Chicken Eggs - Allergies

How to manufacture childhood (and other) vaccines...and allergies.

Nov 14, 2023

It is centrifuged – sometimes more than once – to “purify” the slimy solution, attempting to remove as much chicken blood and tissue solution as possible. Despite the effort, egg-based vaccines have residual chicken blood and chicken protein in the final product and it is subsequently injected into your arm.
The egg proteins most likely to cause allergies are found in the egg white. Egg white, the albumin, contains more than 20 glycoproteins, with ovomucoid, ovalbumin, ovotransferrin, and lysozyme identified as the main allergens. Although ovalbumin is the most abundant protein in egg white, ovomucoid is the dominant allergen.
It is well recognized that all influenza vaccines approved for use in the US contain some residual ovalbumin. In fact, it’s listed as an ingredient on the package inserts. But what isn’t known – or at least it’s not mentioned – is if ovomucoid, the most worrisome allergen, is in the final product of egg-based vaccines
It has been estimated that as many as 2% of US children are allergic to eggs, particularly egg whites.

Disgusting chicken stuff in vaccines

Beware of what's coming through that needle

Eggs have been used to manufacture vaccines for more than 70 years. It is a slow, cumbersome process. For up to eight months, more than 500,000 fertilized chicken eggs per day are used as “mini-incubators” to grow crops of viruses. Using a labor-intensive method known as “candling,” each egg is examined by hand with a specialized light to ensure the chicken embryo is growing and the shell does not have cracks.

As you can see, it is a slow and tedious process. It’s lack of speed has always been a problem for them, and as Bright said, they were only able to break out into this newer, much speedier, mRNA paradigm because of an “entity of excitement” allowed them to.
Candling
Is a technique traditionally associated with the inspection of eggs, particularly in vaccine manufacturing processes that involve the use of embryonated chicken eggs. This method has a vital role in the production of certain types of vaccines, such as influenza vaccines.
Here's how candling works in this context:
Inspection of Eggs: Candling involves holding an egg against a light source to view its interior. This process allows for the examination of the egg's quality and the development stage of the embryo, which is crucial for ensuring the egg is suitable for vaccine production.
Selection for Vaccine Production: In vaccine manufacturing, specific criteria are set for selecting eggs. Candling helps in determining which eggs meet these standards. Eggs that are free from defects, cracks, and with a healthy embryo at the correct developmental stage are chosen.
Monitoring Embryo Development: During the incubation period, candling can be used to monitor the development of the embryo. This is important to ensure that the embryo reaches the appropriate stage for virus inoculation.
Virus Inoculation and Harvesting: Once the eggs are selected and the embryos are at the right stage, they are inoculated with the virus strain used in the vaccine. After an incubation period, during which the virus replicates within the egg, the virus-containing fluid is harvested. This fluid is then used in the vaccine manufacturing process.

Three types of chicken tissue are used to manufacture egg-based vaccines:

Egg amniotic fluid: influenza vaccine (Fluzone, Fluad) and yellow fever vaccine
Egg ovalbumin: influenza vaccines (Afluria, Fluarix, Flulavel, Fluvirin, FluMist)
Chicken embryo fibroblasts: rabies, measles, and mumps.

Let’s look at the disgusting way chicken embryos are used to manufacture the flu shots, the MMR vaccine, and the less commonly used the yellow fever and rabies vaccines.

Eggs: Blood and Protein

This graphic clearly explains the different areas of the developing chicken embryo used for various vaccines:

Used with permission from Dr. Vincent Racaneillo in my book, “FOWL: Bird Flu is Not What You Think.”

The amnion, filled with amniotic fluid, is the sac that surrounds and suspends the developing baby chick. Viruses to create influenza and mumps vaccines are inoculated to grow in this fluid-filled space.
The allantois is the sac the removes waste from the embryo. Viruses to create influenza and mumps vaccines are grown in this sac.
The chorion is the sac that completely surrounds the egg contents and contains between 1 and 10cc of amniotic fluid by the 12th day of life. [NOTE: By day 9, the embryo looks like a bird and by day 11, feathers start to appear.]
The chorioallantoic membrane is where the chorion and the allantoic sacs fuse. It is highly vascular and facilitates the exchange of O2 and CO2 through the shell.
The albumen is the protein, the “white” of the egg. It suspends the entire egg and interfaces with the shell as part of its protective coating.

In 2003, population-based prevalence figures for food allergy in Japan were apparently unavailable. The most common food allergen among Japanese children was hen’s egg, followed by cow’s milk and then wheat. These three food allergens accounted for 60% of pediatric food allergy. Peanut allergy appears generally not to be a concern. - The Peanut Allergy Epidemic

Once the incubation begins, it takes on average 21 days for an egg to hatch into a cute little baby chick. When the living embryo is 11-days old, the eggs are placed in a tray with the blunt end up so they can be labeled with a specific identification number. The shell is cleaned with a 70% ethanol wipe and a tiny tuberculin needle is used to punch a small hole through the shell over the air sac, without penetrating the shell membrane. The amniotic or allantoic sac of the chick embryo is injected with a drop of viral-containing solution. There is enough viral solution in each syringe to inoculate three eggs. The puncture hole is sealed with a spot of glue or gelatin, and the eggs are placed in an environment where the temperature is held between 100.4°F and 102.2°F (38°C and 39°C). The viruses infect the lungs of the embryo and rapidly replicate. Many embryos are lost during the inoculation process.

Approximately 3 days later, the eggs are chilled to 39°F (4°C) for at least four hours to reduce the amount of bleeding into the fluids. Sterile forceps are then used to chip open the shell, and the gooey viral suspension within the albumen is removed using a plastic pipette. It is centrifuged – sometimes more than once – to “purify” the slimy solution, attempting to remove as much chicken blood and tissue solution as possible. Despite the effort, egg-based vaccines have residual chicken blood and chicken protein in the final product and it is subsequently injected into your arm.

Excerpt from The Peanut Allergy by Heather Fraser
Vaughan’s Strange Malady summarized the thinking about food anaphylaxis at the time. Vaughan again explained the ingestion hypothesis related to intestinal permeability that resulted in the escape of proteins into the blood stream:
How can one become allergic to egg when nobody has ever injected egg into him? Under certain conditions egg protein taken by mouth may be absorbed undigested through the intestines and into the blood just as though it had been injected through the skin. A period of indigestion, some vitamin deficiency favoring abnormal absorption, overeating, temporary disturbance in the activity of the digestive juices, or some other factor might promote absorption of undigested protein.
Vaughan assumed that egg proteins had never been injected—and he may have been correct, but it seems not to have been investigated as even a possible mechanism of sensitization. In one sentence, the doctor removed injection from the discussion of anaphylaxis altogether. And yet, emulsified egg lecithin had been used extensively in vaccines prior to the publication of Vaughan’s book. In 1931, vaccine manufacturers had introduced fertile hen’s egg as a medium for growing viruses. This was seen as an advance because vaccines grown on mouse brain had produced allergic brain encephalitis in some children. Vaughan, however, stated that adverse vaccine reactions, including serum sickness, had all but vanished in 1941 due to the improvements in “purifying serums.”
Vaughan was satisfied to focus on consumption as the sole cause of sensitization even in babies in utero. He pointed to mothers whose “abnormal food cravings” during pregnancy might cause sensitization. The doctor did not see the problem in his logic when he stated that food anaphylaxis is an “abnormal” reaction primarily to egg. If anaphylaxis was almost always to egg, how could it be abnormal?

Egg Albumin

The egg proteins most likely to cause allergies are found in the egg white. Egg white, the albumin, contains more than 20 glycoproteins, with ovomucoid, ovalbumin, ovotransferrin, and lysozyme identified as the main allergens. Although ovalbumin is the most abundant protein in egg white, ovomucoid is the dominant allergen.

It is well recognized that all influenza vaccines approved for use in the US contain some residual ovalbumin. In fact, it’s listed as an ingredient on the package inserts. But what isn’t known – or at least it’s not mentioned – is if ovomucoid, the most worrisome allergen, is in the final product of egg-based vaccines. So, when articles make conclusions such as this:

The risk of an allergic reaction to influenza vaccine in patients with egg allergy is very low, likely due to the very low amount of ovalbumin in the vaccines.

….it is very misleading because the most toxic, allergenic component of the egg may be present in the vaccine but unaccounted for. It is also not known if there is an amount of ovalbumin per dose that would be associated with a higher rate of reactions or more severe reactions.

Data are limited for this area. A study of a Lithuanian birth cohort born between 2006 and 2007 found 2.8% of 12 month olds were sensitized to foods primarily egg and dairy. Peanut allergy was low being found in two from a group of 1553 children. – The Peanut Allergy Epidemic

Egg allergy and Vaccination

In the past, persons who have a strong allergic reaction when eating eggs have been advised to avoid egg-based vaccinations. Those recommendations are disturbingly beginning to change. A few studies claim that if a vaccine, particularly a flu shot, contains no more than 1.2 micrograms of egg protein, it can “safely” be given as long as a physician is in attendance (as those magically a white-coated human in the room makes everything ok…) Well, actually having a physician in attendance is just in case the patient has the “rare” anaphylactic response – the doctor can administer an EpiPen and other emergency measures.

It has been estimated that as many as 2% of US children are allergic to eggs, particularly egg whites. That may sound like a small number until you do the math. According to the Kaiser Family Foundation health stats from 2015, there are 78,181,900 children in the US ages 0 to 18, calculates to more than 1.5 million children with egg allergies. A 2011 study states:

Allergy to hen’s egg, the second most common allergy after cow’s milk, usually presents in the second half of the first year of life, with a median age of presentation of 10 months. This reflects the typical age of the first dietary exposure to egg.

In a cohort study of American children referred for the evaluation of atopic dermatitis between 1990 and 1994, the prevalence of allergic reactivity to peanuts was nearly twice as high as that in a similar group evaluated between 1980 and 1984. A 1996 study concluded that peanut allergy was rarely an isolated manifestation of atopy. A Melbourne study of 620 atopic Australian infants in 1997 indicated that 1.9% were peanut allergic although egg (2%) and milk (3.2%) were more common at age two. - The Peanut Allergy Epidemic

Medical studies never mention in the correlation between DTaP vaccines, given at 2-4-6 months and flu shots that start at 6-months of age and food allergies to lactose, casein, and egg. Continuing to administer the flu shot annually for life, injecting egg proteins each year into the body will certainly perpetuate the problem, or worse.

Chicken Embryo Fibroblasts

Viruses for vaccines must be grown on living tissue. Chicken embryos are widely used because they are readily available, are of a size that is convenient to work with and are too immature to create antibodies against the viral inoculum.

WARNING:

The description that follows regarding the creation of chicken embryo fibroblasts for use in cell cultures is disgusting. If you read my previous article, “The Disgusting Cow Stuff in Vaccines” you know about the brutal extraction of blood from unborn fetal cows. The following is equally as brutal and the language is taken directly from the document mentioned below but seems to no longer be available:

The preparation is made from up to 5 embryos at a time. The embryo chickens selected are between 9 and 11 days old.
The shell is opened, the embryo is removed and placed in a petri dish. The head is cut off; removal of limbs and intestines is optional.
The bodies are placed into a beaker and chopped into chunks with sterile scissors. Or, chunks of the bodies can be placed into a 50cc syringe and mashed by pushing the chunks through the tip of the syringe into a beaker.
The tissue fragments are then washed several times to remove residual red blood cells.
The residual cells are rinsed three times with a trypsin (enzyme) solution to separate cells.
The flask containing 20-30 cc of the solution is swirled for about 2 minutes, and then the cell suspension is poured into a centrifuge tube containing up to 10cc of bovine serum.
The cells are extracted from the bottom of the centrifuge tube and diluted with calf serum, or if cell growth is desired, fetal bovine serum is used.

The document published by the University of Georgia College of Veterinary Medicine has been removed, but this procedure is equally disturbing.

Knowing about the disgusting cow and chicken stuff coming through that needle should make you think long and hard about allowing that needle to be inserted into your arm – or the leg of your precious baby.

I’d like to end with a thought from Dr. Toby Rogers who I think is the deepest thinker about vaccines today:
A unified field theory of the effect of vaccines on culture
In the 1930s, 40s, & 50s, vaccination was mainly an upper class thing so Republicans were more likely to be injured. That might help explain the stereotype of the stiff, socially awkward northeastern Republican that was common at the time (resulting from widespread, but usually mild, injury across members of this party).
John F. Kennedy brought vaccination to the masses with the 1962 Vaccination Assistance Act. Over the next 60 years the CDC proceeded to vaccinate more and more Americans with more and more shots. Now the Democratic base is far more likely to be vaccine injured (and more likely to be severely injured) especially kids who are subjected to the low quality “free” shots distributed through the Vaccines for Children Program.
Also the effects are likely to be cumulative across generations. So the kids vaccinated in the mass vaccination campaigns of the 1960s and 1970s, in adulthood, are more likely to give birth to children who are vulnerable to further vaccine injury.
Now with Covid shots, vaccine injury is amplified and accelerated across the developed world. The public health establishment “caught up” adults and seniors on the death and disability they missed by not getting many shots as kids.
As a result of over-vaccination, leaders throughout the developed world are unable to problem-solve or think clearly about anything. Our political system has regressed into a grotesque clown show because so many politicians are neurologically impaired.

Lies are Unbekoming

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