Bile

The liver manufactures bile and immediately passes it to the gallbladder. As Aajonus described it, the liver stores bile in the gallbladder the same way bone marrow breeds blood cells and stores them in the spleen. The liver does not hold bile itself; once made, it is transferred. Because the liver stops creating bile when it is storing it, the relationship with the gallbladder is functional: the gallbladder empties when fat enters the digestive system, which signals the liver to produce more.

Aajonus said the liver can produce 60 varieties of bile if it is fed properly, meaning if the person is consuming raw animal fats and proteins in adequate amounts. The quality of bile produced depends entirely on what the person eats. Poor dietary inputs, particularly cooked or toxic foods, produce a degraded bile that cannot break down fats correctly. When the bile is "made incorrectly from toxic foods," as he put it, it fails to do its job properly, meaning the fats a person eats cannot be properly utilized, and instead of resting, the pancreas must spend time putting enzymes together to compensate and try to form a better bile after the fact.

He noted that the liver is proportionally larger in modern humans than in other animals, and that this is a sign of the liver being burdened beyond its intended function. In its natural state the liver would be smaller and dedicated purely to bile production. Because of the toxic environment humans now live in, the liver has been forced into acting as a secondary filter for blood and lymph, which it was never designed to do.

Aajonus was consistent that the gallbladder produces nothing. Its only role is to hold bile produced by the liver and release it into the duodenum when fat moves through the digestive system. He compared it to the spleen's relationship to blood: the spleen holds blood cells produced elsewhere, the gallbladder holds bile produced elsewhere.

He cited varying figures for the gallbladder's storage capacity across different workshops, ranging from enough bile to digest 20 pounds of fat to 30 pounds, 50 pounds, or even enough for "10 gallons of ice cream in a few days," but the underlying principle remained consistent: the reserve is large because early humans ate fat in massive quantities at one sitting. In modern life, where people eat small amounts of fat spread throughout the day, the gallbladder is rarely pushed to capacity. He said you would only need to draw on your full gallbladder reserve if you were eating ice cream by the quart or half-gallon at a time, which he described having done himself.

If the gallbladder is removed, as often happens in conventional medicine when gallstones or inflammation are diagnosed, Aajonus said the person loses the ability to eat large amounts of fat at one time. The liver produces roughly one teaspoon to one tablespoon of bile per hour in a person with a healthy liver, and much less in a compromised liver. Without the reserve storage the gallbladder provides, eating more fat than the liver can handle in real time results in diarrhea. He said a person without a gallbladder should not eat more than four tablespoons of butter in a day without risking diarrhea, and that even raw ice cream in large quantities would be a problem. The solution for someone in that situation is to eat small amounts of fat consistently throughout the day so the liver's ongoing production can keep pace.

Aajonus performed or referenced direct tests in which human bile was applied to various foods to observe what it actually breaks down. The results, as he described them, are central to his argument that humans are designed to eat animal products and not vegetables or processed plant oils.

Human bile applied to vegetable oils does nothing. It will not break down pressed oils, including olive oil to any meaningful degree. He noted that olive oil is already "highly acidic" so bile has a very slight effect on it, but nothing substantial. Applied to fruit oils, bile also has no effect. Applied to avocado, bile will help break it down to some degree, and coconut oil also receives some limited action from bile. But applied to animal fats of any kind, dairy fats, meat fats, all animal-sourced fats, bile works immediately and very effectively.

He used this specificity as one of his core arguments that human physiology is aligned with animal food consumption: the bile produced by the human body is designed for animal fat, not plant fat. He extended this to the observation that the yellow skin color associated with certain populations who historically ate large amounts of grains was caused by bile that had nothing appropriate to digest. When a person eats grains or other carbohydrates rather than fats, the body converts those carbohydrates into acetone-based fats as a last resort, but bile is not released until very late in the small intestine during that process. At that late stage, with those grain-derived fats, the bile remains approximately 80 percent unprocessed. That unprocessed bile accumulates and causes yellow skin, which Aajonus connected to the historic diet of populations who ate large quantities of rice and other grains.

Bile breaks down fat molecules into a thinner, more fluid state, described by Aajonus as making "a soup of fat molecules," which then allows bacteria to fully infiltrate and digest those fats. Fat that is not broken down by bile cannot be properly digested. He pointed out that rotten fat, as found in nature, has already undergone a process very similar to what bile does: it allows bacteria to infiltrate and break it down so the body can absorb it. This is part of why he endorsed aged and fermented fats.

Aajonus stressed that eating fat alone, without protein, dramatically limits how much bile the body can actually use. He said that if you eat all the fat in the world without eating a protein alongside it, the body will only assimilate about 20 percent of the bile it has produced. Protein and fat must be eaten together for proper bile utilization. He said this works in both directions: fat with protein, and protein with fat. The liver requires both to manufacture complete, functional bile and to use it effectively.

In a toxic body, the liver sends poisons into the bile along with its normal bile production, and those toxins then enter the gallbladder, which was never meant to receive toxic material. The gallbladder fills with contaminated bile. When this bile is released into the duodenum, it moves through the intestines carrying those toxins with it. If there is insufficient fat in the intestinal environment to bind with that bile, the caustic bile can burn and create holes in the intestinal lining. Aajonus was direct about this: bile combined with metal toxicity and chemical solvents, reaching the intestines without enough fat surrounding the area, will cause intestinal damage, including ulcers.

He also said bile could burn through other tissues when it accumulates outside its normal digestive pathway. He had personally observed it make ulcers and burn holes in intestines. He described it as "nasty," saying that bile in the middle of digested meat coming out of him undigested felt like having turpentine in the stomach.

When the body becomes fat deficient, one of the most consequential consequences Aajonus identified is that bile migrates out of the digestive system and into the tissues of the body. Because bile is the body's most available caustic dissolving agent, and because fat is what normally binds with toxins throughout the tissues to neutralize them, a fat-deficient body presses bile into service as a substitute. But bile is not a substitute for fat. It dissolves things, and when it moves into tissues it begins dissolving and irritating cells, causing them to become damaged and dysfunctional.

Bile sitting in the tissues attracts large amounts of fluid without being able to utilize that fluid properly. The result is a kind of water-logging combined with cellular irritation. Bile in the tissues is caustic in ways that Aajonus compared to advanced glycation end products and battery acid reactions, saying it was often worse.

The most visible sign of bile accumulation is jaundice: a yellow, orange, or green coloring of the skin. Aajonus was clear that jaundice does not mean the person is eating too many carrots. Carotene from carrot juice does not cause the orange skin color people attribute to it. What carrot juice does is stimulate the liver to release bile and helps pull bile toward the surface of the body so it can be expelled. The orange and yellow coloring people see when they drink carrot juice is bile being pushed out through the skin, not carotene staining. He said this repeatedly, including in reference to himself when he was detoxing large quantities of bile, during which his hands turned orange and the bile coming out of his vomit was yellow, orange, and green.

Bile coming out through the skin causes rashes, lesions, psoriasis-like conditions, and large brown spots. The brown spots form when bile is drawn out of the tissues by fat and vitamin A, and they can remain on the skin for months. He described a case of a woman who had been on the diet for five years and developed "big brown spots" when her bile started coming out. The spots stayed for six months, but during that time she dumped so much accumulated bile that she was afterward able to relax properly for the first time.

When bile saturates the tissues extensively, the resulting irritation can cause fatigue, depression, irritability, and an inability to heal. Aajonus noted that bile prevents proper healing when it is present in excess throughout the system. It interferes with cell repair and creates a battery-acid-like environment in the tissues wherever it accumulates.

He identified the root cause of this accumulation as chronic fat deficiency. People who grew up on junk food, cooked food, or low-fat diets never gave the liver adequate raw fat to work with. Without proper fats in the body to bind with toxins, the body substitutes bile. Over years and decades, this bile saturates the tissues throughout the entire body, including the skin, muscles, and even areas like the shoulder, diaphragm, digestive tract, and neck.

Carrot juice occupies a specific and somewhat double-edged position in the context of bile. On one hand, Aajonus used it himself to move bile out of his system. When detoxing bile, he drank half carrot juice and half raw cow's cream, which served the dual purpose of drawing bile into the stomach (rather than letting it continue to migrate outward through the tissues) and providing fat to cushion the caustic effect. The carrot juice causes bile to expel from the system, and the fat in the cream binds with it to reduce damage.

On the other hand, he warned that carrot juice is a strong enough bile-mover that it can cause problems if used in excess or without adequate fat alongside it. If bile is already moving aggressively out of the tissues and carrot juice accelerates that process beyond what the body can manage, the bile emerging from the tissues can cause additional damage to the skin and mucous membranes. He told people who were heavily jaundiced to use carrot juice cautiously and to reduce the percentage over time, starting sometimes as high as 40 percent carrot in a juice blend and gradually reducing to 20 percent and then 10 percent as the bile load decreased.

He described the process of bile detox through carrot juice as sometimes involving vomiting, with the vomit being yellow, orange, or green depending on the bile content. He said this was preferable to letting the bile continue to work outward through the skin, where it would eventually create scar tissue.

In specific juice formulas he recommended for people with high bile, the proportion of carrot juice was kept relatively low. One formula he gave was 60 percent celery, 15 percent carrot, 15 percent cucumber, and 10 percent parsley. For another person with metal toxicity and bile issues, he gave 70 percent celery, 20 percent parsley, and 10 percent zucchini or yellow squash, with a possible addition of 10 percent kale juice later, after a stabilization period.

Because bile accumulates in tissues specifically when the body lacks fat to do the work that fat should be doing, the fundamental solution is to supply the body with large quantities of raw animal fat. Aajonus recommended raw cream, raw butter, raw cheese, raw eggs, and raw milk, individually and in combination, to address excess bile in the tissues.

Raw cream was a central tool. He said cream could be mixed in equal amounts with something like carrot juice to draw bile toward the stomach. He also said a woman in one case needed a pint of raw cream per day over five years to fully process her bile accumulation. He recommended lube formulas alongside meat and other high-fat combinations depending on where the bile was concentrated and how severe the accumulation was.

Raw cheese was given a specific role that butter does not duplicate: cheese physically absorbs bile. He said cheese absorbs bile from the tissues more effectively than butter alone does. The butter with meat gives the liver what it needs to stop connecting bile with every fat it releases. The cheese, on the other hand, directly binds with and absorbs the bile once it has entered the stomach or intestinal environment. He said that when the body dumps bile into the stomach, having cheese present will absorb it and reduce nausea. He recommended grating cheese into meat for people whose intestines were very toxic, to protect the intestinal wall from bile damage.

Eggs were also noted as good at binding with bile, and Aajonus listed them alongside cheese, cream, and butter as part of the protocol for managing high bile situations. He described a general protocol for severe bile in the system as: "lots of cheese, lots of cream, and lots of butter, and eggs."

Raw butter, while somewhat secondary to cheese in absorbing bile, still plays a role by giving the liver everything it needs to produce clean bile and by coating tissues to protect them from bile's caustic action. He said that when butter and cream begin to appear in various body areas during recovery, that is a sign the system is filling with the fats needed to displace bile from the tissues.

Aajonus identified both vitamin A and vitamin D as useful in managing high bile. Vitamin A, obtained through carrot juice and animal sources, helps soothe the tissues as bile is pulled out. He said it binds with toxins alongside the cheese and helps settle the irritation that bile causes. He told one person that their juice formula should contain enough vitamin A "to help settle down this bile, so it doesn't irritate you, make you fatigued or irritable and unhappy," and that the bile configuration he saw in their system was often associated with depression.

Vitamin D he mentioned as helping to remove bile from the system. He recommended sunshine alongside dietary intervention for people with high bile loads, saying that vitamin D "will help remove the bile."

Aajonus explained nausea in the context of bile as a natural response to bile being in the stomach without enough fat to neutralize it. He said that when someone has large quantities of bile distributed through their body and begins eating raw fats to draw it out, some nausea is unavoidable. The bile will be pulled into the stomach, and without sufficient cheese and cream to absorb and buffer it, nausea and vomiting will occur.

He described this as something the person simply has to deal with: "when you've got this much bile in the system, there's just no way around it." He recommended having meat with a small amount of something like steak tartare when bile was concentrated in areas like the shoulder, and said a milkshake should not be combined with meat in those cases because the milk combination might cause the bile to detox too quickly, triggering nausea.

Diarrhea caused by bile, he explained, happens because the body needs to move caustic bile through the intestinal system as quickly as possible to minimize damage to the intestinal wall. Fast transit is a protective mechanism.

The 60 varieties of bile produced by the liver each correspond to a specific variety of cholesterol. Cholesterol does not arrive preformed in food; the body manufactures it from the breakdown of fats by bile. Aajonus divided cholesterol production into three equal functional categories: one third for energy, one third for protection and structural stabilization of cells and tissues, and one third for cleansing, which means the manufacture of solvent-type cholesterols used to dissolve toxins and remove them from the body.

He was critical of conventional medicine's campaign against cholesterol, saying that low cholesterol means the body cannot perform any of these three categories of function adequately. Fat deficiency leads to bile being used in place of fat, which leads to tissue damage, which leads to all the downstream symptoms and diseases associated with chronic inflammation and cellular breakdown.

Conventional medicine routinely removes the gallbladder in response to gallstones or cholecystitis. Aajonus characterized this as a significant loss, not because the gallbladder itself performs complex functions, but because without it the reserve capacity to digest large amounts of fat at one time is gone. The liver's production rate, roughly one teaspoon to one tablespoon of bile per hour in a functional liver, is simply not sufficient to handle large fat loads without that reserve.

After gallbladder removal, the person must restructure fat intake: small amounts spread evenly throughout the day, no large single-sitting fat meals, no quarts of ice cream. He was not suggesting the person could never eat fat, only that the volume consumed at any one time must stay within what the liver can produce in real time. For a person with a compromised liver, he said production might be as low as enough to digest one teaspoon of fat per hour, which makes even modest fat intake a challenge without careful pacing.

One distinction Aajonus drew repeatedly was between bile's role in digestion and fat's role in neutralizing toxins in the tissues. Fat binds with poisons throughout the body and locks them away in fat cells and glands where they do less immediate damage. Bile, when pressed into service in place of fat, cannot do this safely because bile's chemical nature is to dissolve and break apart, not to sequester. When bile binds with a toxin in the tissues, it can make the toxin smaller and more dispersed, but that means the toxin then reaches more area and does more damage, even though the individual molecules are smaller. He described this as the body doing "the best it can" in an impossible situation: the smaller molecules do more damage, but the body can at least try to work with them.

When bile in the system encounters a free-radical situation without adequate fat nearby, it may seek out fat wherever it can find it, looking to bind with it and reduce damage. But when there is not enough fat, the bile continues in its caustic mode.

He summarized the fundamental dynamic this way: bile is for digestion only, and when the body starts using bile to deal with systemic toxins in place of fats, everything gets irritated. The entire system operates in a state of ongoing chemical burn.

Aajonus consistently traced high systemic bile back to a history of fat deficiency. People who grew up on junk food, people who ate low-fat diets for years, people whose livers were impaired and who could not properly process and distribute fat through the body, all of these individuals accumulated bile in the tissues because the body had no other tool available to deal with toxins.

He said that once a person's body had accumulated that much bile, even getting rid of it took years on a diet rich in raw fats. He described a woman who had been on the diet for nearly two years and was "still full of bile." He told another person that it might take 12 years to get rid of their bile load. In one case he described a man whose bile had contaminated his entire diaphragm, digestive tract, and up into his neck, describing it as though "it's almost like it's poisoned you."

The path out, in every case, was the same: large quantities of raw animal fats, particularly cream, butter, cheese, and eggs, used consistently over a long period of time, along with careful use of carrot juice and appropriate sunlight exposure to assist the body in moving bile out through the skin and digestive system rather than continuing to store it in the tissues.

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