Flu Vaccine contains 25,000 Times More Mercury than is Legally Allowed in Drinking Water
In case you missed it, recent lab tests conducted at the Natural News Forensic Food Lab found that seasonal flu vaccines, which are pushed on virtually everyone these days, including young babies, pregnant women and the elderly, contain outrageously high levels of neurotoxic mercury. Vials of batch flu vaccine produced by British pharmaceutical giant GlaxoSmithKline (GSK) were found to contain upwards of 51 parts per million of mercury, or 25,000 times the legal maximum for drinking water established by the Environmental Protection Agency (EPA).
This shocking discovery was made using advanced mass spectrometry technology with incredible accuracy, filling the gap left by the nation’s regulatory agencies that have failed to conduct this type of safety testing themselves. Millions of people are injected with flu vaccines annually, and most of them are completely unaware that one of the most toxic metals known to man is being implanted directly into their muscle tissue unabated.
“Mercury is one of the most poisonous substances known to mankind,” explained Dr. David Brownstein, a board-certified family physician and holistic medicine specialist, on his blog. “For over twenty years, I have been testing nearly every patient seen in my office for heavy metal contamination. … I have found that over 80% of my patients, both healthy and sick, have mercury toxicity.”
Pregnant women, young children and elderly encouraged to line up for mercury injections
Presenting this type of concrete data, which contradicts the official government position on vaccines, has sparked many venomous attacks from angry pro-vaxxers who insist that mercury is completely safe. Either that or they claim that mercury is no longer being added to vaccines, a detestable lie that continues to harm the most vulnerable among us, including innocent children.
You can see for yourself on the official drug insert for FluLaval, the flu vaccine evaluated by Natural News, that the vaccine does, indeed, contain mercury. The following quote is taken directly from RxList.com, the so-called “Internet Drug Index,” proving that flu vaccines contained added mercury in the form of thimerosal:
“Thimerosal, a mercury derivative, is added as a preservative. Each 0.5-mL dose contains 50 mcg [micrograms] thimerosal ([less than] 25 mcg mercury). Each 0.5-mL dose may also contain residual amounts of ovalbumin ([less than or equal to] 0.3 mcg), formaldehyde ([less than or equal to] 25 mcg), and sodium deoxycholate ([less than] 50 mcg) from the manufacturing process.”
And yet, even with all these added contaminants, pregnant women, the elderly and young children are prodded to get jabbed every year by health authorities. Never mind that each of these ingredients is a known neurotoxin, not to mention the fact that formaldehyde is a known cause of cancer — just line right up and get your flu shots, because the government says they’re good for you!
The mercury double standard continues to ravage public health
The irony in all this is that the government now admits that mercury is toxic, at least when it comes from other sources. The Obama administration, as we recently reported, is on a crusade to shut down all coal power plants, using the excuse that they blast heavy amounts of mercury into the atmosphere. And official government warnings tell pregnant women to avoid mercury from canned tuna.
But what about the mercury still being used in vaccines and dental fillings? Why is mercury exposure from these sources completely safe, according to the government, but mercury in food and smokestacks should be avoided?
Health and Wellness Associates
SLOW COOKER BUTTERNUT SQUASH SOUP
Enhanced by a bit of spice, this velvety soup gets its heft from the squash, onion and garlic, instead of relying on caloric cream and butter. Carotenoid-rich butternut squash is perhaps one of the most perfect fall superfoods, and any leftover cubes you might have are perfect for roasting and adding to salad.
8 cups butternut squash [peeled and chopped into 1″ cubes]
1 yellow onion, finely chopped
2 cloves of garlic, minced
32 ounces vegetable broth
⅛ teaspoon cayenne pepper
½ teaspoon red chili flakes
½ teaspoon black pepper
½ teaspoon white pepper
3 sprigs fresh thyme
HOW TO MAKE IT
Peel and chop butternut squash into cubes about 1″ square.
Chop onion and mince garlic.
In a large crockpot, add squash, onions, garlic, thyme, and broth.
Add seasonings and use a spoon to stir them in.
Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender
Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don’t have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.
Serve with fresh black pepper and a crusty baguette.
118 calories, 1 g fat, 0 mg cholesterol, 489 mg sodium, 25 g carbs, 4 g fiber, 5 g sugars, 5 g protein