Naked Science Forum
Life Sciences => Physiology & Medicine => Topic started by: vinucube on 17/12/2016 06:04:50
-
All,
Thought this may be of interest:
Professional Misconduct by NAM Committee on Food Allergy
Background
The National Academy of Medicine (NAM) committee recently released the following report on food allergy.
Finding a Path to Safety in Food Allergy: Assessment of the Global Burden, Causes, Prevention, Management, and Public Policy
Summary
There is strong evidence that food proteins in vaccines cause the development of food allergies.
The NAM committee refused to consider this evidence and completely omitted it from their report.
Details
The NAM committee investigated and reported on IgE mediated food allergy.
Injecting influenza virus hemagglutinin (HA) proteins into humans ( using influenza vaccine), causes IgE mediated sensitization against the HA proteins[1–3] and allergy[4] to the HA proteins.
Injecting hepatitis A proteins (Hepatitis A vaccine) into humans, causes IgE mediated sensitization to hepatitis A proteins.[5]
Repeated bee stings (injecting bee venom proteins) causes IgE mediated sensitization to the bee venom proteins and the development of IgE mediated allergy to bee venom.[7]
Injecting dengue virus by mosquito bites, results in the synthesis of anti-dengue IgE.[8]
That is, IgE mediated sensitization to dengue virus proteins.
Injecting Borrelia burgdorferi bacteria by tick bites (that cause Lyme disease) results in synthesis of anti-Borrelia burgdorferi IgE.[9]
Injecting filarial parasites by mosquitoes, results in synthesis of IgE against filarial parasites.[10]
Injecting tetanus and diphtheria toxoid containing vaccines, result in synthesis of IgE against tetanus and diphtheria toxoids.[11]
Injecting ovalbumin (hen’s egg protein in influenza vaccines), results in synthesis of IgE against ovalbumin.[12]
Injecting gelatin as part of the DTaP vaccine, results in synthesis of IgE against gelatin.[13,14]
Institute of Medicine (IOM) report on Vaccine Adverse Events 2012
A previous Institute of Medicine (IOM) committee that looked into vaccine adverse events, released a report in 2012.[15] This statement below from the report makes it absolutely clear that injecting food protein containing vaccines cause the development of IgE mediated food allergies.
Document Pg. 65 (pdf pg. 94 ):
“Adverse events on our list thought to be due to IgE-mediated
hypersensitivity reactions
Antigens in the vaccines that the committee is charged with reviewing do
not typically elicit an immediate hypersensitivity reaction (e.g.,
hepatitis B surface antigen, toxoids, gelatin, ovalbumin, casamino acids).
However, as will be discussed in subsequent chapters, the
above-mentioned antigens do occasionally induce IgE-mediated
sensitization in some individuals and subsequent hypersensitivity
reactions, including anaphylaxis.”
Ovalbumin listed above would of course cause egg allergy and casamino acids listed above are cow’s milk derived and cause the development of cow’s milk allergy.
The above are just example allergens. The NAM report, quoted below, lists numerous food allergens present in current vaccines.
NAM report pg.241
“Allergens in Vaccines, Medications, and Dietary Supplements
Physicians and patients with food allergy must consider potential food
allergen exposures in vaccines, medications, and dietary supplement prod-
ucts (e.g., vitamins, probiotics), which are not regulated by labelling laws.
Also, excipients (i.e., substances added to medications to improve various
characteristics) may be food or derived from foods (Kelso, 2014). These
include milk proteins; soy derivatives; oils from sesame, peanut, fish or
soy; and beef or fish gelatin. The medications involved include vaccines;
anesthetics; and oral, topical, and injected medications. With perhaps the
exception of gelatin, reactions appear to be rare overall, likely because
little residual protein is included in the final preparation of these items. The
specific risk for each medication is not known.
Vaccines also may contain food allergens, such as egg protein or gela-
tin.”
Injected proteins causing the development of allergy to those proteins is not new. Nobel Laureate Charles Richet demonstrated and warned us more than a hundred years ago, that injecting proteins into mammals causes the development of allergy to those proteins.
The Nobel Prize in Physiology or Medicine 1913
Charles Richet
“We are so constituted that we can never receive other proteins into the blood than those that have been modified by digestive juices. Every time alien protein penetrates by effraction, the organism suffers and becomes resistant. This resistance lies in increased sensitivity, a sort of revolt against the second parenteral injection which would be fatal. At the first injection, the organism was taken by surprise and did not resist. At the second injection, the organism mans its defences and answers by the anaphylactic shock.”
So, as the IOM report and Dr. Richet have pointed out, ANY injected protein, food proteins,viral proteins, bacterial proteins, cause the development of allergy to those proteins.
The NAM committee completely ignored this mechanism of food protein containing vaccine injections causing the development of food allergy.
Response in the British Medical Journal
Vaccines cause the development of food allergies: the latest evidence. Rapid response.
Letters in the New England Journal of Medicine
Considerations for Developing a Zika Virus Vaccine
Vaccine Refusal Revisited — The Limits of Public Health Persuasion and Coercion
Inducing food allergy in laboratory rats
Injecting food proteins + aluminum salts (just as we do with vaccines) is THE proven way to RELIABLY create food allergy in laboratory rats for research purposes.[16,17]
The NAM report repeatedly refers to sensitization to food proteins due to food protein absorption through a damaged skin barrier. Nothing wrong with that hypothesis. Vaccine injections however, COMPLETELY DAMAGE the skin barrier and are a far more EFFICIENT, RELIABLE AND PROVEN mechanism for the development of food allergy. Further, vaccines contain aluminum salts as an adjuvant that is PROVEN to enhance allergy.[18]
The NAM report pg 191:
“The “Dual Allergen Exposure” hypothesis proposes that allergic sen-
sitization to foods may occur through exposure to low doses of allergen
through the skin due to food allergens in the environment being absorbed
through a damaged skin barrier (such as in eczema or presence of filag-
grin loss-of-function mutations).”
They propose that food allergen being absorbed through eczema affected skin causes food allergy.
What caused eczema (atopic dermatitis) in the first place? Sensitization to yeast (Saccharomyces cerevisiae).[19]
How were children sensitized to yeast?
The first vaccine a child receives is Hepatitis B which contains yeast (Saccharomyces cerevisiae).[20]
Then repeated yeast contaminated Hepatitis B and yeast contaminated Prevnar 13 vaccines follow.
Is the atopic march a mystery any more?
More details, background and references are provided here.[21]
References
1. Davidsson A, Eriksson JC, Rudblad S, Brokstad KA. Influenza specific serum IgE is present in non-allergic subjects. Scand J Immunol. 2005 Dec;62(6):560–1.
2. Smith-Norowitz T a, Wong D, Kusonruksa M, Norowitz KB, Joks R, Durkin HG, et al. Long term persistence of IgE anti-influenza virus antibodies in pediatric and adult serum post vaccination with influenza virus vaccine. Int J Med Sci. 2011;8(3):239–44.
3. Nakayama T, Kumagai T, Nishimura N, Ozaki T, Okafuji T, Suzuki E, et al. Seasonal split influenza vaccine induced IgE sensitization against influenza vaccine. Vaccine. 2015 Nov 9;33(45):6099–105.
4. Woo EJ. Allergic Reactions After Egg-Free Recombinant Influenza Vaccine: Reports to the US Vaccine Adverse Event Reporting System. Clin Infect Dis. 2014;60:777–80.
5. Bluth M, Kokh D, Zhou W, Rirash F, Smith-Norowitz T. Long term persistence of IgE anti-hepatitis A virus antibodies in adult serum post vaccination. (113.9). J Immunol . 2012 May 1;188 (1 Supplement ):113.9–113.9.
6. Smith-Norowitz TA, Josekutty J, Silverberg JI, Lev-Tov H, Norowitz YM, Kohlhoff S, et al. Long term persistence of IgE anti-varicella zoster virus in pediatric and adult serum post chicken pox infection and after vaccination with varicella virus vaccine. Int J Biomed Sci. 2009;5(4):353–8.
7. Eich-Wanger C, Muller UR. Bee sting allergy in beekeepers. Clin Exp Allergy. 1998;28(10):1292–8.
8. Koraka P, Murgue B, Deparis X, Setiati TE, Suharti C, Van Gorp ECM, et al. Elevated levels of total and dengue virus-specific immunoglobulin E in patients with varying disease severity. J Med Virol. 2003;70(1):91–8.
9. Bluth MH, Robin J, Ruditsky M, Norowitz KB, Chice S, Pytlak E, et al. IgE anti-Borrelia burgdorferi components (p18, p31, p34, p41, p45, p60) and increased blood CD8+CD60+ T cells in children with Lyme disease. Scand J Immunol. 2007;65(4):376–82.
10. Hussain R, Ottesen EA. IgE responses in human filariasis. IV. Parallel antigen recognition by IgE and IgG4 subclass antibodies. J Immunol. 1986;136(5):1859–63.
11. Markt A, Björkstén B, Granström M. Immunoglobulin E responses to diphtheria and tetanus toxoids after booster with aluminium-adsorbed and fluid DT-vaccines. Vaccine. 1995;13(7):669–73.
12. Yamane H. N. U. Serological examination of IgE- and IgG-specific antibodies to egg protein during influenza virus immunization. Epidemiol Infect. 1988;100(2):291–9.
13. Nakayama T, Aizawa C, Kuno Sakai H. A clinical analysis of gelatin allergy and determination of its causal relationship to the previous administration of gelatin-containing acellular pertussis vaccine combined with diphtheria and tetanus toxoids [see comments]. J Allergy Clin Immunol. Elsevier; 1999 Jan 9;103(2 Pt 1):321–5.
14. Kuno-Sakai H, Kimura M. Removal of gelatin from live vaccines and DTaP—an ultimate solution for vaccine-related gelatin allergy. Biologicals. 2003;31(4):245–9.
15. Stratton K, Ford A, Rusch E, Clayton EW. Adverse Effects of Vaccines : Evidence and Causality. Injury. 2011. 0-24 p.
16. Birmingham N, Thanesvorakul S, Gangur V. Relative immunogenicity of commonly allergenic foods versus rarely allergenic and nonallergenic foods in mice. J Food Prot. 2002;65(12):1988–91.
17. Abril-Gil M, Massot-Cladera M, Pérez-Cano FJ, Castellote C, Franch À, Castell M. A diet enriched with cocoa prevents IgE synthesis in a rat allergy model. Pharmacol Res. 2012;65(6):603–8.
18. Horino A, Taneichi M, Naito S, Ami Y, Suzaki Y, Komuro K, et al. Cytokine production by spleen cells from mice with ovalbumin-specific, IgE-selective unresponsiveness induced by ovalbumin-liposome conjugate. Allergol Int. Japanese Society of Allergology; 1997;46(4):249–53.
19. Kortekangas-Savolainen O, Lammintausta K, Kalimo K. Skin ***** test reactions to brewer’s yeast (Saccharomyces cerevisiae) in adult atopic dermatitis patients. Allergy. Blackwell Publishing Ltd; 1993;48(3):147–50.
20. Vaccine Excipient & Media Summary [Internet]. 2015 [cited 2016 Jan 16]. Available from: CDC
21. Arumugham V. Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine Policy. J Dev Drugs. 2015;4(137):2.
-
It seems to be suggesting that when a vaccine is given, some proteins from the host organism (eg eggs or yeast) find their way into the vaccine.
As well as inducing an antibody response to the target organism (eg measles, herpes), it may also induce an allergic response to the organism in which the vaccine is grown (eg eggs or yeast).
It seems plausible from one perspective: people with an allergy to certain foods may have an allergic reaction to medicines produced using that food organism.
-
More than 50 million Americans have an allergy of some kind. Food allergies are estimated to affect 4 to 6 percent of children and 4 percent of adults, according to the Centers for Disease Control and Prevention.
About the food allergy:
With a food allergy, the body reacts as though that particular food product is harmful. As a result, the body's immune system (which fights infection and disease) creates antibodies to fight the food allergen, the substance in the food that triggers the allergy.
The next time a person comes in contact with that food by touching or eating it or inhaling its particles, the body releases chemicals, including one called histamine, to "protect" itself. These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system. These symptoms might include a runny nose; an itchy skin rash; a tingling in the tongue, lips, or throat; swelling; abdominal pain; or wheezing.
Food allergy symptoms are most common in babies and children, but they can appear at any age. You can even develop an allergy to foods you have eaten for years with no problems. Learn more about the types of food allergies.
Symptoms
The body’s immune system keeps you healthy by fighting off infections and other dangers to good health. A food allergy reaction occurs when your immune system overreacts to a food or a substance in a food, identifying it as a danger and triggering a protective response.
While allergies tend to run in families, it is impossible to predict whether a child will inherit a parent’s food allergy or whether siblings will have a similar condition. Some research does suggest that the younger siblings of a child with a peanut allergy will also be allergic to peanuts.
Symptoms of a food allergy can range from mild to severe. Just because an initial reaction causes few problems doesn’t mean that all reactions will be similar; a food that triggered only mild symptoms on one occasion may cause more severe symptoms at another time.
Triggers
Once a food allergy is diagnosed, the most effective treatment is to avoid the food. The foods most associated with food allergy in children are:
Milk
Eggs
Peanuts
Children may outgrow their allergic reactions to milk and to eggs. Peanut and tree nut allergies are likely to persist.
The most common food allergens in adults are:
Fruit and vegetable pollen (oral allergy syndrome)
Peanuts and tree nuts
Fish and shellfish
People allergic to a specific food may also potentially have a reaction to related foods. A person allergic to one tree nut may be cross-reactive to others. Those allergic to shrimp may react to crab and lobster. Someone allergic to peanuts - which actually are legumes (beans), not nuts - may have problems with tree nuts, such as pecans, walnuts, almonds and cashews; in very rare circumstances they may have problems with other legumes (excluding soy).
Thanks,
Nav