This is a chapter from my latest book Dr. Fauci Americas Trojan Horse.
You can purchase at Amazon https://www.amazon.com/dp/B0926Z7SV6
COVID and Fast-Food – BIG SECRET
If I am right this will have been the biggest killer of all and greatest failure of all where our Dr. Fauci, CDC, FDA and the NIH failed to warn us about. I know it sounds like some crazy conspiracy theory but just take a look at the evidence I have found and decide for yourself.
There have been many conflicting recommendations from the government and medical professionals. Most of these messages had various purposes from protecting supplies to protecting the economy.
The biggest secret, the true Trojan Horse, still being kept from the public is how the coronavirus has continued spreading even with social distancing, face masks and other safe measures in place. I have found evidence that the spread of COVID has a high probability of being spread through foods and the fast-food industry.
The FDA, CDC and others say “Currently, there is no evidence of food or food packaging being associated with transmission of COVID-19” That statement is everywhere I look, like a recording. But they say it can spread through a fine mist, often floating in the air for some time just by talking.
(In a recent study by United State National Academy of Sciences, Engineering & Medicine reported that even breathing or talking could possibly release tiny particles (Bioaerosols) carrying the SARS-CoV-2 virus which causes COVID 19. The team explained that the virus can stay suspended in the air in the ultrafine mist that is produced when infected people exhale.)
COVID 19 can spread through breathing, talking, study estimates
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205645/
And yet I can find little or no evidence it can contaminate the foods we eat reported by Dr. Fauci, CDC, FDA and the NIH. All they will say is “Currently, there is no evidence of food or food packaging being associated with transmission of COVID-19.”Again, we have conflicting evidence from our so-called professionals. They would have us believe this mist can contaminate surfaces and infect person to person but will not contaminate foods, and even if it does, it will not make us sick.
Their primary reason for saying food is not a possibility for the spread is that COVID cannot live or multiply in plants, fruits and vegetables, a scientific fact. Second, it is mostly only found in bats so eating beef, chicken or other normal foods should not contain any COVID. Third, cooking for 3 minutes at a temperature above 75°C (160°F) kills the virus. Fourth, there are some that still believe that the virus cannot survive the digestive tract, proven wrong.
(In about half of the cases, viral RNA could be detected in the stool, which is another line of transmission and diagnosis.)
Involvement of the digestive system in covid-19
https://pubmed.ncbi.nlm.nih.gov/32859408/
My Theory Based On Facts
- Masks and social distancing does not stop the virus
- America has worst impact from covid
- America eats the most fast food and takeout
- 50% of people with covid have vomiting and diarrhea
- Asymptomatic carrier could prepare your food
- Food could spread virus to your teeth and mouth
- You could then breathe the virus into your lungs
They have totally dismissed food as a possibility for the spread, because the virus cannot grow on food and the virus is considered a respiratory disease.
This is one subject it seems even Dr. Fauci has stayed clear of. They do not even want to consider that COVID could spread via food because they consider it a respiratory illness. I do not see where they even consider that contaminated food leaves particles in the mouth, which could also spread to the respiratory and digestive tract.
When you look into the possibility of food being the cause, you run into a wall “there’s no evidence.” There is no evidence because there has been little or no research into that possibility. They dismiss the possibility first because COVID primarily affects the respiratory system.
But I have not seen where they consider asymptomatic carriers breathing on your food while preparing your Big Macky or bucket of chicken for a carryout. Even if the workers are wearing the masks all the time as required by law now, no mask can filter 100% of the virus. Also keep in mind we are talking about young people working in close quarters in a hot environment. These are mostly young people who are most likely not going to report symptoms early on for fear of losing their job. Plus do not forget many of these same food preparers are in close contact all day long with the public. If you read further on in my references you will see how even the workers themselves comment on the same fears I have mentioned. This is not a conspiracy theory; there is way too much evidence. It is a cover-up for a lie to protect a segment of the economy which if it collapsed could have global implications.
CDC SAYS: (Based on data from lab studies on COVID-19 and what we know about similar respiratory diseases, it may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this isn’t thought to be the main way the virus spreads.)
COVID 19 can spread through breathing, talking, study estimates
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205645/
Is it not possible that food surfaces like a hamburger bun could get contaminated? One person could accidentally contaminate an entire storage of foods not cooked before preparation is completed. They admit we can spread it just through normal breathing and talking, yet they dismiss the possibility of food contamination.
The problem is this. Scientists have to prove something by doing tests. It would be unethical and dangerous to do tests in a live environment where a carrier of COVID could contaminate food which would then get distributed to the public.
One industry that has been booming since the pandemic started is fast-food and carryout services. Americans eat millions of meals a day from fast food restaurants. The statistics of how many people one server can serve a day is huge.
U.S. fast food restaurants statistics & facts
https://www.statista.com/topics/863/fast-food/
It means that if one server is sick without knowing it, asymptomatic, he or she could spread the disease to tens if not hundreds of customers in one day.
Another fact already proven is that asymptomatic young people visiting their grandparents at elderly homes decimated our senior citizens. How does that relate to fast-food industry? The average employee age for fast food workers is 27 years. This is a group that has the highest asymptomatic carriers of covid packaging your order for your family.
It has been my opinion from the start that fast-food is the source for the largest spread of the virus. It only makes common sense that a virus which can at the very least float through the air for several meters might accidentally end up in your Big Macky or your bucket of chicken.
A still from “Seeing is Believing: Researchers Test Effectiveness of Facemasks and Social Distancing” from Florida Atlantic University.
Masks and social distancing are important as they are proven to help some. But the keyword here is help. A sick food worker following all the required guidelines could still be infecting hundreds of people a day. The mask efficacy varies with type as to how effective it is when worn. But there is no mask presently being worn that is 100% effective.
There was a study done in Denmark which shows that masks only help a small percent preventing infections.
(After 1 month, 42 people out of 2,392 in the group that wore masks, or 1.8%, developed a COVID-19 infection, compared to 53 people out of 2,470 in the group that didn’t wear masks or 2.1 %.)
How Much Does Wearing a Mask Protect You?
By Brenda Goodman, MA Nov 19, 2020
https://www.webmd.com/lung/news/20201119/how-much-does-wearing-a-mask-protect-you
My other reasoning here is that we continue to get a lot of virus spread, even when masks and social distancing are used to control the spread. Both measures have plenty of evidence showing they help. But it is also a proven fact by the numbers that the combined effort is not stopping the COVID spread. Just check the daily statistics with over 60,000 new infections per day in the USA.
So where are the infections coming from when we are wearing masks and doing social distancing? Simple answer, it is getting into our food as a fine mist from asymptomatic carriers as they live and breathe working around food.
The key element being totally ignored by the professionals is contamination of airborne particles onto food surfaces. This has two reasoning’s, first it is nearly impossible to prove scientifically. Second, for political reasons no one wants to be the person who starts a panic with eating fast foods, which is a billion dollar industry.
Scientific Facts from the Experts
The experts say the risk of getting COVID from food is very low. They love that term “very low.”
Food and Coronavirus Disease 2019 (COVID-19)
https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/food-and-COVID-19.html
I remember our good doctor Fauci saying something like that earlier on in the outbreak concerning the risk to America.
About half the people who get COVID-19 have symptoms associated with the digestive tract, such as nausea and vomiting. If COVID can live in the digestive tract and even cause physical reactions, is it not possible it could also spread through the digestive tract?
(Studies have identified the SARS-CoV-2 RNA in stool specimens of infected patients, and its viral receptor angiotensin converting enzyme 2 was found to be highly expressed in gastrointestinal epithelial cells. These suggest that SARS-CoV-2 can actively infect and replicate in the gastrointestinal tract.)
Covid-19 and the digestive system
https://pubmed.ncbi.nlm.nih.gov/32215956/
There is another study done where they discovered 28% of those with gastrointestinal tract symptoms did not have respiratory symptoms. In their findings, it mentions that it is not clear how the infection got there unless it came from the respiratory tract. They completely avoid any reference to food being the possibility.
(What remains less clear is why and how SARS-CoV-2 induces GI symptoms and second whether SARS-CoV-2 can be transmitted through the GI tract other than the respiratory tract.)
COVID-19 and the gastrointestinal tract
https://gut.bmj.com/content/69/6/973
Another thought again only based on my keen sense of common sense. If you eat a Big Macky that was contaminated while preparing it, is it not possible some of the virus adheres to your teeth and mouth and your digestive tract? The mouth and esophagus are part of the digestive tract that also interacts with the respiratory system. Is it possible through the process of normal breathing that it could infect your respiratory system? These are questions that I have not yet seen answered in my research. I sent emails to the Dr. Fauci, CDC, FDA and the NIH asking my questions but they have not answered me.
And last but not least to consider, America has been hardest hit by the virus in the entire world. America is the country with the most fast-foods and takeout services in the world. Common sense can connect the dots for you.
Even Dr. Fauci supports takeout.
“Even though I can cook at home, several nights a week I go out for takeout purely to support those places,”
Dr. Fauci said during a video call with several celebrities at the start of the coronavirus pandemic.
Why Anthony Fauci thinks getting takeout is a ‘neighborly obligation’
https://www.today.com/food/why-anthony-fauci-thinks-getting-takeout-neighborly-obligation-t198827
The scientific community seems to have completely written off that there is any possibility of COVID-19 spread through foods. It is like hitting a wall when you even try to look for the possibility that food could get contaminated by COVID-19. So I did a little research on how other viruses could infect food and found a lot of material. Interesting how other viruses can infect food this way, but there is supposedly no evidence that COVID-19 can do the same.
Texas A&M – Airborne/Foodborne Illness
(Airborne transmission of an illness occurs when bacteria or viruses travel on dust particles or on small respiratory droplets that may become aerosolized when people sneeze, cough, laugh, or exhale. They can travel on are currents over considerable distances and are loaded with infectious particles.
Foodborne illnesses are caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites that contaminate food. Commonly referred to as food poisoning, foodborne illness is any illness resulting from the consumption of food.)
https://www.tamug.edu/emergency/noshow/FoodAirBorne.html
That sounds a lot like how they say COVID spreads from person to person to me.
National Library of Medicine – Outbreaks where food workers have been implicated in the spread of foodborne disease.
(Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection was tasked with collecting and evaluating any data on worker-associated outbreaks. A total of 816 reports with 80,682 cases were collected from events that occurred from 1927 until the first quarter of 2006.
Generally, viruses and encysted parasites are more resistant than enteric bacteria to adverse environmental conditions, but all pathogens can survive long enough for transfer from a contaminated worker to food, food contact surfaces, or fellow workers)
https://pubmed.ncbi.nlm.nih.gov/17685355/
I am not much for conspiracy theories. I like to know the facts. These days the Internet is the place to go. But just try searching for anything, even on Facebook, concerning the possibility that COVID-19 could contaminate food and you find very little. It is the only subject I have ever seen so little information on. But there is a lot of information out there prior to COVID-19 that indicates a virus can spread to food by airborne droplets and particles in a mist.
The only information you can find about COVID-19 from medical professionals like the CDC and FDA is saying that it is not possible for it to spread to food. It is as if someone scrubbed the Internet of even the conspiracy theories. Everything has been about money … and no doctor wants to hurt the billion dollar fast food industry. But shutting down mom and pops restaurants was not an issue.
THE KEY TO THE BIG SECRET
This latest article of a new study released April 19 is the nail in coffin that helps me prove everything I have already said and shown evidence of. BUT I was told by the authors of the study I could not use any of their information because,
“No we do not give you permission to use our report. We do not say fast food spreads COVID, our report focuses on the working conditions that led to outbreaks.”
Martha Dina Arguello, Executive Director
Physicians for Social Responsibility-LA
What is the difference? If it led to outbreaks is that not related? The difference is they know that blaming food for the spread of COVID is a BIG no in the medical community right now.
The gods of health information, Dr. Fauci, FDA, CDC, NIH and others say “Currently, there is no evidence of food or food packaging being associated with transmission of COVID-19” No one wants to shake the foundations of one of the biggest markets worldwide. The fast food market size was valued at $647.7 billion in 2019. It is still all about money over saving lives, which is what our government does.
NEW STUDY April 19, 2021: Rapid COVID-19 Spread in CA Linked to Unsafe Working Conditions at Fast-food Restaurants
This report may end up disappearing as other evidence has, but I have a copy. If you want to see all the details you need to visit their website. If it is not there just email me for a copy of the report.
In conclusion, if you want to keep you and your family safe stay inside for a few more months and cook your own foods very well. Do not eat any salads or fast food carryout. And be careful with taking advice from experts, use your common sense.
REF 1 – COVID 19 can spread through breathing, talking, study estimates
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205645/
How COVID-19 Spreads
https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-covid-spreads.html
REF 2 – Involvement of the digestive system in covid-19
https://pubmed.ncbi.nlm.nih.gov/32859408/
REF 3 – U.S. fast food restaurants statistics & facts
https://www.statista.com/topics/863/fast-food/
…Nearly 37 percent of Americans regularly eat fast food, study shows
…December 6, 2018
REF 4 – How Much Does Wearing a Mask Protect You?
By Brenda Goodman, MA Nov 19,2020
https://www.webmd.com/lung/news/20201119/how-much-does-wearing-a-mask-protect-you
REF 5 – Food and Coronavirus Disease 2019 (COVID-19)
Updated Dec. 31, 2020
https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/food-and-COVID-19.html
REF 6 – Covid-19 and the digestive system
https://pubmed.ncbi.nlm.nih.gov/32215956/
REF 7 – COVID-19 and the gastrointestinal tract
https://gut.bmj.com/content/69/6/973
REF 8 – Why Anthony Fauci thinks getting takeout is a ‘neighborly obligation’
https://www.today.com/food/why-anthony-fauci-thinks-getting-takeout-neighborly-obligation-t198827
REF 9 – Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1 of 12. Transmission and survival of pathogens in the food processing and preparation environment
https://pubmed.ncbi.nlm.nih.gov/17685355/
REF 10 – Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved
https://pubmed.ncbi.nlm.nih.gov/17685355/
Gastroenterology manifestations and COVID‐19 outcomes: A meta‐analysis of 25,252 cohorts among the first and second waves
https://onlinelibrary.wiley.com/doi/10.1002/jmv.26836
Seeding of outbreaks of COVID-19 by contaminated fresh and frozen food
https://www.biorxiv.org/content/10.1101/2020.08.17.255166v1.full
COVID-19 and the Digestive System
The American Journal of Gastroenterology: July 2020
https://journals.lww.com/ajg/fulltext/2020/07000/covid_19_and_the_digestive_system.11.aspx
COVID-19 Confirmed Cases by Industry Sector
https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/data-tables/IndustrySectorReport.pdf
Fast Food Market by Type and End User: Global Opportunity Analysis and Industry Forecast, 2020-2027
STUDY – Physical distancing, face masks, and eye protection to
prevent person-to-person transmission of SARS-CoV-2 and
COVID-19: a systematic review and meta-analysis
https://www.thelancet.com/pdfs/journals/lancet/PIIS0140-6736(20)31142-9.pdf
ACTUAL CASES OF RESTAURANT SPREAD
Oakland McDonald’s Linked to 25 COVID Cases Ordered to Do More to Protect Workers and Customers
By Bay City News • July 9, 2020
McDonald’s across the country were hit by COVID-19 outbreaks as hundreds of complaints alleged safety breakdowns.
By Lance Williams | January 15, 2021
Diaper masks, close quarters: Fast-food restaurants have struggled to protect workers from COVID-19
McDonald’s Workers Like Me Are Fighting for Our Health and Safety. Meanwhile, the Company Is Paying Shareholders Nearly $1 Billion
https://time.com/5853732/mcdonalds-covid/
Chicago – McDonald’s franchisees face more COVID-19 OSHA complaints
Restaurant Dive Alicia Kelso Nov. 3, 2020
https://www.restaurantdive.com/news/mcdonalds-franchisees-face-more-covid-19-osha-complaints/588262/
‘If You Want Work, You Keep Quiet’: Fast Food Workers on the COVID Frontline Vice World News By Eloise Barry February 22, 2021
What the employees have to say