Ingredients of the Covid Vaccine !

Active ingredient :

30 mcg of a nucleosidemodified messenger RNA (modRNA)

encoding the viral spike (S) glycoprotein of SARS-CoV-2.

This is the only active ingredient in the vaccine. !

The mRNA — messenger RNA technology — sends tiny snippets of genetic code to cells :

telling them to build proteins.

In this case, it triggers the immune system to produce protective antibodies without using actual bits of the virus

“Old-fashioned” types of vaccines, required scientists having to express it in cells

or chicken eggs to get the proteins right

Fats :

lipids (0.43 mg (4-hydroxybutyl)azanediyl)

bis(hexane-6,1-diyl)bis(2-hexyldecanoate),

0.05 mg 2[(polyethylene glycol)-2000]-N,

N-ditetradecylacetamide, 0.09 mg 1,2-distearoyl-sn-glycero-3- phosphocholine,

and 0.2 mg cholesterol ~

Each is necessary for the mRNA — the medicinal ingredient

— to gain entry into cells and be expressed !!

Allergies to these novel ingredients can be tested PRIOR !

The molecule essentially protects the mRNA.

Without it, the vital active ingredient could be broken down

before getting that genetic code to the cell.

This connection of fat is particularly delicate ~

which is why the vaccine requires a subzero temperature for storage.

Of all the ingredients, it’s the lipids that have been misunderstood

This is, in part, due to vaccine recipients experiencing an adverse allergic reaction.

It’s been suggested that the reactions may have been caused by polyethylene glycol, or PEG,

which helps stabilize the shot and is used in some other vaccines.

PEG is found in a range of pharmaceutical, cosmetic and food products.

It is also safely used at higher concentrations as a laxative

there have been some minor side effects recorded with PEG

but they’re often as a result of taking high concentrations.

The 0.05 mg of PEG in Pfizer’s vaccine is such a small quantity ~

It’s like the carrier of the message. It’s the envelope that your letter came in, and then you recycle the paper ~

If you eat, say, a steak, you’re getting a lot of these fats and in far higher quantities,

but they’re digested and you just don’t think about it.