Nectarines appear in Aajonus Vonderplanitz's body of work in a single but meaningful context: as a legitimate fruit alternative within a specific raw frozen dessert preparation. The reference occurs, within the Cream Sickles section, where nectarines are listed explicitly as a substitute fruit for mango in the Mango Creamsickles recipe. This positions nectarines within the broader category of fruits that Aajonus considered acceptable for use in the Primal Diet when properly buffered with raw animal fat.
Overview
Nectarines appear in Aajonus Vonderplanitz's body of work in a single but meaningful context: as a legitimate fruit alternative within a specific raw frozen dessert preparation. The reference occurs, within the Cream Sickles section, where nectarines are listed explicitly as a substitute fruit for mango in the Mango Creamsickles recipe. This positions nectarines within the broader category of fruits that Aajonus considered acceptable for use in the Primal Diet when properly buffered with raw animal fat.
Within Aajonus's framework, all fruits, including nectarines, are understood first and foremost as high-sugar foods that carry significant physiological consequences when consumed without the proper fat buffer, when consumed too ripe, or when consumed in excess. The role of fruit on the Primal Diet is not as a staple or primary energy source but as an occasional, carefully managed food that must always be paired with substantial raw animal fat to slow the sugar absorption into the bloodstream and prevent the cascade of problems that excess sugar causes in the body.
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Properties and Effects
Aajonus's discussion of fruit biochemistry applies directly to nectarines as a member of the broader fruit category. In his framework, fruits contain fructose, the sugar derived from fruit, as distinct from sucrose which is the sugar from vegetables. He was explicit that fructose, while the lesser of two evils compared to sucrose, is still a sugar that creates problems when consumed in excess, when consumed too ripe, or when consumed without fat.
His core teaching was that when fruit sugar enters the digestive tract without sufficient fat buffering, it ferments and becomes alcohol. This fermentation process creates behavioral and neurological effects, overemotionality, hyperactivity, inability to remain calm and still, because the sugar and resulting alcohol flood the brain and nervous system rather than being directed toward muscular fuel. He specified that fat is required to slow down the sugar inundation and redirect those sugars toward the muscles rather than the brain and nervous system, producing a calmer, more stable physiological response.
He also noted that sugar in the blood makes the blood sweet, which has the practical consequence of attracting biting insects, particularly mosquitoes, to feed on the individual. This was presented not merely as an inconvenience but as evidence of the fundamental mismatch between the human body and high sugar fruit consumption. He stated clearly that in the wild, without cultivated fruit, humans would have encountered very little sugar, and that the natural biological consequence of high sugar consumption was to become food for insects, which served as a natural deterrent.
The advanced glycation end products that result from sugar metabolism were also referenced in his discussions of fruit and sugar, reinforcing his position that fruit should be consumed minimally, always with fat, and preferably when less ripe.
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Form and State
Aajonus's consistent teaching across all fruits, which applies to nectarines, was that ripeness is the critical variable determining how much sugar a fruit contains and therefore how problematic it is to consume. The riper a fruit, the higher its sugar content, and the more likely it is to cause the suite of problems he associated with sugar overconsumption: emotional dysregulation, attraction of biting insects, fermentation in the gut producing alcohol, and disruption of the pancreas and insulin system.
He pointed to traditional cultures as evidence of this principle, noting that in Asia, the elders historically never ate ripe fruit. They always consumed fruit in its green, unripe state, where the sugar content is low and the enzyme content is high. The shift toward eating ripe, sweet fruit was associated in his observations with the younger generations who had emotional problems and unstable behavior.
He stated that green, unripe fruit is high in enzymes and low in sugar, making it far more compatible with the body's needs. When sugar from even slightly unripe fruit enters the digestive tract, it behaves very differently than the explosive sugar load of fully ripe or overripe fruit.
For nectarines specifically, as members of the stone fruit family, the implication of this teaching is clear: a less ripe nectarine would be more appropriate than a fully ripe, very sweet one. The recipe in which nectarines appear is a frozen preparation, which also naturally moderates the rate of sugar absorption, particularly when combined with the mandatory fat component of raw cream.
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Sourcing and Preparation
Aajonus raised consistent concerns about agricultural chemicals as a contamination risk across the food supply, and this concern would extend to nectarines as a commercially grown fruit. He noted in his book that agricultural chemicals present in vegetable juices can be addressed by adding half a teaspoon of sun-dried clay per quart of juice, with the clay absorbing most or all of the toxins. While this specific remedy was mentioned in the context of juices, the underlying concern about agricultural chemical contamination in commercially grown produce is part of his broader framework.
He also noted that hybrid, commercially bred versions of fruits have been engineered for size, sweetness, and appearance at the expense of nutritional density. He used the example of strawberries, which in the wild are small, tart, and nutritionally potent, whereas commercially cultivated strawberries have been bred to be large, sweet, and relatively devoid of nutrients. The same principle applies to nectarines and other stone fruits, which have been heavily hybridized in commercial agriculture.
The preparation context for nectarines in the source material is blending with raw cream, raw milk, egg, and unheated honey in a frozen dessert format. This is consistent with his broader teaching that fruit should always be consumed with raw animal fat.
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Required Pairing
The most important and non-negotiable element of Aajonus's guidance on fruit consumption, including nectarines, is the mandatory pairing with raw animal fat. This is not a suggestion but a biochemical requirement within his framework.
He was explicit that fruit should always be consumed with fat to slow down the sugar inundation. The fat buffer accomplishes several things simultaneously:
First, it physically slows the rate at which fruit sugars enter the bloodstream, preventing the sharp spike in blood sugar that leads to insulin dysregulation, overemotionality, and the cascade of problems that follow.
Second, fat directs the sugar toward fuel in the muscles rather than in the brain and nervous system. Without this fat buffer, the sugars flood the nervous system and brain, producing the erratic, hyperactive, emotionally unstable behavior he observed in animals and humans who consumed large amounts of sweet fruit without fat.
Third, fat provides the protective coating that moderates any alcohol produced from fruit fermentation in the gut, preventing the alcohol from having the same destabilizing effect it would have on an unprotected system.
In the specific Cream Sickles recipe where nectarines appear as a substitute ingredient, the required fat component is raw cream (four tablespoons) and raw milk (four tablespoons), along with one egg and one teaspoon of unheated honey. The raw cream is the primary fat buffer. The egg provides additional fat and protein. The honey provides enzymatic support for protein digestion. Together, these fat-rich animal products fulfill the biochemical requirement that Aajonus specified for safe fruit consumption.
He also mentioned that raw coconut cream can be substituted for raw cream in the Cream Sickles recipe, providing an alternative fat buffer for those who wish to use it.
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Contraindications
- i
Aajonus's contraindications for fruit broadly apply to nectarines:
- iiConsumption without fat:
He was emphatic that fruit should never be eaten without fat. The fat is not optional, it is the mechanism that prevents the sugar from causing harm. Eating nectarines or any sweet fruit alone, without raw cream, raw butter, raw egg, coconut cream, or another substantial fat source, would expose the body to the full sugar load without the mitigating fat buffer.
- iiiOverconsumption:
He specified that fruit should be eaten at most once a day due to its high sugar content. He was consistent that the carbohydrate level in the diet needs to remain low, and that fruit consumption must be strictly moderated to maintain this.
- ivOverripe or very sweet fruit:
The sweeter and more ripe the fruit, the more problematic. He was clear that the sugar content was the primary concern, and that very ripe, very sweet nectarines would carry a higher sugar load than less ripe ones.
- vConsumption by emotionally unstable individuals:
He documented that high sugar fruit consumption destabilizes emotions and behavior. He used examples ranging from monkeys that attacked each other after eating ripe bananas to human fruitarians who became emotionally erratic. People who are already emotionally unstable or who have blood sugar regulation problems should be especially cautious.
- viDiabetics and those with blood sugar issues:
While he did not mention nectarines specifically in this context, his framework for fruit and sugar is clear: those with compromised insulin function or blood sugar regulation are the most vulnerable to the consequences of fruit sugar, and should be most cautious.
- viiConsumption in the morning:
He specified no fruit until the afternoon, with honey and protein-fat combinations being appropriate in the morning. The afternoon timing for fruit was part of his daily protocol structure.
- viii
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Culinary Applications
The single documented culinary application for nectarines in the source material is as a substitute fruit in the Mango Creamsickles recipe. The full recipe and its nectarine variation are as follows:
Mango Creamsickles (with Nectarine Variation) 4 Servings
- 1 egg
- 4 tablespoons raw cream
- 4 tablespoons raw milk
- 2 ounces fresh mango (substitute: nectarine)
- 1 teaspoon unheated honey
Method: Blenderize all ingredients together in a 12-ounce jar on medium speed for 10 seconds. Pour into popsicle molds and freeze for 5 to 8 hours.
The recipe note explicitly states: "Substitute other fruit, such as peach, nectarine, or berries."
A second alternative is also provided: substitute raw coconut cream for raw cream, which provides an alternative fat buffer for those who prefer it or who do not have access to raw dairy cream.
The design of this recipe embodies Aajonus's core principles about fruit consumption: the fruit is present in a modest amount (2 ounces), surrounded by substantial raw animal fat in the form of raw cream and egg, sweetened minimally with unheated honey (which itself converts 90% of its carbohydrate into enzymes rather than sugar), and consumed frozen, which moderates sugar absorption. The result, as he described it in the context of Cream Sickles generally, is a dessert that "satisfies without causing manic behavior, as most common sweets do."
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