H1N1 a Scam?
A stunning new report reveals that top scientists who convinced the World Health Organization (WHO) to declare H1N1 a global pandemic held close financial ties to the drug companies that profited from the sale of those vaccines. This report, published in the British Medical Journal, exposes the hidden ties that drove WHO to declare a pandemic, resulting in billions of dollars in profits for vaccine manufacturers.
Several key advisors who urged WHO to declare a pandemic received direct financial compensation from the very same vaccine manufacturers who received a windfall of profits from the pandemic announcement. During all this, WHO refused to disclose any conflicts of interests between its top advisors and the drug companies who would financially benefit from its decisions.
All the kickbacks, in other words, were swept under the table and kept silent, and WHO somehow didn't think it was important to let the world know that it was receiving policy advice from individuals who stood to make millions of dollars when a pandemic was declared.
Here's a summary of how the WHO vaccine scam worked:
Step 1) Exaggerate the risk: WHO hypes up the pandemic risk by declaring a phase 6 pandemic even when the mortality rate of the virus was so low that it could be halted with simple vitamin D supplements.
Step 2) Urge countries to stockpile: WHO urged nations around the world to stockpile H1N1 vaccines, calling it a "public health emergency."
Step 3) Collect the cash: Countries spend billions of dollars buying and stockpiling H1N1 vaccines while Big Pharma pockets the cash.
Step 4) Get your kickbacks: WHO advisors, meanwhile, collected their kickbacks from the vaccine manufacturers. Those kickbacks were intentionally kept secret.
Step 5) Keep people afraid: In order to keep demand for the vaccines as high as possible, WHO continued to flame the fears by warning that H1N1 was extremely dangerous and everybody should continue to get vaccinated. (The CDC echoed the same message in the USA.)
This is how WHO pulled off one of the greatest vaccine pandemic scams in the last century, and it worked like gangbusters. WHO advisors walked away with loads of cash, the drug companies stockpiled huge profits, and the taxpayers of nations around the world were left saddled with useless vaccines rotting on the shelves that will soon have to be destroyed (at additional taxpayer cost, no doubt) or dumped down the drain (where they will contaminate the waterways). Meanwhile, nobody dared tell the public the truth about vitamin D, thereby ensuring that the next pandemic will give them another opportunity to repeat the exact same scam (for yet more profit).
Tuesday, July 13, 2010
Wednesday, July 7, 2010
Tuesday, July 6, 2010
Bombay Chicken
Bombay Chicken/Serves 4
4 (6-oz.) boneless skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons olive oil oil
1/2 cup chopped red onion
3 cloves garlic, pressed
1/2 teaspoon sea salt
2 tablespoons minced fresh gingerroot
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon curry powder, or to taste
1 cup diced fresh peaches
1/2 cup gluten free chicken broth
1/4 cup white wine
1/3 cup coconut milk
2 teaspoons arrowroot starch
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken and cook for 3 minutes per side or until golden; remove from skillet and set aside. To the same skillet, add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Return chicken to skillet. Add broth, salt, chili powder, cayenne pepper, curry powder, peaches and wine; stir to combine. Bring to a boil then cover and simmer for 15 minutes or until chicken is fork-tender. In a cup, combine coconut milk and arrowroot starch; gradually add to skillet; bring to a boil and cook until thickened.
SERVING SUGGESTION: Serve chicken on a bed of brown rice (1/2 cup serving size), a serving of steamed broccoli and a spinach salad with avocado on the side.
4 (6-oz.) boneless skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons olive oil oil
1/2 cup chopped red onion
3 cloves garlic, pressed
1/2 teaspoon sea salt
2 tablespoons minced fresh gingerroot
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon curry powder, or to taste
1 cup diced fresh peaches
1/2 cup gluten free chicken broth
1/4 cup white wine
1/3 cup coconut milk
2 teaspoons arrowroot starch
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken and cook for 3 minutes per side or until golden; remove from skillet and set aside. To the same skillet, add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Return chicken to skillet. Add broth, salt, chili powder, cayenne pepper, curry powder, peaches and wine; stir to combine. Bring to a boil then cover and simmer for 15 minutes or until chicken is fork-tender. In a cup, combine coconut milk and arrowroot starch; gradually add to skillet; bring to a boil and cook until thickened.
SERVING SUGGESTION: Serve chicken on a bed of brown rice (1/2 cup serving size), a serving of steamed broccoli and a spinach salad with avocado on the side.
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