Bacterial food poisoning, as defined by the conventional medical and pharmaceutical industries, is, in Aajonus's framework, a complete fiction when applied to raw food. He stated flatly and repeatedly that true bacterial food poisoning from naturally occurring bacteria in raw foods has never been scientifically proved. The label "bacterial food poisoning" is, in his view, a deliberate mislabeling of what are actually three distinct phenomena:

1. Chemical Poisoning Blamed on Bacteria The most common form of what is called "food poisoning" is in fact toxic chemical contamination, industrial chemicals, food additives, pesticides, herbicides, hormones, preservatives, detergents, ammonia, chlorine, and genetically modified organisms, which cause cellular damage and trigger a rapid detoxification response in the form of vomit and/or diarrhea. Bacteria found in the vicinity of this process are janitorial microbes responding to the damage, not causing it.

2. Anaphylaxis Misreported as Bacterial Food Poisoning Medical reports of deaths attributed to bacterial food poisoning typically describe symptoms of anaphylaxis, a severe allergic reaction, or drug damage and poisoning from the medical treatment itself, primarily antibiotics and other medications. Anaphylaxis is a very common response to injected antibiotics and vaccines. People who were reported as having died of bacterial food poisoning very likely died of the medical treatment they received: antibiotics and/or other medications. The bacteria labeled "pathogenic" were found in the presence of diarrhea and vomit but have never been proved to be the cause.

3. Radical Detoxification Approximately twelve percent of everyone who starts on a raw diet that includes raw meat experiences what is conventionally called bacterial food poisoning. This is not poisoning at all, it is an intense detox. The liver, finally equipped with raw meat proteins it needs to cleanse, dumps accumulated toxins into the bowels. These toxins are highly toxic and highly acidic, capable of burning and damaging the intestinal walls. The body then floods fluids into that area, producing diarrhea and nausea, all the hallmark symptoms that are then labeled bacterial food poisoning.

True food poisoning, in Aajonus's own words, is this: "True food poisoning is toxic, 60,000 chemicals that you're allergic to that cause you to vomit and diarrhea." It is an inundation of industrial chemicals in food that the medical and pharmaceutical industries choose to blame on microbes.

Aajonus also described botulism as a special case: botulism is not a natural bacteria that exists in the human body. It occurs when food is cooked and canned in metal. It creates a bacteria that does not normally grow in the human system and can create significant illness, vomiting and diarrhea, but even that response is still a detoxification to get rid of the toxic substance, not a disease process in itself.

Although the germ theory has been predominantly disproved, modern medicine continues to uphold it. The reason, in Aajonus's analysis, is entirely financial and structural: the medical, pharmaceutical, agribusiness, and food industries would be destroyed if the true cause of food poisoning, industrial chemical contamination, were publicly acknowledged and prosecuted. Blaming bacteria allows those industries to avoid liability while simultaneously creating fear that drives people toward their products: antibiotics, vaccines, irradiation, pasteurization, chemical sanitation.

Aajonus stated: "The bacterial food-poisoning rhetoric is designed to make and keep people thinking that food is safe only when all natural bacteria in it are murdered by processing."

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The root causes of what is called bacterial food poisoning, in Aajonus's framework, are multiple and always traceable to industrial processes, never to naturally occurring bacteria in raw food:

A. Cooked and Processed Food as the Primary Cause

All epidemic food poisoning that has ever occurred was caused by bacteria feeding on cooked food. Bacteria feeding on cooked and/or chemically treated food develops disease and mutates. The mutant/diseased bacteria excrete volatile toxins that cause poisoning resulting in vomit and/or diarrhea and intestinal damage, including decay.

Aajonus explained this with the following specific mechanism: when food is cooked, it already has its chemical bonds broken, releasing toxins in an easily accessible form. Bacteria then feed on that cooked material and must process all of those released industrial toxins, pesticides, additives, preservatives, through their own metabolic systems. Their byproducts, which in a raw food context would be healthy nutrients, become compoundedly toxic when they have been feeding on cooked, chemically contaminated food. He identified 32 known toxins released in bacterial waste products from bacteria feeding on cooked food.

B. The Sixty-Times Rule: Bacterial Count in Cooked vs. Raw Food

The bacterial count in cooked meat and eggs will grow as much as sixty times higher than in raw food before it produces a putrid odor. This is a critical quantity: because cooked food does not trigger the same olfactory warning signals that raw food does when bacterial counts become extreme, people unknowingly consume vastly higher concentrations of bacteria, and of those bacteria's toxic waste products, when eating cooked food. The waste produced by bacteria feeding on cooked food is 10 to 100 times more toxic than the waste products from bacteria feeding on raw food.

C. Industrial Chemicals: The Actual Agent of Damage

Industrial chemicals are identified as the universal cause. These include: - Food additives - Preservatives - Pesticides and herbicides - Hormones and genetically modified organisms (rarely if ever analyzed when "food poisoning" is investigated) - Caustic detergents that contaminate food during processing - Ammonia and chlorine used to clean food processing surfaces - Viral chemicals now being sprayed on meats in regular stores to kill bacteria - Nitrates and other chemical preservatives in packaged meats (such as pink slime, Spam) - Aluminum and mercury in canned goods

The Jack-in-the-Box epidemic was cited as a specific case study: 125 people were damaged and E. coli was blamed. In Aajonus's account, the real cause was detergent that got into the meat when cleaning equipment was not properly rinsed out, and that detergent was ground up in two batches of meat that went to Washington State and Denver/Colorado. Each individual's own E. coli then appeared in the detoxification process of diarrhea. The food industry was not prosecuted because that particular meat packing company was owned by the Bush family.

D. Bacteria Becoming Diseased When Feeding on Cooked Food

Just as Pottenger's cats became diseased when fed cooked food over ten years in 900 animal experiments, bacteria themselves become diseased when they feed on cooked food. Their byproducts become far more toxic as a consequence. Aajonus stated: "Take those cats that were grown on the cooked foods in the Pottinger experiments. 10 years, 900 cats. All those that ate cooked foods had disease. The bacteria will get diseased too if it's feeding on it. Its byproducts will be a lot more toxic."

E. Petri Dish Science as False Proof

The entire body of laboratory evidence used to establish bacteria as disease-causing is, in Aajonus's view, fraudulent by design. In petri dishes, cells are already in an unnatural environment, they are damaged, dying, and being poisoned by the unnatural fluids and solids used to fertilize the petri dish. Naturally occurring bacteria such as salmonella, E. coli, and listeria, which function as digestive and janitorial microbes inside the body, see these dying cells and consume them, exactly their janitorial role. Scientists then point to this and say "see, they destroy human cells." In the body, the same bacteria do not attack live healthy cells. They eat only damaged, decayed, non-recoverable, weak, or dead cells. The cells being acted upon by bacteria in these observations always have been damaged by industrial toxins, including toxic byproducts from cooking food.

F. The Scale Problem: Bacteria Cannot "Take Over"

The human body contains 350 bacterial genes for every 1 human gene, as reported by gastroenterologists approximately two years before the workshop in which Aajonus cited this figure. The claim that 50 or 2,000 bacteria in a food can "take over" the body's entire bacterial ecosystem is, in Aajonus's words, "sheer nonsense", less credible than a B-horror film. The body is 90-99% microbes, and has coexisted with all of these microbes for at least four million years of human history.

G. Stored Toxins Released Independently of Current Food

Even old isolated toxins stored in the body may be mined and dumped into stomachs or bowels at any time to remove those toxins through vomit and diarrhea. This can occur at any time and is usually unrelated to food previously eaten. If someone is tested at the time of diarrhea and vomit and high janitorial bacteria (so-called pathogenic bacteria) are found eating the damaged cells, whatever was previously eaten is blamed, even if it were raw food, instead of the chemicals that actually caused the problem.

H. Pasteurization and Processed Dairy as the Source of All Dairy Epidemics

Every bacterial food epidemic involving dairy products has been from pasteurized dairy products, not raw. He cited specific documented outbreaks from pasteurized milk: - 1945: 1,492 cases for the year in the U.S.A. - 1945: 1 outbreak, 300 cases in Phoenix, Arizona - 1945: Several outbreaks, 468 cases of gastroenteritis, 9 deaths in Great Bend, Kansas - One incident involving 197,000 people from pasteurized dairy

I. The Research Suppression of 1928–1940

The myth that raw foods cause bacterial disease was deliberately manufactured. Two giant food manufacturers paid fortunes in research from 1928 to 1938 to prove that bacteria in food causes disease. They wanted to prove that their cooked and processed foods were cleaner, healthier, and safer than raw foods. Animals were separated into two groups. Several groups were fed raw food and others were fed cooked, processed food. When the long-term results of that research proved that the raw-food-fed groups did not develop any disease, and that the cooked/processed-fed groups developed most of the diseases that humans suffer, the two companies burned all of the research and hid the results from the public in 1940. This information was reported to Aajonus in 1975 in Louisiana at the home of one of the retired scientists who worked on the project.

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Bacterial food poisoning as a concept sits across multiple principles of Aajonus's philosophical framework simultaneously:

Terrain Theory / Root Cause: The condition is fundamentally a terrain theory issue. The body's internal terrain, whether cells are healthy and well-nourished or damaged and toxic, determines whether janitorial bacteria are needed in large numbers. A person eating raw, uncontaminated food has no need for large colonies of janitorial bacteria. A person eating cooked and processed food constantly requires enormous janitorial bacterial populations to manage the debris, dead cells, and toxin accumulation.

Microbes: This is perhaps the primary principle. The entire concept of bacterial food poisoning is a microbe-theory issue. Aajonus's complete inversion of the germ theory, that bacteria are janitors, not causative agents of disease, is the foundational lens through which all "food poisoning" claims must be evaluated.

Cooked Food: Cooked food is the proximate cause of all epidemic food poisoning. Every documented epidemic of bacterial food poisoning has been traced to cooked, pasteurized, or processed food. Cooking creates 32 toxins. Industrial processes create additional toxins numbering in the tens of thousands.

Detoxification: The symptoms of "food poisoning", vomit and diarrhea, are not diseases but detoxification processes. The body uses these rapid elimination mechanisms to prevent deeper disease from forming. This reframes every case of so-called food poisoning as a beneficial detoxification event.

Raw Food: Raw Food establishes that no epidemic of food poisoning has ever been caused by raw food. Raw food, including raw meats with high bacterial counts, promotes good health and does not cause disease in humans.

Sovereignty: The final layer is one of political and economic sovereignty. Health departments run by medically biased people continue the microbe-causes-disease myth. Governmental health departments, pharmaceutical companies, food corporations, and agribusiness industries all have financial incentives to maintain the bacterial food poisoning narrative, as it shields them from liability for chemical contamination and keeps consumers dependent on processed food and pharmaceutical drugs.

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Vomit and Diarrhea These are not diseases. They are not symptoms of bacterial infection. They are the body's most efficient and rapid method of discarding toxins before those toxins can cause deeper, more permanent disease. Aajonus stated: "Vomit and diarrhea are not diseases but means to detoxify a poisoned condition, ultimately preventing disease." The body intentionally triggers these responses to flush toxins, particularly industrial chemicals, food additives, and byproducts of bacteria feeding on cooked food, before they can accumulate sufficiently to cause organ damage, cellular mutation, or chronic disease.

Bloody Diarrhea Bloody diarrhea, including the bloody diarrhea associated with E. coli 157:H7, was addressed directly. Of the hundreds of "at risk" people on the Primal Diet who experienced vomit and bloody diarrhea, not one suffered glandular or organ damage. None took any medication or medical therapy. This directly contradicted the E. coli 157:H7/HUS (Hemolytic Uremic Syndrome) narrative, which claims E. coli causes kidney failure.

Nausea Nausea is a response to bile beginning to dump into the stomach and colon, a side effect of the detoxification process, particularly when someone begins eating raw meats for the first time and raw proteins cause the liver and digestive system to cleanse. It is not a sign of infection.

Intestinal Burning and Damage When the liver dumps accumulated toxins into the bowels, those toxins are highly toxic and highly acidic. They can burn and damage the intestinal walls. The body then floods fluids into the area to dilute and flush these toxins, this is the diarrhea. It is the toxins from the liver, not bacteria, that cause the intestinal irritation.

Headache, High Blood Pressure, Abnormal Fatigue, Dizziness, Mental Depression, Loss of Appetite These symptoms, listed alongside the conventional food poisoning symptom set (nausea, vomiting, diarrhea), are all consistent with chemical toxicity and the body's response to it, not with microbial infection.

Death Attributed to Bacterial Food Poisoning On the rare occasion that someone has died from what is labeled bacterial food poisoning, the causes in Aajonus's framework were: 1. Dehydration from excessive vomit or diarrhea 2. Excessive bleeding caused by a ruptured stomach or bowel from violent vomiting or diarrhea 3. The medical treatment itself, particularly antibiotics (which affect the heart, lungs, and central nervous system) and other medications, which caused the actual death, not the bacteria

Aajonus pointed out that anaphylaxis, a severe allergic reaction, commonly caused by injected antibiotics and vaccines, was the true mechanism in most reported deaths attributed to bacterial food poisoning. The people who were reported as having died of bacterial food poisoning probably died of the medical treatment.

Kidney Failure / Hemolytic Uremic Syndrome (HUS) E. coli 157:H7 has been blamed for HUS and kidney failure. Aajonus's position was that it was the chemicals that destroyed the kidneys, not the bacteria. The bacteria were simply doing their best to mitigate the damage by feeding on and eliminating damaged cells or parts of cells, preparing the body for replacement cells.

The Petri Dish Illusion of Symptoms In laboratory settings, E. coli and salmonella appear to eat live human cells, which scientists use as proof of pathogenicity. Aajonus explained this in detail: in a petri dish, isolated animal cells are in a foreign environment and are on their way to dying very rapidly in that unnatural chemical solution. The bacteria, whose natural role is to eat dead and dying tissue, see these cells and eat them, doing exactly what they would do in the body with genuinely dead tissue. The scientist observes this and concludes the bacteria "destroys human cells." In the body, surrounded by living, interconnected tissue with naturally flowing fluids, the same bacteria does not eat live healthy cells. The entire premise of the petri dish experiment is false and is used deliberately to fool both the scientific community and the public.

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During Active Vomit/Diarrhea Episodes

Aajonus's fundamental instruction was to let the detoxification run its course, stay completely away from terrorist medical advice and treatments, and eat properly. He said: "When I develop detoxifications in the form of vomit or diarrhea, my chances of living are greater if I eat properly, stay completely away from terrorist medical advice and treatments, and let it run its course, as with a cold or flu."

For Intestinal Bleeding Specifically Drink 8 ounces of fresh, raw, green cabbage juice. This was cited as capable of stopping intestinal bleeding easily within hours.

For Botulism Specifically Eat lots of tomatoes and lots of eggs to help detox through botulism poisoning.

High Meat as Bacterial Support and Detoxification Tool High meat, meat that is high in bacteria, aged to the point of significant bacterial activity, was presented as a tool to facilitate removal of degenerative tissue. The bacteria in high meat produce pre-digested nutrients that the brain and nervous system absorb directly. People who eat high meat often become "giddy and high", which is where it gets its name (it makes people's spirits high). Aajonus personally ate high meat that was up to a year and three months old on the Ripley's Believe It or Not television program in 2002. He did not get sick.

Pre-digested meat, eggs, or cheese, foods that have undergone significant bacterial activity, can cause a massive detoxification because of the highly bioavailable nutrients they provide. This is comparable to what happens with kefir and yogurt, it is the same as having significant E. coli activity. The nutrients produced feed the brain and nervous system as if they were being produced in the intestines.

Fats as Chemical Binders Aajonus stated that if blood and intestinal fat levels are high, many toxins will be bound in or by fat, preventing the need for diarrhea or vomit to eliminate dangerous chemicals. Fats chelate toxins, bind them and remove them through normal digestive processes rather than through the emergency elimination of vomiting and diarrhea. This is a preventive protocol: maintaining high fat intake to intercept toxins before they trigger emergency detoxification responses.

For the 12% Detox Response When Starting Raw Meat Approximately 12% of people who start a raw diet including raw meat experience what conventional medicine would call bacterial food poisoning, intense detoxification where the liver uses newly available raw meat proteins to finally cleanse accumulated toxins, dumping them into the bowels. Aajonus's instruction was to bear with it and go through it, as "all develop wonderfully" on the other side. This is compared to the 18-20% rate of such events in people eating cooked and processed food.

Raw Food as Universal Protection Aajonus documented that he personally experimented thousands of times with microbe-laden raw foods including raw milk, meats, and eggs after becoming a raw food eater. He experienced vomit several times when the meat or eggs were from non-organic sources, which he attributed not to bacteria but to additives and chemical poisons in the non-organic food. From organic raw sources, he never experienced vomit or diarrhea as a direct result of an abundance of bacteria.

He emphasized the specific protection of having no stomach hydrochloric acid (due to his vagotomy, the severing of all vagus nerves to the stomach during stomach cancer surgery) as making him the most extreme "at risk" case by medical standards, octogenarians who do not secrete hydrochloric acid are classified as most vulnerable to bacterial food poisoning, and yet he never suffered bacterial food poisoning from raw foods consumed over 32 years of experimentation.

Raw Milk Raw milk was specifically cited as never having caused bacterial food poisoning in any properly documented case. All dairy epidemics have been from pasteurized products. Aajonus referenced the case of a POW camp where milk with direct dung contamination (piped directly from the dung into the kitchen, merely filtered, not pasteurized) was served to prisoners and produced zero cases of salmonella or E. coli poisoning despite the presumed extremely high E. coli content. Not one case of bacterial food poisoning among all of those prisoners.

Smelling Meat as a Guideline The one practical guideline Aajonus offered regarding bacteria in raw meat was: "Normally, foods that naturally contain these bacteria produce a putrid odor when the bacterial count gets high. If you worry about bacteria, when meat stinks don't eat it." This does not apply the same way to cooked meat, because cooked meat can reach sixty times the bacterial count of raw meat before producing a putrid odor, meaning the olfactory warning system is greatly delayed in cooked food.

E. Coli and Fecal Matter for Tumor Treatment While not a food poisoning treatment per se, Aajonus discussed the work of Dr. Arab (who received her doctorate from the University of Toronto) using the varitoxin produced by E. coli to completely dissolve human brain tumors in two to five days. Dr. Low at Yale was doing similar work using the toxin from salmonella, and actual salmonella, to eat up tumors. This directly contradicted the pathogenic framing of these bacteria. Aajonus stated that E. coli fecal matter could theoretically dissolve tumors, but warned against using fecal matter from humans or domesticated animals (dogs, cats) because those creatures eat processed food and their fecal matter is contaminated with industrial chemicals, not just bacteria.

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The Initial 12% Detoxification Response Approximately 12% of people who start a raw diet including raw meat will experience what is conventionally called bacterial food poisoning, an intense detoxification. Lab tests conducted on many of these cases proved that the liver was heavily detoxing, the raw meat proteins finally provided the tools the liver needed to cleanse itself, so it dumps stored toxins into the bowels. These toxins are highly toxic and highly acidic, capable of burning and damaging intestinal walls. The body floods fluids into the area, producing diarrhea, nausea, and all the hallmark symptoms of so-called bacterial food poisoning. This response is transitional, not an ongoing condition, and resolves as the body completes the initial detox cycle.

This 12% incidence rate is compared favorably against the 18-20% rate of similar events (diarrhea, vomit) in people eating cooked and processed food. The Primal Diet, Aajonus stated, does not create more toxicity but helps eliminate it, reducing the incidence of such detoxification events compared to the standard American diet.

Patient Example: One of Aajonus's Patients, Chemical Vomit Analysis One of Aajonus's patients experienced many weeks of vomit and some diarrhea. He had one of her vomits chemically analyzed. In that mere 4 ounces of vomit was 3,000 times the toxic dose of a specific chemical (the source passage is truncated before the chemical is identified). This demonstrates that what appeared to be food poisoning was an ongoing chemical detoxification, weeks of vomiting not from bacteria but from the body systematically eliminating stored industrial toxins.

Patient Example: 28-Year-Old Woman with Cancer A 28-year-old woman with chronic fatigue for eight years, a right breast approximately one-third larger than the left (approximately 50 rock-like formations), and kidney cancer attached to the adrenal gland came to Aajonus. After two and a half years on the Primal Diet, almost all of the breast lumps dissolved, approximately five remained, and they felt like rubber rather than rocks. The kidney cancer was also resolving. This timeline demonstrates that even severe conditions driven by the same toxic accumulations that cause food poisoning symptoms can resolve over a period of approximately two to two and a half years on raw food.

For Patients Who Bear Through Initial Raw Meat Detox Aajonus stated that people who experience nausea, bile dumping, and diarrhea when they begin eating raw meats, and who bear with it and go through the process, "all develop wonderfully." No specific timeline was given for this initial adjustment period, but the implication is that it resolves once the acute detoxification phase is complete.

For Bloody Diarrhea Episodes Of the hundreds of "at risk" Primal Diet followers who experienced vomit and bloody diarrhea, none suffered glandular or organ damage. The bleeding resolved without medication or medical therapy. Fresh raw green cabbage juice, 8 ounces, was cited as capable of stopping intestinal bleeding easily within hours.

Conventional Medical Timeline vs. Primal Diet Approach The conventional approach to bacterial food poisoning involves antibiotics, which destroy the janitorial bacteria needed to clean up damaged tissue, which then forces the body into a worse condition. The Primal Diet approach is to support the detoxification with raw fats (to bind toxins), allow the process to run its course, avoid medical intervention, and sustain raw food intake to provide the body with the materials it needs to rebuild.

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