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Matty80 02-13-2018 08:59 AM

Food Proteins in Vaccines
 
I will quote abstract from an article describing the problem. It was published in Journal of Developing Drugs, October 10, 2015

Quote:

"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. Allergens in vaccines are not fully disclosed. No safe dosage level for injected allergens has been established. As a result, allergen quantities in vaccines and injections are not regulated. Allergen quantities in vaccine excipients are also not regulated. It has been demonstrated that a smaller quantity of allergen is needed to cause sensitization than elicitation. It is well recognized that many currently approved vaccines have enough allergen to cause anaphylaxis. Therefore, they contain more than enough allergen to cause sensitization. Children today have fewer childhood infectious diseases. They have less exposure to helminths. C-section birth rates have increased in the last few decades by 50%. C-section births are known to result in sub-optimal gut micro biome in the newborn. All the above result in an immune imbalance biased towards atopy. Vaccine schedules today include 30-40 shots. Up to five shots may be simultaneously administered in one sitting. 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. Given the scale and severity of the food allergy epidemic, urgent action is needed to change vaccine policy concerning vaccine specifications, manufacture, vaccine package insert documentation requirements, the Vaccine Adverse Event Reporting System (VAERS) and the National Vaccine Injury compensation program. Many researchers have called for the removal of food proteins from vaccines and re-evaluation of adjuvants such as aluminum compounds. In the interim, food allergy warnings can be included in vaccine package inserts. Simultaneous administration of multiple vaccines can be stopped to avoid the combined negative effects of multiple food proteins and adjuvants." -
Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine Policy
https://www.omicsonline.org/open-acc....php?aid=60994

Aluminum is used to create allergies on animal models if someone does not know. If I remember correctly, the vaccine can contain up to 850 mcg of aluminum, which is administered intramuscularly not topicaly.

"Sixty health BALB/c mice were divided randomly into 6 groups. Al(OH)(3) powder (5 mg) was used in one group, Al(OH)(3) colloid gel of different concentration (0.5 - 5 mg) was used in four groups, and normal saline was used in the control group. Ovalbumin injection and nasal topical challenge were used in the 5 testing groups to induce allergic rhinitis in mice...
CONCLUSIONS: Al(OH)(3) powder, 5 mg, is effective and safe in the preparation of allergic rhinitis animal model. Al(OH)(3) colloid gel of different concentration (0.5 - 5 mg) may cause side effects such as foreign body granuloma." - Evaluation of the safety of aluminium adjuvant in the preparation of allergic rhinitis animal model; Zhonghua Er Bi Yan Hou Tou Jing Wai Ke Za Zhi. 2009 Aug;44(8):664-8. https://www.ncbi.nlm.nih.gov/pubmed/19961775

"Brown Norway rats were sensitized to protein extracts (RuBisCO, apple, soy, peanut, garden pea) or ovalbumin (OVA) combined with Bordetella pertussis and aluminium hydroxide, followed by oral allergen challenges...
CONCLUSION: This model mimics key features of FA and facilitates investigating the allergenicity of allergens in novel food or food compositions in vivo." - Evaluation of the safety of aluminium adjuvant in the preparation of allergic rhinitis animal model; Zhonghua Er Bi Yan Hou Tou Jing Wai Ke Za Zhi. 2009 Aug;44(8):664-8. https://www.ncbi.nlm.nih.gov/pubmed/19961775


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