saxitoxin wrote:This was just last month ...
FDA-approved Chantix was being sold as "safe and effective"
for four years before, last month, Pfizer admitted it actually gave people the cancer. Pfizer jabbed people up with cancer-causing Chantix when it had unlimited liability for injury.
Pfizer has $0 in liability for injury from its COVID-19 vaccine.
So, uh, yeah ... "saxi, why don't you just trust Pfizer?"
Suxi again overstates his case and misleads. What is THAT CALLED?
Obfusction, of course.
https://www.fiercepharma.com/pharma/pfizer-recalls-all-chantix-lots-nationwide-over-concerns-cancer-causing-impurityThe following is from suxi's own source that I bothered to read, apparently, UNLIKE SUXI:
Nitrosamines are found in water and foods including grilled and cured meats, Pfizer says. While everyone is exposed to them during their lifetime, nitrosamines can cause cancer at high levels of exposure over time.
I offer cogent, lucid, and the occasional enlightened assessment and, in this case, refutation of suxi's STOOPID headline about cancer causing NOT related to Pfizer COVID vaccine. suxi tries to make a bad correlation of Chantix (with an impurity of nitrosamines) to COVID vaccine. There IS NO PROVEN link to cancer of the COVID vaccine by Pfizer. NOTE That suxi already changed the title of this thread.
YEAH, suxi, even you figured out that you offered NO PROOF of your lies.Nitrosomines are likely in suxi's drinking water, to kill bacteria. AGAIN, he shows that he does not understand Science.
Abstract
Occurrence and risk related to nitrosamines, a group of carcinogenic compounds found in some drinking waters and beer, are studied. An analytical method using a solid-phase micro-extraction (SPME) along with gas chromatography (GC) and mass spectrometry (MS) was developed to determine seven N-nitrosamines in drinking water and beer, including N-nitrosomethylamine (NMEA), N-nitrosodiethylamine (NDEA), N-nitrosodimethylamine (NDMA), N-nitrosodi-n-propylamine (NDPA), N-nitrosopyrrolidine (NPyr), N-nitrosopiperidine (NPip), and N-nitrosodinbutylamine (NDBA). The analysis can be completed in 70 min, and only a 4 mL sample is required, with a detection limit of 0.1-0.8 ng/L for the seven nitrosamines in water and 6-15.7 ng/L in beer. The method was applied to analyze water samples collected from 11 reservoirs and their associated drinking water treatment plants in Taiwan and 10 beer samples from 6 brands with factories located in 6 countries. In the drinking water samples, all seven N-nitrosamines were detected, with NDMA having the highest level at 10.2 ng/L. In the beer samples, NDMA was detected at much lower concentrations (0.12-0.23 μg/L) than the 5 μg/L US standard, while NPip was detected at much higher concentrations (4.1-5.3 μg/L) compared to NDMA. The risk assessment indicates that the risk associated with NDMA is the highest among the studied N-nitrosamines in Taiwan's drinking water, with an average cancer risk of 6.4 × 10-06. For other nitrosamines, the risks are all below 10-6. For the risks associated with N-nitrosamines in beer, NDMA, NDEA, NDPA, and NPip are in the range of 1.5 × 10-05 to 4.6 × 10-04, while that for other nitrosamines are much lower. As for beer, no information for NPip and no modern information for NDEA and NDPA have previously been available, more studies about nitrosamines in beer are suggested for better estimation and control of the risks associated with consumption of beer.
https://pubmed.ncbi.nlm.nih.gov/29475028/Abstract
N-nitrosodimethylamine (NDMA) is a disinfection by-product (DBP) that has been classified as a probable human carcinogen in multiple risk assessments. NDMA presence in drinking water is widespread and dependent on source water, disinfectant type, precursors, and water treatment strategies. The objectives of this study were to investigate NDMA formation potential in a modeled monochloramine water treatment plant (WTP) fed by seasonally and spatially varying source water; and to optimize DBP precursor removal by combining conventional and additional treatment techniques. After NDMA analysis, it was found that NDMA formation was significantly dependent on source water type and monochloramine contact time (CT); e.g., at 24 h CT, Cork Brook produced 12.2 ng/L NDMA and Bailey Brook produced 4.2 ng/L NDMA, compared with 72 h CT, Cork Brook produced 4.1 ng/L NDMA and Bailey Brook produced 3.4 ng/L NDMA. No correlations were found between traditional DBP precursors such as total organic carbon and total nitrogen, and the formation of NDMA. The laboratory bench-top treatment system was highly effective at removing traditional DBP precursors, highlighting the need for WTPs to alter their current treatment methods to best accommodate the complex system of DBP control.
https://www.mdpi.com/2073-4441/11/10/2019/htm