A Systematic Review Of Autopsy Findings In Deaths After COVID-19 Vaccination – Science, Public Health Policy and the Law

Nov 12, 2024

Results: We initially identified 678 studies and, after screening for our inclusion criteria, included 44 papers that contained 325 autopsy cases and one organ-restricted autopsy case (heart). The mean age of death was 70.4 years. The most implicated organ system among cases was the cardiovascular (49%), followed by hematological (17%), respiratory (11%), and multiple organ systems (7%). Three or more organ systems were affected in 21 cases. The mean time from vaccination to death was 14.3 days. Most deaths occurred within a week from last vaccine administration. A total of 240 deaths (73.9%) were independently adjudicated as directly due to or significantly contributed to by COVID-19 vaccination, of which the primary causes of death include sudden cardiac death (35%), pulmonary embolism (12.5%), myocardial infarction (12%), VITT (7.9%), myocarditis (7.1%), multisystem inflammatory syndrome (4.6%), and cerebral hemorrhage (3.8%).

Conclusions: The consistency seen among cases in this review with known COVID-19 vaccine mechanisms of injury and death, coupled with autopsy confirmation by physician adjudication, suggests there is a high likelihood of a causal link between COVID-19 vaccines and death. Further urgent investigation is required for the purpose of clarifying our findings.

https://publichealthpolicyjournal.com/a-systematic-review-of-autopsy-findings-in-deaths-after-covid-19-vaccination/

HEALTHY MARZIPAN 🔥 Vegan, WholeFood

Ingredients
1 tin chickpeas, drained & rinsed
6 medjool dates
1/4 cup oat flour
1 tsp vanilla extract
5-10 drops of almond extract
Pinch of salt

1. Blitz all the ingredients in a food processor until well combined & dough like.

2. Roll into little rectangular logs and optionally drizzle with a little melted vegan dark chocolate!


[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

Serve with a tonne of fresh fruit for the best afternoon snack of your life ✨

3-Ingredient VEGAN BROWNIES (gluten free)

Single serve brownie ingredients:
– 1 mashed banana
– 2.5 T pb powder (+ 1 t water)
– 2.5 T unsweetened choco powder

Full serve bownie ingredient:
3 ripe bananas
1/2 cup peanut butter powder (+ 1/3 cup water)
1/2 cup unsweetened cocoa powder

Optional extras – choc chips

[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

Mash the banana up, add peanut butter powder, water and cocoa powder and mix until well combined.

Into the oven at 180 Celsius (350° F) for 20-30mins (mine were in for 25mins)

Let them cool & enjoy!

Day 220 of Year 10 Low-SOS Vegan Plan

MEDITATION:
* Psalm 38

EXERCISE:
* Powerwalk 4 miles indoors
* Slow stroll indoors for 1 hour
* PT (physical therapy) workouts:
– hip & lower body‐feels fantastic!!

WATER:
(2) × (32) = 64 oz (+)

EATS:
* wheatena, oatmeal, pomegranate, almond milk
* tiny piece of Trader Joe’s oat choco bark w/ crispy rice & cocoa
* homemade spaghetti sauce/soup w/ fresh onion, red peppers, tomato, quinoa, spicy V-8 juice, just a few noodles & MOUNTAINS of chopped kale!
* side of sourdough baguette w/ avocado & Sprouts mkt spicy vegan white cheez sauce  for dip

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food, and wautéed means water-sautéed

Day 219 of Year 10 Low-SOS Vegan Plan

MEDITATION:
* Psalm 37

EXERCISE:
* Walk-about, up/down stairs outdoors for 20 minutes
* Standing lecture 2.5 hours
WATER:
(2) × (32) = 64 oz (+)

EATS:
* veg sushi (rice, nori, avocado, cucumber)
* chopped green salad w/ 3-2-1 dressing & leftover pasta
* warm sourdough baguette
* Trader Joe’s oat choco bark w/ crispy rice & cocoa

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food, and wautéed means water-sautéed

EASY Soy Free Tofu / High Protein

Ingredients
1 cup red lentils
2 cups boiling water
2 cups water
Salt to taste

Spicy sticky sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 clove of garlic
1 tbsp cornstarch
1 tsp gochujang

1. Soak your red lentils in the boiling water and let sit for 15-20mins. Blend it up (don’t drain) with the additional water until nice and smooth and add into a pan.
2. Heat on medium until it becomes nice and thick – stir continuously! Pour into a container and refrigerate for a few hours.
3. Slice into chunks and you can now use it like tofu – oven, air fry or pan fry like I did until nice and crispy on all sides. Mix together your sauce and pour it in and mix it up until you get super delicious sticky spicy “tofu”
4. Served mine on a wrap and some mixed veggie slaw.

Double Chocolate Blended Oats

…with hidden beans & veggies!

Ingredients
1/2 cup chickpeas
1 cup frozen cauliflower
1/2 cup oats
1 ripe banana
1-2 dates for sweetness
2 tbsp cacao powder
1/3 cup unsweetened plant milk
1 tsp vanilla
Pinch of salt

Optional: melted dark choc chips for a magic chocolate coating!

[Warning: 1 T vegan chocolate chips contain 4.5g of total fat, which includes 2g saturated fat]

1. Blend all the ingredients, pour into a wine glass if you wanna feel fancy & load on some melted dark chocolate. Let it chill in the fridge for 5mins & enjoy!

Get all my vegan oil free ebooks for maximum weight loss – https://www.broccolimum.com/ebooks

Vegan Gluten-Free Peach Cobbler

Nov 20, 2024

(Recipe sweetner modified)

Ingredients

Peaches

  • 2 pounds peaches (about 5 large)
  • 1 teaspoon lemon juice
  • May sweeten w/ some date-paste (dates soaked, then blenderized w/ some water)
  • 1/4 teaspoon cinnamon optional

Dry

  • 1 cup gluten-free baking flour blend (try blenderized oats)
  • date-paste to taste (go lite)
  • 2 tablespoons tapioca starch (also called tapioca flour)
  • 1 tablespoon baking powder
  • Pinch salt

Wet

  • 3/4 cup soy milk or other non-dairy milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
  • When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons date-paste, and cinnamon, if desired.
  • Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
  • Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
  • Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.
  • Allow to cool for a few minutes before serving.

Nutrition

Serving: 1 serving | Calories: 249kcal | Carbohydrates: 60g | Protein: 3.5g | Fat: 1g | Sodium: 313mg | Fiber: 3g | Sugar: varies

Recipe copyright 

https://blog.fatfreevegan.com/2017/08/vegan-gluten-free-peach-cobbler.html