Saturday, March 31, 2012
Wednesday, March 28, 2012
Bedrock of vaccination theory crumbles as science reveals antibodies not necessary to fight viruses
by Ethan A. Huff, staff writer
(NaturalNews) While the medical, pharmaceutical, and vaccine industries are busy pushing new vaccines for practically every condition under the sun, a new study published in the journal Immunity completely deconstructs the entire vaccination theory. It turns out that the body's natural immune systems, comprised of both innate and adaptive components, work together to ward off disease without the need for antibody-producing vaccines.The theory behind vaccines is that they mimic infection by spurring B cells, one of the two major types of white blood cells in the immune system, to produce antibodies as part of the adaptive immune system. It is widely believed that these vaccine-induced antibodies, which are part of the more specific adaptive immune system, teach the immune system how to directly respond to an infection before the body becomes exposed to it.
But the new research highlights the fact that innate immunity plays a significant role in fighting infections, and is perhaps more important than adaptive immunity at preventing or fighting infections. In tests, adaptive immune system antibodies were shown unable to fight infection by themselves, which in essence debunks the theory that vaccine-induced antibodies serve any legitimate function in preventing or fighting off infection.
"Our findings contradict the current view that antibodies are absolutely required to survive infection with viruses like VSV (vesicular stomatitis virus), and establish an unexpected function for B cells as custodians of macrophages in antiviral immunity," said Dr. Uldrich H. von Andrian from Harvard Medical School. "It will be important to further dissect the role of antibodies and interferons in immunity against similar viruses that attack the nervous system, such as rabies, West Nile virus, and Encephalitis."
As explained by Dr. Russell Blaylock in a recent interview with Mike Adams, the Health Ranger, vaccines not only do not work as advertised, but they actually damage the body's innate immunity. Rather than teach the body how to respond to infections, vaccines actually inhibit the immune system's ability to produce TH2-type cytokines, and suppress cellular immunity, which is how the body protects itself against deadly viruses and bacteria.
So once again, the myth that vaccinations serve any sort of legitimate medical purpose has been deconstructed by breakthrough science. Regardless of whether or not the mainstream medical community wants to admit it, pro-vaccine ideology is increasingly finding itself in the dustheap of outmoded pseudoscience.
http://www.naturalnews.com/035371_vaccine_theory_antibodies_viruses.html
Sources for this article include:
http://www.medicalnewstoday.com/releases/242403.php
http://www.niaid.nih.gov
http://www.naturalnews.com/035335_vaccines_Dr_Blaylock_children.html
Wednesday, March 21, 2012
Antibiotics Disturb Normal Gut Bacteria, Increase Severity Of Allergic Asthma
Widely used antibiotics may increase incidence and severity of allergic asthma in early life, according to a University of British Columbia study.
The study, published in the journal EMBO reports, shows that certain antibiotics that affect intestinal bacteria also had a profound impact on allergic asthma.
"It has long been suspected that kids exposed to more antibiotics - like those in developed countries - are more prone to allergic asthma," says the study's author, UBC microbiologist Brett Finlay. "Our study is the first experimental proof that shows how."
Finlay's team at UBC's Dept. of Microbiology and Immunology and Michael Smith Laboratories examined how two widely used antibiotics - streptomycin and vancomycin - affected the bacterial "ecosystem" in the gut. They found that vancomycin profoundly alters the bacterial communities in the intestine and increases severity of asthma in mouse models.
The same antibiotics do not impact adult mice's susceptibility to asthma, indicating that early life is a critical period of establishing a healthy immune system.
Allergic asthma affects more than 100 million people worldwide and its prevalence is increasing on average by 50 per cent every decade, particularly among children in industrialized countries. According to the Asthma Society of Canada, asthma affects at least 12 per cent of Canadian children.
The human gut is colonized by approximately 100 trillion bacteria, and contains upwards of 1,000 bacterial species. While not fully understood, these micro-organisms, known as "gut flora," perform a host of useful functions, says Finlay.
"Modern societal practices, such as improved sanitation methods and widespread antibiotic use, are causing the disappearance of ancestral species of bacteria in our gut that may be critical to a healthy immune system," says Finlay.
"Our study shows this is the case with certain antibiotics and allergic asthma, and the gut-lung connection is also consistent with observations that incidence of asthma has not increased significantly in developing countries where antibiotic use is less prevalent - and in turn, the gut flora is permitted to fully develop."
The study is funded by the Canadian Institutes of Health Research (CIHR) through the Canadian Microbiome Initiative, in partnership with Genome BC and the Allergy, Genes and Environment Network (AllerGen NCE).
Marc Ouellette, Scientific Director of CIHR's Institute of Infection and Immunity, noted the importance of the team's results: "It has been recognized that microbes play an important role in human health - and we are discovering that a disruption of these bugs is associated with a number of chronic health conditions. The important results from Prof. Finlay's team confirm that giving antibiotics to young children, which disturb their normal bacterial flora, should not be taken lightly."
http://www.medicalnewstoday.com/releases/243047.php
The study, published in the journal EMBO reports, shows that certain antibiotics that affect intestinal bacteria also had a profound impact on allergic asthma.
"It has long been suspected that kids exposed to more antibiotics - like those in developed countries - are more prone to allergic asthma," says the study's author, UBC microbiologist Brett Finlay. "Our study is the first experimental proof that shows how."
Finlay's team at UBC's Dept. of Microbiology and Immunology and Michael Smith Laboratories examined how two widely used antibiotics - streptomycin and vancomycin - affected the bacterial "ecosystem" in the gut. They found that vancomycin profoundly alters the bacterial communities in the intestine and increases severity of asthma in mouse models.
The same antibiotics do not impact adult mice's susceptibility to asthma, indicating that early life is a critical period of establishing a healthy immune system.
Allergic asthma affects more than 100 million people worldwide and its prevalence is increasing on average by 50 per cent every decade, particularly among children in industrialized countries. According to the Asthma Society of Canada, asthma affects at least 12 per cent of Canadian children.
The human gut is colonized by approximately 100 trillion bacteria, and contains upwards of 1,000 bacterial species. While not fully understood, these micro-organisms, known as "gut flora," perform a host of useful functions, says Finlay.
"Modern societal practices, such as improved sanitation methods and widespread antibiotic use, are causing the disappearance of ancestral species of bacteria in our gut that may be critical to a healthy immune system," says Finlay.
"Our study shows this is the case with certain antibiotics and allergic asthma, and the gut-lung connection is also consistent with observations that incidence of asthma has not increased significantly in developing countries where antibiotic use is less prevalent - and in turn, the gut flora is permitted to fully develop."
The study is funded by the Canadian Institutes of Health Research (CIHR) through the Canadian Microbiome Initiative, in partnership with Genome BC and the Allergy, Genes and Environment Network (AllerGen NCE).
Marc Ouellette, Scientific Director of CIHR's Institute of Infection and Immunity, noted the importance of the team's results: "It has been recognized that microbes play an important role in human health - and we are discovering that a disruption of these bugs is associated with a number of chronic health conditions. The important results from Prof. Finlay's team confirm that giving antibiotics to young children, which disturb their normal bacterial flora, should not be taken lightly."
http://www.medicalnewstoday.com/releases/243047.php
Thursday, March 8, 2012
70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’
Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”
“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.
It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.
“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.”
Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.
If you have questions about “pink slime,” email us at ABC.WorldNews@abc.com.
According to Custer, the product is not really beef, but “a salvage product … fat that had been heated at a low temperature and the excess fat spun out.”
The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.
The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.
“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.
ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundred of millions of dollars for Beef Products Inc., the makers of pink slime.
When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years.
Smith did not return ABC News’ calls for comment and BPI said it had nothing to do with her appointment. The USDA said while her appointment was legal at the time, under current ethics rules Smith could not have immediately joined the board.
http://abcnews.go.com/blogs/headlines/2012/03/70-percent-of-ground-beef-at-supermarkets-contains-pink-slime/
“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.
It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.
“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.”
Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.
If you have questions about “pink slime,” email us at ABC.WorldNews@abc.com.
According to Custer, the product is not really beef, but “a salvage product … fat that had been heated at a low temperature and the excess fat spun out.”
The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.
The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.
“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.
ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundred of millions of dollars for Beef Products Inc., the makers of pink slime.
When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years.
Smith did not return ABC News’ calls for comment and BPI said it had nothing to do with her appointment. The USDA said while her appointment was legal at the time, under current ethics rules Smith could not have immediately joined the board.
http://abcnews.go.com/blogs/headlines/2012/03/70-percent-of-ground-beef-at-supermarkets-contains-pink-slime/
Friday, March 2, 2012
World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease
We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.
I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.
The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.
It Is Not Working!
These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.
The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.
Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.
Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.
Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.
Inflammation is not complicated -- it is quite simply your body's natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.
What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.
The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. Thisrepeated injury creates chronic inflammation leading to heart disease,stroke, diabetes and obesity.
Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.
http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml
I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.
The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.
It Is Not Working!
These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.
The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.
Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.
Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.
Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.
Inflammation is not complicated -- it is quite simply your body's natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.
What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.
The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. Thisrepeated injury creates chronic inflammation leading to heart disease,stroke, diabetes and obesity.
Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.
http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml
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