Estella Burns As a child, I can recall almost every kid in school brining peanut butter and jam sandwiches for lunch. It was a staple.
Adjuvant 65 is peanut oil, and today we have thousands of children and adults who are deathly allergic to Peanuts. Today's schools FORBID peanut butter, based on the possibility that an allergic child "may" trade sandwiches with someone.
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Scientists have known for over 100 years that injecting proteins into humans or animals causes immune system sensitization to those proteins. And, since the 1940s, researchers have confirmed that food proteins in vaccines can induce allergy in vaccine recipients.
http://info.cmsri.org/the-driven-researcher-blog/allergens-in-vaccines-are-causing-life-threatening-food-allergies?utm_content=22865933&utm_medium=social&utm_source=facebook
In 1940, Cooke et al. describe induction of allergy by a tetanus vaccine. In 1952, Ratner et al. were concerned about the possibility of sensitization to egg following the administration of influenza vaccines that are manufactured using chicken eggs.
In 1999, Nakayama et al. [9] found evidence of a causal relationship between administration of acellular pertussis vaccine combined with diphtheria and tetanus toxoids (DTaP) and the development of gelatin allergy.
Following this study, in 2003, Kuno-Sakai et al. [10] used gelatin- free DTaP vaccine to demonstrate that the development of gelatin allergy was indeed caused by gelatin present in the DTaP vaccines.
Journal of Developing Drugs (2015)
Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine Policy
http://www.omicsgroup.org/journals/evidence-that-food-proteins-in-vaccines-cause-the-development-of-foodallergies-and-its-implications-for-vaccine-policy-2329-6631-1000137.pdf