Here you, brothers, are outraged that I delve into Anchi Baranova's streams. And I don't dig there. In the same place, you will catch a glimpse of one sentence, and there will be a topic for a big critical analysis.
Here Ancha was telling about the intestinal-lungs axis, and the impressionable audience asked her a question about the temperature of 36.9–37.2. So Ancha declared, that such a temperature is not only very exhausting for the body, but, being the only symptom, indicates the very long viral tail of the disease. Like at this temperature, our body bakes our proteins in the Maillard reaction, which happens in brown fried onions, and from this glucose damages our cell walls.
And how here, dear readers, can you resist and comment on nothing in this fabulous story?
Of course I will comment. Such density of heresy per unit of information is not read every day. Listen here.
Temperature 36.9-37.2 does not exhaust the body, because this is normal body temperature. And you don't even have to go far. Every woman of fertile age will have this temperature for half the days of the month.
Let's go further. This temperature may not be the only symptom of that long viral tail. And even if the temperature was higher, it still wouldn't be that viral tail. Because any cold can end in a malfunction in thermoregulation, in which the evening body temperature is one degree higher than the morning. So forget about it.
Now about how our proteins are baked in the Maillard reaction. This reaction was discovered 100 years ago. She is known in cooking. Amino acids combine with sugars to create a brown crust. It is noteworthy that this reaction has nothing to do with fried onions. Because caramelization occurs in fried onions. This is the reaction of sugars among themselves. There is a lot of sugar in onions. The Maillard reaction is different. It happens in the meat.
And in our body such a reaction can really occur. But body temperature has nothing to do with this matter at all. The reaction takes place even at room temperature. The temperature is not important there, but the amount of sugar. Therefore, in patients with diabetes mellitus, not only hemoglobin becomes glycosylated, but also various proteins and even cholesterol. It is harmful. We are with you this has already been discussed. Read it.
Let's go even further. Glycated products are really that same glucose, combined with something else, that can damage something in our cells or near our cells. But there is no cell wall in our cells. The cell wall is in bacteria, mushrooms and plants. Animals (including us) do not have it.
Now there is even such a fashionable theory of aging that over time in our body, the Maillard reaction will do so much harmful brown roast from amino acids with glucose, that between the cells there will be heaps of this hard-to-wash good as from a burnt frying pan, which will spoil the intercellular base, and we will be covered wrinkles. Something like the fact that our native protein-digesting enzymes cannot recognize protein in such burnt crusts and therefore cannot digest it. And he's lying there.
In fact, in medicine, the Maillard reaction officially appears only in topics about food allergies. When allergens from food are fried over high heat, then they then somehow provoke allergies in a different way.
In short, again circus on tour!
How do you, brothers, digest such heresy? Personally, I choke on the first line and then I can't clear my throat for a long time.
