Aajonus states explicitly and directly: "Celiac disease is said to be the inability to digest gluten. That is part fallacy."

This is a foundational rejection of the conventional medical framing. The medical establishment defines celiac as an immune-mediated reaction to gluten specifically, a protein found in wheat, barley, rye, and related grains, in which the body allegedly attacks its own intestinal lining upon gluten exposure. Aajonus considers this definition a partial falsehood because it misidentifies gluten itself as the causative agent. In his framework, gluten is not inherently the problem. The problem is not gluten per se but rather the chemical reactions that are triggered when certain specific foods are eaten in combination with foods containing gluten.

In Aajonus's framework, celiac disease is fundamentally a condition of chemical reactivity, a failure of proper digestion that is triggered by incompatible food combinations, not by gluten alone. The body of a person with celiac disease has a particular sensitivity to the chemicals that are created when gluten-containing foods are eaten alongside specific reactive foods. The gluten, when consumed without those reactive companions, does not produce the same damaging chemical environment.

This means that from Aajonus's perspective, the standard medical recommendation to eliminate gluten entirely from the diet is both unnecessary and potentially harmful, because it deprives the body of starches that people with celiac actually need for neurological stability and anxiety management.

Additionally, Aajonus frames the condition within his broader understanding that the body never attacks itself, there is no such thing as autoimmune disease in his framework. The intestinal damage observed in celiac is not the immune system destroying healthy tissue; it is the consequence of chemically reactive food combinations producing toxic byproducts that damage the intestinal environment.

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Aajonus identifies the root cause of celiac disease precisely: "Most often, Celiac is caused by the chemicals created from combining certain foods with foods containing gluten."

This is the central etiological statement. The operative mechanism is food combination chemistry. When certain acidic, enzymatically active, or otherwise reactive foods are consumed at the same meal as wheat or corn (the primary gluten-containing foods), they create chemical compounds within the digestive tract that produce the symptoms associated with celiac disease. The body is not reacting to gluten in isolation, it is reacting to the toxic chemical environment that results from the interaction of gluten with these specific food categories.

In Aajonus's broader framework, the intestinal environment is central to all digestive disorders. He repeatedly explains that poor mucous production in the intestinal walls is the underlying substrate for many gastrointestinal conditions. When the intestinal walls fail to produce adequate or proper-quality mucus, they become vulnerable to the digestive acids and bacteria that would normally be contained and directed. This thinning of the mucous layer makes the intestinal walls more reactive and more susceptible to the chemical byproducts of incompatible food combinations.

Aajonus also identifies that conditions like leaky gut, where the intestinal walls become so thin that undigested food particles escape into the bloodstream, lymphatic system, and nervous system, are related to and often co-occurring with severe celiac presentations. He notes that leaky gut is caused by poor mucous production, and that the intestinal walls literally tear when large amounts of food are consumed at once, allowing undigested particles to enter where they do not belong.

Importantly, Aajonus does not frame gluten as a toxin or as a substance that should universally be avoided. He states: "Yes, I said that it's okay to eat gluten. You don't want the whole grain because you want it released, but you have to eat a lot of butter with it. You have to eat an equal amount of butter to the starch so that it doesn't get into your system."

He explains that refined starch and gluten, when properly paired with raw fat, specifically butter, can actually be therapeutically useful. The gluten, when refined (meaning without the bran and germ, which would cause it to attach to those fibrous components and become unavailable for absorption), can bind with excess neurological hormones and toxicity. This is why he uses refined, unbleached, non-fortified wheat products as a therapeutic food in certain circumstances for people with celiac, not as something to fear, but as something to use correctly.

Aajonus identifies a specific neurological dependency in people with celiac disease: "Starches are usually necessary for people with celiac disease. Therefore, eating a Nut Formula at least twice weekly usually prevents extreme anxiety." This indicates that people with celiac have a physiological need for starch-based compounds, and that the anxiety and psychological instability that characterize the condition when starches are withheld are a direct consequence of this neurological requirement going unmet, not a psychological problem, but a nutritional and biochemical one.

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Celiac disease in Aajonus's framework fits most precisely into the Cooked Food / Food Combining / Root Cause principles of his philosophical framework:

• Root Cause / Terrain Theory: The underlying vulnerability is an intestinal environment that is chemically reactive due to poor mucous production, compromised bacterial ecology, and a dietary history that has left the gut insufficiently protected against certain food combination chemistries.

• Cooked Food: Aajonus consistently implicates cooked foods as damaging the intestinal environment, depleting healthy bacterial populations, and producing toxic byproducts that accumulate in the intestinal walls. The chemicals formed from incompatible food combinations are particularly problematic when those foods are cooked, because cooking destroys the enzymes that would otherwise help manage the digestive chemistry. He states clearly that cooking creates fractionated, non-bioactive compounds that the body struggles to process.

• How to Eat: Celiac disease is specifically addressed in the food-as-remedy section of his work, and the protocols given are primarily food-combining protocols, specific guidance about what not to eat together with gluten-containing foods, and what to eat instead. This places it squarely in the "how to eat" principle.

• Sovereignty: Aajonus's insistence that celiac can be managed through food combining, and that the elimination of gluten is unnecessary, represents a direct challenge to the conventional medical paradigm. He is asserting the individual's right to manage their condition through dietary intelligence rather than through wholesale avoidance of a food category. He puts the remedy entirely in the hands of the individual, through dietary choices.

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Aajonus lists the recognized symptoms of celiac disease: "diarrhea, flatulence, abdominal pain, anemia and weight loss."

In Aajonus's framework, these symptoms are not the result of the immune system attacking intestinal villi upon exposure to gluten. Rather, they are the result of chemically reactive food combinations creating toxic byproducts in the digestive tract that inflame and disrupt intestinal function.

Diarrhea: Is understood as the intestinal tract attempting to rapidly expel the toxic chemical compounds created by incompatible food combinations. The body accelerates peristalsis and increases water secretion into the bowel in order to flush out these reactive chemicals before they cause further damage to the intestinal lining. In Aajonus's broader framework, diarrhea is often a cleansing response.

Flatulence: Is the production of gas from bacterial and chemical reactions in the gut. When incompatible food combinations create reactive chemicals, the bacterial environment responds with gas production. In Aajonus's framework, the type and quantity of gas produced reflects what is happening chemically in the intestinal environment, in celiac, it specifically reflects the chemistry of the incompatible food combinations.

Abdominal pain: Results from the intestinal irritation and inflammation caused by the toxic chemicals produced when the listed reactive foods combine with gluten in the digestive tract. The intestinal walls, if already thinned from poor mucous production, are particularly vulnerable to this chemical irritation and will signal pain as a warning response.

Anemia: Is understood as a downstream consequence of the intestinal disruption, when the intestinal environment is chronically reactive and inflamed, it cannot absorb nutrients properly, and over time this leads to deficiencies including iron and B vitamins that manifest as anemia. The malabsorption is not caused by gluten destroying villi in an autoimmune process, but by the chronic chemical disruption of the intestinal environment making proper absorption impossible.

Weight loss: Follows directly from malabsorption. When the intestinal environment is chronically disrupted by reactive food combination chemistry, the body cannot extract and assimilate adequate nutrients from food, and the resulting nutrient deficiency leads to weight loss. Additionally, the diarrhea means that food is being passed through too rapidly for full absorption.

Aajonus adds a critical symptom that is not typically listed in conventional celiac descriptions: extreme anxiety. He states that "people with celiac may become extremely anxious without the Nut Formula or cooked gluten." This is a significant reframing, the neurological and psychological symptoms of celiac, including severe anxiety, are understood as starch deprivation symptoms. The nervous system of a person with celiac has a particular requirement for starch-derived compounds for stability, and when those compounds are absent (whether because the person has been told to avoid gluten entirely, or because the reactive food combinations are preventing proper starch utilization), extreme anxiety results. This is a physiological, not a psychological, symptom.

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The cornerstone of Aajonus's celiac protocol is not the elimination of gluten but the management of which foods are eaten together with gluten-containing foods. The protocol is built around identifying and avoiding specific reactive food combinations while ensuring that neurological starch needs are met through appropriate means.

Aajonus recommends: "eating a Nut Formula at least twice weekly usually prevents extreme anxiety."

The Nut Formula is a key tool for meeting the starch needs of people with celiac disease without triggering the reactive food combination chemistry. By using nuts as a starch source, particularly when combined with raw fat, the body's neurological requirement for starch-derived compounds can be met without exposing the person to the risk of reactive food chemistry. This twice-weekly minimum is presented as a baseline; the frequency may need to be increased based on the individual's degree of starch craving and anxiety severity.

Aajonus provides a specific fallback protocol when the Nut Formula does not satisfy: "if the Nut Formula does not satisfy starch cravings or settle extreme anxiety, try eating bread or pasta made with refined unbleached nonfortified wheat."

This is a detailed specification: - The wheat must be refined, meaning without the bran and germ. Aajonus explains elsewhere that refined starches and glutens are actually more therapeutically useful than whole grain products because refined starch can be absorbed and can bind excess neurological hormones and toxicity. Whole grain products cause the starch and gluten to attach to the bran and germ, making them unavailable for absorption and therefore unable to perform their neurological stabilizing function. - The wheat must be unbleached, bleaching introduces chemical adulterants that add to the toxic burden. - The wheat must be nonfortified, added synthetic vitamins and minerals (the "fortification" standard in commercial flours) are industrial chemicals in Aajonus's framework and are incompatible with healthy digestion. - The form can be bread or pasta, either format is acceptable as long as the above specifications are met.

Aajonus states with emphasis: "When starch cravings strike and the Nut Formula fails, eating small amounts of breads with plenty of raw fat and avoiding the foods listed above in combination with breads usually resolve the problem."

The raw fat requirement is non-negotiable in this protocol. Elsewhere in the sources, Aajonus states: "you have to eat a lot of butter with it. You have to eat an equal amount of butter to the starch so that it doesn't get into your system." This is the precise ratio: equal amounts of butter to starch by volume or weight. The raw fat, specifically butter, serves as a protective barrier that prevents the cooked starch from being absorbed in a way that causes systemic problems. It acts as a coating, slowing and modifying the absorption, and preventing the gluten from creating problematic reactions in the absence of the barrier raw fat provides.

The phrase "plenty of raw fat" and "equal amount of butter to the starch" both point to generous, not minimal, fat quantities. The fat is not a condiment in this protocol, it is a co-equal therapeutic component.

When it comes to eating breads, Aajonus specifies "small amounts." This is important. The protocol is not to eat large quantities of cooked grain products, even when properly paired with raw fat. The starch is being used therapeutically to arrest anxiety and meet neurological starch needs, and the quantities should be calibrated to that purpose, enough to satisfy the starch craving and settle the nervous system, but not excessive.

The broader context in the source text for celiac appears in the section on cataracts, where Aajonus recommends "drinking a combination of 2 ounces carrot and 2 ounces beet juices 3-4 days weekly" for the preceding condition. While this specific recommendation appears in the context of cataracts, it appears in close proximity to the celiac section. Aajonus does not explicitly apply this juice formula to celiac in the source passages provided.

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Aajonus uses specific language: "celiac will usually be eliminated" when the incompatible food combinations are avoided. The word "usually" acknowledges that this approach is not universally guaranteed but represents the expected outcome in the majority of cases. He does not provide a specific duration for how long the elimination of reactive food combinations must be maintained before celiac symptoms resolve, but the language implies that consistent avoidance of the listed reactive food combinations, combined with meeting starch needs through the Nut Formula or appropriate cooked gluten with raw fat, will progressively eliminate the condition.

The protocol appears to be ongoing management rather than a finite treatment course. Aajonus does not say "avoid these foods for six months and then you will be able to eat them again with gluten." The avoidance of the reactive food combinations with gluten appears to be a permanent dietary adjustment, a food combination principle that people with celiac must follow indefinitely to maintain freedom from symptoms.

Similarly, the Nut Formula "at least twice weekly" is presented as a preventive measure, something eaten regularly to prevent extreme anxiety from developing, not a remedy administered only when anxiety strikes. This implies an ongoing, indefinite protocol of regular Nut Formula consumption as a baseline starch source for people with celiac.

The cascade of interventions Aajonus provides, Nut Formula first, then refined unbleached nonfortified wheat bread or pasta with plenty of raw fat, is presented as a problem-solving sequence for moments when the baseline management is insufficient. The phrase "when starch cravings strike and the Nut Formula fails" indicates that there will be times when even the Nut Formula is not enough, and at those moments the cooked starch option with raw fat is the fallback.

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