Brutkey

fbz
@fbz@infosec.exchange

@mycrowgirl@flipping.rocks yeah it's in scientific papers and stuff. there's a german crowd science thing where folks allergic to raw apples rate many different old apples. I'm also not allergic when cooked or fermented, only when raw.

Sam Levine
@SRLevine@neuromatch.social

@fbz@infosec.exchange @mycrowgirl@flipping.rocks This is fascinating, I wonder what the phenolic acid is "neutralizing" (I don't think it's neutralizing something in the chemical sense of the word)

Lisa 🦔
@mycrowgirl@flipping.rocks

@SRLevine@neuromatch.social Mine is the OAS reaction (birch pollen related) to the Mal d 1 protein. That protein is hella heat sensitive which is why I can have cooked/baked/heat processed apples with zero issue.

The other, more serious apple allergy is to Mal d 3, an nsLTP that isn’t as nearly as thermally sensitive. I doubt this type benefits from the Olde Apples.

The phenolic link would make sense for Mal d1 type (to me at least) because i definitely have a lower reaction when an apple has been cut up for a while and started browning. And that’s straight up polyphenol oxidation.
@fbz@infosec.exchange

Lisa 🦔
@mycrowgirl@flipping.rocks

@SRLevine@neuromatch.social (and I’m retroactively realising I used way too many acronyms so holler if any of that is gibberish!) @fbz@infosec.exchange

fbz
@fbz@infosec.exchange

@mycrowgirl@flipping.rocks @SRLevine@neuromatch.social here is the german mega overview page of the crowd research https://www.bund-lemgo.de/apfelallergie.html i found it by stumbling on a video of german apple farmer Eckart Brandt in his orchard where in passing he mentions that he has apples that folks allergic to raw apples can eat. then i went down a rabbit hole trying to source the best ancient apples they tested but the varietals are often german only and not in the usa, or are weirdly translated apple varietal names. then i figured hey, just try pre 1800s anything and that worked.