Cauterization

Aajonus returned to the clay analogy repeatedly across multiple seminars and workshops because he considered it the clearest way to communicate what cauterization actually does to a substance. Raw clay, he explained, is a living dynamic material. Under a microscope it contains microbes that genuinely shapeshift, appearing at one moment like a worm-shaped organism and the next like a human cell. It is entirely malleable. When placed in water, it does not merely absorb the water; it dissolves into it, becomes part of it, merges with the water in a way that makes it bioavailable and functionally alive. Everything disintegrates and becomes milky. Clay in water "is the water."

Once that clay is fired, the transformation is complete and irreversible without years of microbial breakdown. The microbes are gone. The malleability is gone. The porosity is gone. The ability to dissolve into and become part of a fluid medium is gone. What remains is hard, brittle, sleek, and sharp rather than soft and permeable. At low firing temperatures, the cone two to cone four range, you get solid pottery. At higher temperatures, cone ten to cone twelve, you get material that approaches glass. Aajonus used this gradient to explain that the degree of cauterization in food minerals also follows temperature: the higher the heat, the more completely the mineral is transformed into a glasslike, non-functional substance.

He pointed out that when you look at cauterized minerals under a microscope, they are no longer round, spongy, and porous. They are hard, sleek, and unable to separate and permeate tissue in the way raw minerals do. When those hard, glass-sharp cauterized minerals interact with toxic heavy metals like mercury, thallium, or lead, they form plaques that are extremely difficult for the body to process and remove. The normally soft mineral buffer becomes an impenetrable hard case around the toxin rather than a soft, dissolvable harness that the lymphatic system can eventually break down and eliminate.

Aajonus gave specific temperature thresholds at which cauterization begins and at which it is considered complete for different minerals. These were among the most precise claims he made on the topic.

Phosphorus begins to be altered and damaged at 96 to 98 degrees Fahrenheit. This is an extremely low threshold, lower than the normal body temperature of most mammals. He noted that a dairy cow's body temperature is 101 to 102 degrees, which means that inside the living animal's body, at normal physiological temperatures, phosphorus is not damaged because it is held within a biological system that keeps it functional. However, outside the animal's body, at 98 degrees, damage begins. By approximately 103 degrees, phosphorus is destroyed. At 140 degrees it is completely solidified into a non-malleable rock state. This is why phosphorus is used as an indicator of whether milk has been pasteurized: technicians can examine the phosphorus molecules under magnification or through filtration methods and determine whether they have been cauterized or altered, because the phosphorus molecule has a distinctive density and appearance that changes at those thresholds.

Potassium begins to be altered at approximately 112 degrees Fahrenheit.

Calcium reaches 50% cauterization at 141 degrees Fahrenheit for 15 seconds, which is the standard low-temperature pasteurization threshold. Aajonus was emphatic that 50% of the calcium in milk is destroyed at 141 degrees for just 15 seconds. He acknowledged that this figure reflects the reality that not every mineral particle in the vat reaches 141 degrees simultaneously; some of the milk near the center of the vat may not reach more than 105 degrees, which is approximately the cow's body temperature and does not cauterize calcium. But the material that comes within a half inch of the heated surface hits 141 degrees, and that calcium is cauterized completely.

All enzymes are destroyed by 118 degrees and are described as becoming crippled at 105 degrees. All vitamins are neutralized or destroyed by 122 degrees. Vitamin C is crystallized by 141 degrees. Vitamin E, though sometimes claimed to tolerate up to 170 degrees, is already being altered at temperatures as low as 22 degrees above ambient. By 178 degrees, nothing biologically active remains. Aajonus pointed out that most people cook food at 225 degrees and above, far beyond every threshold that would preserve any of these nutrients.

Calcium is, in Aajonus's description, the most concentrated nutrient in the human body and in any animal's body. The body uses calcium for a wide range of critical functions, and in a cooked-food environment it is placed under enormous demand. When the other alkalinizing minerals, particularly phosphorus, magnesium, and potassium, are cauterized and therefore unavailable in their functional forms, calcium is forced to compensate for all of them. It is used to deacidify an acidic system. It is used to bind with and neutralize toxic substances including mercury, thallium, lead, and other heavy metals, forming plaques. It is used for functions it would never need to perform if functional phosphorus and potassium were present.

When calcium is itself cauterized, it is no longer in the soft spongy ball-like form that the body can utilize. In raw dairy and raw food, calcium exists in a form he described as little spongy balls that the body absorbs and works with easily. In rock form, as in dolomite calcium, or in cauterized form from heated dairy, the calcium is too solid, too dense, and too structurally impenetrable to be digested normally. The body cannot break it down.

This is why pasteurized dairy, despite being white and appearing calcium-rich, actually causes decalcification, in his framework. The dairy industry compensates by adding dolomite, which is calcium rock, back into pasteurized milk to restore its white appearance and make it appear nutritious. But dolomite calcium is rock calcium. It is not the soft, biologically available calcium that the body can use. The addition of dolomite to pasteurized milk does not restore function; it adds an indigestible mineral that the body may then need to process as a foreign substance.

He described the pasteurization of dairy at 141 degrees for 15 seconds as cauterizing over 50% of the calcium. More would be cauterized if there were less calcium present in the milk than the standard amount, because the geometry of heating affects how much of the total mineral content reaches the cauterizing threshold. The partially cauterized calcium that does not reach full solid-state cauterization is also not completely functional. It still operates at reduced capacity.

Phosphorus, in Aajonus's framework, is the mineral most responsible for harmonizing the body's acid-alkaline balance, and it is also the most vulnerable to heat damage. He described phosphorus as the body's great harmonizer, capable of keeping the system from going either over-acidic or over-alkaline. It is one of the primary tools the body uses for cleansing, including capturing and neutralizing free radicals and toxic molecules.

Because phosphorus begins to be altered at only 96 to 98 degrees Fahrenheit, virtually all cooked food destroys it. Even mild warming above that threshold begins to damage its function. At 140 degrees, phosphorus is completely solidified into a non-malleable, non-penetrable, glasslike substance. When it reaches this state, Aajonus described it as being "like fires that are hard and porous and non-penetrable," meaning it has taken on a rigid crystalline structure that cannot interact with the body's fluids in the way functional phosphorus does.

Because phosphorus is altered at such a low temperature, Aajonus used it as the standard test molecule for pasteurization. If phosphorus molecules in a milk sample show signs of alteration, that indicates the milk has been heated to at least 98 degrees. If they are fully solidified, the milk has been heated to at least 140 degrees. The phosphate molecule has a particular density and appearance that is visually and analytically distinct in its cauterized versus non-cauterized states.

He pointed out that when phosphorus is destroyed by cooking, the body loses a critical tool for managing toxicity. Without functional phosphorus, a free radical molecule in the bloodstream cannot be handled by normal cleansing pathways. Instead, the body must use calcium, magnesium, phosphorus (in its compromised form), and potassium to cement the toxic molecule in place, forming a plaque. This is the mechanism behind the formation of dental plaque as well as vascular and tissue plaques throughout the body.

The four primary alkalinizing minerals in the body are calcium, phosphorus, magnesium, and potassium. These are always the highest minerals present in any food, regardless of what that food is. When these minerals are cauterized through cooking or pasteurization, the body's entire acid-alkaline buffering system collapses.

Aajonus was a consistent critic of the alternative health claim that people need to be highly alkaline, with pH targets of 6.6 to 7.0. His position was that humans are naturally acidic organisms, with 92% acidic bacteria in the intestinal tract and only 8% alkalinizing bacteria. The acidic environment is necessary for properly digesting meat, dairy, and eggs. When people attempt to be highly alkaline, they cannot properly digest animal products. However, this entire debate is distorted in his view by the loss of alkalinizing mineral function through cauterization.

Because cooked-food eaters have no functional alkalinizing minerals, they are unable to buffer their natural acidity. This produces an uncontrolled, damaging kind of acidity, not the healthy biological acidity of a raw-food carnivore, but a chaotic acidic state with no regulatory control. The body then overdraws on calcium to compensate, which is part of why widespread osteoporosis and dental decay are so prevalent in populations eating primarily cooked and pasteurized food. When calcium is also cauterized, as it is in all pasteurized dairy, the situation becomes even more extreme because the primary mineral the body is relying on to manage the problem is itself unavailable in functional form.

One of the most important practical consequences of mineral cauterization in Aajonus's framework is the impairment of the body's ability to handle toxic heavy metals including mercury, thallium, lead, and aluminum. In a body with functional, non-cauterized alkalinizing minerals, those minerals act as soft, dissolvable buffers that can bind with toxic metals, neutralize their electrical charge, and allow the lymphatic system to process and eliminate them over time.

When the available minerals are cauterized, they form a different kind of complex with the same toxic metals. Instead of soft, spongy, lymph-processable compounds, they form hard, glasslike plaques. These plaques form wherever the toxic metal encounters the hardened mineral: on teeth, in blood vessels, in brain and nervous tissue. Because the plaque is hard rather than soft, the lymphatic system cannot easily break it down and remove it. The plaque grows and hardens further as more cauterized minerals and more toxic metals accumulate.

He described this as particularly serious in the brain and nervous system. When heavy metals like mercury go into the brain and nervous system unchecked, and when the minerals available to buffer them are all cauterized glass rather than functional soft compounds, the result is progressive impairment of brain and nerve function. He described cauterized aluminum as especially destructive in this regard because it destroys zeta potential, which is the property that allows nutrients to remain suspended in fluid and available to cells. He illustrated this with an analogy: zeta potential is like fish swimming in an aquarium; cauterized aluminum is like dropping a bomb in the tank, and all the fish sink to the bottom and cannot rise. Cauterized aluminum from aluminum cans, soda cans, foil, and similar sources enters the body in this already-hardened, already-damaging form and settles into tissue, destroying the suspension properties of the body's fluids.

Aajonus addressed kidney stones, gallstones, and related deposits directly in connection with cauterization. He stated that analysis of stones reveals them to be amalgamations of various cauterized minerals. The hardest stones are those densest with heavy metals. All people who develop stones develop them from numerous cauterized minerals and crystallized resins, not from raw food mineral intake. He was explicit that consuming raw dairy or raw meat does not cause stones, because raw food minerals are in their soft, dissolvable, biologically functional form and never develop into stones.

The mechanism is that people eating pasteurized dairy and cooked food accumulate cauterized minerals that their bodies cannot process through normal metabolic pathways. When the skin cannot discharge them through perspiration fast enough, the body dumps them into the kidneys, where they may collect, or into the bladder, occasionally both. Some people's bodies route cauterized minerals to the liver or gallbladder instead, where they collect and form gallstones.

He noted that this discharge to kidneys and bladder is the body's attempt to remove what it cannot process through tissue, but because the minerals are cauterized, the process is imperfect and the stones form and accumulate rather than being dissolved and eliminated in urine.

Pasteurized dairy received the most extensive treatment in Aajonus's discussions of cauterization because dairy is simultaneously the most calcium-rich food in most people's diets and the food most systematically stripped of its mineral function through pasteurization.

At the standard low-temperature pasteurization threshold of 141 degrees for 15 seconds, 50% of the calcium is cauterized. This occurs because the milk near the heated surfaces of the pasteurization vat reaches 141 degrees while the center of the vat may reach only around 105 degrees, which is approximately the cow's body temperature and does not cauterize calcium. As the milk moves around the vat during the 15-second exposure, different portions hit different temperatures. The result is that statistically, across the full volume of milk, approximately 50% of the calcium crosses the cauterization threshold.

The calcium that is not fully cauterized but that has been partially heated is also not fully functional. It operates at reduced capacity. So the actual functional calcium available from pasteurized milk is even lower than the 50% figure suggests, because the partially cauterized calcium still does not perform normally.

The phosphorus in pasteurized milk is completely solidified at 141 degrees, having begun to be altered at only 96 to 98 degrees. This means that virtually all of the phosphorus function in pasteurized milk is destroyed. Because phosphorus is the critical harmonizer of acid-alkaline balance and the key tool for mineral-based detoxification, its complete destruction in pasteurized dairy means that drinking pasteurized milk does not provide the body with any functional phosphorus at all.

Magnesium and potassium, the other two primary alkalinizing minerals, are also cauterized at their respective thresholds, potassium beginning to be altered at around 112 degrees, well below the pasteurization temperature.

The dairy industry's response to the whitening and apparent calcium depletion of pasteurized milk is to add dolomite, which is calcium rock, back into the vat. Aajonus described this as an entirely non-functional solution. The body does not digest rock calcium. It can only utilize calcium that exists in the soft, bioactive form produced by living organisms. Dolomite is simply ground-up calcium rock, which the body cannot break down and absorb in the way it absorbs the spongy mineral balls present in raw milk.

Because cooked food destroys all functional phosphorus, potassium, and magnesium, and because it destroys or partially destroys calcium as well, the body in a cooked-food environment must use whatever functional calcium it can obtain or retain for an enormous range of tasks it would otherwise distribute among all four minerals. Calcium ends up being the primary tool for deacidification, for binding with free radicals, for neutralizing toxic metals, for plaque formation around toxins, and for all the structural and signaling functions it would normally handle. The demand on calcium becomes enormous and chronic.

This is why calcium deficiency is so widespread despite the fact that pasteurized dairy is the primary food source millions of people rely on for calcium. The calcium in pasteurized dairy is 50% cauterized and the remainder partially compromised. The body receives much less functional calcium from pasteurized dairy than the calcium content numbers suggest. Meanwhile, the demand for functional calcium is vastly elevated because all the other minerals that would normally share these tasks are also destroyed.

Aajonus noted that if functional potassium and phosphorus are present in the body from raw food sources, calcium is not forced into so many backup roles and can perform its proper structural and regulatory functions without being depleted.

Aajonus described in detail how cauterization as a physical process was applied to his own spine through medical radiation therapy, using this personal experience across multiple seminars to make the concept of cauterization viscerally concrete for his audiences.

After cancer surgery left a tumor growing on the incision site, reaching as high as three quarters of an inch and as wide as an inch and a half in places, his doctors recommended irradiation to prevent metastasis. Having been raised in a family of nurses and doctors, he followed conventional medical advice and underwent ten weeks of intense radiation therapy.

The radiation was administered at different angles, sweeping from one side to the other, and reached from the top of his spine all the way down to the tailbone, passing entirely through the spinal column. The intensity and duration of the treatment, up to two minutes per session, was sufficient to cauterize his spine. He described the result in exactly the same terms as kiln-fired clay: malleable clay fired at cone four to cone ten becomes solid pottery or porcelain; his spine underwent the same transformation, moving from a flexible, living structure to a hardened, locked, permanently rigid one.

The cauterization of his spine produced excruciating and constant pain. Attempting to sit in a chair required 45 minutes of painful effort just to lower himself into the seated position. He spent years primarily on the floor, crawling on his elbows, because any vertical movement was too painful. He had all the furniture moved out of his living room and the bedroom closed off because of the constraints his immobility imposed on daily life. He described this as the condition that ultimately drove him to abandon conventional medicine and experiment with raw food as his path to recovery.

He used this account pedagogically not as autobiography alone but as a demonstration that the same process, the transformation of a biologically functional, porous, malleable substance into a rigid, hardened, non-functional one, applies equally to minerals in food when heated and to living tissue when subjected to ionizing radiation intense enough to cauterize it.

Aajonus connected cauterized minerals in cooked food directly to the deterioration of brain and nervous system function. When the magnetic and ionic properties of minerals are destroyed through cauterization, the electromagnetic field of those mineral compounds changes. Raw minerals are electromagnetically active, magnetically flexible, and ionically attractive. In this state they act as architects and managers for protein assimilation and cellular construction. Cauterized minerals have had their electromagnetic field altered by the heat-induced structural change from soft to glassy.

When heavy metals such as mercury, thallium, and lead enter the brain and nervous system and the available minerals are all cauterized glass rather than soft functional compounds, those metals are not properly buffered. The brain and nervous system accumulate these metals without the protection of functional mineral binding. Cognitive function, emotional regulation, and neurological processing all deteriorate as a result.

He posed this directly: "Do you think your brain and nervous system are going to work properly?" His answer was no, and he connected the widespread inability to follow connected thoughts and the general neurological impairment he observed in modern populations to the chronic intake of cauterized minerals from cooked and pasteurized food, combined with the unprotected accumulation of heavy metals in the brain.

Aajonus discussed Teramin clay (spelled variously as Teramin and Terramine across different transcript sources) as a specific mineral supplement notable precisely because none of its minerals have been cauterized. The clay is mined from an old hot aquifer spring site in the California Mojave Desert at a depth where the temperature has never exceeded 92 degrees Fahrenheit, which is below the 96 to 98 degree threshold at which phosphorus begins to be altered. Because the clay has never been exposed to heat at or above cauterizing temperatures, all of its minerals, including phosphorus, are intact and available in their full, non-cauterized, bioactive form.

He recommended preparing Teramin clay by mixing approximately three quarters of a cup of clay into one and a quarter cups of water, stirring until it reaches the consistency of freshly made plaster of Paris. If the mixture is too thin, more clay is added. The prepared clay is stored in a glass jar with a lid in a dark cupboard and allowed to sit for four to five days before use, to allow it to become fully active. The starting dose is one teaspoon to one tablespoon per day.

He described it as being able to be taken in milk (for those who do not mind the slightly grainy taste) or placed in the mouth and washed down with milk or vegetable juice. He noted that for some people, mixing the Teramin with milk produced a particularly strong effect on digestive capacity and toxicity reduction.

The clay is valuable specifically because it provides the full complement of alkalinizing minerals, including phosphorus that is not cauterized into glass, in a form the body can actually use. In a cooked-food environment where nearly all dietary minerals arrive cauterized, Teramin clay represents a source of mineral function that the body can apply to its normal operations, including buffering acidity, neutralizing heavy metals with soft dissolvable mineral compounds rather than hard glass-like ones, and supporting the phosphorus-based harmonizing of acid-alkaline balance.