Have you ever wondered why so many kids these days are allergic to peanuts? Where did this allergy come from all of a sudden?
Before 1900, reactions to peanuts were unheard of. Today almost a 1.5 million children in this country are allergic to peanuts.
What happened? Why is everybody buying EpiPens now?
Looking at all the problems with vaccines during the past decade,  just a superficial awareness is enough to raise the suspicion that vaccines might have some role in the appearance of any novel allergy among children.
But reactions to peanuts are not just another allergy. Peanut allergy has suddenly emerged as the #1 cause of death from food reactions, being in a category of allergens able to cause anaphylaxis. This condition brings the risk of asthma attack, shock, respiratory failure, and even death. Primarily among children.
Sources cited in Heather Fraser’s 2011 book The Peanut Allergy Epidemic suggest a vaccine connection much more specifically. We learn that a class of vaccine adjuvants – excipients – is a likely suspect in what may accurately be termed an epidemic. 
But let’s back up a little. We have to look at both vaccines and antibiotics in recent history, and the physical changes the ingredients in these brand new medicines introduced into the blood of children.
ANAPHYLACTIC SHOCK AND ALLERGY
Before 1900, anaphylactic shock was virtually unknown. The syndrome of sudden fainting, respiratory distress, convulsions, and sometimes death did not exist until vaccinators switched from the lancet to the hypodermic needle. That transformation was essentially complete by the turn of the century in the western world.
Right at that time, a new disease called Serum Sickness began to afflict thousands of children. A variety of symptoms, including shock, fainting, and sometimes death, could suddenly result following an injection.
Instead of covering it up, the connection was well recognized and documented in the medical literature of the day. Dr Clemens Von Pirquet, who actually coined the word “allergy,” was a leading researcher in characterizing the new disease.  Serum Sickness was the first mass allergenic phenomenon in history. What had been required for its onset, apparently, was the advent of the hypodermic needle.
When the needle replaced the lancet in the late 1800s, Serum Sickness soon became a frequent visitor to the child’s bed. It was a known consequence of vaccinations. Indeed, the entire field of modern allergy has evolved from the early study of Serum Sickness coming from vaccines.
Von Pirquet recognized that vaccines had 2 primary effects: immunity and hypersensitivity.  He said they were inseparable: the one was the price of the other.
In other words, if we were going to benefit from the effects of mass immunization, we must accept the downside of mass hypersensitivity as a necessary co-feature. Modern medicine has decided that this double effect should be kept secret, so they don’t allow it to be brought up much.
Many doctors in the early 1900s were dead set against vaccines for this precise reason. The advertised benefit was not proven to be worth the risk. Doctors like Walter Hadwen MD, Wm. Howard Hay, and Alfred Russell Wallace saw how smallpox vaccines had actually increased the incidence of smallpox. [2,3] Wallace was one of the principal epidemiologists of the age, and his charts showing the increase in smallpox death from vaccination are unassailable – meticulous primary sources.
Another landmark researcher of the early 1900s was Dr Charles Richet, the one who coined the term anaphylaxis.  Richet focused on the reactions that some people seemed to have to certain foods. He found that with food allergies, the reaction came on as the result of intact proteins in the food having bypassed the digestive system and making their way intact into the blood, via leaky gut.
Foreign protein in the blood, of course, is a universal trigger for allergic reaction, not just in man but in all animals. 
But Richet noted that in the severe cases, food anaphylaxis did not happen just by eating a food. That would simply be food poisoning.
Food anaphylaxis is altogether different. This sudden, violent reaction requires an initial sensitization involving injection of some sort, followed by a later ingestion of the sensitized food. Get the shot, then later eat the food.
The initial exposure creates the hypersensitivity. The second exposure would be the violent, perhaps fatal, physical event.
Richet’s early work around 1900 was primarily with eggs, meat, milk and diphtheria proteins. Not peanuts. The value of Richet’s research with reactive foods was to teach us the sequence of allergic sensitivity leading to anaphylaxis, how that had to take place.
Soon other doctors began to notice striking similarities between food reactions and the serum sickness that was associated with vaccines. Same exact clinical presentation. …