There is growing evidence that food proteins introduced into the blood stream result in the development of food allergies.
Charles Richet discovered more than a hundred years ago that injecting food proteins (such as those present in vaccines or injections) will cause the development of allergies to those proteins.
He was awarded the Nobel Prize for this work.
How are food proteins introduced into the blood stream?
Vaccines, injections, tick bites and poor digestion due to acid reducing medications such as proton pump inhibitors (PPI).
Food (plant and animal) proteins such as egg, milk (casein), yeast, gelatin, red seaweed (agar) are present in various vaccines (CDC’s vaccine ingredients list).
Vitamin K1 injections contain vegetable oil (legume and nut oils) and/or animal fats. So allergies to peanuts and tree nuts could be traced to such injections.
Tick bites result in the injection of a protein called alpha-gal (which is present in red meat) into the blood stream.
When acidity in the stomach is reduced by acid reducing medications, food proteins are not broken down. They travel to the intestine intact and get absorbed into the blood stream.
In all cases, the food proteins thus introduced into the blood stream can result in developing allergies to those food items.
Direct evidence from the CDC that vaccines cause food allergies
The Centers for Disease Control (CDC) has a document called “Recommendations of the Advisory Committee on Immunization Practices (ACIP)”.
You can find it here.
Reference 168 in the document is the following paper:
Sakaguchi M, Nakayama T, Inouye S. Food allergy to gelatin in children with systemic immediate-type reactions, including anaphylaxis, to vaccines. J Allergy Clin Immunol 1996;98:1058–61.
Link to the paper.
The paper concludes:
“Twenty-four of the 26 children with allergic reactions to vaccines had anti-gelatin IgE ranging from 1.2 to 250 Ua/ml. Seven had allergic reactions on ingestion of gelatin-containing foods. Of these, two had reactions before vaccination, and five had reactions after vaccination. All the control children without allergic reactions to vaccines had no anti-gelatin IgE.
CONCLUSION:We reconfirmed a strong relationship between systemic immediate-type allergic reactions, including anaphylaxis, to vaccines and the presence of specific IgE to gelatin. Moreover, some of the children also had allergic reactions to food gelatin before or after vaccination.”
Reference 79 in the document is the following paper:
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. J Allergy Clin Immunol 1999;103:321–5.
Link to the paper.
The paper concludes:
“Most anaphylactic reactions and some urticarial reactions to gelatin-containing measles, mumps, and rubella monovalent vaccines are associated with IgE-mediated gelatin allergy. DTaP immunization histories suggest that the gelatin-containing DTaP vaccine may have a causal relationship to the development of this gelatin allergy.”
After removing gelatin from vaccines, they were able to confirm that was indeed the problem.
Kuno-Sakai H, Kimura M. Removal of gelatin from live vaccines and DTaP-an ultimate solution for vaccine-related gelatin allergy.Biologicals 2003;31:245-9. [PubMed]
C-section – A contributing factor
“In the gastrointestinal tract of babies born by c-section, there is a pattern of “at risk” microorganisms that may cause them to be more vulnerable to developing the antibody Immunoglobulin E, or IgE, when in contact with allergens” – Christine Cole Johnson, Ph.D., MPH, chair of Henry Ford Department of Health Sciences.
Mechanism of food allergy development
When food proteins are injected in to the blood stream, a type I hypersensitivity reaction against an allergen, encountered for the first time, causes a response in a type of immune cell called a TH2 lymphocyte, which belongs to a subset of T cells that produce a cytokine called interleukin-4 (IL-4). These TH2 cells interact with other lymphocytes called B cells, whose role is the production of antibodies. Coupled with signals provided by IL-4, this interaction stimulates the B cell to begin production of a large amount of a particular type of antibody known as IgE that are specific to the food proteins. Secreted IgE circulates in the blood and binds to an IgE-specific receptor (a kind of Fc receptor called FcεRI) on the surface of other kinds of immune cells called mast cells and basophils, which are both involved in the acute inflammatory response. The IgE-coated cells, at this stage are sensitized to the allergen (food proteins).  
Mast cells and basophils are found in large numbers in and around the mouth. These locations are prone to injury and thus need more protection against infection. These mast cells and basophils are now IgE-coated and primed to react to the food proteins.
If the vaccinated person now eats these foods, the food proteins bind to the IgE molecules held on the surface of the mast cells or basophils in the mouth. Cross-linking of the IgE and Fc receptors occurs when more than one IgE-receptor complex interacts with the same food allergenic molecule, and activates the sensitized cell. Activated mast cells and basophils undergo a process calleddegranulation, during which they release histamine and other inflammatory chemical mediators (cytokines, interleukins, leukotrienes, and prostaglandins) from their granules into the surrounding tissue causing several systemic effects, such as vasodilation, mucous secretion, nerve stimulation and smooth muscle contraction. This results in rhinorrhea, itchiness, dyspnea, and anaphylaxis. Depending on the individual, the allergen, and the mode of introduction, the symptoms can be system-wide (classical anaphylaxis), or localized to particular body systems; asthma is localized to the respiratory system and eczema is localized to the dermis.
In other words, an allergic reaction occurs to the foods that contain the food proteins which were present in the vaccine. Red seaweed is a food source for shellfish. Vaccines can induce an allergy to red seaweed proteins. Consuming shellfish (or any seafood that is contaminated with red seaweed proteins) will result in an allergic reaction that may be blamed on shellfish but may actually be caused by the red seaweed present in the shellfish.
” …. i have often heard people dismiss the widespread experimental model of allergy, in which BALB/c mice are injected IP with ovalbumin in alum (the most common adjuvant in vaccines for humans) and then later challenged orally or nasally with OVA. the dismissal is usually based on a statement that goes something like “but this isn’t the way that humans are sensitized to allergens”.
well……perhaps, at least in some cases, it IS how humans are sensitized to allergens? perhaps not by intraperitoneal injections, but nevertheless by injections? sometimes by needles (containing alum); sometimes by insects; perhaps sometimes by injuries (thorns? nails? cuts?)….” – Dr. Matzinger at the National Institute of Allergy and Infectious Diseases.
Example of inducing food allergy in mice:
^ Birmingham N., Thanesvorakul S., Gangur V. Relative immunogenicity of commonly allergenic food versus rarely allergenic and non-allergenic foods in mice. J. Food Prot. 2002;65:1988–1991.
Same mechanism, different disease ?
Pancreatic digest (of unknown mammalian origin?) and human diploid lung fibroblasts are also used in the manufacture of vaccines. The same sensitization mechanism could result in auto immune disorders such as diabetes and asthma? In other words, your body becomes allergic to some of its own tissues and begins attacking them.
Perfect storm ?
Increasing C-section deliveries.
Standard practice of administering Vitamin K1 injections to newborns to prevent Vitamin K Deficiency Bleeding (VKDB).
Vaccine schedule with increasing number of vaccines.
Over prescription of acid reducing medications.
Result, an epidemic of food allergies in children and adults.
Prevention or mitigation
Since avoiding vaccines/injections is difficult, the following steps can help:
If possible choose vaccines that do not have food proteins.
Administer only one vaccine or injection at a time. Wait a few weeks before the next one. Vaccines/injections have multiple food proteins and multiple adjuvants. Adjuvants improve the efficacy of the immune response. However, they can also increase the probability of developing allergies to the food proteins in the vaccine. Today, kids get five shots in one sitting. Multiple food proteins and adjuvants being simultaneously administered can significantly increase the probability of developing food allergies.
More prevention tips suggested by reader Victoria:
Avoid skin prick allergy tests. There is the risk of exposing injected allergens to the bloodstream, where they can cause sensitization and development of allergies. Use blood tests instead. If you already have an allergy, the skin prick test can also act as an allergy booster shot.
Obviously, C-sections and acid reducing medications should also be avoided when possible.
Smith-Norowitz TA, Wong D, Kusonruksa M, Norowitz KB, Joks R, Durkin HG, Bluth MH. 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):239-244. doi:10.7150/ijms.8.239. Available from http://www.medsci.org/v08p0239.htm
IgE Production to α-Gal Is Accompanied by Elevated Levels of Specific IgG1 Antibodies and Low Amounts of IgE to Blood Group B
Childhood Vaccinations and Risk of Asthma
Das, KM; Dasgupta, A; Mandal, A; Geng, X (1993). “Autoimmunity to cytoskeletal protein tropomyosin. A clue to the pathogenetic mechanism fr ulcerative colitis”. J Immunol 150 (6): 2487–2493. PMID 8450225.
Newborns absorb intact proteins into the bloodstream for a few days.
Ovalbumin content of influenza vaccineshttp://ecevr.org/DOIx.php?id=10.7774/cevr.2014.3.1.50#B34Vaccine allergieshttp://www.jacionline.org/article/S0091-6749%2802%2901463-X/fulltext
Current issues with influenza vaccination in egg allergy☆
Jenna L. Van Gramberg, Michael J. de Veer, Robyn E. O’Hehir, Els N. T. Meeusen, and Robert J. Bischof, “Use of Animal Models to Investigate Major Allergens Associated with Food Allergy,” Journal of Allergy, vol. 2013, Article ID 635695, 10 pages, 2013. doi:10.1155/2013/635695
Use of CT adjuvant was more significant than route of administration.
So skin eczema route of sensitization may need a good adjuvant (mineral oil in Eucerin?).
Vaccines of course have alum and viral/bacterial proteins which can act as adjuvants.
Strawberry flavonoids prevent basophil degranulation.
Not clear if strawberry can be ingested or flavonoids must be sprayed on basophils to have the effect.
Anderson and Rosenau, 1909
Removal of milk from Dtap/Tdap
Milk allergy induced by DTaP (lactoglobulin)
Aluminum increases Th2 response.
Auto-antibodies, myosin anti-bodies in dogs.
Re-evaluate aluminum due to high IgE.
Shows new egg allergy (skin reaction) in vaccinated children.
Allergy to Viral and Rickettsial Vaccines — Influence of Repeated Inoculations on the Acquisition of Egg Allergy
Rattner describing sensitization with vaccines.
Evidence of hiding vaccine danger back in 1940.
Anti-Hep A antibodies. Same as anti-influenza IgE.
Asthma caused by human lung fibroblasts …
Induction of autoallergy with an environmental allergen mimicking a self protein in a murine model of experimental allergic asthma
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