as those found in sauce preparation under normal atmospheric pressure. And less than 140oC dry heat corresponding to setting two on stovetops, typically 10 to 12 minutes on one side and 5 to 6 minutes on the other side for modest cuts of beef medium rare. Thinner cuts of beef and lamb can be dipped in boiling water fondue-style. Minimally melanoidin-coated chicken pieces are attentively and carefully cut with an abundance of caution, not to self-inflict injury and boiled for 20 to 30 minutes, then baked at 162oC until very lightly melanoidin coated. Fish can be boiled, and meats and fish can be baked at 212o F/100o C. Drink a mug of fresh carrot/celery juice and then a mug of freshly boiled previously frozen lima bean and/or pigeon pea/FP shake before and after consuming a highly Maillard-coated meal or snack.

The FP bean chips had a TSE score of 49 and MAR bean chips had a TSE score of 81. MAR bean chips raised SOS, immunosuppression, and symptomatic COVID-19 risk 40% more than FP bean chips within about six-to-ten-hours of consumption. Severe redox imbalance lingered for more than 24 hours after consuming the FP bean chips and prime systemic energy (PSE: pE- = pH+) more than 24 hours after consuming the MAR bean chips.

Both FP and MAR severely altered redox equilibrium in the subject studied, and the participant was advised not to consume chips of any kind until further data is available.

First pressed olive oil (FP) fried lima beans increased TG by an astronomical 56% and VLDL by 42%, with an almost instant redox signaling TSE score of 49. Insurmountable FP-melanoidin and companion lima bean-melanoidin set off a COVID-19 sepsis-facilitating cytokine cascade [14], a Type IV cell-mediated response manifesting as predominantly neurogenic [15], signaling in the form of blood pressure as high as 159mmHg/93mmHg +1, and a hedonic (H) value of +4. The hedonic value ranges from 0 to 5, paralleling the extent of oral mesolimbic opiate/dopamine stimulation associated with a particular addictive food or drink [16]. A score of 6 to 10 is for heroin, cocaine, and the like. Hedonic value is a negative side effect because it prophesizes premature Maillard abuse withdrawal commonly misperceived as increased appetite or hunger. It is characterized by albeit softer signs and symptoms of opioid and stimulant withdrawal. Other symptoms of Maillard withdrawal include a grab-and-go snack, appetite, mindful images of a subsequent meal or snack, augmented food craving, and hunger. Accompanying side effects were indigestion +5, insomnia +7, intermittent dry cough +2, heartburn +5, and heart palpitations +1. Also present were left lateral frontal orbital pressure +4, left radial nerve distribution neuralgia +2, right hemiplegic twitch +1, right tinnitus +3, shooting + 6 electrical sensations in the right-radial nerve distribution, tinnitus +1, TMJ pain +1, tongue tip numbness +4, and upper abdominal pressure +2.

Fried MAR-lima bean chips decreased CHOL -5%, TG -9%, HDL -4%, VLDL -11%, and LDL -4%. Lima beans fried in MAR increased Thyroid Function (TF) by 19% and suggests increased SOS (pE- > pH+) catabolic mechanisms reducing lipoprotein levels as described earlier. Fried MAR-lima bean chips had 40% more TSEs (81) than FP bean chips (49).

Popular chip-correlate without cheese-melanoidin or Maillard-MAR bean chips produced the following toxic-parade: intermittent blood pressure as high as 189 mmHg/110mmHg +3, dry cough + 1, frontal headache +4, heartburn +5, heart tingling +1, and hedonic value of +10 as measured by the 0 to 5 scale and modified Beck Anxiety and Beck Depression scales. Additional side effects included increased sexual arousal +3, indigestion +5, insomnia +7, left lateral tongue numbness +3, left periorbital numbing +2, and mid-abdominal sounds +3. And finally, periauricular pruritus +2, postprandial hunger +10, pulse as high as 92 bpm +1, right-calf pressure +2, right calf tingling +2, right carpal tunnel discomfort +2, right kidney discomfort +2, right tinnitus +3, sensitivity to sound +2, TMJ pain +4, and tongue tip numbness +3.

If repeated, highly processed browned bread crust, melanoidin coatings on other baked or fried botanicals, and chips made with MAR should have black box warnings.

Also, if repeat studies agree, abstinence from botanical melanoidin-coated fried and baked chips and analogously processed snacks and foods should be integral in all COVID-19 prevention and treatment plans.

Most importantly, if repeated, the prior quote about Maillard coated chips and elevated TSE scores reflecting the setting off ‘a COVID-19 sepsis-facilitating cytokine cascade [14],’ warrants black box warnings on chips and the like. And age-identification before the purchase in what appears to be forthcoming decades more of casualties from immunosuppressed-hosted Severe Acute Respiratory Syndrome (SARS) and SARS-like illness.

If repeated, lifestyle changes may prove superior COVID-19 prevention measures than mask-wearing, social distancing, shelter-in-place, vaccines, and vaccine boosters combined.

 

MAR and FP Previously Fried Salmon Oil Baked in Green Hummus Challenge

MAR salmon-oil in green hummus produced a mixed SOS (pE- > pH+) toxic outcome consisting of TF +26%, redox imbalanced catabolic CHOL -8%, TG -16%, VLDL -12%, and LDL -11% values with a relatively safe TSE score of 8.

Salmon FP in green hummus produced a healthier prime systemic energy (PSE: pE- = pH+) via acidic zoological/alkaline botanical chelated CHOL -3%/day, TG -18%/day, VLDL -4%/day, LDL -4%/day, and TF + 1%/day within a TSE profile of 12. Hence, the previously mentioned advice to drink a mug of fresh juiced carrots and celery followed by a mug of lima bean/FP shake is culinary medicine before and after consuming favorite Maillard-toxic meals.

‘MAR salmon-oil, analogous to fryers used to fry meats and then potato fries, produced a more toxic thyroid effect and increased risk for symptomatic COVID-19 and its variants, suggested by a TF increase of 26%.’

 

MAR and FP Previously Fried Sweet Potato Oil Baked in Green Hummus Challenge

MAR and FP, previously used to fry sweet potato, were baked within green hummus (Table 5).

The 33% TG/HDL ratio associated with FP food challenge, lower TSE score of 22 and TF value of + 13% made this FP challenge wellness-superior to the MAR food challenge.

Sweet potato MAR baked in green hummus yielded an unacceptable culinary medicine pathway to dynamic longevity with a -25% impact on TF and toxic signaling TSE of 69.

Sweet potato FP baked in green hummus results were worthy of future matrix engineering because of the 31% reduction in TG and 30% decrease in VLDL within twenty-four hours. Upon replication, future culinary medicine matrices need to correct the associated 16% rise in LDL before being used as culinary medicine for people with hypertriglyceridemias.

 

Fast-Food White Potatoes Fried in MAR Challenge

Fast-food nightshade member white potatoes fried in MAR challenge results are in Table 6.

Fast-food fries slightly increased the glycemic index of white potato fries as reflected in the modestly elevated TG by 8%, VLDL by 6%, and TF of 7% in the presence of catabolically driven brisker decreases in CHOL by 6%, HDL by 4%, and LDL by 10%.

Digestive system- modifying solanine and lectins [19], found in white potatoes, may have helped blunt lipoprotein catabolism and higher TF values. Regardless, if replicated, commercial fries incriminated themselves as longevity-compromising culprits because of their TSE score of 40. In addition, many commercial fryers fry meat, fish, and starches in the same oil reservoir, thereby mimicking the MAR results in tables four and five. For example, TF was + 26% in Table 4 and -25% in Table 5, and + 7% in Table 6.

 

Conclusion

Highly habit-forming Maillard end-products lead to tissue and cell damage, cell apoptosis, and cell death secondary to augmented endoplasmic reticulum stress, leading to neuronal damage and many other common public health maladies including heart disease, stroke, cancer, COVID-19 sepsis, T2 diabetes, and Alzheimers.

A more considerable investigation is warranted to analyze the influence or lack of effects of MAR on in vivo lipoproteins, thyroid function, redox biophysics, inflammation, immune integrity, and potential to host symptomatic COVID-19 sepsis and sepsis secondary to its variants.

COVID-19 and its variants are here to stay within our collective nasopharynx. Masks and vaccines are not likely to substitute for immune strength fostered by a pE- = pH+ international culinary medicine and dynamic longevity lifestyle.

 

Conflict of interest statement

The author has no conflicts to disclose.

 

Dedication

This article's dedication is to Stephanie. Many apologies for all those Maillard-coated chippy-store stops we made on the way to Green Pond. Chip-overdose probably helped trigger the severe panic attack you once had while out on the Northern New Jersey pond.

 

Funding

No funding was received for this study.

Refer to PDF for figures.

Table 1: Raw Maillard ALEs/AGEs rapeseed oil (MAR) & first pressed organic olive oil (FP) in mashed sweet potato & alkaline green shake.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

 1.8-3.15

mg/dL

Before Raw MAR in Mashed Sweet Potato & Green Shake

156

 

63

48

1.3

13

95

3.22

Morning after Raw MAR in Mashed Sweet Potato & Green Shake

158

+ 1%

78

+ 19%

49

+ 2%

1.6

+ 19%

16

+ 19%

93

-2%

2.29

TF + 29%

Before Raw FP in Mashed Sweet Potato & Green Shake

159

82

49

1.8

 

16

94

3.05

Morning after Raw FP in Mashed Sweet Potato & Green Shake

162

+2

86

+ 5%

47

 -4%

1.8

 

17

+ 4%

98

+ 4%

3.80

TF -20%

TF = Thyroid Function

 

Table 2: MAR & FP baked in green hummus.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

 1.8-3.15

mg/dL

Before Baked MAR in Green Hummus

175

102

52

2.0

20

103

3.23

Morning after Baked MAR in Green Hummus

165

-6%

90

-12%

47

-10%

1.9

-5%

18

-10%

100

-3%

4.26

TF -24%

Before Baked FP in Green Hummus

147

82

49

1.7

16

82

3.29

Morning after Baked FP in Green Hummus

142

-3%

68

-17%

52

+6%

1.3

-24%

14

-12%

76

-7%

3.79

TF -13%

TF = Thyroid Function

 

Table 3: Lima beans fried in MAR & FP until melanoidin-coated brown chips.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

1.8-3.15

mg/dL

Before Lima Bean Chips Fried in MAR

165

90

47

1.9

18

100

4.26

Morning after Lima Bean Chips Fried in MAR

157

-5%

82

-9%

45

-4%

1.8

-5%

16

-11%

96

-4%

3.43

TF +19%

Before Lima Bean Chips Fried in FP

142

68

52

1.3

14

76

3.79

Morning after Lima Bean Chips Fried in FP

150

+ 5%

122

+56%

44

-15%

2.8

+ 54%

24

+ 42%

82

+ 7%

 

3.45

TF +9%

TF = Thyroid Function

 

Table 4: MAR & FP, previously used for frying salmon baked within green hummus.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

1.8-3.15

mg/dL

Before MAR Salmon-Oil Baked in Green Hummus

157

82

45

1.8

16

96

3.43

Morning after MAR Salmon-Oil Baked in Green Hummus

145

-8%

69

-16%

46

+ 2%

1.5

-17%

14

-12%

85

-11%

2.54

TF +26%

Before FP Salmon-Oil Baked in Green Hummus

150

122

44

2.8

24

82

3.45

Morning after FP Salmon-Oil Baked in Green Hummus

146

-3%

100

-18%

47

+ 6%

2.1

-25%

20

-4%

79

-4%

3.40

TF +1%

TF = Thyroid Function

 

Table 5: MAR & FP, previously used for frying sweet potatoes, baked within green hummus.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

1.8-3.15

mg/dL

Before Sweet Potato MAR in Green Hummus

145

69

46

1.5

14

85

2.54

Morning after Sweet Potato MAR in Green Hummus

146

+ 1%

69

49

+ 6%

1.4

-6%

14

83

-2%

3.38

TF -25%

Before Sweet Potato FP in Green Hummus

146

100

47

2.1

20

79

3.40

Morning after Sweet Potato FP in Green Hummus

157

+ 7%

69

-31%

49

+ 4%

1.4

-33%

14

-30%

94

+16%

2.97

TF +13%

TF = Thyroid Function

 

Table 6: Fast-food white potatoes fried in MAR.

 

CHOL

100-199

mg/dL

TG

0-149

mg/dL

HDL

>39

mg/dL

TG/HDL Ratio

Established Redox Measure

VLDL

5-40

mg/dL

LDL

0-99

pE- = pH+

50-99

mg/dL

TSH

0.45-4.50

pE- = pH+

1.8-3.15

mg/dL

Before Fast-Food Potato Fries Fried in MAR

157

75

51

1.5

15

91

3.53

Morning after Fast-Food Potato Fries Fried in MAR

147

-6%

82

+ 9%

49

-4%

1.7

+ 12%

16

+ 6%

82

+ 10%

3.29

TF + 7%

TF = Thyroid Function

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Citation: Cocores JA (2021) Could Maillard ALEs/AGEs Comprised Rapeseed Oil be Frying Immune Response and Sauteing-up Symptomatic COVID-19 and Its Variants? A Pilot Single Case Study Analyzes Colorfully Hedonic Vegetable Oil and Its Potential Influence on Redox Biophysics and Immune Response. Open J Case Rep 2: 152.