Anaphylaxis has been a known side effect of vaccines since 1913. Indeed, the less severe anaphylaxis, an allergic reaction, is so well-known, predictable, and prevalent that it should be considered a design feature of vaccines. Eleanor McBean explains the debilitating effects of injecting foreign proteins into the bloodstream through vaccination.
All vaccines and serums are foreign proteins and therefore a virulent poison. If any protein enters the body illegitimately, through any channel other than the digestive tract, it becomes a strong poison. Proteins in themselves cannot be used by the body—they first require to be broken up by the various processes of digestion into Amino Acids before they become useful as a nutrient to the organism and can be taken into the blood stream to be used as building materials. Injections of therapeutic serums in human beings and animals result in impairment and great injury to some of the most vital organs—heart, lungs, liver, kidneys, nerves etc.
ANAPHYLAXIS or SERUM POISONING or DISEASE, sometimes called SERUM SHOCK, are the terms being used to indicate the harmful after-effects of vaccination. We cannot tell in advance of the inoculation the amount of damage which will be done in any particular individual, whether he will die of anaphylaxis, be severely damaged for life or throw it off with a minimum amount of harm to himself. The degree of injury done to the organism may have no immediate noticeable effect but will find expression eventually, especially if the harmful practice is continued. It may result in constitutional debility, degeneration, chronic disease, and death. Some of the symptoms following vaccination and resulting in Serum Sickness are: Fever, Glandular Enlargment, Urticaria, Leucopenia, Leukotaxis, Sciatica, Phlebitis, Pain and Tenderness of the Joints, Paralysis, Heart Failure, Collapse and Death.
Eleanor McBean wrote that in 1957. She was revealing what scientists, government agencies, and pharmaceutical companies have known with certainty since 1913; injecting protein into the bloodstream acts as a poison that causes anaphylaxis (i.e., serum poisoning). A less severe anaphylaxis is typically called an allergic reaction.
Sasha Latypova is a former pharmaceutical executive with 25 years of experience in clinical trials, clinical technologies, and regulatory approvals. She owned and managed several contract research organizations doing work for more than 60 pharmaceutical companies worldwide, including, but not limited to, Pfizer, Johnson and Johnson, Novartis, AstraZeneca, and GSK. Latypova reveals that vaccines work in the exact opposite way as we’re told they do. She states that it’s impossible to make a vaccine that does anything but poison somebody. She states that “vaccines prime our bodies to react badly to anything that’s injected into us, including benign substances like milk or egg proteins. Hence the proliferation of allergies, such as allergies to milk, eggs, wheat, peanuts, etc.”
Latypova explains that “this has been known since 1913, when Charles Richet—a French physiologist and self-proclaimed eugenicist—won a Nobel Prize for figuring out that injecting animals with toxins primes them for harmful or deadly reactions if they encounter the same toxins in the environment, even in small amounts. He called these reactions ‘anaphylactic’ reactions, but said that these reactions also included allergies.” Latypova explains that, “[i]t’s impossible to vaccinate for anything. And Richet has demonstrated it conclusively and was given Nobel Prize for it … because he figured out how to poison everyone by sensitizing them to the most commonly occurring things in their environment.” Vinu Arumugham confirms Latypova’s findings; he explains in a research paper:
Nobel Laureate Charles Richet demonstrated over a hundred years ago that injecting a protein into animals or humans causes immune system sensitization to that protein. Subsequent exposure to the protein can result in allergic reactions or anaphylaxis. This fact has since been demonstrated over and over again in humans and animal models. The Institute of Medicine (IOM) confirmed that food proteins in vaccines cause food allergy, in its 2011 report on vaccine adverse events. The IOM’s confirmation is the latest and most authoritative since Dr. Richet’s discovery. Many vaccines and injections contain food proteins. Many studies since 1940 have demonstrated that food proteins in vaccines cause sensitization in humans. … Vaccines contain adjuvants such as pertussis toxins and aluminum compounds that also bias towards allergy. Adjuvants also increase the immunogenicity of injected food proteins. This combination of atopic children and food protein injection along with adjuvants, contributes to millions developing lifethreatening food allergies.
Our immune system protects us from attacks by microorganisms and poisonous substances. After experiencing an attack, the immune system learns to defend itself against new attacks—we become immune. One of the ways this is used is with vaccinations, when a low dosage of an infectious substance provides immunity.
That is the standard theory of vaccination. But the Nobel Prize Foundation explains that Charles Richet discovered that vaccines have the opposite effect. Vaccination actually makes one sicker.
Through studies involving dogs, Charles Richet demonstrated an opposite effect in 1902. After an initial low dose of a substance, a new dose some weeks later could produce a severe reaction. He called the phenomenon anaphylaxis. The result had important implications for our understanding of allergies.
Charles Richet was a eugenicist. He was part of the same eugenics philosophy shared by Bill Gates. Eugenicists think that the earth is overpopulated, and thus, it is proper to poison people through vaccination to keep the population in check. Vaccination is the most ingenious way of poisoning because it is slow-acting and brings on death over a long time through a series of disabling diseases that are difficult to trace to their source–vaccines. The government agencies propped up seemingly to protect the public in actuality act as gatekeepers for the pharmaceutical companies to conceal the dangerousness of vaccines and their causal link to life-shortening diseases.
The 2017 Mawson study comparing the health of vaccinated children to the health of unvaccinated children concluded that the vaccinated children were much less healthy than the unvaccinated children. Indeed, the study showed that vaccinated children were 2.4 times more likely to have chronic illnesses, 2.9 times more likely to develop eczema, 3.7 times more likely to incur a neurodevelopmental disorder, 4.2 times more likely to develop autism, 4.2 times more likely to develop ADHD, 5.2 times more likely to develop learning disabilities, and 30.1 times more likely to develop allergic rhinitis.
Vaccines are the source of the explosion in food allergies in the United States. Indeed, there are more than 15 million Americans who suffer from life-threatening food allergies. Vinu Arumugham reveals how this happens. He reveals that Vaccines enhance the allergic reaction through adjuvants such as pertussis toxins and aluminum compounds that cause the body to react to whatever is in the vaccine, including injected food proteins. This causes those vaccinated to develop life-threatening food allergies.
Vaccines cause food allergies. The evidence is clear, and the mechanism for inducing allergies is known. Vinu Arumugham reveals that this scientific fact of vaccine-induced allergies “has since been demonstrated over and over again in humans and animal models.” Vaccines contain food proteins derived from chicken eggs, casein, gelatin, soy, agar, peanut oil, etc. Those ingredients sound innocent enough. And if they were eaten they would not be harmful and, indeed, would be nutritious. But when those same ingredients are injected into a human body, in a significant number of cases, a person develops an allergic reaction or even anaphylaxis to that food protein.
The allergic reaction is caused because accompanying the food protein is an adjuvant whose purpose is to stimulate the body’s immune response to the antigen. The problem is that the stimulated immune response is not limited to the antigen. The body also develops an immune response to the food proteins in the vaccine. The stimulated immune response to the food protein causes an allergic reaction to the food when consumed.
For example, casein is a phosphoprotein derived from milk. Trace amounts of casein are often found in vaccines. Indeed, the DTaP children’s vaccine is cultured using bovine casein as a medium. There has been an explosion of people who have developed allergies to milk. According to the American College of Allergy, Asthma, and Immunology, “cow’s milk is the most common food allergy in children under the age of 5.” It is probable that milk allergies in young children are a direct result of the stimulated immune response to the bovine casein in the DTaP vaccine.
Anaphylaxis caused by peanuts is the leading cause of death among food allergies. Brett Wilcox, in his book, Jabbed, reveals that “[a]ccording to Heather Fraser, author of The Peanut Allergy Epidemic, the explosion of peanut and many other allergies in recent years is linked to the use of peanut oil in vaccines.”
Robyn Charron scrutinized the evidence gathered in Heather Fraser’s book, The Peanut Allergy Epidemic. She concluded that Fraser was correct. The explosion in peanut allergies directly results from vaccinations. Charon states:
A lot of people might be surprised to know that there are food oils in injectable vaccines. In the 1930s there was cottonseed oil in vaccines, followed by a short-lived spate of cottonseed oil allergies of about a decade that quietly went away with a change in formula. In the 1960s and 1970s a flu vaccine used peanut oil as an adjuvant to make a smaller amount of influenza antigen elicit a bigger antibody response from the immune system. From 1950-1980 an injectable penicillin was suspended in peanut oil to allow for a slow release of penicillin while the body metabolized the oil. The occasional anaphylactic death from subsequently eating peanuts made headlines.
Charron explains how the oil used in a vaccine doesn’t need to be peanut oil to cause a peanut allergy. Oils in vaccines that are closely related to peanut oil cause peanut allergies. Charron identifies the use of castor oil in the original formula of the Vitamin K shot given to newborns as causing peanut allergies because castor oil is known to cross-sensitize immune systems to peanut oil. When the Vitamin K injection was reformulated in 2006 to replace castor oil with lecithin derived from soybean and egg that only exacerbated the resulting food allergies because soybean and peanuts have molecular weights that cause cross-reactivity. The soybean oil in the vaccine is sensitizing some babies to peanuts. Charron further explains how the bacterial Hib vaccine causes peanut allergies:
It is now known that the structure and weight of the Hib bacteria proteins are very similar to the structure and weight of the peanut protein, which leads to cross reactivity to peanuts and tree nuts. We are, essentially, creating anaphylactic babies in the same manner researchers create anaphylactic mice: administering a peanut-like protein fused to adjuvant bacterial toxin.
Shockingly, that fact regarding vaccine-induced allergies has been known by the scientific community for more than one hundred years, but the pharmaceutical companies, which largely fund the medical schools, keep physicians, most notably pediatricians, in the dark about it. Indeed, medical doctors are only given a few hours of instruction on vaccines during medical school. Physicians are ill-equipped by their medical training to assess the safety of vaccines. That ignorance is by design.
