Boiling

Aajonus described a cascade of nutrient destruction that begins well below boiling and is complete long before water reaches 212 degrees. Phosphorus, which he identified as one of the body's major cleansers, begins cauterizing at 98 degrees. At 110 degrees it is fully cauterized and useless. At 141 degrees for only 15 seconds, 50 percent of the calcium in milk is destroyed, turned into a hardened, glass-like substance that the body cannot absorb. He compared cauterized calcium to fired clay: before firing, clay is malleable and absorptive; after firing at even a low ceramic cone, it becomes hard and impervious. The same transformation happens to calcium and other minerals under heat. By the time water reaches boiling, every mineral in that category has been either cauterized or chemically altered beyond utilization.

Enzymes begin being affected at 96 to 97 degrees in isolated fats such as butter, cream, coconut oil, and coconut cream. All enzyme activity is fully neutralized by 116 degrees. Vitamins begin altering at 112 degrees and by 122 to 123 degrees are entirely destroyed or converted into toxic forms. Vitamin E, which is sometimes cited as heat-tolerant, is still altered at temperatures as low as 22 degrees by his account, and is certainly destroyed at boiling. There are no nutrients that survive boiling intact, by Aajonus's framework. Every enzyme, every vitamin, every functional mineral coupling is either destroyed, cauterized, or converted into a toxic compound before water reaches its boiling point, let alone during extended boiling.

Cooking in general, Aajonus said, produces 32 known toxins from just the act of applying heat to food. He identified three that even conventional media acknowledged: acrylamides from cooking carbohydrates, lipid peroxides from cooking fats, and heterocyclic amines from cooking proteins. He noted in his book "The Recipe for Living Without Disease" that these are carcinogens that accumulate every time food is cooked, and that higher temperatures produce more dangerous and more complex forms of these compounds. Boiling, applied to any of these macronutrient categories, generates all of these toxin classes. Beyond those 32, he stated there are many more compounds that have not yet been identified, existing as subcategories beneath the known toxins.

One specific danger Aajonus attached to boiling that extends beyond general nutrient destruction concerns the cookware used. He identified tin as the third most toxic metal after mercury and thallium, and stated that tin is present in every metal cookware, including stainless steel. When water or food is boiled in any metal vessel, tin and other metals leach into the food and water. He was unambiguous that this occurs even with stainless steel, regardless of its reputation for being relatively inert.

Tin, in his framework, is harmful in two distinct ways. First, it contaminates the overall physical makeup of cells, disrupting their structural integrity. Second, it functions as an antiseptic and antimicrobial agent, which is precisely why it is used in tin cans: to strengthen the container and to prevent botulism. But those same antimicrobial properties make it destructive when ingested, because the body depends on bacteria and microbial activity throughout digestion and tissue maintenance. An antimicrobial contaminant introduced through boiling in metal cookware interferes with those processes.

His recommendation for anyone who insists on cooking was to use glass or Corning Ware rather than any metal cookware, explicitly to avoid this tin and heavy metal contamination. He stated: "Never should be metal, metal even stainless steel." He extended this to the act of simply boiling water in a metal pot, not just to cooking food, saying that even boiling water in metal introduces tin into what is being boiled.

Aajonus used commercial milk production as a detailed case study in what industrial boiling does to a food. He described the major commercial milk producers as removing all animal fat from raw milk first, then boiling the remaining liquid for approximately 20 minutes. After that extended boil, the liquid turns blue, resembling radiator fluid in his description, and smells like brewery mash. He stated it is a blue substance that "reeks" and is "awful."

To restore a marketable appearance after this boiling process, manufacturers add large quantities of dolomite, which is powdered rock high in calcium. He described seeing skyscraper-sized mounds of dolomite at manufacturing plants, shoveled into vats of the boiled liquid to turn it white again. They then add artificial flavorings derived from hydrogenated fat-produced molecules, and colorings. The resulting product looks like milk and tastes approximately like milk but is, by his account, no longer milk in any nutritional sense. It has been rendered biologically inert and chemically foreign through the combination of fat removal, boiling, and additive introduction.

This industrial boiling also doubles the water content, with manufacturers adding amounts of chlorinated and fluoridated water approximately equal to the volume of the original milk. The boiling sterilizes both the original milk and this added water together. He noted that chemical sterilization accompanies heat sterilization in this process. The finished product contains dolomite calcium that is already cauterized and non-absorbable, artificial flavorings that are biologically structured to produce taste without any relationship to natural food chemistry, and hydrogenated vegetable oils. He described drinking this product as drinking essentially nothing, not milk in any functional sense.

The only context in which Aajonus described boiling water approvingly was in preparing hot baths, and even here his approval was entirely about the temperature of the water going into the bathtub, not about boiling as a process applied to food or drink. When staying at hotels where the hot water did not reach scalding temperatures, he described boiling water in the room's coffee maker or hot water maker, then pouring multiple rounds of boiling water into the filling bathtub to raise the temperature to the level he wanted.

The bathtub protocol he described involved filling the tub halfway with scalding water, allowing that to heat the entire tub for 7 to 10 minutes, then adding lukewarm water to bring the temperature down to approximately 114 to 115 degrees, then adding bath ingredients (raw milk, raw apple cider vinegar, coconut cream, sea salt or Epsom salt), letting that mixture sit for 7 to 10 minutes more until the temperature dropped to around 110 degrees, getting in at that point, and allowing the temperature to naturally fall to around 102 degrees over about 20 minutes. He specified that 105 degrees is the ideal sustained soak temperature, corresponding to the upper range of a cow's body temperature.

In this context, boiling water from the coffee maker was a practical tool for compensating for inadequate hotel water heaters, not an endorsement of boiling for any purpose involving food. The water being boiled in that situation was destined for the bathtub and would never be consumed. He made clear that cooking with boiling water, soaking food in boiling water, or drinking water that had been boiled in metal containers was not something he endorsed.

Aajonus consistently framed cooking, including boiling, as a form of industrial pollution of the body. He stated that when you cook something, you fractionate all the molecules and release them in damaged and toxic forms. The analogy he used was that of going to a junkyard from a demolition derby and trying to build a functional vehicle from the destroyed parts. The nutrients released by cooking are not usable building materials; they are debris, just as immersing charged batteries in boiling acid would destroy them and turn them into debris rather than making their energy more available.

He made the point that when people argued cooked food is better because "it releases all those molecules to be utilized," the question they were not asking was: in what form? Boiling releases molecules, but in fractured, toxic, chemically altered forms that the body cannot use constructively and must instead expend its own enzymes, vitamins, minerals, proteins, and hormones to process and neutralize. This leaching from the body's own reserves is, in his framework, the mechanism by which cooked food gradually weakens people over time even when it appears to provide calories and some nutrition.

In a discussion of another teacher's work, Aajonus addressed the idea of "lightly boiling" as a quasi-raw practice. His response was direct: he could not understand how lightly boiling something would constitute an acceptable preparation. He noted that even pasteurization at 170 degrees is a problem, and that lightly boiling is still boiling, still a cooking process, and does not translate into anything meaningfully different from other forms of cooking in terms of the damage it causes. He suggested that passages recommending lightly boiling in certain texts may have been rewritten by others who came after the original author, inserting interpretations that were inconsistent with the original framework.

There is one mention of boiled food in the context of a very specific therapeutic exception for elderly people undergoing extreme detoxification. Aajonus described a protocol for stopping painful persistent detoxification in elderly individuals who could not tolerate the intensity of continual cleansing. The recommendation was one cooked meal per week, either baked, broiled, or boiled chicken, explicitly not fried. This one cooked meal discourages the body from continuing to pull and mobilize old stored toxins, providing temporary relief from the intensity of detoxification.

He framed this as a "less beneficial alternative," clearly below his preferred approach of bathing as described under detoxification protocols. It is not a recommendation of boiled food as nutritious or therapeutic. It is a pragmatic tool for reducing the rate of detoxification in people who are overwhelmed by it. The toxins produced by cooking, in his framework, actually function here as a suppressive signal that tells the body to slow down its own cleansing activity, which is why a cooked meal achieves this effect. Boiled chicken is listed as one of three acceptable cooking methods for this purpose, alongside baked and broiled, with fried excluded because of the additional toxic compounds produced by frying.

One clinical reference to boiling in the source material involves treatment of burns caused by boiling water. A woman burned a large part of her hand with boiling water. The recommended first aid consisted of running cold faucet water on the affected area until the heat was reduced, stopping the continued burning through all layers of skin. Then raw egg whites were separated from the yolks, beaten slightly, and the hand was dipped into the beaten egg white solution. The whites dried and formed a protective layer. The woman continued applying layer upon layer of beaten egg white over at least one hour, building up a collagen-like covering. By afternoon she no longer felt pain. This case is presented in the context of teaching first aid, with Aajonus noting this protocol was being included in training for beginning firefighters. The boiling water here is simply the source of injury; the therapeutic response is entirely raw egg white-based.

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