Autism Is NOT Caused By Vaccines

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They call it “settled science” that vaccines don’t cause autism, so then what causes autism? Wikipedia says there’s no known cause, and that it’s most likely genetic and possibly environmental. There’s no known cure, and it’s heavily emphasized that vaccines don’t cause autism. So let’s take a look at the facts. Dr. Coimbra, a Brazilian neurologist, found that people with autism have chronic inflammation in the brain that’s not related to a microbe or a pathogen. It’s also important to note that 70% of autistic children have higher rates of autoimmune conditions.Vaccines do not create an adequate immune response without an adjuvant. Aluminum compounds are the most commonly used vaccine adjuvants. Research shows that aluminum is toxic on multiple levels. Its neurotoxicity manifests in learning, concentration, memory, and speech deficits. When injected with a vaccine, it also crosses the blood-brain barrier.From 1980 to 2023, vaccine rates, aluminum exposure, and autism rates have significantly increased. In 2023, 1 in 36 children were diagnosed with autism and had the most aggressive vaccine schedule to date.Children are exposed to 5000 mcg of aluminum by age 6 with the current vaccine schedule. Most studies on vaccines use aluminum adjuvant placebos or other aluminum-containing vaccines in the control group, which is problematic. Other developed countries without such an aggressive vaccine schedule are not seeing the same levels of autism. Similarly, the Amish community, which is largely unvaccinated, has very low rates of autism. Dr. Coimbra utilizes the following protocol to reduce the symptoms of autism.1. 10,000 IU of vitamin D3 2. Propolis 3. Oral silica (monomethylsilanetriol) 100 to 200 mg 3 times per day 4. 4 grams of glycinate for hyperactivityA low-carb diet can also be beneficial for children with autism.Dr. Coimbra explains that the kidneys do not eliminate aluminum when injected with a vaccine. It remains in the organs and within the immune cells, and enters the brain carried by these cells. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Discover healthier alternatives to your favorite junk foods here: https://drbrg.co/4kOaY8AParmigiano Reggiano is a cheese made in Parma, Italy. It’s a grass-fed cheese made with high standards not seen in American Parmesan cheese-making. Grass-fed cheese is loaded with microbes that come from the soil. Cows need the help of microbes to digest the fiber in the grass they consume. These microbes produce byproducts from the grass that help nourish the cow. The process of Parmigiano Reggiano cheese-making also involves microbes!Parmigiano Reggiano is made from 3 ingredients: high-quality cow’s milk, salt, and an enzyme that turns the milk into cheese. U.S. Parmesan cheese also contains potassium sorbate. Parmigiano Reggiano is a raw product without fillers or preservatives that's aged at least 12 months. There are no aging requirements for Parmesan cheese. Some Parmigiano Reggiano is aged for 14 to 24 months, or longer. Microbes consume lactose during the aging process, so the finished product is often lactose-free. Parmigiano Reggiano has the following health benefits:•High in glutamate •Contains bioavailable calcium and phosphorus•Helps build glutathione, a potent antioxidant that supports liver health•Reduces blood pressure•Contains butyric acid, which supports brain healthParmigiano Reggiano has the highest amount of vitamin K2 compared to all other cheeses. Vitamin K2 redirects calcium in the arteries and joints to the teeth and bones. Parmigiano Reggiano contains MK-7, the most bioavailable form of vitamin K2. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

There are more toxic byproducts in food dyes than in many drugs. These synthetic food colorants have never been tested long-term for biological effects in humans! Many food dyes have been banned in Europe, but are still used in the U.S. Junk food industries that sell products with food dyes are heavily self-regulated, so the FDA allows them to perform their own studies. In 2021, there was a petition to ban red dye number 3 in cosmetics because it's a carcinogen even in small amounts, but it can still be found in your child’s cereal. Artificial food coloring has been shown to cause hyperactivity in children and other neurological issues. Food dyes are often used for their psychological effects. Studies have shown that people will choose to eat more of a food because of its color.Natural pigments in our food have antioxidant properties, anti-inflammatory effects, help protect your cells, and protect the mitochondria. You can also get these phytonutrients when you consume grass-fed beef or lamb. Methylene blue is a synthetic, petroleum-based food dye that benefits your health. It was one of the first drugs ever developed, and unlike other artificial food dyes, methylene blue is pharmaceutical grade. It’s been used for Alzheimer’s, Parkinson’s, bladder infections, cancer, and more.Methylene blue is chemically different from other artificial food dyes. It helps give the body energy, even when there’s damage to the mitochondria. It’s beneficial for degenerative neurological disorders and reduces oxidative stress associated with cancer and mitochondrial damage. Artificial food coloring does not have the benefits of the pigments found naturally in food. They don’t act as antioxidants or reduce inflammation in the body. They damage the mitochondria, and they don’t have nutritional cofactors.Artificial food dyes have been linked to ADD and tumors in rats. They can cause leaky gut, and their effects are worsened when combined with preservatives and other food chemicals. Some food dyes are bioaccumulative, which means they build up in the body. The kidneys effectively eliminate methylene blue, so it doesn’t accumulate.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

In 2016, the USDA dropped the official definition of grass-fed. Technically, all cows are grass-fed until the last 3 to 6 months of their lives, when they’re typically fattened with grains. However, despite misleading food labels, over 99% of beef in the store is not truly grass-fed. Cows are fed grains to quickly fatten them up, but these aren’t “healthy” grains like many people assume. Cows in feedlots are fed DDGS (dried distillers grain with solubles), a cheap waste product of GMO, inedible dent corn used for making ethanol. This is incredibly profitable because it causes the cows to gain weight quickly for very little cost. Fiber, limestone, and synthetic vitamins and minerals are added to this corn byproduct. Monensin, an antibiotic, is also added. Antibiotics are regularly used in feedlots in the U.S. to quickly increase weight gain in animals. Beta-agonists are also used to enhance muscle growth. Some studies have shown that the use of this medication in animals can cause anxiety in the humans who consume them. There are two types of feedlots: open and closed. In closed feedlots, the cows only get 24 square feet of space and around 150 square feet in open feedlots. For truly grass-fed beef, look for 100% grass-fed. Support small farmers for the healthiest meat and to help put an end to the grass-fed scam!Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Parmigiano Reggiano is a cheese made in Parma, Italy. It’s a grass-fed cheese made with high standards not seen in American Parmesan cheese-making. Grass-fed cheese is loaded with microbes that come from the soil. Cows need the help of microbes to digest the fiber in the grass they consume. These microbes produce byproducts from the grass that help nourish the cow. The process of Parmesan cheese-making also involves microbes!Parmigiano Reggiano is made from 3 ingredients: high-quality cow’s milk, salt, and an enzyme that turns the milk into cheese. The powdered Parmesan cheese at the grocery store contains cellulose, which is essentially wood pulp. Cellulose is a filler and can legally make up 8% of a product! U.S. Parmesan cheese also contains potassium sorbate. Parmigiano Reggiano is a raw product without fillers or preservatives that's aged at least 12 months. There are no aging requirements for Parmesan cheese. Some Parmigiano Reggiano is aged for 14 to 24 months, or longer. Microbes consume lactose during the aging process, so the finished product is often lactose-free. Parmigiano Reggiano has the following health benefits:•High in glutamate •Contains bioavailable calcium and phosphorus•Helps build glutathione, a potent antioxidant that supports liver health•Reduces blood pressure•Contains butyric acid, which supports brain healthParmigiano Reggiano has the highest amount of vitamin K2 compared to all other cheeses. Vitamin K2 redirects calcium in the arteries and joints to the teeth and bones. Parmigiano Reggiano contains MK-7, the most bioavailable form of vitamin K2. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

There are more toxic byproducts in food dyes than in many drugs. These synthetic food colorants have never been tested long-term for biological effects in humans! Many food dyes have been banned in Europe, but are still used in the U.S. Junk food industries that sell products with food dyes are heavily self-regulated, so the FDA allows them to perform their own studies. In 2021, there was a petition to ban red dye number 3 in cosmetics because it's a carcinogen even in small amounts, but it can still be found in your child’s cereal. Artificial food coloring has been shown to cause hyperactivity in children and other neurological issues. Food dyes are often used for their psychological effects. Studies have shown that people will choose to eat more of a food because of its color.Natural pigments in our food have antioxidant properties, anti-inflammatory effects, help protect your cells, and protect the mitochondria. You can also get these phytonutrients when you consume grass-fed beef or lamb. Methylene blue is a synthetic, petroleum-based food dye that benefits your health. It was one of the first drugs ever developed, and unlike other artificial food dyes, methylene blue is pharmaceutical grade. It’s been used for Alzheimer’s, Parkinson’s, bladder infections, cancer, and more.Methylene blue is chemically different from other artificial food dyes. It helps give the body energy, even when there’s damage to the mitochondria. It’s beneficial for degenerative neurological disorders and reduces oxidative stress associated with cancer and mitochondrial damage. Artificial food coloring does not have the benefits of the pigments found naturally in food. They don’t act as antioxidants or reduce inflammation in the body. They damage the mitochondria, and they don’t have nutritional cofactors.Artificial food dyes have been linked to ADD and tumors in rats. They can cause leaky gut, and their effects are worsened when combined with preservatives and other food chemicals. Some food dyes are bioaccumulative, which means they build up in the body. The kidneys effectively eliminate methylene blue, so it doesn’t accumulate.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

To be considered, click on the link below to fill out the application! If you’d like to join next week’s show, make sure you fill out the application by Tuesday night, the week of the live show. Fill this out to be a part of the LIVE show! — https://forms.gle/3a3n9arSxwDtqboa7Participants will be selected on Wednesdays, and an invitation with the unique link to join the show will be sent out on Thursday afternoon before the Friday Live Show.Dr. Eric Berg DC Bio:Dr. Berg, age 59, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals®. He no longer practices, but focuses on health education through social media.

The #1 cause of heart disease is not what you think! Find out about the biggest cause of heart disease and what you can do to turn things around. In this video, I’ll share some key tips to help reduce your risk of heart problems. 0:00 Introduction: What causes heart disease?0:31 Insulin resistance and heart disease 1:04 Signs of insulin resistance 1:45 What causes insulin resistance?3:57 The root cause of heart disease4:13 How to lower your risk of cardiovascular disease Visceral fat around the heart covers your arteries and heart muscle. Inflammation from this fat goes directly into the heart before any other place in the body!Insulin is a major contributor to visceral fat accumulation around the heart. When insulin is high, your body stores fat, and you gain weight. When it’s low, you lose weight, especially visceral fat surrounding the heart. When you have insulin resistance, your insulin receptors no longer accept insulin. If you have insulin resistance, you may notice the following symptoms:•Waist circumference greater than 40 inches in men and 35 inches in women•Skin tags or darkened armpits or groin area•High triglycerides or low HDL •Difficulty losing weight•Difficulty going for long periods without a mealInsulin resistance can be caused by high-carb, high-sugar diets, stress, and chronic sleep problems. Seed oil consumption is one of the greatest contributors to insulin resistance. Industrial seed oils are highly processed with high heat and chemicals like hexane. Seed oils remain in your cells for over a year, which can damage the insulin receptor on the surface of the cells. The average person gets 25 to 30 percent of their calories from seed oils!Keto can help reverse insulin resistance, but you must do Healthy Keto® with higher-quality ingredients. Use healthy fats such as butter, tallow, and coconut oil, rather than seed oils. The biggest cause of heart disease is epicardial fat (fat deposits around the heart), which is caused by consuming sugar, starch, and seed oils—the main components of ultra-processed foods. To eliminate epicardial fat and reduce your risk of cardiovascular disease, there are a few things that you can do:•Eliminate seed oils and replace them with healthy oils•Follow a Healthy Keto diet •Do intermittent fasting and have two meals per day, without snacks•Cold therapy •Consume apple cider vinegar in a glass of water a few times per day•Consume berberine Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Is baking soda safe to drink? It has been used in countless natural remedies, but are there any baking soda dangers you should be aware of? Watch this video before drinking baking soda or using a baking soda remedy!0:00 Introduction: Is baking soda safe to drink? 0:39 Baking soda health benefits 0:49 Baking soda for an acid stomach 2:49 Baking soda for teeth and oral health4:33 How to safely use baking soda 5:11 Other natural remedies using baking soda Sodium bicarbonate is an alkaline compound made naturally by the pancreas to help neutralize stomach acid as it enters the small intestine. A poorly functioning pancreas can result in bloating, diarrhea, and constipation. Baking soda can work as a temporary solution for an acid stomach, but not for indigestion! Indigestion is caused by low stomach acid, so baking soda would only worsen the problem. Apple cider vinegar and betaine hydrochloride can help with indigestion. GERD and acid reflux are also related to low stomach acid, but baking soda can help temporarily. ACV and betaine hydrochloride are better long-term solutions. Baking soda can also help with gastritis, but it should be taken with zinc carnosine for this problem.Stomach acid should be highly acidic with a pH between 1 and 3. Drinking baking soda for long periods can neutralize your stomach acid, inhibiting your ability to digest protein, absorb B12, and absorb minerals. Low stomach acid can also lower your ability to kill microbes and pathogens in your food.Baking soda neutralizes the acid in your mouth and is an excellent addition to toothpaste. It can also help relieve itching related to a kidney problem and enhance athletic performance! Baking soda consumption can help prevent kidney stones and can also be helpful if you have a UTI.Baking soda can be used topically for certain insect bites, especially for fire ant bites and bee stings. It can also be used as pest control for insects like cockroaches. Don't take baking soda with vinegar or lemon juice! This creates a significant amount of carbon dioxide, which can leave you feeling bloated. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.