Based on what the OP provided regarding his recent diet, it would appear that the culprit may indeed have been something consumed which caused the unpleasant sensations. In all fairness, it was unlikely the C60, but probably something in the red meat.
Modern ranching involves raising animals which weigh anywhere from 3/4 ton on up. When sent to market, they are placed in trucks in very close quarters and travel for several hours, usually all day, to a feedlot. At the feedlot, they stand around for several days until they are sold. Once sold, they are (usually) loaded up on trucks and hauled away to a slaughterhouse, where they are (hopefully) harvested using ethical practices. (Fact is, ethics have little to do with it - a terrified steer tastes bad, while a confused steer who suddenly has a steel bolt driven through their skull does not have time to release stress hormones; it's all about maximizing profit.)
I shared this, not because I have a beef (no pun intended) with the industry, but so the following makes sense. Cattle can be in a feedlot awaiting auction for upwards of ten days. During that time, they are usually crammed in there with hundreds or thousands of other cattle. Close quarters means that if one is sick, it can get transmitted to the herd in very short order. The rancher still owns the animal until the auction takes place. A sick animal doesn't fetch a premium, if sold at all. A dead animal costs the rancher, who now has to dispose of the worthless carcass. Most ranchers prevent this by shooting the animals with a hefty dose of full-spectrum antibiotics. Who cares, right?
It takes at least 90 days for the animal to process out most of the antibiotic cocktail from their system. Anything not processed gets stored in the bodyfat, often in the tasty striated muscle tissue which later becomes Steak, Pot Roast, etc.
In a hypothetical situation, our 1500 pound steer leaves for market on Monday. While boarding the truck (which arrived early for a change), our rancher injects our steer with the maximum dose for adult steers in the 1500-2000 pound range. Let's call it Lovey. It rides into town and arrives right before the gates close and Lovey gets released into the feedlot with all of the steers and cows and bulls who arrived within the last week or so. As luck would have it, the auction is Wednesday and Lovey gets picked up by the local slaughterhouse. Lovey gets back on a truck to their local feedlot, awaiting slaughter.
It is possible that Lovey gets another injection of wide-spectrum antibiotic on arrival at the feedlot as it awaits it's end and eventual entry to the meat packing plant. This would be two hefty doses in a five day period. If so, Lovey now has enough wide-spectrum antibiotics for two animals bigger than it and is feeling a little sore on Wednesday night.
Lovey doesn't have a chance to get sick, as the Steak Man puts in an order and Lovey happens to be wandering too close to the exit gate on Thursday morning. A short trip up the chute to the Great Pasture in the Sky and Lovey is now turned into steak, pot roast and hamburger. Time elapsed is four days, which is more than a few days short of ninety.
That antibiotic is parked in the fatty tissue and since Lovey is no longer walking around, it isn't going anywhere.
In our hypothetical scenario, the OP has the ill fortune to buy the choice cut of meat that was closest to the site injected with the antibiotics. If we pretend that the OP weighs 150 pounds, they could have received five or ten times the maximum dose of the antibiotic, along with any of the new chemicals into which any or all of the antibiotic was transformed when it was cooked.
Knowing that C60 is experimental, the OP asks on this forum about signs and symptoms, which indicate a response to a possible toxic something. Was it a bad batch of solution from WhateverLabs? Was it a massive dose of cattle antibiotic consumed orally? Was it a toxic byproduct resulting from the cooking of aforementioned antibiotic which produced the negative signs and symptoms? Did something die on exposure to the powerful antioxidant effect of the C60? Was it something else entirely? We cannot possibly know with 100% certainty, even if we had a full toxicology workup and 24/7 observation in a clinical setting.
Knowing nothing about the Steak Man, I went with what was presented. Now we can probably assume that it was not the C60, since it has not recurred. While C60 appears to have powerful antioxidant effects, it might be good to keep in mind that IV Vitamin C (another antioxidant) can produce a Herxheimer reaction at high enough doses. The intensity of the reaction is usually subclinical (our OP does not mention a trip to Urgent Care) and your average person probably wouldn't mention it. Furthermore, our OP may have some undiagnosed underlying condition that we know nothing about (and neither does the OP!) Most illness goes undiagnosed until it is discovered in a routine physical exam by accident, or someone starts complaining about a problem and the resulting investigation uncovers it.
I see the full spectrum of participants in these forums, from those who can see Death's Doorstep from where they stand, to those who are driven to prevent anything from happening to them that would diminish their quality and/or quantity of life.
While I seriously doubt that the C60 preparation caused the reaction, the OP might want to get a very good physical exam since a few tablespoons of supposedly fresh olive oil induced nausea, vomiting and lethargy.
Personally, I don't care to live forever, but I'm exploring this so that my remaining days are not entirely miserable. Everyone has their own reasons to be here.