This article was originally published by Rhoda Wilson at The Exposé.
We aren’t born allergic to food. Our bodies are designed to tolerate what we eat. But inject proteins in the form of a vaccine instead of ingesting them, and the immune system sees them as invaders. That’s how you create food allergies, and it’s a process that’s been understood for over a century – yet ignored or dismissed by the medical establishment.
Vinu Arumugham, an electronics engineer in Silicon Valley, was motivated to research the relationship between vaccine safety and food allergies after his son developed life-threatening food allergies and asthma. He discovered that food proteins contaminating vaccines can trigger immune sensitisation and drive the allergy epidemic.
Arumugham’s research has shown that when food proteins are injected into the body through vaccines, the immune system learns to attack them as if they were dangerous pathogens, leading to food allergies, and this process is not limited to proteins, but also applies to large protein-like molecules like polysaccharides and polyethylene glycol (PEG).
“I published my findings in a minor journal. Major journals were not interested. They rejected my submissions even without peer review,” he said.
“[The] first dose of the vaccine causes the development of allergies. Subsequent doses are booster shots for food allergy. With more shots being added to vaccine schedules, more people develop allergies, and more severe the allergies.”
Before we get to Arumugham’s research as described in a recent interview, it’s worth reminding ourselves of previous articles we’ve published about anaphylaxis, vaccines and covid.
Anaphylaxis, Vaccines and Covid
Last year we published an article about an interview with Sasha Latypova, a former big pharma industry executive. She said that it has been known since the early 1900s that injecting small amounts of toxins, such as bacteria or viruses, can make people and animals vulnerable to those toxins, rather than immune to them, and that vaccine components can prime the body for allergic reactions.
The discovery that vaccines can cause anaphylaxis, a severe and life-threatening allergic reaction, was made by Charles Richet, a French physiologist, who won the Nobel Prize in Physiology or Medicine in 1913 for his work on the subject. His research demonstrated that an initial low dose of a substance can lead to a severe reaction after a subsequent dose. He coined the term “anaphylaxis” to describe this phenomenon.
Latypova noted that Richet’s discovery is significant because it shows that the effects of vaccines on the immune system have been known for over a century.
She explained that vaccines make people vulnerable to toxins and prime their bodies to react badly to any substance that is injected into them, including benign substances like milk or egg proteins, which has led to the proliferation of allergies.
She argued that the knowledge of how vaccines can cause harm has been used by eugenicists, including Richet who was a committed eugenicist, to develop methods of poisoning people by sensitising them to common substances in their environment.
She concluded that vaccines are “the most ingenious way of poisoning.”
Read more: Sasha Latypova: Vaccines cause anaphylaxis, they’re the most ingenious way of poisoning
In 2022, we published an article detailing Dr. Shankara Chetty’s testimony at the Grand Jury Proceeding by the Peoples´ Court of Public Opinion. Dr. Chetty is a medical practitioner in South Africa.
He said that severe covid-19 illness is an allergic reaction to the spike protein and not the virus itself. From treating patients, Dr. Chetty noted that covid-19 had two distinct phases. It was the second phase of the illness which was an allergic reaction.
Dr. Chetty believed that those who had an allergic reaction during the first wave of COVID had previously been sensitised to the spike protein and predicted that those who were exposed to it in the first wave were being sensitised for the second wave. He explained:
In the first wave, we saw people over 55 dying. Now remember, all the deaths in this pandemic come from the second part of this illness, not the first, and the second part is an allergic reaction. So I was of the opinion that people over 55 were actually exposed to some sort of coronavirus that was very similar to this before and they had developed the necessary antibodies.
Now remember, if you are allergic to something, your first exposure does not cause illness, you need to be sensitised first so your second exposure onwards creates the problem. So I was of the opinion that people over 55 were sensitised and so they had a severe allergic reaction, or those that were allergic, and that’s the reason we saw deaths above 55 years of age.
However, those below 55 would be sensitised in the first wave and from the second wave on I expected that people below 55 would die. They would have the allergic reaction because they are now sensitised and we would see younger people die.
Dr. Shankara Chetty: Severe Covid Illness Is Due to An Allergic Reaction to The Spike Protein, The Exposé, 22 February 2022
Food Proteins in Vaccines Cause Allergic Diseases
Lies are Unbekoming recently conducted an online interview with Vinu Arumugham and published the interview on his/her Substack page.
Unbekoming became aware of the connection between food allergies and vaccines through the book ‘The Peanut Allergy Epidemic’ by Heather Fraser, which reveals that injecting proteins into the body can lead to the development of food allergies, as the immune system sees these proteins as invaders.
Arumugham’s research and findings have important implications for vaccine safety and the prevention of food allergies, and his work highlights the need for greater awareness and understanding of the relationship between injected proteins and immune system function.
He told Unbekoming that injected proteins in vaccines, including gelatine and other food proteins, can cause allergic sensitisation.
Allergic sensitisation is the process where the immune system becomes primed to react to a specific allergen, often after repeated exposure. Allergic sensitisation is a critical step in the development of allergic diseases, including asthma, rhinitis and eczema.
The connection between gelatine-containing vaccines and the development of gelatine allergies was first identified by researchers in Japan in the late 1990s, who found that the gelatine in their vaccines was not fully broken down and was causing gelatine allergies. This led to Japan removing gelatine from all vaccines in 2000.
It is not just the gelatine protein that is the problem but every protein in vaccines, Arumugham said.
Some might think that if a food is safe to eat it is safe to inject. But the concept of “oral tolerance” versus injecting proteins is crucial. The human body has evolved to introduce food proteins through the mouth, not through injection, and eating foods leads to the development of oral tolerance, whereas injecting those proteins can defeat this tolerance and cause immunity to the food.
“Immunity to food” is another way of saying food allergies or intolerances, where the immune system reacts abnormally to certain foods.
In 1911, Wells and Osborne discovered that eating a protein before it is injected offers some protection from developing an allergy to that protein. However, this has been largely ignored by modern immunology, despite its relevance to current practices. It is only being partially rediscovered through recommendations for early peanut introduction. The role of vaccine contents in the peanut allergy epidemic is being ignored.
Current vaccine schedules make two critical “mistakes”: injecting proteins and doing so before the baby has had a chance to eat the proteins in the vaccines. This has led to an explosion of allergies and asthma.
The increasing prevalence of food allergies in vaccinated populations can be explained by the fact that the first dose of a vaccine can cause the development of allergies and subsequent doses can act as booster shots for food allergy, leading to more severe allergies.
It’s not only allergic reactions or anaphylaxis to foods that result from injecting proteins. It is also causing an epidemic of other conditions such as GERD, IgG4-related diseases and eosinophilic diseases, due to sensitisation to food proteins through vaccination.
Arumugham also highlighted the problem of protein folding and unfolding during vaccine manufacturing processes, particularly with vaccines manufactured using genetically modified yeast, which can contaminate vaccines with yeast proteins that can cause protein misfolding in the body. “Yeast proteins can be prionogenic. So injecting these yeast proteins can cause protein misfolding in the body,” he said.
You can read the full interview with Vinu Arumugham HERE
Misfolding of proteins causes prion diseases such as Creutzfeldt-Jakob disease (“CJD”). In January 2021, Dr. Richard Fleming warned that the spike protein encoded in covid so-called “vaccines” also causes prion diseases because it contains a prion-like domain.
“We know that that prion-like domain has been associated with animal studies causing mice exposed to the spike protein … crosses the blood-brain barrier exquisitely – in fact, it looks like it’s well designed to cross the blood-brain barrier – and it produces amyloid deposits and Lewy bodies … It also produces things like amyloidosis … [which has] severe long-term sequelae and potentially short-term sequelae [such as] Parkinsonian and neurologic disorders … There is real evidence showing that in humanised mice that this prion-like domain produces spongiform encephalopathy or what the general public refers to as mad cow disease,” Dr. Fleming said during a presentation in March 2021.
Read more: Yale professor says prion diseases are on the rise but no one is discussing the condition – Who’s no one?
Read the full article here
