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This is nuts! Today’s expert panel takes a look at nuts, how they impact your health, and how you should really be balancing your diet. Let’s get healthy!
Panel Participants: Brian Clement, Ph.D., L.N., Anna Maria Clement, Ph.D., L.N., Pamela A. Popper, Ph.D., N.D., Julieanna Hever, M.S., R.D., C.P.T., Garth Davis, M.D.
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“This patient who died had an ordinary heart attack.”
“Not anymore. We’re repackaging it as COVID.”
by Jon Rappoport
November 30, 2020
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Don’t blink. Johns Hopkins may delete or retract their analysis at any moment. Their author’s study is devastating. Too hot to handle.
UPDATE: Yes, I wrote that opener a few hours before Johns Hopkins stepped in and DID retract the article. Boom.    
Hopkins claims the article has been used to spread misinformation about the pandemic, and contains factual errors. CDC is cited as one correct source of facts. Hmm.
Regardless, here is my article, finished before the Johns Hopkins retraction. Since then, I’ve only polished it a bit in several places, for clarity:
Months ago, I told you this, in a number of articles: The overwhelming percentage of people who are “dying from the virus” are actually dying from traditional diseases.
These people have been relabeled and repackaged as “COVID-19.”
It has nothing to do with “the virus.”
A new analysis from Johns Hopkins confirms this in spades.
The Johns Hopkins News-Letter article, in a student publication, is headlined, “A closer look at US deaths due to COVID-19.” It lays out the case made by “Genevieve Briand, assistant program director of the Applied Economics master’s degree program at Hopkins.”
As you keep reading, keep this in mind: If the so-called increase in mortality from COVID is offset, almost exactly, by a decrease in deaths from all other major diseases…
Indicating that the so-called COVID deaths are nothing more than an exercise in re-labeling, then…
You can say there is a new coronavirus, but it’s even less harmful than flu, because virtually everybody recovers…
Or you can say the whole story of a new coronavirus is a fake narrative. There is no new virus.
My readers know I’ve been offering much evidence for the latter conclusion.
Here are key quotes from the Johns Hopkins News-Letter article:
“These data analyses suggest that in contrast to most people’s assumptions, the number of deaths by COVID-19 is not alarming. In fact, it has relatively no effect on deaths in the United States.”
“This comes as a shock to many people. How is it that the data lie so far from our perception?”
“When Briand looked at the 2020 data during that seasonal period, COVID-19-related deaths exceeded deaths from heart diseases. This was highly unusual since heart disease has always prevailed as the leading cause of deaths. However, when taking a closer look at the death numbers, she noted something strange. As Briand compared the number of deaths per cause during that period in 2020 to [deaths per cause in] 2018, she noticed that instead of the expected drastic increase across all causes, there was a significant decrease in deaths due to heart disease. Even more surprising, as seen in the graph below, this sudden decline in deaths is observed for all other causes.”
“This trend is completely contrary to the pattern observed in all previous years. Interestingly, as depicted in the table below, the total decrease in deaths by other causes almost exactly equals the increase in deaths by COVID-19. This suggests, according to Briand, that the COVID-19 death toll is misleading. Briand believes that deaths due to heart diseases, respiratory diseases, influenza and pneumonia may instead be [may have been] recategorized as being due to COVID-19.”
“The CDC classified all deaths that are related to COVID-19 simply as COVID-19 deaths. Even patients dying from other underlying diseases but are infected with COVID-19 count as COVID-19 deaths. This is likely the main explanation as to why COVID-19 deaths drastically increased while deaths by all other diseases experienced a significant decrease.”
“’All of this points to no evidence that COVID-19 created any excess deaths. Total death numbers are not above normal death numbers. We found no evidence to the contrary,’ Briand concluded.”
“’If [the COVID-19 death toll] was not misleading at all, what we should have observed is an increased number of heart attacks and increased COVID-19 numbers. But a decreased number of heart attacks and all the other death causes doesn’t give us a choice but to point to some misclassification [re-labeling],’ Briand replied.”
“In other words, the effect of COVID-19 on deaths in the U.S. is considered problematic only when it increases the total number of deaths or the true death burden by a significant amount in addition to the expected deaths by other causes. Since the crude number of total deaths by all causes before and after COVID-19 [was first announced] has stayed the same, one can hardly say, in Briand’s view, that COVID-19 deaths are concerning.”
Of course, there is some mealy-mouthed backtracking in the article. The virus is deadly and the pandemic is real, etc. But the data are the data.
The whole COVID operation is a hoax.
If I thought other honest researchers would investigate and re-calculate the Hopkins analysis, I would say, let’s see what they come up with. But based on my experience, there will be, at best, a brief flurry of articles in the press about this extraordinary finding, and then the scientific and press denizens will move on, as if nothing happened. That is their way. They briefly expose a scandal and then they slither off to cover up the scandal.
The other possibility is: Hopkins will retract the analysis, claiming it was flawed. That is the other strategy the low-crawling creatures sometimes deploy.
So there you have it.
Hoax. Con. Fake.
As I keep reporting, the virus (never proven to exist) is the cover story for the true phase-one goal: destruction of the economy.
If the virus were real, if it were attacking people left and right, the all-cause mortality numbers would be through the roof.
But they aren’t.
“I have a great idea, Bill. Let’s declare a fake pandemic. We’ll report all sorts of high death numbers. But really, we’ll just be subtracting numbers from other traditional diseases that cause deaths, and we’ll add those numbers to our fake pandemic.”
“Sounds great, Tony. Can you pull it off? I mean, it’s pretty obvious.”
“Sure, we can pull it off. And if some journalist with a mainstream reputation or an institution suddenly develops a brief infection of ETHICS, we’ll call their work a mistake or a lapse in judgment.”
“You mean an institution like the World Health Organization or Johns Hopkins?”
“Right. We’ll say the institution didn’t issue the study, it was just one of their people, a lone researcher. And if necessary, the institution, under pressure, will back off. But that’s assuming anyone noticed the study in the first place. Normally, these ‘revelations’ surface for a moment and then sink like a stone. No one cares. A pandemic is a money waterfall. The beneficiaries won’t sacrifice their bottom lines, or their reputations…”
Of course, people can rise up and raise holy hell.
Article reblogged from Jon’s website: https://blog.nomorefakenews.com/2020/11/30/johns-hopkins-study-explodes-covid-death-hoax/
Article recommended by commenter to Jon’s article:
Hi Jon, some more info pertaining to this report.
Keep up the good work. Thanks
The MS in Applied Economics hosted a friendly conversation on a morose topic on November 11, 2020. This presentation was led by Dr. Genevieve Briand, MS in Applied Economics Assistant Program Director. Genevieve went over where the data could be accessed and downloaded. Together with her, event attendees were invited to think critically about the data presented. This webinar looked at very simple statistics; nonetheless, it shed light on the COVID-19 situation.
It is commonly thought that those who eat plant-based diets may be more prone to iron deficiency, but it turns out that they’re no more likely to suffer from iron deficiency anemia than anybody else. This may be because not only do those eating meat-free diets tend to get more fiber, magnesium, and vitamins like A, C, and E, but they also get more iron.
The iron found predominantly in plants is non-heme iron, which isn’t absorbed as well as the heme iron found in blood and muscle, but this may be a good thing. As seen in my video, The Safety of Heme vs. Non-Heme Iron, avoidance of heme iron may be one of the key elements of plant-based protection against metabolic syndrome, and may also be beneficial in lowering the risk from other chronic diseases such as heart disease.
The data linking coronary heart disease and the intake of iron, in general, has been mixed. This inconsistency of evidence may be because of where the iron comes from. The majority of total dietary iron is non-heme iron, coming mostly from plants. So, total iron intake is associated with lower heart disease risk, but iron intake from meat is associated with significantly higher risk for heart disease. This is thought to be because iron can act as a pro-oxidant, contributing to the development of atherosclerosis by oxidizing cholesterol with free radicals. The risk has been quantified as a 27% increase in coronary heart disease risk for every 1 milligram of heme iron consumed daily.
The same has been found for stroke risk. The studies on iron intake and stroke have had conflicting results, but that may be because they had never separated out heme iron from non-heme iron… until now. Researchers found that the intake of meat (heme) iron, but not plant (non-heme) iron, was associated with an increased risk of stroke.
The researchers also found that higher intake of heme iron—but not total or plant (non-heme) iron—was significantly associated with greater risk for type 2 diabetes. There may be a 16% increase in risk for type 2 diabetes for every 1 milligram of heme iron consumed daily.
The same has also been found for cancer, with up to 12% increased risk for every milligram of daily heme iron exposure. In fact, we can actually tell how much meat someone is eating by looking at their tumors. To characterize the mechanisms underlying meat-related lung cancer development, researchers asked lung cancer patients how much meat they ate and examined the gene expression patterns in their tumors. They identified a signature pattern of heme-related gene expression. Although they looked specifically at lung cancer, they expect these meat-related gene expression changes may occur in other cancers as well.
We do need to get enough iron, but only about 3% of premenopausal white women have iron deficiency anemia these days. However, the rates are worse in African and Mexican Americans. Taking into account our leading killers—heart disease, cancer, and diabetes—the healthiest source of iron appears to be non-heme iron, found naturally in abundance in whole grains, beans, split peas, chickpeas, lentils, dark green leafy vegetables, dried fruits, nuts, and seeds.
But how much money can be made on beans, though? The processed food industry came up with a blood-based crisp bread, made out of rye flour and blood from cattle and pigs, which is one of the most concentrated sources of heme iron, about two-thirds more than blood from chickens. If blood-based crackers don’t sound particularly appetizing, you can always snack on cow blood cookies. And, there are always blood-filled biscuits, whose filling has been described as “a dark-colored, chocolate flavored paste with a very pleasant taste.” (It’s dark-colored because spray-dried pig blood can have a darkening effect on the food product’s color.) The worry is not the color or taste, it’s the heme iron, which, because of its potential cancer risk, is not considered safe to add to foods intended for the general population.
Previously, I’ve touched on the double-edged iron sword in Risk Associated With Iron Supplements and Phytates for the Prevention of Cancer. It may also help answer Why Was Heart Disease Rare in the Mediterranean?
Those eating plant-based diets get more of most nutrients since whole plant foods are so nutrient dense. See Nutrient-Dense Approach to Weight Management.
Michael Greger, M.D.
PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:
- 2012: Uprooting the Leading Causes of Death
- 2013: More Than an Apple a Day
- 2014: From Table to Able: Combating Disabling Diseases with Food
- 2015: Food as Medicine: Preventing and Treating the Most Dreaded Diseases with Diet
- 2016: How Not To Die: The Role of Diet in Preventing, Arresting, and Reversing Our Top 15 Killers
For decades T. Colin Campbell, Ph.D. has been at the forefront of nutrition education and research. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and disease, particularly the causation of cancer. His legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. The New York Times has recognized the study as the “Grand Prix of epidemiology.”
Dr. Campbell is the coauthor of the bestselling book The China Study: Startling Implications for Diet, Weight Loss, and Long-term Health, and author of the New York Times bestseller Whole, and The Low-Carb Fraud. He is featured in several documentaries including the blockbuster Forks Over Knives, Eating You Alive, Food Matters, Plant Pure Nation and others. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell.
Dr. Campbell has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, authored over 300 research papers and given hundreds of lectures around the world.
He was trained at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry, and toxicology. Dr. Campbell spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.
Visit Dr. Campbell’s website: https://nutritionstudies.org/
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Olympic gold medalist, Vietnam Army veteran, and Bronze Star recipient Dr. Caldwell B. Esselstyn is better known for pioneering the treatment and reversal of cardiovascular disease through a whole food plant-based diet.
All across the United States, people are transforming their lives with a plant-based diet. They are beating heart disease, type 2 diabetes, depression, obesity and cancer, and they want you to know that trying a vegan diet could change – or save – your life, too: https://www.milliondollarvegan.com/ma…
As well as containing refined oils and added sugars, the Standard American diet is typically heavy in meat, eggs and dairy, and is low in fruits, vegetables and whole grains. As a result, we are seeing a growing crisis of chronic disease, including some of the world’s biggest killers. Check out the testimony of a growing number of plant-based doctors who are promoting the healthcare benefits of a whole food plant-based diet: https://www.milliondollarvegan.com/wh…
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