Duck, raw poultry meat in general, and raw eggs are foundational foods within the Primal Diet. They occupy a specific and irreplaceable position in the food hierarchy. Raw eggs are described by Aajonus as "one of the best compact foods in nature" and "the ultimate complete fast-food." Raw duck and all raw fowl (chicken, turkey, duck, wild birds) fall into the category of white meat, which serves distinct physiological functions separate from red meat.

Aajonus explicitly categorizes duck alongside chicken, turkey, and wild birds under "White Meat Meals, Fowl," stating that "any meat may be substituted for the specified meat in the recipe." This interchangeability extends to the therapeutic applications, meaning duck meat can substitute for chicken in virtually any protocol. Raw eggs, regardless of whether they come from chickens, ducks, quail, geese, or ostriches, are all acknowledged as viable, with quality determined primarily by what the bird was fed rather than by species.

Eggs serve a fundamentally different cellular role than meat. While raw meat drives cellular division, causing cells to actually multiply and reproduce, raw eggs do not accomplish this. Instead, the protein in raw eggs helps rebuild, restructure, regenerate, and maintain cells that are already alive. This distinction is critical: eggs cannot substitute for meat except occasionally, because meat is the only food Aajonus identified in his experiments that causes cells to divide faster, making a person "more alive" as they eat it.

Despite this limitation relative to meat, raw eggs are described as remarkable for everyone, and especially for those who are infirm. In emergency situations, heart attacks, dementia, emphysema, any life-threatening condition, eggs are the first and most universally applicable food Aajonus recommends. He states flatly: "eggs, eggs, eggs" for any emergency, "absolutely anything."

Duck specifically is featured in at least one named recipe, Orange-Glazed Duck, and is referenced explicitly in feeding protocols for poultry husbandry, where Aajonus notes that ducks, like chickens, are omnivorous scavengers that love high (rotten) meat. Ducks that are given high meat will follow a person "forever," according to Aajonus, a behavioral indicator of the food's nutritional rightness for the animal, which directly affects the nutritional quality of the duck's meat and eggs for the human consumer.

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The protein in raw eggs is utilized specifically for regeneration and maintenance of existing cells. It cannot be substituted for meat in driving cellular reproduction. However, eggs "can help regenerate and bring back to life any cell that's already alive." This makes them profoundly useful across a wide range of conditions, particularly for people who are too ill to digest meat, or who are in emergency situations where immediate nutritional delivery is critical.

Eggs digest in approximately 27 to 30 minutes completely, far faster than any other protein source. Aajonus explains this is because eggs are already liquid and contain lots of quick-reproducing bacteria, which dramatically reduces the digestive burden. By contrast, one cup of raw milk, though also liquid, requires approximately 6 to 10 hours to completely digest. This speed of digestion makes eggs uniquely suited for emergency nutrition, for the infirm, and for anyone whose digestive tract is compromised.

A scientist friend of one of Aajonus's clients, described as a very elderly doctor in his 80s who had done extensive research, identified enzymes and proteins in raw egg white that are destroyed by oxygen and that dissolve cancer. According to this research, cancer cannot live in an environment with these specific enzymes and proteins. This is why Aajonus emphasizes that when eating eggs alone, they must not be whipped, beaten, or blenderized without milk, cream, or coconut cream, because doing so exposes the egg white to oxygen and destroys these enzymes.

Aajonus elaborates: "If you blend it with cream or milk or something like that, that will prevent it from oxidizing. But when you have it alone, you should not whip it."

Eggs, particularly in combination with raw milk and unheated honey as a milkshake, provide nutrients the body uses to produce the mucus necessary to protect and heal the stomach and intestinal linings quickly. This is a specific, targeted therapeutic effect. Aajonus notes that eggs and milk "provide nutrients for the body to produce necessary mucus."

"Raw meat helps cellular division. For some reason in my experiments, eggs do not. The protein in raw eggs helps rebuild and restructure cells, but not help cellular division." This is a fundamental operating principle. No other food in Aajonus's experiments causes cells to divide faster than raw meat. Eggs are the complement, the rebuilder and maintainer, while meat is the reproducer and divider.

"It has every vitamin on the planet. Egg has everything except the nutrients to allow cells to divide fast. Only meat has that." This is an extraordinary statement about nutritional completeness. The egg is described as containing every vitamin, making it a complete nutritional package with only this one specific limitation.

Aajonus specifies that white meat, chicken, duck, turkey, and other fowl, plays a particular role in preventing irritability when consuming red meat. If someone is eating red meat without white meat and does not want to eat fowl or seafood, "you could always add a couple of eggs, one or two eggs, to make up for the white meat. So it doesn't make you irritable." This is a substitution that partially compensates for the absence of white meat in a meal.

Ducks fed high meat (rotten, fermented meat) become visibly content and bonded to their caretaker. Aajonus uses this behavioral observation as evidence of the naturalness and nutritional rightness of a meat-based diet for ducks: "Ducks, you give ducks high meat, they will follow you forever. You know that? If you walk near the door, they'll be there waiting for you. You just give them one time because they love high meat." This behavioral change in the animal is directly linked to improved nutritional quality of the duck's meat and eggs for human consumption.

Aajonus strongly advocates eating the whole raw egg, white and yolk together. In his experiments with animals and humans who ate only the yolk without the white, "metabolism was considerably increased, usually without increasing energy. The side effects were that often hunger increased to a frenzy and dispositions tended to be irritable." Eating only yolk without white also created problems with biotin. His conclusion: "in every case and condition that eating the whole raw egg was more nourishing, and better for metabolic and emotional balance."

The conventional concern that avidin in egg white binds with biotin in the body, causing deficiency, is addressed directly. Aajonus states that he ate up to 50 raw eggs a day and consumed at least 100,000 raw eggs in his lifetime without ever experiencing a biotin deficiency. He states that the avidin/biotin bond is actually beneficial, it "helps to dissolve biocarbons and helps muscles retain carbohydrates." He dismisses the laboratory-based concern: "What they do in the laboratory has nothing to do with what happens in the human body."

Rotten eggs, what Aajonus calls "high eggs", have a different and more intense biochemical profile. He describes them as exciting "the sexual", people who want to increase sexual drive or energy eat them and "do very well." The Chinese practice of century eggs, where eggs are buried in clay for 5 to 25 years, is cited as the historical parallel. A 25-year-old century egg "opens, it's either all bacteria, white powder, or all black powder." Only very wealthy elderly men can afford the 25-year-old variety, which costs $1,000 per egg. Aajonus states that "old wealthy men... can eat a few of those and go a whole month having several orgasms a day. And you're talking octogenarians." Aajonus also notes that rotten eggs with a stink to them provide high energy, phenomenal energy, and that even less-extreme rotten eggs from farms where chickens roam freely and eggs are sometimes not discovered for a long time function as energizing high-egg foods.

In Asia, eggs with chicks nearly ready to hatch inside are sold and consumed. Aajonus states he has eaten them. "The difference is amazing because you get to eat the cartilage and the whole bones and everything, even some feathers." He acknowledges it may be emotionally difficult for those who think about what they are eating, but states: "the amount of energy is phenomenal."

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All therapeutic and nutritional properties described apply exclusively to raw eggs and raw duck meat. Cooking destroys the enzymes and proteins responsible for the beneficial effects. Commercial eggs are often so compromised through feeding practices and handling that even their raw state is nutritionally inferior, but they still retain value, Aajonus cites a woman who survived a life-threatening crisis on 25%-soy-fed eggs: "She still made it through. Imagine if she had pure, best eggs."

Eggs lose many nutrients when refrigerated. Aajonus specifies that eggs should not be stored below 68°F (20°C) and should not be artificially heated above 98°F (37°C). He states: "Eggs should not be refrigerated except when a recipe calls for it. Recipes that contain egg should not be refrigerated after being prepared. Most recipes will last for 24 hours outside of refrigeration."

When eggs are delivered to a store, they are chilled to approximately 45–46°F. Aajonus notes that at that point they have only been cold for 5–8 hours and "no great damage is done in that time." He advises leaving them out for 24 hours and "they're very active again."

Chickens themselves do not let eggs drop below approximately 63–68°F when keeping them warm, going out briefly to eat and then returning, a behavior Aajonus cites as evidence for the appropriate temperature range for eggs.

"Because you will destroy the vitality." The specific biological activity of eggs is temperature-dependent, and cold storage suppresses this vitality even if it does not destroy all nutrients.

Aajonus consistently prefers unwashed eggs: "I get unwashed eggs whenever I can because they use a detergent that destroys some of the bacteria. It deprives the egg", the passage cuts off but the implication is clear. When visiting a farmer, he specifically picks eggs that have feces on them. He states: "In Asia they don't clean their eggs and I take the ones with most shit on. Where I poke it, I'm eating the shit." The bacteria present on and around the egg shell are considered beneficial, not harmful.

Aajonus clarifies the distinction between these marketing terms. In his early writing he specified "fertile" eggs, not because fertility itself matters nutritionally, but because fertility was an indicator that the chicken was not confined to a tiny cage. A fertile egg meant the chicken had access to a rooster, which indicated freedom of movement.

"Free range" is now a term that does not guarantee pasture access. Aajonus specifies: "Free range is supposed to mean out in a farm, out in the pasture. It doesn't really mean that. Pastured eggs mean that." He now uses "pastured" as the meaningful term.

The essential criterion is not the label but the diet: chickens must be eating meat scraps, rotten meat, maggots, bugs, crushed bones, and fermented dairy, not soy, not processed commercial meal.

Rotten eggs, old, stinking, sometimes black inside, sometimes white inside, are a distinct food category with distinct properties, particularly for sexual energy and overall vitality. The intensity of smell correlates with the intensity of bacterial activity and the potency of the food's effects.

Aajonus explicitly names duck eggs and goose eggs as alternatives to chicken eggs in workshop demonstrations, saying "If you want to do duck eggs, quail eggs, goose eggs, ostrich eggs", treating them as interchangeable based on quality, which depends entirely on what the bird was fed. "It doesn't matter. It depends on what they eat."

He recounts eating what turned out to be an ostrich egg, describing it as appearing to be about a liter but actually measuring "one and three quarters liters of actual egg." It took him a whole day to eat. He called it "delicious. Phenomenal."

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Aajonus repeatedly cites Amish farmers in Pennsylvania as exemplars of proper egg production. These farmers, following Aajonus's directives as specified in their contract with him, feed their chickens in the following way:

• After butchering an animal, all scraps, guts, intestines, bones, are placed on a pallet
• The pallet is left outdoors for flies to lay their eggs (maggots)
• Chickens are allowed to eat the rotten meat, the maggots, the crushed bones, and everything else
• Fermented dairy (buttermilk, whey, kefir) is provided
• Sprouted grains such as oats are given in moderation

The result: "chickens follow you around like cats; they'll rub up against you, they never peck each other. They have everything they need; they are a happy, wonderful healthy chicken."

Aajonus also mentions a source in the Santa Barbara/Santa Isabela area where someone has 10 acres and lets chickens run wild. This sometimes produces eggs that are old and rotten because they are not discovered immediately, which Aajonus considers desirable for their high-egg properties.

For eggs available for purchase, Aajonus recommends New Zealand eggs as a reliable commercial alternative, and cites Rahealthyfoods.com (now part of farmmatch.com) as a source.

Commercial feed is always described as "the garbage", the byproduct of other food manufacturing processes. Aajonus identifies several specific problems:

Soy: The most dangerous ingredient. Raw soy will kill any bird and is poisonous to humans in raw form. When producers use "organically grown" soy and process it into feed, they use kerosene to destroy the soy's natural enzymes (which would kill the bird), and they also cook it. This means the organic designation is meaningless: "So it's a misnomer calling it organic eggs. It's a lie as big as anything else." Rosie "Organic" Chicken feeds its chickens up to 75% chemically-treated and processed soy. Soy contains a lot of IgG, "which helps promote brain cancer and breast cancer so soy is a very toxic substance." No bird should ever be fed soy. Even at 25% soy content, it is considered too much, though one patient survived using 25%-soy eggs.

Arsenic: Eggs can be contaminated with arsenic from commercial feeds, including some organic feeds. The only way to know is to have the food tested. "Any non-organic feed fed to poultry is contaminated. Some organic feeds may be contaminated."

Grains alone: Feeding chickens only grains creates protein deficiency, which causes frantic, aggressive behavior, feather loss, and eventually cannibalism, chickens killing and eating each other. "If there are hundreds of chickens, there will not be many insects or worms. When desperate, they will eat another chicken."

A vegetarian chicken diet is the worst thing possible: "Feeding a chicken a vegetarian diet is the worst thing you can do. Chickens are not vegetarian. They're mainly scavengers and eat rotten meat and bugs." A sprouted-only or sprout-based diet: "Animals that live on sprouts die young."

Aajonus specifically encourages people to write directly to poultry producers and egg farmers to request that they: 1. Feed their poultry raw meat scraps (fresh or rank, "poultry love rank raw meat because they are omnivorous scavengers") for protein 2. Feed corn and other whole grains for flavor and health 3. If eggshells are weak, add Terramin clay (www.terramin.com) to feed as a mineral supplement

If raising chickens or ducks at home, Aajonus advises going to a health food store and getting their throwaway meat scraps for "50 cents a pound or less, 20 cents a pound." At the level of decomposition they may be at, it does not matter to the chicken. "You can get bones with meat on them, you know, and they'll pick it off." He also recommends slaughterhouses as a source: "Just go to a slaughterhouse. Get whatever you want because they'll eat everything."

Ducks specifically are mentioned as deserving of high meat: "Ducks, you give ducks high meat, they will follow you forever." One leg of venison can be placed whole on the ground, no need to cut it up, and ducks or chickens will pick it apart themselves. Even very large, hard femur joints will be picked clean, though the birds may not eat every part of extremely hard bones unless those are shattered first.

Method 1, "Aajonus Style" (preferred): Damage the fatter end of the egg by hitting it flat on an eye tooth, without making a hole in it. Then hit the other end down on a tooth to make a hole. Make sure the egg white is liquid, not slimy. Suck slowly. Aajonus notes: "Breaking this allows the membrane to move up and the egg white to come out without the yolk bobbing up."

He describes the same method elsewhere: "I poke a hole with my eye teeth here in each end and suck it out. Sometimes it won't break that little membrane so I'll take a knife and stick it in."

Method 2, "Rocky Style": Break the egg into a glass and consume without any other food, not whipped, beaten, or mixed. Aajonus calls this "Rocky-style" after the movie character Rocky, who pours multiple eggs into a glass and drinks them. For those who are squeamish about texture, "sipping and swallowing the egg white makes eating eggs Rocky-style very easy and non-repulsive."

What to never do with eggs alone: Never whip, beat, blenderize, or mix eggs when eating them by themselves. This oxidizes and destroys the enzymes and proteins in the egg white, including those identified as cancer-dissolving.

When blending with other foods: If blending eggs with milk, raw cream, or coconut cream, the fat in those liquids encapsulates the egg white and prevents oxidation. "If you dry the raw egg by itself, if you're blending it with milk or some other ingredient, it will encapsulate the egg white and won't damage it. Otherwise it will oxidize."

The only specifically named duck recipe in the sources is the Orange-Glazed Duck. This involves: - Chopping duck into small pieces - Making a glaze from: 3 tablespoons soft unsalted raw butter, 1 section fresh orange, 1 tablespoon unheated honey, 1/4 teaspoon raw apple cider vinegar, 1/2 teaspoon lemon juice, 1 fresh mint leaf, plus optional pinch of black pepper - Blenderizing all glaze ingredients (except duck and mint) in a 4-ounce jar on high speed for 5 seconds - Covering duck with the orange glaze and marinating for 2 hours - Finely chopping the mint leaf and sprinkling over the glaze before serving

The recipe serves one person and calls for 5 to 8 ounces of raw duck.

While most steak tartare references involve red meat, the principle is applicable: egg yolk is mixed into the chopped raw meat, while egg white can be served separately in a cup on the side. Aajonus describes asking restaurant chefs to prepare this for him: "No capers, no salt, just chop a tiny bit of onion, crush a little garlic if you want, and, of course, chop the meat and put the egg yolk in there and put the egg white in a little cup on the side." Chefs "usually... enjoy preparing something different and come out to serve it. I've never been refused."

High meat can be made from fowl (duck included). The recipe: "Place 1 volume-pint of raw meat, chopped into bite-sized pieces, into a glass quart (32 ounces) jar; equal air- and meat-space. Place Ball jar lid on jar tightly and place in the refrigerator." Aajonus recommends preparing three jars simultaneously, one with raw red meat, one with natural raw fowl, and one with ocean wild-caught raw fish. "Every 3 to 4 days take the jars outdoors, completely remove lids and wave the jars in the air to exchange the", (passage continues elsewhere). For intestinal, neurological, or lymphatic cancer, high raw chicken (and by extension high raw fowl including duck) is described as "more favorable."

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When blending eggs, the pairing with raw cream, raw milk, or coconut cream is biochemically required to protect the egg white from oxidation. Without this fat buffer, the cancer-dissolving enzymes and proteins in the egg white are destroyed by contact with oxygen. "If you blend it with cream or milk or something like that, that will prevent it from oxidizing."

When eating red meat without any white meat (chicken, duck, turkey, fish), eggs serve as a partial replacement to prevent irritability. Aajonus states: "if you want to cook your eggs... if you didn't want to eat white meat, some kind of fowl or seafood with your red meat, you could always add a couple of eggs, one or two eggs, to make up for the white meat. So it doesn't make you irritable."

When consuming primarily eggs as the main food, blood can become over-acidic. "While eating mainly eggs our blood usually requires green vegetable juices to keep it from over-acidity." This is a required balancing pairing in protocols that rely heavily on eggs.

"When consuming large quantities of eggs, there is a need for vegetable iron. Therefore, it is necessary to eat deep leafy green (for example, spinach or parsley) or purple (for example, red cabbage) vegetables or 4 ounces of their juice once weekly." This is a specific compensatory pairing required by high-egg consumption.

The milkshake, raw milk, raw eggs, and unheated honey blended together, is a specific combination that builds the mucus necessary to protect and heal the stomach and intestinal linings. These three ingredients together produce an effect that each alone does not achieve.

In the Orange-Glazed Duck recipe, the duck is specifically paired with: unsalted raw butter (3 tablespoons), fresh orange (1 section), unheated honey (1 tablespoon), raw apple cider vinegar (1/4 teaspoon), lemon juice (1/2 teaspoon), and fresh mint. The butter and honey combination serves both flavor and the fat-buffering function.

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Aajonus personally ate up to 50 raw eggs a day. He states he has consumed at least 100,000 raw eggs in his lifetime without a biotin deficiency. For therapeutic purposes during acute illness, the protocol is every 15–30 minutes, with the quantity being "the number that prevents weight loss and/or promotes weight gain."

For daily maintenance use alongside other foods, the diet features eggs in nearly every meal, smoothies, sauces, meat preparations. There is no upper daily limit specified for healthy adults, beyond what produces satiety.

The specific question "what would you consider to be the best store-bought egg source?" is asked and addressed in terms of quality criteria, not quantity limits, the implication being that quality, not quantity, is the limiting concern.

Aajonus notes that Amish farmers do not feed their chickens commercial meal in the summer, so summer is an excellent time to consume eggs from those farmers. "However, beginning mid to late November", (the quote is cut off, suggesting seasonal variation in feed quality that may affect egg quality during winter months when commercial supplementation may be introduced).

For serious illness: every 15–30 minutes. For emergency: constant supply, the emphysema patient ate 66 eggs over a two-day weekend.

Every hour for 2–3 days.

One person specifically asks about consuming 8–12 eggs a day (described as "probably 10–12") and Aajonus affirms this without objection.

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Ingredients: - 5 to 8 ounces raw duck - 3 tablespoons soft unsalted raw butter - 1 section fresh orange - 1 tablespoon unheated honey - 1/4 teaspoon raw apple cider vinegar - 1/2 teaspoon lemon juice - 1 fresh mint leaf - Pinch black pepper (optional)

Method: Blenderize all ingredients except duck and mint in a 4-ounce jar on high speed for 5 seconds. Chop duck into small pieces. Cover with orange glaze. Marinate for 2 hours. Finely chop mint leaf and sprinkle over glaze.

See Section 4 above. Equal parts air and meat in a quart jar. Refrigerate. Open and air out every 3–4 days outdoors by waving the jar. Duck is explicitly included by the interchangeability principle for all fowl.

While the classic version uses beef, the principle applies to duck: finely chop raw duck meat, add egg yolk mixed directly into the meat, serve egg white separately in a small cup on the side. No capers, no salt; optional small amount of diced onion, crushed garlic, chopped parsley or tomato.

Break egg into a glass. Do not whip or beat. Consume directly. Sip egg white slowly if squeamish. Do not mix with anything.

Poke hole in both ends using eye tooth. Cover bottom hole with finger when lowering head. Hold head back and suck. Allows membrane to move up and egg white to come out first without the yolk interfering.

Raw milk + raw eggs + unheated honey, blended together. No specific quantities given in the passages for a "standard" milkshake beyond what is implied: enough milk to serve as the base, 2–3 eggs per quart (from the hydration formula), and honey to taste. If causing cramping, sip all day rather than drinking in large amounts.

Multiple recipes in The Recipe for Living Without Disease call for eggs as a sauce component blended with other ingredients (cream, butter, cheese, spices). By the interchangeability principle, any chicken recipe can use duck. These include:

Cajun Chicken (adaptable to duck): Blenderize 1 chilled raw egg + pinch nutmeg + pinch mixed peppercorns + 2 tablespoons refrigerated unsalted raw butter + 1 tablespoon refrigerated raw cream in a 4-ounce jar on low speed for 4–6 seconds. Dice duck. Fold sauce with duck and top with diced tomato.

Salsa Chicken (adaptable to duck): Includes 1 raw egg in the sauce, blended with sour cream, red hot pepper, and no-salt-added raw cheese, then folded into or poured over chopped raw duck.

Sexy Chicken (adaptable to duck): Gently whip 1 raw egg + 4–5 ounces nut butter made with peanuts + 1-inch section chopped celery + 1 tablespoon chopped fresh arugula together in a small bowl. Fold 5–8 ounces skinned, boned, diced duck breasts into whipped mixture.

5–8 ounces turkey (or duck) + 1–2 raw eggs + 1–2 tablespoons mustard and/or horseradish + 1 tablespoon diced red onion + 1/2, the recipe continues but is partially cut. Eggs serve as a binding and nutritional component in pâté format.

Butter + egg + a few drops lemon juice + approximately 1/2 teaspoon vinegar. Quantities scale to personal serving. Used as a spread or sauce over raw ground turkey or chicken (and by extension duck) in sandwiches as a transition food.

Aajonus carries a copy of the law in his glove compartment that overturned the California restriction on serving raw eggs in restaurants. He instructs people to ask for steak tartare with the raw egg explicitly specified: "I want you to chop it up for me... put the egg yolk in the steak tartare. No capers, no salt." The egg white is requested in a separate cup on the side.

In Finland at a Marriott hotel, Aajonus ordered steak tartare and specified to the chef that he did not want the egg separated, he wanted it whole with the meat. This historical account illustrates his advocacy for eating the whole egg rather than the customary yolk-only preparation.

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Century eggs (fermented/rotten eggs) are described as a primary derivative of raw eggs with significantly elevated biochemical potency. The Chinese method involves burying eggs in clay for 5 to 25 years. The effect ranges from sexual stimulation and high energy (even from relatively fresh "rotten" eggs discovered late on a free-range farm) to the extraordinary properties of true century eggs.

A 25-year-old century egg costs $1,000 and produces effects in octogenarian men described as sustaining sexual function at a high level for an entire month from just a few eggs. This represents the extreme end of fermented egg potency.

High eggs produced by the modern equivalent, letting farm eggs from truly free-range chickens age naturally, produce the same class of effects at lower intensity: "They really excite the sexual... people who want to get really horny. They just eat some of those high eggs and do very well."

The stink of these eggs is described as awful, "Stink awfully", but the energetic effect is described as phenomenal. Aajonus has personally consumed them.

High eggs for dementia are specifically recommended: "If you've got dementia, you may want some rotten eggs."

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Aajonus extensively documents the fraud of "organic" egg and poultry labeling. Rosie "Organic" Chicken is named specifically: up to 75% of the chicken feed is chemically-treated and processed soy. "Even though the soy that is fed to its chickens was organically grown, when the soy is processed with chemicals and used as feed, it fails to be organic." The use of kerosene to break down soy enzymes before feeding to birds is documented: "they use the kerosene to break it down to destroy the enzymes which will kill the bird, plus they cooked it. So it's a misnomer calling it organic eggs. It's a lie as big as anything else."

The term "free range" has been effectively stripped of meaningful content. "Free range is supposed to mean out in a farm, out in the pasture. It doesn't really mean that. Pastured eggs mean that. Free range just", the quote continues to indicate that free range may mean only that the birds are not in tiny cages, not that they have actual pasture access.

"Fifty years ago," Aajonus states, the population would have rejected eggs and poultry meat that tasted like those produced on grain-only diets. He documents that chickens are biologically vultures: "They mainly eat rotten meat. They eat dead carcasses, like vultures." This is not a marginal or optional aspect of chicken biology, it is their primary evolutionary dietary identity. The current system of feeding chickens grains and processed soy represents a fundamental biological mismatch that produces inferior eggs and meat. "Chickens are always frantic and panicked when fed grain and processed-food diets."

A law in California previously prohibited restaurants from serving raw eggs, no sashimi, no steak tartare, no carpaccio. Aajonus states this "was changed in a five month period" through advocacy. He carries a copy of the overturned law in his glove compartment as documentation that allows him to request raw eggs in any restaurant. "Only law in the United States" of its kind.

In Polynesia (specifically on Moorea), Aajonus encountered a tradition of marinating raw poultry in lemon or lime juice with tomato and onion before serving. "They're the ones that taught me to eat raw poultry. They marinate in lemon or lime juice with tomato and some onion. And so, that's the first time I ate, you know, a dish of raw chicken from anybody." He describes this as served at a picnic table in a native's yard, a regular, everyday food preparation, not an unusual practice. He first ate raw chicken in 1978 but this was the first time it was "actually served to me" as a deliberate prepared dish.

Aajonus references the French historical practice of allowing steak tartare to breathe and age for approximately 24 hours before mixing with egg. "So you're full of bacteria before they even mixed it with the egg. And they would down the egg white and put the yolk with the meat to give it extra fat." The French would eat "something like 20 times that that they ate in Paris. Plus they ate all of these raw fungus cheeses." The result was "an incredibly healthy race from those predigested foods."

The Chinese have used century eggs for remedies, disease prevention, and as aphrodisiacs for centuries. These are decomposed eggs aged up to 25 years with high bacterial concentrations and molds. This practice is documented as producing measurable therapeutic effects without the negative consequences predicted by conventional microbiology.

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