Allergens

The first root cause, enzyme deficiency, means that when a food constituent arrives in the digestive tract and the body lacks the correct enzyme to break it down, that constituent remains in a form the body cannot screen safely. If it passes across the intestinal lining into the blood, the blood becomes poisoned by it, and the body mounts a reactive response. This is not the food itself being toxic. It is the absence of the biological tool needed to process it.

The second root cause, accumulative toxicity and inability to utilize, operates over a longer time frame. When a person repeatedly breathes, eats, or absorbs a substance their chemistry cannot properly utilize, it accumulates. The sinuses and blood reach a saturation point at which even a small additional exposure provokes a severe systemic reaction. The body has essentially loaded up with the substance and can no longer buffer any increment of it.

Aajonus emphasized that in both cases the solution is not avoidance of triggers or pharmaceutical suppression of symptoms but rather improving the raw material available to the body so that it can produce adequate mucus, repair digestive function, and gradually cleanse the stored toxins.

Aajonus placed mucus production at the center of his explanation for particle-based and airborne allergies. Mucus, when properly formed, has eleven to fifteen layers of overlapping material. Those layers act as a physical filter and buffer, preventing particles, digestive acids, and inhaled substances from reaching and irritating the mucous membranes beneath. When a person is not obtaining adequate protein, or is not digesting, assimilating, and utilizing protein properly, the weave of the mucus becomes sparse and widely separated. The person may have only three to five functional layers rather than the full fifteen. In that condition, particles that healthy mucus would trap and carry out instead pass directly through to the mucous membranes and provoke an allergic reaction.

This type of allergy, which he called particle allergy, is therefore always related to poor mucus formation in the sinuses, throat, lungs, or bronchioles, and always traceable back to diet. Cooked food, in his framework, constitutes a form of industrial poison in that it produces chemical reactions and byproducts different from those in raw food, and these can degrade mucus production. Certain medications and exposures to specific industrial chemicals can break down a person's mucus-producing capacity entirely, even if they were managing adequately on a cooked diet before that exposure.

The practical correction for poor mucus production is fat and protein consumed together, and specifically the milkshake formula, egg combined with raw milk, cream, and honey. He recommended two to three milkshakes per day for anyone presenting with allergies.

Aajonus was consistent and emphatic on this point across multiple teaching contexts: people do not have allergies to raw food. When a person eating raw milk or raw eggs experiences what appears to be an allergic reaction, the body is not reacting to those raw foods. The body is using those foods as cleansing agents to remove stored toxic compounds, and those stored compounds, typically from prior pasteurized dairy consumption, cooked food consumption, or industrial chemical exposure, are what the body is actually reacting to.

He explained this specifically in the case of raw milk. People who consumed pasteurized dairy for years have stored denatured casein and damaged milk sugars in their tissues. When they begin drinking raw milk, the raw casein can bind with the old cauterized casein already in the body, and the cleansing process that follows produces symptoms resembling a dairy allergy. The solution is not to stop the raw milk but to drink only half a cup per day, warm, for three to four months. After that period, the stored compounds are gradually cleared, and the apparent allergy resolves. He estimated that about 2 percent of people who are allergic to pasteurized milk will show these transitional symptoms with raw milk.

He extended the same logic to raw eggs. He stated that he had never encountered a single person who was genuinely allergic to raw eggs. When people came to him with severe environmental allergies and sensitivities so extreme they felt they could not eat anything, he put them on raw eggs as the primary food, one egg every thirty to forty-five minutes, for five days, then alternated five days on a full Primal Diet, then back to five days on eggs, cycling through. In every case, the raw eggs were tolerated without allergic reaction.

For people who appeared allergic to raw dairy but needed dairy nutrition, the five-day egg cycle followed by a gradual return to the full Primal Diet allowed the body to stabilize sufficiently to reintroduce dairy without reaction.

A separate category of allergy in Aajonus's framework involves enzyme-mutations, which are adaptive biological configurations that allow a person to digest cooked or denatured substances. Some people simply lack the enzyme-mutation required to process cooked minerals. These individuals often display premature graying as a visible marker of this deficiency. When they consume cooked fish, they can have severe reactions because cooked fish contains minerals in forms their bodies cannot handle.

The correction for this specific allergy is eating raw fish with unheated honey. Adding no-salt-added raw cheese to the raw fish and honey combination typically speeds the healing. Aajonus was careful to clarify the mechanism here: this does not mean the person develops a new enzyme-mutation that lets them digest cooked minerals. What it means is that the toxic minerals already stored in the body from prior cooked food consumption are gradually removed, and as they are cleared, the symptoms of allergy subside.

Drinking naturally carbonated mineral water was also noted as helpful for people lacking mineral enzyme-mutations.

Aajonus identified another distinct mechanism for allergy related to temperature regulation. When a person allows the body to get too cold, the body burns all available blood fat for heat. This leaves radical minerals and toxins circulating freely in the blood without the fat that would otherwise bind and buffer them. Those freed radicals can damage and constrict cells to the extent that the cells can no longer absorb nutrients. The result is an allergy-to-cold-weather condition.

The correction is keeping the body warm through clothing or external heat sources, and consistently feeding the body raw fat to restore blood fat levels. Avoiding cold was therefore not just comfort-seeking but a specific allergy-prevention measure in his framework.

In response to a specific case involving a six-year-old girl on a partially cooked diet who was sneezing, developing watery eyes, coughing, experiencing nasal congestion, and breaking out in red itchy bumps around dogs and cats, Aajonus laid out a detailed explanation of how animal dander allergies develop.

His explanation began with the source of toxicity in the dander itself. Even dogs and cats that have not been vaccinated and are on raw diets carry toxic chemical byproducts from their mothers, absorbed throughout gestation. When those toxins are detoxified from the animals' bodies, 98 percent are discharged through the skin. The dander from those animals therefore carries a high concentration of processed food and vaccine toxins. When a child inhales that dander, the toxic particles enter the mucous membranes. If the child's mucus production is compromised, as it is when the child consumes cooked or processed foods, the toxic dander particles penetrate the membranes and provoke reactions.

He addressed the parent's counter-observation that children on very poor diets eating nothing but processed fast food often show no allergic reaction to dogs and cats. His answer was that those children's bodies have become so overwhelmed and numbed by accumulated toxicity that the additional burden from dander no longer triggers a visible reaction. Their threshold for reaction has been suppressed, not because they are healthier but because their bodies have lost the sensitivity to mount a response.

He also addressed the question of whether the allergy was hereditary, since the grandmother and a cousin both had it. He indicated that the shared pattern is more likely explained by shared dietary patterns and shared toxic exposures transmitted across generations than by genetic determinism in the traditional sense.

The parent asked whether a fully wild dog from multiple wild generations with no exposure to processed food or vaccines would produce non-reactive dander. Aajonus confirmed this logic: the toxicity in dander comes from the accumulated industrial poisons in the animals' lineage, and animals without that toxic lineage would produce dander with far less reactive potential.

In discussing anthrax, Aajonus identified a specific population most vulnerable to anthrax poisoning: people who have animal allergies. Animal allergies, in this context, develop when a person's sinuses, throat, bronchioles, and lungs cannot dissolve breathed animal tissue. As animal tissue accumulates in those membranes without being dissolved, the body's sensitivity to further animal-tissue exposure increases. The historical victims of anthrax were predominantly poor, overworked wool and hide factory workers who subsisted on bread, cereals, and potatoes and rarely ate meat. Those living on more nutrient-complete diets, particularly those including meat, were far less affected. The mechanism was not the anthrax organism itself as the primary agent of harm, but the accumulated susceptibility created by inadequate nutrition and pre-existing animal-tissue allergy.

Airborne allergies also arose in his framework from synthetic fibers, specifically plastic fibers from synthetic clothing. The body can move natural fibers like silk and wool through mucus, carrying them up and out through coughing or down through the intestinal tract without requiring digestion. Plastic fibers cannot be handled through the same mucus-transport pathway. They accumulate and become highly toxic. Wool allergy, in his view, simply means a person is not producing enough mucus to protect the mucous lining and transport the fiber out. This is a mucus deficiency problem, not an inherent incompatibility with wool.

The general principle he applied to topical exposures was: "If you can't eat it, don't put it on your skin." Allergies to cosmetics and soaps follow the same mechanism as food allergies. When the skin absorbs substances the body cannot digest, assimilate, or utilize, those substances become radical toxins that damage the tissues they contact.

Airborne allergy symptoms he listed included: rash, sinus congestion, sneezing, coughing, headache, hay fever, asthma, high blood pressure, abnormal fatigue, dizziness and mental depression, and bleeding from mucous membranes, including nosebleeds and considerable blood in the feces.

Food allergy symptoms included all of the above plus loss of appetite, nausea, vomiting, and stomach and intestinal ulcers.

The primary general correction for allergies was eating plenty of raw fat combined with a Nut Formula, or with a cooked starch, unheated honey, and fresh fruit, especially live pineapple.

For allergies to insect fluids, including tick saliva, he gave a specific formula: blend 10 ounces of lime juice, 10 ounces of unheated honey, and 3.5 ounces of raw cream or never-heated-above-96-degrees Fahrenheit fermented coconut oil or stone-pressed olive oil. Drink 4 ounces of this mixture every three to four hours, daily, for ten days.

For the severe environmental sensitivity case where a person could eat almost nothing, raw eggs fed at one egg every thirty to forty-five minutes were the foundation, cycled with five days on the full Primal Diet.

For transitional raw milk reactions: half a cup of raw milk per day, warm, for three to four months.

For cooked mineral enzyme-mutation deficiency causing reactions to cooked fish: raw fish with unheated honey, with optional no-salt-added raw cheese added to the combination.

For cold-weather allergy: consistent clothing warmth and regular raw fat consumption.

For mucus restoration generally: the milkshake of raw egg, raw milk, cream, and honey, two to three per day.

He also warned against putting lemon or lime juice into nut preparations, because acid will completely stop the digestion of nuts and leave undigested proteins floating in the blood, which then causes allergies.

Cold raw milk, as opposed to warm raw milk, can cause casein and lactate to be absorbed into the stomach lining without proper digestion. This can cause a slight allergic response manifesting as itchy anus or yeast infections, including vaginal yeast infections in women.

When confronted with a patient who had received immunoglobulin-based testing from Cyrex Laboratories showing positive reactions to eggs, dairy, and whey, Aajonus engaged directly with the antigen-antibody framework underlying the test. The test detects specific immunoglobulins appearing after exposure to potential antigens, and was presented as a newer, more accurate method than prior allergen tests.

His response returned to the core critique he applied to all laboratory allergen testing: the proteins used in those tests are processed and altered, not in their whole, complete, natural form. Testing altered proteins on human chemistry produces a fundamentally different register of reactivity than what occurs when intact raw food is consumed. The implication that immunoglobulin reactions to processed protein extracts indicate true food allergies in a person eating raw, unprocessed food is the structural error he identified in these tests.

He stated directly that most people eating cooked and processed foods will have varying degrees of allergies to cooked and processed proteins that are similar to those used in allergen tests, and that those tests therefore do reflect something real for people on cooked diets. However, those results do not reflect what occurs in natural circumstances inside the body on a raw Primal Diet.

In the broader context of allergy causation, Aajonus consistently traced much of the toxic accumulation that leads to allergies back to vaccines and allergy shots themselves. He noted that allergy shots, like all vaccines, contain the same core toxic ingredients, primarily mercury, formaldehyde, ether, aluminum, and detergent, and that the stomach linings of cadavers he examined contained heavy concentrations of these substances regardless of whether the vaccines administered were allergy shots or other vaccines.

He argued that the toxic ingredients in vaccines, far more than the disease antigens they nominally deliver, create the systemic toxic overload that produces allergic conditions. The antigen or disease fraction in any vaccine is minimal, representing perhaps two million bacterial products that five white blood cells could handle instantly. The other sixty-plus ingredients are all toxic, none of them nutritive, and they accumulate in body tissues including the stomach lining, pancreas, connective tissue, and nervous system, depending on where they settle, producing downstream conditions including allergies, autoimmune presentations, and neurological damage.

The concept of vaccination producing immunity was also addressed. The body does not, in his view, need to defend itself from natural substances because those substances are in symbiotic relationship with human biology. The only things the body genuinely needs protection from are industrial pollutants. The entire framework of antigen exposure building antibody-mediated immunity was, in his view, a marketing construction rather than a biological reality, used to justify pharmaceutical products that actually increase toxic load and therefore increase allergic and disease burden.

Aajonus stated that he had always seen allergy symptoms mitigate over time when people adopted a raw diet. In his experience, most cases became insignificant within three years. He acknowledged that a person may continue to experience allergies during that period as toxins stored in the body detoxify gradually, and that this detoxification process can take years. The allergic symptoms during that period are not evidence that the diet is failing but rather that the body is working through its accumulated toxic burden.

He qualified this with one case: a person who experienced diarrhea for two and a half years on the raw diet and finally stopped it. After stopping, the diarrhea resolved, but she did not look as well two years later on cooked food. He presented this as the only case he had encountered where the condition might not have been fully curable on a raw diet, while noting that the alternative, cooked food without diarrhea, came at the cost of lower overall health.

His general statement was that he had never seen a food allergy that could not be cured, and that for people with animal allergies and skin reactions on the Primal Diet, all cases he observed reversed their symptoms within two and a half years, with most feeling considerably better within three months on a balanced Primal Diet.