Black Mold

The most vivid and repeated context in which Aajonus discussed black mold was the Inuit fermented meat that he first encountered in Alaska in 1976. The hide-wrapped packages of aged caribou and seal blubber, buried underground and allowed to ferment for extended periods, were covered in a full spectrum of molds when unearthed: green, black, white, patinaed, blue, purple, brown, and yellow. The black mold was visibly present in every account he gave of that food, and he described the smell as resembling a two-week-old abandoned slaughterhouse that had never been cleaned, something so foul he could not get within five feet of it without beginning to vomit. He had to stuff cotton balls soaked in musk oil up his nostrils in order to eat a ping-pong-ball-sized amount of it.

Despite the extreme smell and appearance, he reported that eating that small amount cut his bone cancer pain to roughly one-tenth or one-twentieth of what he had been experiencing on previous nights, and that the next morning he was able to get out of his sleeping bag and move with manageable rather than excruciating pain. He attributed this to the fact that the fungus, including the black mold component, had completely predigested the meat, rendering it as soft and easy to swallow as melted chocolate, and delivering nutrients in a form the body could absorb almost instantly. He described the Inuit children eating a pound and a half of this material and adults eating three pounds of it, doing so once a year in early September specifically to fill themselves with mold and bacteria before winter.

He noted in multiple retellings that the hide packages were buried only three to six inches underground, and that the mold had to stink half a mile downwind before the Inuit considered it ready. If it was not rank enough when first uncovered, they would rewrap and rebury it, sometimes for four to five additional days, until it reached the required state. The children could smell it and became excited like children smelling cotton candy, while Aajonus was struggling not to vomit. He understood this eventually as a demonstration that molds, including black mold, in a raw food context are not inherently toxic but are agents of predigestion and medicine, particularly for winter immunity and bacterial replenishment.

He used a similar principle when describing what he kept in his collection of 60 jars of endocrine glands and various raw tissues, which he described to a film crew: the jars were black, green, blue, and white with all kinds of molds, they all stunk horrendously, and when he opened them on camera and ate from them, he reported no diarrhea or illness, only getting high for some period afterward.

Aajonus made a specific and important distinction when discussing black mold on grains. He explained that he had eaten large amounts of processed grain products as a child, including sugar cereals, and that these produced advanced glycation end products in the body. To help break those down more quickly, he took the same grains, germinated them, let them rot, and ate them in their moldy state including the black and white molds that formed. He did this as a deliberate therapeutic measure.

However, he immediately flagged an edge case with black mold on grains: black mold on grain can be ergot, and ergot contains lysergic acid diethylamide, meaning it can produce a psychedelic effect. He said he had not personally seen hallucinations from it except in one case where someone was undergoing intense detoxification, and that ordinarily it produces what he described as a nice high but one that "doesn't really ground you into reality." He did not tell people to avoid it categorically but presented it as something to be aware of, particularly because the altered state is a real possibility.

In Aajonus's physiological framework, black mold and related dark discoloration within the body are not signs of disease progression in the conventional sense but of active decomposition of damaged material. He explained that red blood cells that escape into surrounding tissue, as in bruising, have to be broken down bacterially and that this turns them black in the process. Molds can be part of that breakdown. The sequence he described was that dead or displaced cells go black under bacterial and mold action, then yellow as they are converted into serum, and then discharge through the skin. He described a patient who had crushed her ankle and was instructed to pack raw meat on it to encourage bone regrowth. The meat produced rashes because the detoxification process was active: the discoloration, the mold involvement, the blackening, and the eventual yellowing were all stages in the body working the damaged red blood cells out through the skin. He had her apply butter daily, which also caused rashes, but told her she would have to tolerate this as part of the process.

Aajonus addressed a specific practical situation where black mold forms on the inside of jar lids when meat is stored in a glass jar for high meat preparation. He described the black substance appearing on the lid as an oily black fungus that consumes evaporated acids and other volatile substances from the meat that rise and react with the lid material. He was asked whether this was safe and said it was acceptable as long as it did not drip down into the food. He instructed people to rinse the lid off every time they opened the jar. If the black material had dripped down into the meat, he recommended cutting off and discarding roughly that top portion of the meat but said the rest of it would be fine.

He made a related observation about canning lids: that non-enameled metal lids, such as certain Kerr brand lids, exposed the metal to acids from foods like apple cider vinegar, and that even without the food directly touching the lid, the vapors could penetrate the lid over time. He described the black appearance of botulism in a canned context, distinguishing it from the mold on raw food jars. He stated directly: "you'll see botulism is black." He connected this to his broader teaching that botulism only exists in canned, controlled, contaminated environments, never in raw foods, and that the black substance forming in a canned context where enamel or plastic sealing exposes metal is a product of the interaction of the spoiling food, the heavy metals in the container, and that specific controlled environment.

Aajonus articulated a fundamental principle about where dangerous black mold-like formations actually come from. He taught that pasteurized dairy putrefies in a way that raw dairy never does, and that when pasteurized products spoil, the molds involved create what he called a veritoxin, which produces effects similar to botulism. He stated that botulism never exists in raw foods. It only appears in the context of canned, controlled, and contaminated environments where the mold mixes with heavy metals and creates a black mold condition. He gave the example of meat sitting in a can: if the enamel on the lid or the plastic sealing exposes the metal underneath, the meat begins to turn black. That black is not the same biological organism or process as the black mold on a raw fermented hide or on aging raw cheese.

This distinction was central to his entire framework on food safety. The danger associated with black mold in food, in his view, is almost entirely a consequence of the industrial processing context, the pasteurization, the metal containers, the enamel coatings, the controlled contamination, not of the mold itself in a raw setting.

Aajonus taught that antibiotic penicillin, which is a sterilized and mutated fungal mold, remains alive and active in the body for many years, even decades, after administration. He described one case in which a person had a recurring condition of blackness around a fingernail and skin, which the person initially attributed to various causes. After the fourth occurrence, the person had the pus laboratory-tested, and the results came back positive for penicillin fungus. The person had not taken penicillin in fifteen years. Aajonus used this as evidence that mold survives almost anything, including sterilization and the body's immune response, and that penicillin fungus continues to grow and eat its way through body tissue for years after the original administration.

He explained that because the RNA that normally signals the fungus to go into hibernation is destroyed by sterilization, the penicillin mold remains permanently active rather than cycling through active and dormant phases as it would in nature. This permanently active sterilized mold causes, in his account, massive amounts of brain damage, intestinal disruption, and ongoing destruction of tissue. It shows up in iridology as yellow in the eye. The black discoloration around the nail in the case he cited was the penicillin mold eating through tissue in a way visible on the exterior of the body. He described this as particularly alarming because if the mold could eat a hole through a fingernail from the inside, the damage it was doing internally was proportionally much greater.

He also described the broader effect of antibiotic-era molds in patients he saw: he described one patient's hands as looking like the hands of a seventy-year-old man because molds had taken over the body to that degree. He said he had only seen that kind of mold takeover in elderly people, where molds had simply outpaced the body's capacity to manage them.

Aajonus gave specific formulas for dealing with molds that do not belong in the human body, including penicillin molds and other antibiotic-derived molds that had become overactive or misplaced.

For internal mold reduction, he described the safest method as lime juice mixed with equal portions of honey, taken in small amounts daily. He was explicit that the goal is not to destroy all organisms in the body, only to temper the molds that do not belong, and that the dose must be calibrated so the body can use it systematically and efficiently without causing broader damage.

For a child who had likely received tetracycline-associated molds, he gave this specific formula to be administered once a week: four tablespoons of lime juice, one tablespoon of lemon juice, three tablespoons of coconut cream, one tablespoon of dairy cream, four tablespoons of honey, blended together and added to approximately two ounces of sparkling water. He noted it would fizz up like a float and taste good, but instructed that it should not be drunk quickly because urinating it out quickly would prevent it from permeating the affected areas.

For topical mold on the body surface, particularly in a patient whose hands showed severe mold infiltration, he prescribed four ounces of cream mixed with two ounces of ginger juice, rubbed all over the body. He explained that working from the outside in, this could arrest some of the molds. Standard guidance had been two ounces of cream to one ounce of ginger juice; for this severe case he doubled the ginger juice.

For dental mold, including fungal damage in the teeth's tubules and nerves causing yellowing and graying, he described a formula of one tablespoon of coconut cream with three-quarters of a teaspoon of apple cider vinegar and one level teaspoon of caramel clay, mixed together in a small glass jar and kept refrigerated. He said this formula reversed the mold damage in the teeth and also whitened them.

He also mentioned rosbud clay (spelling approximate: r-o-s-b-u-d), a red clay, as something that could help address body molds, recommending a quarter teaspoon daily, placed in juice or directly in the mouth and washed down without chewing to avoid breaking teeth on the gravel content.

For the broader multi-year mold problem from antibiotics, vaccines, and food additives, he described a probiotic soil bacteria product from a company in Florida as something that could help knock out misplaced molds, and said the timeline for resolution with diligent effort was approximately six years, or twelve years without diligence.

He also mentioned that sunlight helps cause molds to become inactive, and recommended patients who had significant mold issues make a strong effort to get concentrated sun exposure. Flowers with vibrant violet, purple, or rosy colors were mentioned as something with enzymes that could help retard certain molds, and he recommended eating them, with the caveat that the person must verify they are not poisonous species.

Aajonus described a color progression in molds on raw cheese and butter, in which white mold is the earliest and mildest stage, followed by green, blue, and black as progressively more developed and potent stages of fungal activity. He stated that green, blue, and black are the colors to look for if you want a more developed mold with a stronger predigesting effect. He described the white mold as still beneficial but not as strong as the blue-green-black molds associated with blue cheese and Roquefort.

When discussing Roquefort and similar mold-ripened cheeses, he contextualized the power of these molds by pointing to the historical strength and health of German people who ate large quantities of stinky, raunchy, mold-broken-down cheeses in the 1800s and early 1900s. He connected their physical strength and health partly to the combination of steak tartare and heavily molded raw cheeses.

He also described his own practice of making moldy butter by taking butter, spreading it in a glass jar with a knife in a spiral pattern to allow air channels, and leaving it for three months, after which blue-green mold would have developed and the butter effectively became blue cheese butter. He used this as a sauce base, blending it with raw cream for a Roquefort-style dressing to go with meat or stroganoff.

In a specific context, Aajonus was asked about pink mold developing in coconut cream (in the context of a preparation called "way"). He said pink mold breaks down water-soluble fats, and since water-soluble fats are present in that preparation, the pink mold was doing useful predigestion work. He noted this was better, not worse, meaning the mold was not a reason to discard the product. He mentioned that people were throwing away moldy coconut cream preparations, which he considered wasteful, saying it had been predigested at that point.

When discussing what would happen if coconut cream were left without refrigeration, he warned that it would develop green, yellow, and black molds along with other colors, and that while this would probably still be nutritionally very good, it would be "rank and difficult to eat."

Aajonus used the story of plastic manufacturing as an extended illustration of the indestructibility of mold organisms. He explained that plastic is made from over-hydrogenated vegetable oils and that when plastic was first developed, it would develop black and green mold within nine months to a year regardless of what form it was in. Scientists and manufacturers could not kill the mold, so they created dioxins and other antifungal compounds, which he described as among the worst toxins on the planet, to incorporate into plastic so it would not mold before or during use. He stated that these dioxins were intentionally added and that they end up contaminating the entire planet, are highly carcinogenic, and are also present in synthetic clothing and carpeting. He used this as evidence both that mold is essentially indestructible, surviving conditions that kill virtually every other organism, and that the industrial solution to unwanted mold has caused far more damage than the mold itself ever would have.

He made the parallel point about synthetic clothing explicitly: that plastic fabric produces lint, that this lint contains dioxins from the antifungal treatments added to prevent molding, and that breathing this lint means breathing dioxins.

Aajonus explicitly addressed the conventional medical and health community's position on molds in the body, particularly the emerging view he described as practitioners saying "everybody's got this mold in their body, so take this thing to get rid of your molds." He rejected this approach entirely and said the only safe way to reduce or temper molds is lime juice with equal parts honey, in small calibrated doses that allow the body to use it specifically on molds that do not belong, without destroying the broader microbial community.

He described all molds in the body as janitors. "They are your janitors. They're out to heal you. They're not out to destroy you as a medical profession would love you to believe." This included molds involved in black-stage decomposition. The problem he identified was not mold per se but molds in the wrong location, molds that had been mutated by sterilization, or molds that had become overactive because of the volume of chemically damaged tissue in a body full of food additives, preservatives, food coloring, and pharmaceutical residues.

He stated that molds in the body have around ten to twenty percent excrement relative to what they dissolve, making them a relatively efficient decomposition system. The mycelium, which he described as a milky fluid organism that goes in and dissolves damaged tissue, is the active agent, and the spores and visible mold bodies are downstream products of that activity. He noted that the visible black, green, white, or blue colors on food or skin are the products of this underlying mycelium-driven process.