Nutritional yeast, specifically the variety once known as primary nutritional yeast, held a special place in Aajonus's understanding of raw food nutrition. It was not something he recommended in its modern, commercially available form. Rather, he drew a sharp and emphatic distinction between the denatured, processed, heavily heated product sold today under the name "nutritional yeast" and a specific raw, low-temperature product that once existed and that he personally consumed in large quantities.

The product he valued was called primary nutritional yeast, and it was grown on the whey of raw milk, specifically, as he elaborated in workshop transcripts, on the raw whey of raw cottage cheese. This made it fundamentally different from any brewer's yeast, torula yeast, or standard nutritional yeast product, because its substrate was the raw liquid byproduct of raw dairy, and because it was never subjected to temperatures that would destroy its enzymatic and nutritional integrity.

Aajonus described it as "phenomenal stuff" and said he "used to eat that stuff like crazy." This is one of the strongest endorsements he gave to any processed or semi-processed food product, and it stands in stark contrast to his blanket rejection of virtually all supplements and processed nutritional products. The fact that he drew this distinction, singling out primary nutritional yeast as something genuinely extraordinary, makes it a critical reference point within his framework.

The product was specifically mentioned in the context of a brain tumor formula, where it is listed as an ingredient. This places primary nutritional yeast in the category of serious therapeutic foods, not merely dietary supplements.

Within his account of supplement research, he references primary yeast powders (plural, noting two brands) as among the beneficial supplements that were subsequently destroyed, that is, reformulated, corrupted, or eliminated through the influence of pharmaceutical houses and the American Medical Association.

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The properties Aajonus ascribed to primary nutritional yeast derived directly from its origin and its raw state. Because it was grown on the raw whey of raw cottage cheese, itself a living, enzymatically active substance, the yeast retained all of its biological activity. It was never pasteurized, never torrefied, never subjected to the high temperatures that destroy enzymes and denature proteins.

Aajonus's framework holds that yeast organisms as a class feed on sugar-based substrates. The yeast grown in milk, as he explained, "lives on the sugar molecules in the fat, the milk sugar." This is a fundamentally different nutritional environment than brewer's yeast, which lives on carbohydrate-rich fermentation mash. The milk-based substrate would produce a yeast with a very different biochemical profile, one embedded in a fat-soluble, protein-rich, enzymatically active environment.

To fully understand why primary yeast was valued, it is necessary to understand Aajonus's broader framework regarding yeast in the body:

• Yeasts are categorized alongside bacteria, parasites, and fungus as cleansing and healing agents within the body. He stated: "Yeasts are just as important as bacteria."
• Yeasts specifically feed on undigested or poorly digested food, or the byproducts of carbohydrate.
• In the body, yeast function as what Aajonus called "janitors", organisms that consume sugar-damaged tissue, advanced glycation end products, and degenerated cells that no longer serve the body.
• He stated: "Candida does not live on honey. You put Candida and honey together, they die." This underscores that yeast organisms in his framework are highly specific in what they consume, they feed on sugar-damaged environments, not on healthy substrates.

Primary nutritional yeast, consumed as a food, would have supplied the body with a concentrated source of living enzymatic activity, B vitamins (notably B12, the absence of which he discussed extensively in relation to vegetarians), and amino acids, all in a form that had never been denatured.

Aajonus was categorically opposed to virtually all supplements, stating repeatedly that "all supplements are toxic" and that they are "not real vitamins and minerals." He noted that even products labeled natural or organic are produced with industrial solvents like kerosene and hexane. He specifically said: "There is no natural vitamin B12. If, let's say, like Mercola produced one, it's being produced with kerosene."

Primary nutritional yeast, because it was a living raw organism grown on raw whey, was not a supplement in this sense, it was a whole food in concentrated form. Its B12, its amino acids, its enzymatic co-factors were embedded in a living biological matrix, not extracted and reconstituted with petrochemical solvents.

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Aajonus was specific: the product he valued was never heated above 92 degrees Fahrenheit, even during dehydration. This is a critical threshold in his framework, it is the temperature below which enzymes and living biological activity are preserved. He said it was "raw and never went over ninety-two degrees or something like that, even in dehydration."

This places primary nutritional yeast in the same category as raw honey, raw dairy, and raw meat, foods whose integrity depends entirely on never being exposed to temperatures that denature their enzymatic and protein structures.

The term "primary" in primary nutritional yeast refers to the yeast being grown on a primary substrate, in this case, raw whey from raw cottage cheese, rather than on secondary fermentation byproducts like brewery waste. The word "primary" denotes that it is a first-culture yeast, grown fresh on a high-quality raw medium, not a byproduct of an industrial process.

When asked directly about nutritional yeast used in salad dressings and on popcorn, Aajonus said without hesitation: "I don't think it's good. It's all processed and very heated."

In workshop transcripts, he elaborated further: "They processed it to misnomer. They used to make it off the way of cottage cheese... good nutritional yeast grew up the way of raw, the raw way of raw cottage cheese. Now everything's rotten. All rotten. You can't find good yeast unless you grow it yourself."

The word "misnomer" here is telling, Aajonus viewed the current product called "nutritional yeast" as incorrectly named because it no longer possesses the nutritional qualities that justified that name in the first place.

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Aajonus identified the company that made the product he personally used: Natureaid. He stated: "Natureaid used to make yeast that was grown on the whey of milk. It was raw and never went over ninety-two degrees or something like that, even in dehydration. Phenomenal stuff. I used to eat that stuff like crazy. It was called primary nutritional yeast."

When asked whether such a product might still exist somewhere, Aajonus was direct: "No." He explained the reason was purely economic: "It costs too much. Took too long to dehydrate, process, do the whole thing. So financially everybody got out of it."

The slow, low-temperature dehydration process required to keep the yeast below 92°F was simply not commercially viable compared to high-temperature processing, which is faster and cheaper. No producer found it profitable to maintain the standards required for a genuinely raw, living primary yeast product.

Aajonus speculated that someone with the right motivation could revive the product. He said: "Now that would be a product if somebody really wanted to make a good product. When my first book comes out, there are probably a lot of products that are going to come out as a reaction to it." This indicates he saw a market opportunity, and believed the publication of his first book might inspire entrepreneurs to produce genuinely raw nutritional products.

When a workshop participant pressed on whether any commercial source existed, Aajonus stated: "You can't find good yeast unless you grow it yourself." This is a significant statement, it implies that the only path to obtaining primary nutritional yeast in the modern era is home cultivation, presumably grown on raw whey from raw cottage cheese, kept at temperatures below 92°F throughout the process.

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There is no explicit mandatory pairing protocol documented for primary nutritional yeast itself in the sources. However, within Aajonus's broader framework, anything consumed as a concentrated food source, particularly one rich in B vitamins, amino acids, and enzymatic activity, would be consumed with adequate raw fat to facilitate absorption and prevent overstimulation of the nervous system and adrenal glands.

Aajonus's universal principle is that concentrated or potent foods should always be buffered by raw fat. Given that he discussed primary nutritional yeast in the context of being used "like crazy" as a personal food and in a brain tumor formula, the assumption is that it was consumed alongside raw fat sources, which in his framework would include raw cream, raw butter, raw egg yolk, or raw meat fats.

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Aajonus described his own use of primary nutritional yeast as eating it "like crazy", indicating that he consumed it in generous, freely chosen quantities without apparent negative effect. There is no specific maximum dosage stated in the sources for primary nutritional yeast.

The absence of a warning or ceiling dose, combined with his enthusiastic personal endorsement, suggests that within his framework, primary nutritional yeast in its raw form was considered a safe food that could be consumed freely according to craving and need.

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The context in which the question about nutritional yeast arose in the early training transcript was its use in salad dressing. A participant said: "What do you feel about nutritional yeast? We use it in salad dressing and on popcorn." Aajonus's response was a rejection of modern nutritional yeast in this application, but implicitly, primary nutritional yeast used in salad dressing, if it were available, would fit within his framework as a concentrated, raw food additive.

The participant also mentioned using nutritional yeast on popcorn. Aajonus did not comment on this specific application; his objection was to the nutritional yeast itself being processed and heated, not to the concept of using yeast as a flavor or nutrient addition to food.

Aajonus described eating primary nutritional yeast "like crazy", implying it was a staple-level food for him during the period when Natureaid's product was available, not merely an occasional supplement or therapeutic food. This suggests it was used freely as a general nutritional food, not confined to any specific therapeutic protocol or meal structure.

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Aajonus makes a highly significant and specific historical claim about primary yeast powders. He wrote: "By the time I left supplement research, 6 of the 9 beneficial supplements had been destroyed: wheat germ oil, 2 brands of cod liver oil, shark oil and 2 brands of primary yeast powders. The pharmaceutical houses and the American Medical Association created a myth that synthetic, natural and organic were all the same."

This passage documents that two brands of primary yeast powder existed at some point and that both were destroyed, meaning either reformulated to inferior standards, taken off the market, or corrupted through regulatory pressure. This was not a random market shift but part of a broader pattern, in his view, of pharmaceutical and medical institutions eliminating genuinely effective raw nutritional products and replacing them with synthetic, processed equivalents that served commercial rather than health interests.

Aajonus characterized the modern product called "nutritional yeast" as a misnomer, a name applied to a product that no longer deserves it. The original nutritional yeast was grown on raw whey from raw cottage cheese and preserved at temperatures below 92°F. The modern product, processed and heated, bears the same name but not the same properties. This is consistent with his broader critique of food labeling, "organic," "natural," and "nutritional" are terms that have been stripped of meaningful content through industrial redefinition.

The story of primary nutritional yeast's disappearance is, in Aajonus's telling, primarily an economic story: the product was too expensive and too time-consuming to produce correctly. The slow, low-temperature dehydration process required to keep the yeast below 92°F simply cost more than producers were willing to invest. The market rewarded the inferior, cheaper, heated product and eliminated the superior raw one. This is a pattern Aajonus identified across multiple food categories, raw, living foods are economically disadvantaged compared to their processed counterparts.

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