E. Coli

E. coli populates the large intestine and performs what Aajonus describes as the final stage of digestion. After food has moved through the stomach and small intestine and been broken down by acids, bile, and the villi lining the intestinal wall, it passes through the ileocecal valve into the bowel. There, E. coli takes over the reduction of protein and fat molecules into their most finite forms. The brain and nervous system require extremely small molecules to be nourished because they are served by the finest and most confined vascular structures in the body. Only E. coli, in Aajonus's account, is capable of producing those molecules naturally within the body.

E. coli also synthesizes B vitamins. Aajonus states that 80 percent of the B vitamins present in the body are either synthesized by or released from food through the action of E. coli. Without it, only 20 percent of the B vitamins contained in food would be available to the body. This is why people who flush their colons repeatedly begin to show signs of B vitamin deficiency and neurological deterioration even when they are eating well in other respects. The E. coli is not producing or releasing those vitamins, and the brain and nervous system suffer accordingly.

In humans specifically, E. coli feeds on animal products, meaning the digested remnants of meat, dairy, and eggs passing through the colon. In cattle, by contrast, E. coli feeds on digested vegetation and grains, because cows are herbivores. The substrate the E. coli feeds on matches the diet of the host animal. This is why, in Aajonus's protocol, consuming animal products supports and feeds the colonic E. coli population, while a vegetable-heavy diet undermines it.

He states that 60 to 80 percent of healthy fecal matter by volume should consist of E. coli and E. coli byproducts. People who have very small, compacted stools have very low E. coli levels, which he considers a diagnostic indicator. In such cases his protocol moves toward reintroducing E. coli through dietary means including high meat and, in more severe cases, direct consumption of fecal matter from healthy animals.

The relationship between colonic E. coli and brain function is one of the central structural arguments in Aajonus's framework. He states that the brain and nervous system receive the majority of their nourishment from the colon, not the small intestine, specifically because the molecules produced by E. coli are small enough to pass through the finest neural vasculature. This means that psychological dysfunction, mental illness, emotional instability, anxiety, paranoia, hypersensitivity, and difficulty maintaining trains of thought are all downstream consequences of insufficient E. coli in the colon.

He states that 99 percent of the people he worked with who had psychological problems had low bacterial levels in their body, with E. coli being particularly deficient. When E. coli is present and functioning, the brain and nervous system receive a continuous supply of the exact molecular forms of amino acids and fats they need. When it is absent or reduced, that supply fails regardless of what else is happening nutritionally.

This is why he recommends high meat and high eggs for people with psychological or emotional problems. When meat or eggs are allowed to ferment and decompose in the primal diet context, the bacteria acting on them predigest the proteins and fats to the same molecular scale that E. coli would produce in the colon. When that food is then eaten, the already-reduced molecules are absorbed rapidly, and the brain and nervous system receive a rush of the nutrients they need within ten to twenty minutes. He describes people becoming happy, laughing, and experiencing emotional relief within that window.

He also describes the connection between colon health and B vitamin availability as a driver of nervous system stability. The B vitamins synthesized and released by E. coli soothe the nervous system and strengthen the body. When E. coli is chronically depleted by colonics, enemas, vegetarian diets, or antibiotic exposure, B vitamin availability collapses and nervous system irritability increases year by year.

Aajonus makes a clear distinction between E. coli acting on raw food and E. coli acting on cooked food. Raw E. coli, meaning E. coli present in or introduced to raw meat, is not a problem. If it were, the Eskimos, cavemen, and all carnivorous species would have died out long ago. He uses this evolutionary argument repeatedly: humans and their ancestors have been consuming food contaminated with fecal matter, and therefore with E. coli, for millions of years without epidemic consequence.

The situation changes with cooked food. He describes cooked E. coli as being like a herd of elephants that has been burned and is stampeding. The heat damages the E. coli, destabilizes it, and when cooked meat or cooked food with E. coli is consumed, the resulting biological activity in the body is chaotic and harmful because the organisms are no longer balanced and stable. Raw E. coli, by contrast, behaves normally and beneficially.

He also discusses the Jack in the Box incident of approximately 15 to 20 years prior, in which 125 to 127 people were sickened, as an example of misattribution. He states the actual cause was cleaning solvents, specifically chlorine or muriatic acid, that were not fully rinsed from the processing machinery before the first batches of meat ran through. Those batches went to specific areas in Washington State and Colorado. The meat was blamed on E. coli not because E. coli was the actual culprit but because the meat packing company was owned by a politically connected family and could not be held accountable.

Regarding the Odwalla apple juice incident of November 1996, he states that one O157:H7 was found in one bottle of apple juice, 80,000 bottles of the same juice were consumed, and nobody else was harmed. He points out that 43 to 47 people were reported as hurt by the incident, but asks how many of them simply had a flu or cold that week and were experiencing ordinary vomiting and diarrhea that was then attributed to the juice in the press. He adds that the little girl who died from kidney failure in connection with that incident was treated with Cipro, an antibiotic known to cause kidney degeneration. Her cause of death was hemolytic uremic syndrome, a form of kidney degeneration, and his position is that it was the Cipro that killed her kidney, not the E. coli.

He also performed his own laboratory tests using fecal matter from a cow spiked directly into raw apple juice and was able to get E. coli to slightly populate, but all E. coli died within less than two hours. Since the organism was inactive within that time frame, he argues it could not have caused illness even theoretically.

Several specific actions deplete or destroy the colonic E. coli population according to Aajonus. Colonics and high enemas are the most destructive. He states that once the E. coli is flushed out by a colonic or enema procedure, it takes a minimum of 60 days to repopulate, and it will not repopulate well unless the person is eating an appropriate diet during those 60 days. People who do colonics every day or every two days are therefore perpetually depleted. The brain and nervous system are perpetually underfed.

Eating large quantities of whole vegetables or having a primarily vegetarian diet compromises E. coli function because in humans, E. coli is adapted to feed on animal products passing through the colon, not on plant matter. When the colon is full of incompletely digested vegetable matter, the E. coli is not receiving its appropriate substrate.

He also notes that green feces is a diagnostic indicator that E. coli is not functioning. When feces is green, it means the colon is secreting excessive alkaline fluids, vegetable matter is passing through incompletely digested, and E. coli is essentially non-operational. In that case, he recommends filtering vegetable juice to reduce the quantity of indigestible plant material reaching the colon.

Antibiotics and pharmaceutical medications are also identified as destructive to E. coli and intestinal bacteria generally. The pharmaceutical industry, in his framing, benefits when the public fears E. coli, both because that fear drives people toward antibiotics and antibacterial products that destroy their colonic bacteria, and because the resulting neurological and psychological deterioration generates ongoing demand for medical treatment.

Chlorine and other chemical sanitizers in the food supply and the environment are also damaging. He observes that in meat departments, the air is thick with chloroform used as a sanitizer, and describes that as more damaging to the lungs than any E. coli exposure could be.

Aajonus's position on O157:H7 is unambiguous and consistent across all the sources. It is not a natural organism. It was not found in nature by him or the other researchers and doctors he worked with. He conducted field investigations at the California spinach fields, strawberry fields, and tomato fields that were blamed in high-profile E. coli contamination scares, taking samples at night while federal agents guarded the perimeter. He describes taking samples with four to five other doctors in the spinach case and 87 samples across various investigations, and finding not one O157:H7 in any of them. The fields that were blamed were, he notes, chemically fertilized fields, not organic fields.

When state and county health departments attempted to investigate the California spinach contamination, the FDA stepped in and claimed federal jurisdiction because the product had crossed state lines, removing all local authority to conduct independent laboratory testing. The state and county were then given the FDA's laboratory results and had no ability to verify them independently.

His fractionating enzyme test on the O157:H7 sample he obtained from UC Davis is the core physical argument. Natural bacteria fractionate into five parts when exposed to this enzyme, mirroring the way a human body would come apart at the head and four limbs. O157:H7 split in two, which is the behavior of a spliced organism. Man-made bacteria split in two because they were constructed by splicing two strands together. This is, for Aajonus, definitive proof that O157:H7 is a genetically engineered organism.

He attributes its manufacture to General Electric, which he states had been working on bacterial warfare chemistry since the 1940s and 1950s. He also references it as connected to the FDA and CDC, since those are the only institutions that could supply samples of it to universities. The creation of O157:H7 served, in his analysis, the same narrative function that the Soviets or Koreans served in Cold War politics: you need a villain to justify a war machine and the money that flows from it. The bacterial version of that villain is O157:H7.

Aajonus references research from the University of Toronto in association with the Hospital for Sick Children of Toronto showing that the veritoxin produced by E. coli will completely dissolve tumors and the blood vessels feeding them within five to seven days with a single injection. He also references the work of Dr. Low at Yale, who performed similar work using salmonella, though he notes that Dr. Low claimed to have genetically modified his salmonella specifically so it could be patented, whereas Aajonus's position is that ordinary bacterial waste from allowing meat to rot would provide the same veritoxins without the patenting maneuver.

He presents the case of a woman, Jean, who came to him with cancer of the right breast involving approximately 50 tumors, cancer of the left kidney attached to the adrenal gland, cancer of the hipbone, and severe fatigue. She had been working only about six hours per week. After two and a half years on the Primal Diet, almost all of the breast tumors dissolved, reducing to approximately five that felt like rubber rather than rocks, but the kidney and bone cancers showed little progress. He then introduced the E. coli protocol, informing her that E. coli is natural to bowels and can be consumed in feces from any healthy animal, and that the bacteria can also be grown on high meat. She chose to pursue feces directly rather than wait for the high meat to develop sufficient bacterial populations.

He also discusses the practical reality of accessing this therapy, noting that one source was a buffalo rancher who would cut a section of intestine, tie it off like a sausage to preserve freshness and keep the E. coli active by limiting oxygen exposure, and sell or distribute it to clients. He recommends placing fecal matter in a glass jar tied off like a sausage and treating it carefully, since E. coli is destroyed fairly quickly as it dehydrates and is most active when kept cool and unexposed to air.

He observes that every animal in nature eats feces. Dogs and cats eat feces regularly. Cats and mothers of various species lick fecal matter from their young. Animals lick each other. He uses Pottenger's cat experiments to illustrate this: when Pottenger's cats fed on cooked and processed foods were given cages with screens that prevented them from eating their own fecal matter, they lived only two years. When fecal matter was accessible, they lived longer because the E. coli in the feces was reintroducing essential bacterial populations and predigested nutrients.

For people with low E. coli levels, indicated by small stools, psychological problems, or neurological symptoms, Aajonus outlines several approaches.

High meat is the primary food-based protocol. Meat, particularly chicken or fish for nervous system feeding, is allowed to ferment over several weeks in a jar with minimal airspace, kept in a warm place. He specifies beginning with small cubes of meat fermented for approximately three weeks without feces to establish initial bacterial decomposition, then basting the cubes with feces and placing them in a jar with little airspace, keeping the lid tight and keeping the jar in a warm place for about three days to cultivate substantial E. coli populations. This is then consumed to introduce E. coli into the body.

For nervous system feeding specifically, he recommends chicken or fish rather than beef, because they provide the substrates the nervous system benefits from most.

High eggs follow a similar principle, allowing eggs to ferment and develop bacterial populations that predigest the protein and fat content before consumption.

He also describes a rectal feeding protocol for people whose E. coli is so compromised that normal dietary restoration is too slow. He specifies a mixture of two to three tablespoons each of coconut cream, dairy cream, and butter, combined with half a teaspoon of unheated honey, placed in a four-ounce to eight-ounce jelly jar and immersed in hot water until the mixture reaches approximately 104 degrees, just slightly above body temperature, hot enough to warm but not so hot as to burn the hand. This is then drawn into a bulb syringe and introduced rectally just before sleep. The intent is to feed the E. coli population directly rather than to perform an enema. The fat-rich mixture provides the E. coli with the substrate it needs, causing it to begin digesting immediately, strengthening the population, and allowing it to multiply as the mixture moves further up into the transverse colon over the course of the night.

He is explicit that this is not an enema. No water, no coffee, no flushing. The fat mixture is retained.

For fresh fecal matter, he notes that deer and other wild animal feces can theoretically be used but emphasizes that E. coli dehydrates and dies quickly once exposed to air and cooling temperatures. Fresh fecal matter must be accessed quickly, from within the interior of the deposit before it cools and dehydrates, for the E. coli to still be active. Cow, goat, and lamb fecal matter from healthy animals are all acceptable sources.

He also mentions the method of getting fecal matter from a buffalo rancher who sections the intestine, ties it off like a sausage to limit oxygen exposure, and distributes it, which he considers a reliable way to maintain active E. coli populations for therapeutic use.

Aajonus connects the entire E. coli fear campaign to a specific and sequential strategy. First, E. coli in general was blamed for food poisoning for decades. Then, as microbiologists began pointing out that E. coli constitutes the majority of colonic bacteria and is clearly part of normal digestion, the general E. coli narrative became untenable. So O157:H7 was introduced as the new villain, conveniently arriving just as the scientific case against general E. coli fear was solidifying.

The targets chosen for the scare campaigns were strategically selected foods. Spinach was targeted because it carried the cultural weight of Popeye, i.e., decades of conditioning associating it with strength and health. Apple juice was targeted through the Odwalla incident. These choices were deliberate, in his view, because destroying public confidence in culturally trusted health foods maximizes the psychological impact of the fear campaign.

The ultimate goal, as he describes it, is to ban fecal matter as fertilizer. He states plainly that he could see, at the time of his lectures, that the trajectory was toward outlawing manure as a fertilizer within approximately five years. Once natural fertilizers are banned, chemical fertilizers become mandatory, and the corporations that produce them, Monsanto, Dow, Gulf and Western, capture the entire agricultural supply chain.

He also notes that animals in cultures that have not adopted Western sanitation norms, specifically referencing Cambodia and Laos, handle food directly after using the toilet without washing, with no resulting epidemic of disease. Those populations have no cancer except in areas where American military bombing has introduced heavy metals into water and soil. This he presents as evidence that E. coli contact in daily life is not pathogenic.

He connects the fear of bacteria broadly, and E. coli specifically, to what he calls making people weak, stupid, and emotionally unstable, which increases their dependence on both food companies and medical care. He frames it as a monopoly game run by people who know exactly what they are doing.

Aajonus treats the consumption of fecal matter from healthy animals as a legitimate therapeutic protocol, specifically for cancer and for severe E. coli depletion. He argues that every animal in nature engages in some form of fecal contact or consumption, from dogs and cats eating feces directly to animals licking each other, and that human revulsion at fecal matter is a cultural construction with no basis in evolutionary biology.

Jean's case, described above, is his primary documented example. He states that she consumed two ounces by volume the first time from a healthy animal. He frames this as getting "the varitoxin to do it," referencing the University of Toronto research showing that E. coli's veritoxin dissolves tumors.

He also describes the experience of using fresh animal intestinal contents packed like a sausage as a delivery method. He recommends keeping the intestinal section tied off to limit oxygen exposure, since oxygen deactivates E. coli, and treating it as a perishable that must be kept cool and moist.

He emphasizes that the smell of properly fermented or decomposed meat is similar to the smell of an opened stomach, but that the body utilizes the nutrients exceptionally well despite the odor, and that people who consume high meat do not develop bad breath from it.