Blog: "Vaccines as a primary CAUSE of food allergies"
by llasidog

How pure can we make peanut oil that are used in vaccines?

Supposedly the peanut oil in vaccines is so pure that it has no protein molecules in it. Is that really possible?

Date:   1/18/2009 3:24:54 PM   ( 14 y ) ... viewed 4415 times

How pure can we make peanut oil?

Supposedly the peanut oil in vaccines is so pure that it has no protein molecules in it. Is that really possible?

"Background: A contributing factor to food allergen stability is heat resistance. Peanut allergens in particular are resistant to heat, which results in their decreased solubility upon routine extraction and may have a profound influence on their continued presence in the digestive tract. Although there have been a number of studies characterizing soluble extracts of raw and roasted proteins, the relative solubility of the insoluble material following routine extraction for residual allergen characterization has not been investigated…."

"The Journal of Immunology, 2000, 164: 5844-5849.
"Structure of the Major Peanut Allergen Ara h 1 May Protect IgE-"Binding Epitopes from Degradation1
"There are a number of characteristics that increases the capacity of a food allergen to provoke a dangerous systemic allergic reaction. These include its ability to stimulate high titers of IgE and to resist gastrointestinal degradation sufficiently to produce fragments containing multiple IgE binding epitopes. The more degraded an allergen becomes, the more fragments are produced that contain single IgE-binding epitopes. Protein fragments containing single IgE-binding sites are incapable of cross-linking IgE-bound FcR1 receptors and therefore of causing mast cell degranulation. Thus, the biochemical and structural aspects of allergens play a critical role in the disease process."

[Sounded kinda important but I couldn't figure out what he was saying...]

"There is no legal definition of “pharmaceutical-grade.” However, MEG-3® fish oils do conform to worldwide quality and purity standards — including those established by the European Commission, Norwegian Food Safety Authority, Health Canada, and the US Food and Drug Administration — and are verified by the United States Pharmacopeia (USP), an official standards-setting authority for all prescription and over-the-counter medicines and other health care products manufactured or sold in the United States."

"Edible oils can be derived from major food allergens such as soybeans and peanuts, and they may contain variable levels of protein (Taylor and Hefle, 2001). The consumption of highly refined oils derived from major food allergens by individuals who are allergic to the source food does not appear to be associated with allergic reactions. For example, Taylor et al. (1981) and Bush et al. (1985) did not observe any reactions to refined peanut or soy oils in 10 and 7 allergic patients, respectively. This may not be the case for unrefined or cold-pressed oils that contain higher levels of protein residues (Taylor and Hefle, 2001). For example, Hourihane et al. (1997) reported that 6 of 60 peanut allergic individuals reacted to crude peanut oil but none responded to refined peanut oil. Similarly, Kull et al. (1999) reported that 15 of 41 peanut allergic children responded positively to crude peanut oil in skin prick tests, but none responded to refined peanut oil. The actual protein levels reported in various edible oils varies, probably due to differences in the oil, refining process, and the protein detection analytical method used. Crevel et al. (2000) reported that crude peanut and sunflower oils contained 100-300 µg/ml of protein, but that the most highly refined oils contained 0.2-2.2 µg/ml of protein. Intermediate protein concentrations were seen for partially processed oils. Teuber et al. (1997) showed that the amount of protein in both crude and refined gourmet nut oils varied both by type of oil and degree of processing, and reported values of 10-60 µg/ml for various unrefined oils and 3-6 µg/ml for the refined oils. Several other investigators reported undetectable levels of proteins in refined edible oils (Hoffman et al., 1994; Yeung and Collins, 1996; Peeters et al., 2004) using assays with detection sensitivities of <0.3 ng/ml (Peeters et al., 2004) and 0.4 mg/kg (Yeung and Collins, 1996)."

So highly refined peanut oil can still contain peanut protein.... and I would think it would make a BIG difference in how you test for an allergy. Consuming a large quantity of refined peanut oil by a peanut allergic individual would up his chance of consuming too much of the protein and having a reacting. Isn't it kind vaccine roulette to inject this oil with the traces of protein into babies?

Now, let's assume that the average child gets 24 vaccinations. In Great Britain 1 in 70 people are allergic to peanuts. 1/24 x 1/70 = 1/ 1680 = .00059 = 0.059% of the vaccinations could be contaminated with peanut protein to produce that number of people allergic to peanuts. Or stating this another way, suppose we want to test 1680 people who have an allergy to peanuts and we are using the "pharmaceutical grade" peanut oil. We use just a tiny amount. Only 1 in 1680 people would react. We are only testing 500 people so there is a chance nobody would react at all.

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