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Centers for Disease Control and Prevention - Ingredients of Vaccines - Fact Sheet

Identifier

012288

Type of Spiritual Experience

None

Background

If we take this list, we can see that if we are given a vaccine the following go directly into the blood stream.  It is thus highly likely that the following are prime candidates for food allergy and intolerance problems.  Furthermore, by vaccinating a person you are giving them a direct dose of antibiotics, which could easily disrupt their gut flora.

  • Salt
  • Unidentified proteins
  • Albumin
  • Eggs
  • Phenols
  • Glycine
  • Adjuvants or enhancers - unspecified
  • Aluminium
  • Antibiotics
  • Formaldehyde
  • Monosodium glutamate
  • Mercury/thimerosol

 

 

 

A description of the experience

Centers for Disease Control and Prevention

Ingredients of Vaccines - Fact Sheet

Chemicals commonly used in the production of vaccines include a suspending fluid (sterile water, saline, or fluids containing protein); preservatives and stabilizers (for example, albumin, phenols, and glycine); and adjuvants or enhancers that help improve the vaccine's effectiveness. Vaccines also may contain very small amounts of the culture material used to grow the virus or bacteria used in the vaccine, such as chicken egg protein.

Additives used in the production of vaccines may include

  • suspending fluid (e.g. sterile water, saline, or fluids containing protein);
  • preservatives and stabilizers to help the vaccine remain unchanged (e.g. albumin, phenols, and glycine); and
  • adjuvants or enhancers to help the vaccine to be more effective.

Common substances found in vaccines include:

  • Aluminum gels or salts of aluminum which are added as adjuvants to help the vaccine stimulate a better response. Adjuvants help promote an earlier, more potent response, and more persistent immune response to the vaccine.
  • Antibiotics which are added to some vaccines to prevent the growth of germs (bacteria) during production and storage of the vaccine. No vaccine produced in the United States contains penicillin.
  • Egg protein is found in influenza and yellow fever vaccines, which are prepared using chicken eggs. Ordinarily, persons who are able to eat eggs or egg products safely can receive these vaccines.
  • Formaldehyde is used to inactivate bacterial products for toxoid vaccines, (these are vaccines that use an inactive bacterial toxin to produce immunity.) It is also used to kill unwanted viruses and bacteria that might contaminate the vaccine during production. Most formaldehyde is removed from the vaccine before it is packaged.
  • Monosodium glutamate (MSG) and 2-phenoxy-ethanol which are used as stabilizers in a few vaccines to help the vaccine remain unchanged when the vaccine is exposed to heat, light, acidity, or humidity.
  • Thimerosal is a mercury-containing preservative that is added to vials of vaccine that contain more than one dose to prevent contamination and growth of potentially harmful bacteria.

For children with a prior history of allergic reactions to any of these substances in vaccines, parents should consult their child’s healthcare provider before vaccination.

The source of the experience

Scientist other

Concepts, symbols and science items

Concepts

Symbols

Science Items

Phenols

Activities and commonsteps

Commonsteps

References