Is Corona Flu caused by Poisoining?

Patrick Quanten

One of the videos that was removed quickly from the internet keeps reverberating inside my head. It was an ICU doctor (USA) who expressed his genuine surprise about his experiences with regards to the so-called corona patients he was treating. He stated that the very sick people he treated for ‘pneumonia’ were not suffering from pneumonia at all. He said it looked to him as if they were suffering from altitude sickness and the only other thing he could compare it with was cyanide poisoning. Strange. What does he mean?

The symptoms for cyanide poisoning are: dizziness, headaches, rapid breathing, rapid heart rate, weakness, nausea and vomiting. This can lead to loss of consciousness, lung injury, and respiratory failure leading to death. So that is what this specialist was talking about. He said that he was observing people who seemed to be suffering from hypoxia (low oxygen in the blood) factually without any measurable drop in oxygen level in their blood. And the symptoms that indicate hypoxia are: blue or cherry red skin, confusion, rapid heart rate, rapid breathing, shortness of breath, coughing, and sweating. He also clearly made the point that the treatment of artificial ventilation was aggravating the condition of the patients, not improving.

Cameron Baston, a pulmonary and critical care physician at Penn Medicine, says that early in the course of the corona disease the lungs remain stretchy, but still their oxygen levels seem to slowly decline. At the same time they blow out loads of carbon dioxide (comment: Don’t catch this in a mask in order to breathe it back in!). The result is a sneaky onset of hypoxia, combined with normal levels of carbon dioxide. This unusual combination fails to alert the body of the problem. It also is likely to worsen when you ventilate these people as you are pushing more carbon dioxide out while the system is unable to take up the oxygen.

“In almost all clinical experience that physicians have, problems with the lung involve both problems with oxygen absorption and carbon dioxide elimination,” says Richard Levitan, an emergency physician. “This disease is different.”

Even if we decide that cyanide poisoning would be a possible explanation for these symptoms it is hard to see where such poisoning on a world scale could come from. However, remembering that most diseases are treated with medicines that, in essence, are capable of producing very similar symptoms to the disease itself I was amazed to find that the treatment for cyanide poisoning is sodium nitrite and sodium thiosulphate.

The symptoms associated with sodium nitrite and sodium thiosulphate overdosing and poisoning in the early stages are dizziness, headache, upset stomach, bad taste in the mouth, anxiety, sweating, feeling weak. (comment: Do you feel a flu coming on?) This can develop into loss of consciousness, rapid heartbeat, rapid breathing, shortness of breath, confusion, numbness and tingling. Still very comparable symptoms, undistinguishable corona flu from nitrite poisoning. Nitrites oxidize the iron component of red blood cells rendering them unable to carry oxygen. The resulting condition is called methemoglobinemia and the lack of oxygen is the reason behind the characteristic pale to blue-grey colour of the skin.

Why do I find the suggestion of some sort of poisoning attractive in relation to the corona virus story? Simply because all major viral epidemics have been explained by poisoning, from polio to mad cow’s disease to AIDS. Explanations that have not only been ignored but actively have been crushed by the medical authorities, time and time again. There has never been a scientific forum to discuss the findings of these properly constructed studies and because this behaviour has been repetitive it makes me wonder why the medical authorities consistently refuse to entertain a possibility that science has plenty of supporting evidence for.

So let’s look at it ourselves!

Sodium thiosulphate is used to reduce the chlorine levels in water bodies. Most of the commercial drinking water (tap water) is chlorinated. This neutralises and kills pathogens within the water. This can be done by what is called ‘superchlorination’, which introduces far too high levels of chlorine into the water, making it unfit for animal consumption. This procedure is then followed by dechlorination or the removal of chorine. So the chemical to use, sodium thiosulphate, is potentially present in our tap water.

Sodium nitrite and sodium nitrate are both used as preservatives in processed meats. Over the years sodium nitrite has raised concerns about its safety in food, but it remains in use. In 1977, the US Department of Agriculture considered banning it but the final ruling in 1984 allowed its use. Studies in the 1990’s indicated some adverse effects like the potential to cause childhood leukaemia and brain cancers.

It has been shown that sodium nitrite significantly reduces the immune response of the body, making one more vulnerable for a whole array of diseases.

Our bodies turn nitrates into nitrites and so it appears as if the two are interchangeable. However, it is worth remembering that sodium nitrate is a naturally occurring chemical compound created during photosynthesis while sodium nitrite in fertilizers is a synthetically made chemical.

The CDC (Centers for Disease Control and Prevention) leaflet for Toxic Guidelines for Nitrate and Nitrite has the following points to make:

  • Drinking water from water supplies contaminated by nitrate from fertilizer runoff, animal waste, and/or nitrate containing substances at waste disposal sites may result in overexposure to nitrate.
  • Release of nitrate and/or nitrite to soil from fertilizer runoff, animal waste, and/or waste disposal sites could result in increased uptake by plants used for human consumption.
  • Oral exposure is the dominant route of exposure for the general population through ingestion of a normal diet. Overexposure is possible by consumption of nitrate-rich diets and/or nitrate contaminated drinking water.
  • Exposure to high levels of nitrite can cause methemoglobinemia, a changed haemoglobin that decreases its ability to transport oxygen to tissues and related symptoms such as decreased blood pressure, increased heart rate, headaches, abdominal cramps, vomiting and even death occur.
  • Young infants (<6 months of age) appeared to be particularly sensitive to the effects of nitrite on haemoglobin after consuming formula with drinking water that contained nitrite at levels higher than recommended limits; some of these infants died.

The Spectrum Chemical MFG Corporation produces a Material Safety Data Sheet on sodium nitrite. Not only does it confirms that it is classified as a 2A carcinogen but it also says, “The substance may be toxic to blood, cardiovascular system and smooth muscle.... Repeated and prolonged exposure to the substance can produce target organs damage. Repeated exposure to a highly toxic material may produce general deterioration of health by accumulation in one or many human organs.”

All very well but these are ‘potentials’ not necessarily true reality. For this to become a real possibility we need to know what the state of our drinking water and soil is. In this matter the World Health Organisation (WHO) lends us a helping hand. In 2011 they published an extensive report on nitrate concentrations.

First, they state that under aerobic conditions nitrates can percolate in relative large quantities into the deeper water collecting areas of the soil when there are no growing plants to take up the nitrates. So, deforestation and agricultural monoculture are both examples of created conditions in which larger quantities of nitrates reach the deeper layers of ground water because of the lack of plants over vast areas.

Furthermore, Concentrations of nitrate in rainwater of up to 5mg/l have been observed in industrial areas (van Duijvenboden & Matthijsen, 1989). In rural areas, concentrations are somewhat lower. The nitrate concentration in surface water is normally low (0–18mg/l) but can reach high levels as a result of agricultural runoff, refuse dump runoff or contamination with human or animal wastes. The concentration often fluctuates with the season and may increase when the river is fed by nitrate-rich aquifers. Nitrate concentrations have gradually increased in many European countries in the last few decades and have sometimes doubled over the past 20 years. In the United Kingdom, for example, an average annual increase of 0.7 mg/l has been observed in some rivers (Young & Morgan-Jones, 1980)”.

The natural nitrate concentration in groundwater under aerobic conditions is just a few milligrams per litre. In the mid-eighties, about thirty five years ago, the WHO published the following figures, which we only use as pointers:

  • In agricultural India: up to 1500mg/l
  • In USA: exceeding 20mg/l (in 1986: 44mg/l)
  • In Denmark and the Netherlands: levels increasing by 0.2-1.3mg/l per year
  • In 15 European countries the levels were above 50mg/l, leaving 10 million people exposed

The most common sources of both nitrate and nitrite in water include agricultural activities (inorganic fertilizers and manure), wastewater treatment, nitrogenous waste products from humans and discharges from industrial processes and motor vehicles (Kirmeyer et al., 1995; Environment Canada, 2003; USEPA, 2006; Keeney & Hatfield, 2008).

IARC 2010 (International Agency for Research on Cancer) reviewed available data on levels of nitrate (as nitrate-nitrogen) and nitrite (as nitrite-nitrogen) in drinking water of various regions of the world, including Asia, Europe and North and South America. The review confirmed that agricultural activities have impacts on nitrate concentrations in both surface water and groundwater, with the most significant impact on shallow wells. The highest reported nitrate concentration was in a domestic well (>1200 mg/L as nitrate-nitrogen) in the USA.

Cleaning up our water and transporting the drinking water to each individual home presents its own problems of trying to retain a 'safe' water supply. Chloramination may give rise to the formation of nitrite within the distribution system, and the concentration of nitrite may increase as the water moves towards the extremities of the system. Nitrification in distribution systems can increase nitrite concentrations, usually by 0.2–1.5 mg/L, but potentially by more than 3 mg/L (AWWARF, 1995). So, from source to consumer the concentration of nitrites increase. From the well (groundwater) to the tap, the concentration of nitrites rises. The more we are required to do to keep the water in the pipes clean, the more we make the water toxic.

In the world of livestock, nitrate and nitrite poisoning is a well known phenomenon. Nitrate accumulation in plants is a potential danger to grazing animals. It can cause two different disorders: nitrate and nitrite poisoning. Nitrates may cause inflammation of the gut when eaten in large quantities, but their main importance is as a source of nitrite. Nitrites cause respiratory distress due to interference with oxygenation of blood. It can result in death.


After a drought period breaks, nitrate uptake by plants may be high. While high concentrations of nitrate aren't toxic to plants, animals grazing on such plants may suffer from poisoning. Major outbreaks of nitrate and nitrite poisoning have occurred after prolonged dry periods in Victoria. Apart from high natural availability of soil nitrogen, various other factors promote high concentrations of nitrate in plants. These include: moisture stress, decreased light (cloudiness, short day length) and low temperatures (comment: All winter conditions). The use of nitrogenous fertilizers and spraying plants with hormone-type herbicides can also cause a build-up of nitrate levels in plants.

Besides the water supply, there appear to be other sources of nitrate and nitrite exposure for humans. Nitrates in tobacco leaves are transformed into dangerous tobacco-specific nitrosamines whhen tobacco is fermented and cured. Processing can be done in a couple of ways, by air or heat, and the results will produce either high or low levels of nitrosamines. These nitrosamines are present in finished tobacco products, which ultimately make their way into smoker's bodies, where they contribute to numerous forms of cancer. E-cigarettes do contain these nitrosamines as well.


Vegetables and cured meats are in general the main sources of nitrate and nitrite in our diet, but small amounts may also be present in fish and dairy products. However, processed foods contain much larger quantities of these preservatives and the more processed foods we consume the more the nitrate level within the blood and the tissues increases. And it is not just processed meats! Nitrites are not naturally occurring in vegetables in significant quantities. However, nitrites are found in commercially available vegetables. Sodium nitrite is also able to effectively delay the development of oxidative rancidity. In other words, your vegetables do no longer rot!! They are now presented to you as ‘fresh’ vegetables while they may be, in effect, several weeks old, been treated with nitrites.

All together we ingest a toxic amount of nitrites every day, both through our ‘clean’ drinking water and our processed and treated food, not just meat but vegetables have also fallen prey to the industry. Of course, there will be huge regional differences and although we would expect the overdose problem to be larger in rural areas given the agricultural influences, simple observation shows us that this is not the case.

Areas where our health organisations are saying we are the healthiest, the best protected against all sorts of ‘dirt’, ‘impurities’ and ‘contaminations’ are exactly the areas where most people are ill right now. Disease clusters are most obvious in large cities and not in the countryside. The cluster areas are the areas where people are fully reliant on industrial tap water and food brought in by the food industry. Although it is being presented as ‘fresh’ there is nothing fresh about it. Fruit that was picked unripe and has been artificially ripened is not ‘fresh’. It has been deprived of nutrients and it has been treated to stop its natural processes.

Each single contributor to the poisoning of the population can be shown not to exceed the EU or other official guidelines but all together a global poisoning is in progress. The only other obvious question to ask is: why would it all have come to the surface at the same time across the globe?

It all starts with the winter being a time of low resistance against diseases anyway, a time of greater numbers of ill people and of deaths. This is easy to predict as it is a yearly event across the globe. By focusing the world’s attention on an invisible enemy (a virus) and making this out to be a giant killer, ramping up the fear to an unseen level, the medical profession knows they are seriously weakening people’s resistance against diseases. Deprive them of the natural things that will get them through difficult times such as fresh air, lots of exercise, real fresh food (supermarkets only have treated foods available), the comfort of each other’s company when life is hard, and you turn a difficult time into a nightmare.

When we do get ill and the symptoms of breathing difficulties are worsening, we run to the hospital because a ventilator is going to save our life, so they tell us (comment: Even months in advance we were told they needed more ventilators.). However, it isn't simply oxygen they will give you, they are also using nitric oxide. Nitric oxide (NO) is a naturally occurring vasodilator produced by vascular endothelial cells. Inhaled nitric oxide is currently approved for treatment of persistent pulmonary hypertension of the newborn. In adult patients with pulmonary arterial hypertension, inhaled nitric oxide has been proposed as a long-term therapy and possibly in other types of pulmonary hypertension too. It is now also used as a rescue therapy for severely hypoxemic patients both with and without an established diagnosis of pulmonary hypertension, and it is on this basis that it is being used to treat oxygen deprived corona patients.

The pharmacological properties of inhaled nitric oxide are not easy to separate from its toxicological effects. One effect is used because it appears to be beneficial (vasodilation) but at the same time we encounter far less beneficial effects too, even harmful effects (disturbance of normal cellular proliferation). Nitric oxide has been shown to cause DNA strand breaks, which leaves small sequences to float freely around (comment: These pieces could be picked up by a PCR test.). Inhaled nitric oxide also exerts effects outside the lung, including blocking platelet aggregation, causing methemoglobinemia. All of this accounts for the emergency treatment worsening the condition of the patient in Intensive Care.

In 1916, the biochemist Mitchell observed that humans excrete more nitrites and nitrates than they could have ingested from food. In 1978, Tannenbaum concluded that nitrites and nitrates are synthesized in mammalian cells in their own unique metabolic pathway. And then we get to a very interesting episode in modern life, the sexual revolution. This goes together, in the early sixties, with the sale of nitrogen inhalants, amyl nitrites, which were originally sold in glass ampoules that caused a popping sound when crushed between the fingers, leading to its popular name 'poppers'. In 1964, the first acute symptoms and deaths attributed to poppers were documented in the USA (Lubell). Inhalation of amyl nitrite was very popular amongst homosexuals. So the first diagnosed homosexual AIDS patients were chronic nitrite consumers. Right from the beginning the attending physicians' attention was diverted away from the nitrite toxicity towards a viral infection. What clearly was observed as an intoxication, an overdose, a poisoning, became a search for an invisible enemy, whom to this day has not been identified, not been isolated and not been proven to be guilty, but we continue to regard AIDS as a viral infection rather than a nitrite poisoning. (Dr. Heinrich Kremer, "The Silent Revolution in Cancer and AIDS Medicine", 2008)

Consider the fact that the corona crisis has been caused deliberately and that it is the pinnacle of many years of preparation and a patient build-up, a long winding road, towards this summit. Waiting for a suitable time to take all power, across the entire globe. Dependency has reached its ultimate limit. Total. Silent. Complacent.

Viruses have never caused any illnesses. Each time it was poison.
Each time we have been deceived.
Each time we gave up some of our independency.

And each time we thought it would be all right.

This time it could well be nitrite poisoning.
This time could well be the last chapter in the virus story.

August 5, 2020


Patrick Quanten has been a general practitioner since 1983. The combination of medical insight and extensive studies of Complementary Therapies have opened new perspectives on health care, all of which came to fruition when it blended with Yogic and Ayurvedic principles. Patrick gave up his medical licence in November 2001.
Patrick also holds qualifications in Ayurvedic Medicine, Homeopathy, Reiki, Ozon Therapy and Thai Massage. He is an expert on Ear Candling and he is also well-read in the field of other hard sciences. His life's work involves finding similarities between the Ancient Knowledge and modern Western science.

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