An Autism Hypothesis: Vaccine + Egg + B-blood type Antigen ??


We have several case studies and informational sources that have lead us to ask the question: Is there link between the egg proteins in vaccines and an antigenic response specifically in B or AB blood types which may cause Autism?

Case Study: A 40 y/o female B-blood type has severe acne problems. When other B-blood type family members ingest chicken they have gastrointestinal problems. This female discontinues consumption of chicken and her acne resolves.

Case Study: A 45 y/o female B-blood type has severe acne problems. She finds that egg triggers the outbreaks. She avoids eggs and her acne resolves.

Case Study: An Autism support group recommends that their members place their children on a wheat gluten free diet. The children are noticeably healthier when avoiding the wheat gluten lectin. Further, their problems worsen with minimal wheat ingestion.

Case Study: A 10 y/o female has autism. Her parents first notice problems following her set of childhood vaccines. The problems became more pronounced as she aged. Extensive biochemical analysis determined that she has a biotin deficiency. Her parents, who are microbiologists, question whether the egg proteins in the vaccine have triggered the autism. She is a B-Blood type.

Contemporary Nutrition, 9th Edition ( McGraw Hill, 2013) by Gordon M. Wardlaw PhD and Anne M. Smith PhD state that the avidin protein in raw egg whites has been known to contribute to biotin deficiencies.


The E.R.B. makes this scientific hypothesis:

“Is their a Protein Component of Eggs that could be found in Vaccines that could Generate a Sufficient Immune Response with B-blood type Antigens found in either AB or B Blood Type Individuals to Trigger Autism?”

To explore this hypothesis we will review Dr. Adamo’s findings, query the public on blood type, and start the literature review process. Perhaps there are other researchers asking this same question.

This hypothesis will significantly benefit from reader input.

Autistic Child Poll:

Dr. Peter D-Adamo in his book “Eat Right 4 Your Type” (J.P. Putnam & Sons, 1996) discusses Dr. Karl Landsteiner’s discovery that the different blood types carry antibodies.  For example, A type blood carries antibodies against the B blood type antigen.  Until Dr. Landsteiner’s work, “blood transfusions were hit or miss” Dr. D’Adamo says. “Hit” meaning they were successful, “miss” meaning the patient died.

There are two important points in Dr. D’Adamo’s writing, first that the blood type agglutination reaction is so powerful that death results, and second, that every health care provider on the planet is aware of these deadly agglutination reactions of the blood types.  The patient can die if the wrong blood type is used because of the powerful agglutination reaction between donor blood carrying antigens (markers on the exterior of blood cells) and the recipient’s antibodies that recognized these markers and attack the foreign blood as they would an intruder, agglutinating the cells and clotting the blood.

Dr. D’Adamo continues discussing lectins. Health care providers are not as aware of lectins and their powerful agglutination reactions. Lectins are proteins found in plants and animals. Most lectins pass through our bodies unnoticed, he says. In the case of the B Blood type, dangerous lectins found in the muscle of chicken can agglutinate the B blood possibly causing strokes and immune disorders. How does he know this agglutination occurs? Dr. D’Adamo has purchased pure lectins from laboratories and watched them agglutinate specifically typed blood on a glass slide under his microscope. At the writing of his book in 1996, Dr. D’Adamo had recognized the agglutination of chicken with B type blood, but had not recognized agglutination of egg lectins with B type blood. We need to review his later books and website.

Medical Researchers are aware of lectins and their powerful agglutination roles, as they use lectins as tissue markers in the laboratory. Lectins are the defense genes found in plants. They have been designed by God to defend the plant and keep the plant healthy by attacking viruses and bacteria that might cause harm. Some examples are the wheat plant’s lectin,  wheat germ agglutinin, a lectin widely used in laboratories as a tissue marker. Ricin is a deadly lectin found in castor bean oil. Corn, and presumably high fructose corn syrup, contains a lectin. These lectins are not easily digestible. When consumed by humans, hey tend to remain intact in the human body through the digestion process.

When human consume these plant lectins, the lectins pass by our tonsils, enter our GI tracts and blood streams, and carry out their defense role inside the body, attacking human tissue.  As they would agglutinate plant bacteria and viruses, inside humans they agglutinate human tissues and organs.  These agglutinants bind like super glue, Dr. D’Adamo says and cause disease.

Industry in their attempt to feed the world and make plants more disease resistant, in an effort to reduce pesticide use, have created super attack lectins.  Perhaps, God made lectins strong enough to defend plants, but weak enough for man to consume.  With man’s intervention, lectins may not longer be weak enough to consume.

Copyright © 2013.  All rights reserved.

Photograph: Painted cement action balls at the sports park in Canyon Hills, California.

Dr. Malinda Schaefer, an HIV Researcher at Emory University, said that “Experiments don’t usually fail; they may not give the desired or expected results, but that’s not considered failure.  Even if you decide to end the experiment early, that’s still a result – you are learning something about yourself in the process”.  Source is “More or Less, Choosing a Lifestyle of Excessive Generosity” by Jeff Shinabarger, 2013.

Disclaimer:  The ERB is a literature research team presenting the findings of other researchers. The ERB is not licensed medical nor dietary clinicians and will not give medical nor dietary advice.   Any information presented on this website should not be substituted for the advice of a licensed physician or nutritionist.  Users of this website accept the sole responsibility to conduct their own due diligence on topics presented and to consult licensed medical professionals to review their material.  We make no warranties or representations on the information presented and should users utilize this research without consulting a professional, they assume all responsibility for their actions and the consequences.