Pasteurized, homogenized, and powdered milk represent what Aajonus described as the complete industrial destruction of one of nature's most complete foods. In his framework, raw milk in its unheated, unhomogenized state is a profoundly medicinal substance, it builds the body, neutrifies the system, feeds cellular regeneration, and supplies fat, protein, enzymes, hormones, and bacteria in perfect biological relationship. Pasteurization, homogenization, and the powdering process each sever that biological relationship in specific and distinct ways, turning a healing food into, in his words, a source of disease.

Aajonus taught that the historical introduction of pasteurization in the late 1800s and early 1900s marked one of the most consequential deteriorations in public health, and that the decision to pasteurize milk was not driven by science but by the interests of large food manufacturers who wanted to extend shelf life for corporate profits. He stated explicitly and repeatedly: "There is no scientific link between raw milk and any disease. However, there are many episodes of epidemics created by pasteurizing homogenized milk. One involving 197,000 people." He further documented an epidemic involving 40-some thousand people in Arizona from pasteurized milk, and stated that raw milk has never been attributed to any epidemic, none.

In his framework, pasteurized and homogenized milk is not milk in any meaningful biological sense. By the time the major commercial dairies have finished processing it, the result is a manufactured chemical substance that contains little to nothing of the original biology. He compared it to Coca-Cola and Pepsi-Cola in its degree of artificiality, saying: "Let's say Coca-Cola and Pepsi Cola are 100% chemical. This milk is natural, the dairy that it was is the whey and now the cauterized milk sugars. The only thing that's left in there that's natural. But it's got a shelf life of 500 years."

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Aajonus explained that pasteurization destroys the biological integrity of milk by applying heat that denatures, cauterizes, and transforms the living components of milk into inert or actively harmful substances. He described this in detail across multiple dimensions:

Proteins, Casein specifically: Casein is approximately 80% of the protein in milk. In raw form, Aajonus described it as a soft, spongy ball when viewed under a microscope, full, integrated, carrying its normal minerals and related cofactors including vitamin D. Once pasteurized, that protein is cauterized and transforms structurally. He said: "It turns into glass. People can't break it down and digest it. It doesn't leak with its normal minerals and other related conjunctions like vitamin D. So it's a free radical when it's taken from pasteurized or cooked dairy at all."

He made a direct comparison to what happens with vitamin C when it is extracted from food and made into a supplement: "You look at it as a soft, spongy ball. Then once they take that same vitamin C from a food and they make it into a supplement, it looks like glass. And it's large, spiky things. Nothing, no relationship to what it was when it was unheated and unprocessed. And the same with proteins. They take on" [a similar structural deformation].

The practical consequence of this transformation: "About 80% or 98% of the people who are allergic to pasteurized dairy are not allergic to the casein in raw dairy." The glass-like cauterized casein creates free radicals in the body, cannot be properly digested, and enters the bloodstream in an undigested, reactive state.

Minerals, Phosphorus and Calcium: Aajonus explained that phosphorus is a critical mineral in milk that is directly altered by pasteurization. He stated: "That's how they tell whether milk has been pasteurized or not. If the phosphorus has altered at 141 degrees you can see it. You can see phosphorus altered at 98 degrees. And that's what they look for to tell whether milk has been properly pasteurized or not properly according to their standards. You'll find that the phosphorus molecule has a certain density and appearance."

He extended this to ultra-pasteurization specifically, which he described as taking the milk up to 212 degrees Fahrenheit, and said: "So all of your calcium, all of your phosphorus, potassium, magnesium, all of it's pasteurized." Meaning all of these minerals are cauterized, rendered useless or harmful.

He specifically linked the cauterized calcium from pasteurized milk to disease: "Pasteurized dairy creates calcification and stiffness", citing the research of Whelm J. Van Wagtendork at Oregon State College, who found that guinea pigs with calcification of the tissues could be relieved with raw cream but not pasteurized cream.

Enzymes: The living enzymes in raw milk, including lgG enzyme, are destroyed by pasteurization. Research by Johns Hopkins University and the University of Maryland, cited by Aajonus, found that raw milk contained 2½ times more lgG enzyme than pasteurized milk. He noted that in the presence of higher levels of lgG, rotavirus causing diarrhea in infants is not produced.

Bacteria, The Critical Distinction: Aajonus taught that pasteurization kills the living bacteria in milk that are essential to its digestion and beneficial action. This killing of the bacteria is precisely what makes pasteurized milk dangerous, not the reverse of what authorities claim. He stated: "The bacteria proliferated in pasteurized milk because the biology of milk was killed by pasteurization." He described this as follows: when naturally occurring strains of bacteria such as E. coli 157:H7, salmonella, Listeria monocytogenes, Campylobacter jejuni, Staphylococcus, and mycobacterium species are introduced into raw milk, they do not proliferate, they die in raw milk. However, when those same bacteria are introduced into pasteurized and/or homogenized milks, those bacteria proliferate within hours. This, in his view, conclusively proves that pasteurized milk is inherently dangerous and raw milk is inherently safe.

He also cited Robert Cohen's claim that "pasteurization does not kill all of the bacteria in milk" and that "rod-shaped bacteria form a spore (spore is the Greek word for seed) at the first sign of heat. When the milk cools, the spore blooms and the bacteria re-emerges into its toxic state." Aajonus used this to illustrate that pasteurization does not accomplish what it claims, while simultaneously destroying the protective biology of raw milk.

Putrefaction vs. Healthy Fermentation: Raw milk, according to Aajonus, never putrefies. It simply transforms: "Raw milk never goes bad, it just turns into cheese. Raw cheese never goes bad, it just gets harder." Pasteurized dairy, by contrast, putrefies. When pasteurized milk spoils, "the molds create a toxin, a veritoxin, that produces very ill effects that are similar in true word to botulism." Botulism, he stated, never exists in raw foods, only in canned, controlled, contaminated environments.

Disease Causation Documented: Aajonus documented the following diseases specifically linked to pasteurized milk: - Osteoporosis and bone malformation (William Campbell Douglass Jr., M.D., 1984) - Diabetes (multiple references; ultra-pasteurization specifically named) - Scurvy in infants (Dr. A.F. Hess, subacute form, taking months to develop, often unrecognized; infants cured when raw milk substituted) - Calcification and tissue stiffness (Van Wagtendork, Oregon State) - Colic (one of every five babies; pediatricians knew in early 1900s) - Chronic constipation in children with perianal sores and severe pain during defecation - Poor facial bone development (Dr. Weston Price, D.D.S.) - Decayed teeth, four times more common in pasteurized-milk-fed babies (Nizel, Tufts University) - Infantile rickets and skeletal underdevelopment - Asthma (in infants on formula including pasteurized milk) - Gastroenteritis and infant death - Diphtheria, furunculosis of the skin, pneumonia (in advanced cases)

He stated Dr. Weston Price "proved fifty years ago that processed milk leads to disease and premature death."

Aajonus described homogenization as a separate but compounding damage process. He grouped pasteurized and homogenized milks together in his discussion of disease causation, stating: "Pasteurized and homogenized milks are nutritionally deficient foods. Pasteurized and homogenized milks create dry and coarse hair, skin, glands, and brittle bones that can easily break. Pasteurized and homogenized milks have been linked to causing osteoporosis and diabetes."

He drew a distinction between standard pasteurization and ultra-pasteurization, treating ultra-pasteurization as the worst form. Standard pasteurization alters phosphorus at 141 degrees. Ultra-pasteurization takes the milk up to 212 degrees Fahrenheit, the boiling point of water. He stated that at that temperature, "all of your calcium, all of your phosphorus, potassium, magnesium, all of it's pasteurized." He directly linked ultra-pasteurized milk to diabetes and stated it "has been tested and proved to cause about five different diseases. Diabetes and osteoporosis are two major ones."

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Aajonus identified a spectrum of milk states, from maximally beneficial to maximally harmful:

Most beneficial, Raw, never refrigerated, straight from the cow: He described this as the gold standard. When he was in Minnesota and could get milk right from the cows, warm and never heated, it would coagulate (clabber) in less than 48 hours. He said of unrefrigerated raw milk: "If you don't refrigerate the milk, all the bacteria and all the light force in it stays very viable. And it will help regenerate cells almost as much as meat does, just like it does for an infant or a calf." He instructed that once clabbered, it could then be refrigerated.

Second tier, Raw, refrigerated: Once refrigerated, raw milk reduces its regenerative ability. He said it "reduces the ability, astronautically, for a human to grow." Refrigerated raw milk takes about 72 hours to clabber versus less than 48 hours for unrefrigerated raw milk.

Harmful, Pasteurized milk of any standard variety: Standard pasteurized milk from commercial operations, regardless of the label (including "whole milk," "2%," etc.), causes the disease list above.

Most harmful for commercial processing, Ultra-pasteurized: Heated to 212°F. All minerals cauterized. Linked to five different diseases, with diabetes and osteoporosis named specifically.

The Manufactured "Blue Milk", Industrial Processing:

Aajonus gave an extremely detailed description of what the largest commercial dairy processors do to milk, describing it as representing the endpoint of industrial dairy processing:

1. The dairy takes all animal fat out of the milk. 2. The dairy removes all animal protein. 3. They add soy protein that has been dissolved in hexane gasoline. 4. The result is a blue liquid, literally blue, like chlorinated water or a swimming pool, because "old skim milk used to be blue, the original skim milk." 5. They add equal amounts of chlorinated and fluoridated water. 6. They then sterilize this liquid "that was made from milk that looks blue and smells like brewery mash." 7. To make it look like milk again, they add chalk or dolomite, powdered rock high in calcium, that "can be up to 1/4 the weight of the 'milk'." He described "half a mile of dolomite piled. Mountains of it" at these processing plants, and stated: "They shovel that into this blue substance to turn it white again to make it look like milk." 8. To make it taste like milk, they add artificial flavorings produced in a special laboratory in South Africa. 9. They add hydrogenated vegetable oils, "plastic fat", to make it creamy. 10. The result: "There is nothing in that milk that is milk anymore. It's completely a manufactured chemical substance."

He noted: "The only thing that's left in there that's natural" is the whey and the cauterized milk sugars. Everything else is synthetic, mineral, or industrial chemical.

He also noted that "last month Horizon was caught in Texas, they were using regular dairy" (i.e., non-organic) while labeling it otherwise.

Aajonus addressed powdered milk in the context of Francis Pottenger's infant experiments. One baby girl "had been fed formulas since birth" and was always sickly. The formulas "included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk." She "suffered severe gastric distress during her infancy. When she was 8-months young, she developed asthma. She was undersized, considering her parents had large builds."

He also described the industrial process of powdering directly: when asked how protein powders become powder, he explained "by heat", the process involves heat treatment that denatures the proteins, then drying them, which produces the same glass-like protein structures as pasteurization. He stated: "All of it. Proteins are the worst" when discussing processed supplements and powders.

In the context of whey protein powder specifically, he explained: "If you take whey and dry it out, let's say you have a gallon of whey, and you let it dry into a powder, mainly you've got acidic minerals in there. Most of the calcium, phosphorus, magnesium, potassium, almost all the minerals are in the cheese. They're in the curds, not in the whey. So mainly you've got lactic acid in the whey. So when you powder, you're getting powdered lactic acid." He then asked rhetorically: "So what does that do to the body? Where does lactic acid usually result?", implying acidic tissue damage.

He also referenced Francis Pottenger's work with animals: "If that had come out when Pottenger was doing his test with animals, we would have seen that [hydrogenated oils in powdered milk] creates more disease than powdered milk", suggesting powdered milk was already established as a severe disease-creator in animal testing.

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Dean Foods milk / major commercial dairy: He specifically named Dean Foods as an example of the most industrially processed milk, describing the removal of all animal fat and protein, replacement with soy dissolved in hexane gasoline, addition of dolomite, artificial flavoring from South Africa, and hydrogenated vegetable oils.

Horizon Organic: He stated Horizon was caught in Texas using regular (non-organic) dairy while marketing as organic.

Plastic bottles: He warned extensively about milk stored in plastic bottles, noting that during bottle manufacturing, molds are lubricated with solvents and powders to prevent sticking, and these contaminate the interior of bottles. He stated: "When you put your food in there, when they put water in it, you're getting some of that in there. You're getting some plastic in there, you're getting some petroleum lubrication for the machine, you're getting some of the powder." He challenged Mark McAfee of Organic Pastures directly about what testing he had done on the plastic contamination in his bottles.

Mixing raw and pasteurized milk: He was asked directly: "If I put pasteurized milk in a container with a little raw milk, will the raw milk cause its live enzymes to continue to act?" His answer was clear: "Good thought, but the nutrients in pasteurized milk are already altered into toxins." There is no remediation of pasteurized milk by adding raw milk to it.

He gave a practical test for pasteurization: "You'll find that the phosphorus molecule has a certain density and appearance" under examination, and regulatory testing looks for phosphorus alteration at 141°F as the marker of pasteurization.

He described the visual marker of industrial processing: the milk becomes blue. Any milk that has gone through full industrial processing is literally blue before dolomite is added. Real raw milk does not have this problem.

He used shelf life as a practical indicator of processing: "It's got a shelf life of 500 years. No profit loss. That's how they look at it." Real raw milk, by contrast, "never goes bad, it just turns into cheese." The longer the shelf life of a dairy product, the more thoroughly it has been industrially destroyed.

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Though this section primarily applies to raw milk protocols, Aajonus made clear that the required fat buffer, raw cream, specifically does NOT function with pasteurized milk. He cited Van Wagtendork's research explicitly: "Guinea pigs with calcification of the tissues could be relieved with raw cream but not so with pasteurized cream. The active health-giving factor is transmuted and rendered ineffective by pasteurization."

In other words, the pairing of cream with milk only works when both are raw. Pasteurized cream paired with pasteurized milk provides none of the mineral absorption facilitation that raw cream paired with raw milk provides. The mechanism, described elsewhere in his teaching as raw cream facilitating proper digestion and utilization of minerals and protein in raw milk, is rendered completely inoperative by pasteurization.

He specifically noted that raw milk should contain approximately 15% cream (as it "came from cows when I was a child"), and that commercial dairies skim it down to 2-4%. Even labeled "whole milk" contains only 4-7% cream and is "of course not whole." He recommended adding ½ cup of raw cream to 6 cups of raw milk to restore proper cream content. But this, again, applies only to raw dairy, pasteurized milk cannot be remediated this way.

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While topical applications of milk mentioned in his teachings refer specifically to raw milk, Aajonus described milk's ability to "bind with certain poisons" in water for bath applications. He described adding milk to bathwater along with Terramin clay as a way to protect the skin from contaminants in municipal water. He specified: "The milk is to bind with certain poisons that are in the water. And they'll do different type milks." He placed a level tablespoon of Terramin clay in the bathtub along with the milk. This application assumes raw milk, pasteurized milk, having lost its mineral integrity and enzymatic activity, would not perform the binding function described.

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Aajonus was explicit: "You can't really drink non-raw milk" referring to ultra-pasteurized specifically. The dose is zero. Even small amounts deliver cauterized minerals that cause harm.

He gave no safe dose of pasteurized milk. His consistent message was that pasteurized milk in any quantity causes damage, and that even mixing a small amount of raw milk into pasteurized milk does not remediate the pasteurized portion.

For people transitioning to raw milk who experience sensitivity reactions due to accumulated pasteurized casein in the liver and pancreas: - 2 ounces of raw milk per day: takes up to 3 months to clear the old toxic residue - Half a cup of raw milk per day: clears in approximately 6 weeks - He stated: "It all depends on how fast you want to go. Maybe you can handle that little bit of discomfort as you're dumping your old toxic stuff on your body."

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The recipes Aajonus documented, cottage cheese, kefir, yogurt, clabber, fermented milk, all require raw milk exclusively. He stated that pasteurized dairy putrefies rather than ferments properly, and that the molds from spoiled pasteurized dairy produce a veritoxin similar to botulism. Therefore none of his fermentation protocols can be executed with pasteurized milk.

He specifically noted that cottage cheese sold commercially as "raw" cottage cheese "is not really raw. It is heated to about 120° Fahrenheit. Many of my clients, especially women, developed thyroid sluggishness and swelling throughout the thyroid area (neck) from eating that cottage cheese." He said: "Like other cooked foods that are not starches, I don't recommend that people eat that misnamed 'raw' cottage cheese."

He directly addressed whey protein powder as a product a questioner's son was consuming to "beef up" for workouts. His analysis: "If you take whey and dry it out, let's say you have a gallon of whey, and you let it dry into a powder, mainly you've got acidic minerals in there. Most of the calcium, phosphorus, magnesium, potassium, almost all the minerals are in the cheese. They're in the curds, not in the whey. So mainly you've got lactic acid in the whey. So when you powder, you're getting powdered lactic acid." He implied this drives lactic acid buildup in the tissues, a negative outcome, associated with muscle fatigue and acidity in his framework.

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The most fully documented "derivative" of pasteurized milk in Aajonus's sources is not a food at all, it is the final product of major commercial dairy processing, which he described in step-by-step detail. He went through this process multiple times across different workshops, with consistent detail:

The Full Industrial Process (Complete Step-by-Step): 1. Take raw milk from cows. 2. Remove all animal fat. 3. Remove all animal protein (the cream and all fat go first, then the animal proteins are stripped, "all the fat they remove, all the cream is removed, all of the animal protein"). 4. What remains is blue, "literally blue. It looks like a swimming pool." 5. Add soy protein that has been dissolved in hexane gasoline. 6. Add equal amounts of chlorinated and fluoridated water. 7. Boil for approximately 20 minutes (sterilization step). 8. Add dolomite, powdered rock high in calcium, in quantities that "can be up to 1/4 the weight of the 'milk'" to turn it white again. (Described as "mounds of dolomite," "skyscraper-sized buildings, mounds of dolomite," "a half a mile of dolomite piled. Mountains of it.") 9. Add artificial flavorings produced in a special laboratory in South Africa to make it taste like milk. 10. Add hydrogenated vegetable oils, "plastic fat", to make it creamy and to make it look white (since even the dolomite-whitened product is "slightly bluish"). 11. The final product has a shelf life of 500 years. "There is nothing in that milk that is milk anymore. It's completely a manufactured chemical substance."

He noted that hydrogenated vegetable oils are trans-fatty acids, this had been documented and known among health-minded individuals for at least 25 years. He stated: "And that's how you make plastic, by hydrogenating oils."

He added: "Nearly ALL vegetable oils used in food production are hydrogenated to make them solid." The addition of these oils to commercial milk means that every carton of major commercial brand milk contains trans-fatty acid plastic fats.

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Aajonus documented that when pasteurization first came in, the science was explicitly tested and found to be fraudulent from the start. He recounted meeting an elderly man (approximately 80 years old) in Oklahoma in the mid-1970s who told him: "When pasteurization first came in, we decided to prove that bacteria, getting rid of bacteria would get rid of disease. So in 1926 through 38 or 39, Purina and General Foods", two giant food manufacturers, "paid fortunes in research 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, one fed raw food, others fed cooked and processed food, and the research went on for 10-12 years.

The intent was corporate: infinite shelf life for corporate profits. "In order to create infinite shelf-life, all ingredients must be sterilized. That is, anything that occurs in food to make them naturally decompose (nature's digestion) for bio-recycling must be chemically altered, destroyed or removed."

Aajonus repeatedly cited a specific documented epidemic in California in which "197,000 people were damaged from a pasteurized dairy product." He used this in his lobbying work in Washington, D.C., presenting it to congresspeople and senators. He described their reactions: "A lot of times we go in there into an office and they say, raw milk is dangerous. Don't you have to pasteurize it? Because that's all they've ever heard." He also documented a second major epidemic involving 40-some thousand people in Arizona, also caused by pasteurized milk.

He stated: "You think if it involved that many people, raw, I mean, unpasteurized milk would have been outlawed. But it hasn't. Other 19,000, 34,000 people, raw milk has never been attributed to any epidemic. None. And yet the myth is that it does. It creates epidemics."

He described that the FDA, on their website front page, stated that "raw milk is dangerous, always, always dangerous, and is like playing Russian roulette with your health, and they have nothing to back it." He brought this evidence to congresspeople and senators as part of his lobbying campaign.

He described the history of raw milk legislation in California: "By 1992 they practically wiped it out" through making the rules for passing certified milk increasingly stringent. He spent years gathering reports on the advantages of raw milk "from Yale to John Hopkins. Anywhere I could go." He put together a legal brief with the help of two patients who were lawyers and submitted it to the Board of Supervisors.

He described his approach: "I said, here's the facts. Raw milk is nothing but good. Pasteurized is bad. If you discriminate, we've got the facts here. You're ready to go to court and face a class action suit of over a billion dollars." The law was changed in March 2001, expanding raw milk access throughout California.

He also helped the states of Indiana, Wisconsin, and Pennsylvania with similar campaigns.

He documented that historically, some dairy producers put formaldehyde in milk to give it a shelf life, and others put arsenic in milk for the same purpose. He noted that "Benjamin Franklin rallied against that and stopped it but then when he died they started doing it again."

He documented the specific case of Claravale dairy and Organic Pastures as background to the raw milk supply difficulties in Southern California, describing how Claravale decreased production without notice from October through December in one year, devastating consumers and nearly destroying the distributor's business. This context illustrated the fragility of raw milk supply against a backdrop where all major commercial production had moved entirely to pasteurization.

He described the USDA and FDA policy of encouraging farmers to feed calves pasteurized dairy as a deliberate agenda to bankrupt small farmers: "They're just trying to wipe out the little farmers... Only thing it can do, bankrupt them, just turn it all diseased, and then what happens? Big labyrinth. And they dictate what the cows eat, and what you eat." He stated calves fed only pasteurized milk "die usually within the 6 weeks after birth" and that the industrial operations compensate by adding extra chemicals to keep the calves alive.

He described the extensive propaganda operation: "The myth that raw foods cause bacterial disease was ingrained into society when two giant food manufacturers paid fortunes in research from 1928-1938 to prove that bacteria in food causes disease." He stated that "unscientific propaganda issues from them constantly" and that the claim that raw milk is dangerous "without one credible scientific experiment to support that theory" comes entirely from these vested interests.

He also addressed the claim that raw milk "usually contains blood, feces, bacterial and pus cells" (from Robert Cohen's rhetoric), defending raw milk by explaining that he is "as biochemically savvy as molten lead" and that "cows have thrived for centuries without" pasteurization.

He noted: "A hormone has been genetically engineered that forces co[ws]", in context, describing additional contamination of commercial pasteurized milk through recombinant bovine growth hormone (rBGH), representing yet another layer of industrial alteration beyond pasteurization and homogenization.

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