The resulting die-off of local cells can be expressed in the body as a tingling sensation, numbness, loss of sensory acuity, organ failure, loss of cognitive function and even notable personality changes as people lose higher brain function.
"Micro blood clots seem to be the likely cause of millions of health impacts and deaths from COVID infection as well as from COVID vaccines, and even millions of long COVID victims suffering diverse health problems with no apparent medical solution," reports LifeSiteNews. That story quotes Dr. Peter McCollough:
...the Spike Protein itself caused coagulation or blood clotting. And a unique type of Coagulation. It caused the red blood cells to stick together. At the same time, the platelets stick together. So this is a very different type of blood clotting that we would see with major blood clots in the arteries and Veins. For instance, blood Clots involved in Stroke and heart attack. Blood clots involved in major blood vessels in the legs. This was a different type of clotting and in fact the Italians courageously did some autopsies and found micro blood clots in the lungs. And so, we understood in the end the reason why the lungs fail is not because the virus is there. It is because micro blood clots are there. When people can’t breathe, the problem is micro-blood clotting in the lungs. The spicule on the ball of the virus itself damages blood vessels that causes blood clotting.
Also quoted in the article is Dr. Charles Hoffe:
Dr. Charles Hoffe, went public with his findings on COVID vaccinated patients. Using the d-dimer test of blood, he found that 62% of hundreds of his vaccinated patients had high numbers, indicating the presence of micro blood clots... He said that the use of mRNA vaccines would “kill most people through heart failure.”
And another quote cites a published study from Loma Linda University:
Loma Linda University Health researchers found that severely ill COVID-19 patients likely die as the result of micro clots formed in the lungs that spread to cause deadly damage to organs throughout the body. This finding differed from the current view that the COVID-19 virus travels to the body’s organs and damages blood vessel lining in those organs.
According to this research, once the clotting process begins, the body is no longer fighting against the virus but mostly against the clotting process instead.
In today's Situation Update podcast, I explore how the key to preventing spike protein damage to the blood is found in protecting the quality of your blood. And that's determined largely by what you eat.
Partially-hydrogenated vegetable oils -- used to make vegetable shortening, coffee creamer and thousands of other common grocery products -- are especially toxic to the blood, promoting inflammation and clotting.
Canola oil is another questionable oil that should be avoided at all costs. Replace it with authentic olive oil or avocado oil, but understand that the vast majority of those oils sold in grocery stores are counterfeit, so you have to really do your homework on the source of your dietary oils.
Consuming fried foods also contributes to "sludge blood" -- blood clotting of the red blood cells. The acrylamides in fried carbohydrates cause severe damage to vascular cell lining.
Consuming homogenized, pasteurized milk is also harmful to vascular health. The homogenization process artificially alters milk fats to make them stay in suspension. This also causes them to promote inflammation, stagnation and even constipation in some people. If you enjoy drinking milk from cows, get raw, fresh milk that hasn't been subjected to homogenization.
Learn more in today's highly informative podcast that also teaches you how to make your own silver-infused bed sheets and towels:
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Mike Adams (aka the "Health Ranger") is the founding editor of NaturalNews.com, a best selling author (#1 best selling science book on Amazon.com called "Food Forensics"), an environmental scientist, a patent holder for a cesium radioactive isotope elimination invention, a multiple award winner for outstanding journalism, a science news publisher and influential commentator on topics ranging from science and medicine to culture and politics.
Mike Adams also serves as the lab science director of an internationally accredited (ISO 17025) analytical laboratory known as CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP-MS instrumentation.
In his laboratory research, Adams has made numerous food safety breakthroughs such as revealing rice protein products imported from Asia to be contaminated with toxic heavy metals like lead, cadmium and tungsten. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 11 ppm lead in imported mangosteen powder, and led an industry-wide voluntary agreement to limit heavy metals in rice protein products.
Adams has also helped defend the rights of home gardeners and protect the medical freedom rights of parents. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.