Gallbladder Removal

Aajonus described the medical rationale for gallbladder removal as built on misdirection. When a patient presents with stomach pain or indigestion, doctors attribute it to a gallbladder problem. The removal stops the symptoms temporarily because, as Aajonus explained, the body had been using the gallbladder as a dumping site for toxins, and removing it halts the detoxification process that was causing the discomfort. The underlying cause, which he described as poisons dumping out of the stomach or liver via bile, is not addressed. Two to three years later, the same symptoms return, and the patient no longer has a gallbladder to blame, which exposes the original diagnosis as incorrect.

Aajonus said explicitly: "Don't get your gallbladder removed for any reason. Don't get any gland or organ removed for any reason." Every organ removal takes functionality away from the body, reducing its capacity to perform natural animal functions that were built in over evolutionary time. The medical profession's position, in his framework, is that because modern people do not eat twenty pounds of fat at a sitting, the gallbladder is unnecessary. Aajonus regarded that reasoning as an example of the pharmaceutical industry training doctors not to think logically but to diagnose, remove, and drug.

He also noted that the gallbladder filling with toxins is itself a symptom of liver dysfunction. When the liver becomes toxic and is forced to act as a filter, it sends toxins into the bile and deposits them in the gallbladder. The gallbladder was not designed to receive or store those toxins; it was designed to store clean bile. This is why some individuals develop hardened gallbladders or gallbladder problems in the first place, and why, in Aajonus's view, removal is the wrong response.

After the gallbladder is removed, the person is left with only the liver's real-time bile production to digest fats. That output is approximately one teaspoon to one tablespoon per hour, which translates to enough bile to digest roughly one ounce of fat per one to two hours, assuming the liver is functioning reasonably well. In people with compromised liver function, which Aajonus considered the norm rather than the exception in modern populations, the output may be far lower, perhaps enough to digest only one teaspoon of fat per hour.

The practical consequences are immediate and permanent. A person without a gallbladder cannot sit down to eat a quart of ice cream without getting diarrhea. They cannot eat a pint of dairy cream in one sitting. They cannot eat a full avocado at once without causing digestive problems. They cannot eat more than approximately four tablespoons of butter in a day without risking diarrhea. Any concentrated fat eaten in excess of what the liver can produce bile to handle in real time will simply pass through the body undigested, resulting in loose or liquid stool, nausea, or vomiting.

Aajonus stated that the person without a gallbladder "has to eat little amounts of food, especially fats, at all times," and that they must never consume a lot in one sitting. He gave the specific figure of no more than one ounce of fat per hour as the safe ceiling for someone without a gallbladder. He also mentioned that even raw ice cream, which he otherwise considered digestible, would cause diarrhea in a post-gallbladder-removal person if consumed in any significant quantity at once.

The loss extends beyond comfort. When fat passes through undigested because there is insufficient bile, the body is also failing to absorb the fat-soluble nutrients, cholesterol varieties, and fat-based protective compounds carried in that fat. Aajonus noted that an inability to digest fat properly leads to bone deterioration because the body is being defatted, which results in demineralization.

Across multiple sessions, Aajonus gave consistent and specific guidance for people who had already had their gallbladder removed. The core rule was that fat must be spread throughout the entire day in small amounts rather than consumed in concentrated doses.

Ice cream: no more than a cup at a time, and ideally only a few tablespoons per hour. He specified that half a cup every few hours is manageable for someone without a gallbladder. A quart at one sitting is not.

Dairy cream or whipping cream: only small amounts at a time. Drinking a pint of cream at once is not possible without digestive consequences.

Avocado: no more than one-third of an avocado at a time. A full avocado in one sitting will cause problems.

Butter: no more than approximately four tablespoons per day without risking diarrhea, assuming the person is otherwise healthy.

Any concentrated fat: no more than approximately one ounce per one to two hours.

The underlying principle is that the liver produces enough bile each hour to handle a small, specific amount of fat, and consumption must be timed to match that production rate. There is no workaround for this limitation except the passage of time and eating slowly throughout the day.

Aajonus described the gallbladder's bile reserve as sufficient to digest anywhere from twenty to fifty pounds of fat in a forty-eight-hour period, varying slightly across different seminar sessions. He also said the gallbladder holds "about enough bile to digest maybe 20-30 pounds of fat." One drop of concentrated bile can digest approximately one ounce of fat, he noted, indicating how concentrated the stored bile is relative to the liver's hourly output.

This reserve capacity was, in his telling, a specific evolutionary adaptation to feast-and-fast conditions. Tribes would kill an animal and eat enormous quantities of fat in a compressed window of time, then go days without fat. The gallbladder made that feast metabolically usable rather than just passing through. Without it, any large-scale fat consumption is physiologically impossible regardless of diet quality.

He contrasted this with modern eating patterns where fat is consumed in small amounts throughout the day. In that context, the liver's hourly production is generally adequate, and the gallbladder's reserve is not urgently needed unless a person eats large quantities of fat in one sitting. This is why, in his words, "gallbladder isn't all that important as long as you're eating your fat throughout the day."

When Aajonus examined individuals iridologically who had heavily supplemented with liquid minerals, vitamins, or other processed supplements, he often identified the gallbladder as a site of hardened or crystallized toxin accumulation. He described one individual's gallbladder as "completely hardened," noting that the body had stored a large quantity of toxins from supplements in that organ. He attributed this to the alkaloids and other chemical compounds present in supplements being routed through the liver and deposited with the bile.

In such cases, the hardened gallbladder was absorbing approximately fifty percent of the fats being consumed each day, drying them out rather than allowing them to be digested normally. This produced a constant fat deficiency and ongoing digestive disruption even though the person was eating fat.

When such a gallbladder eventually begins to detoxify, Aajonus described the process as involving significant vomiting and diarrhea, sometimes persisting for a very long time. He cited one case of a heavy supplement user whose gallbladder detox produced diarrhea for a year and three months continuously. He characterized this as beneficial because the person felt better with each episode, describing the diarrhea as expelling poisons that had been stored. The person reportedly did not experience the extended diarrhea as debilitating because the overall feeling of cleanliness and relief outweighed the inconvenience.

For someone facing an impending gallbladder detoxification, Aajonus recommended two lubrication formulas per day, vegetable juice composed of approximately ninety percent celery and ten percent parsley, and pranayama breathing to ensure sufficient oxygen delivery to the gallbladder area, which he said would reduce the nausea associated with the detox process.

Aajonus addressed gallstones in his written work as deposits of crystallized resins and minerals combined with bile in the gallbladder, essentially the same type of formation as kidney stones but involving bile. His recommended dietary approach for the condition included eating foods with high mineral content: fresh raw vegetable juices, raw eggs, raw milk preferably full-fat, raw plain kefir, tomatoes, melons, no-salt-added raw cheeses, and fresh raw fish, particularly raw oysters and clams, all eaten with raw fat to soothe the condition. He recommended drinking two ounces of fresh raw beet juice mixed into other vegetable juices as part of this approach.

For dissolving gallbladder and liver stones using his stone-dissolution formula, Aajonus specified that the warm formula should be sipped rather than drunk quickly. This contrasted with his guidance for kidney or urinary bladder stones, where he recommended warming the formula and drinking it fast to deliver it to the kidney and bladder quickly. For liver and gallbladder stones, slow sipping was the method. He also suggested adding two ounces of naturally sparkling mineral water to each formula, citing the natural hydrogen peroxide effect of natural carbonation as helpful for dissolving stones. For the first few days, an extra tablespoon of raw apple cider vinegar could be added to increase the dissolving action, with the caution that too much vinegar for too long would cause mineral deficiencies and worsen pain.

He noted that crystals he observed in one individual's gallbladder appeared stone-like rather than dissolvable and that the body would attempt to pass them, potentially causing cramping and pain within six weeks after a three-week treatment period. He recommended keeping a pain formula on hand during that window and suggested three to four ounces of cream within twenty minutes after each juice serving during that period to moderate the process.

In at least one case Aajonus described during an iridology reading, the removal of a healthy gallbladder left behind significant problems at the surgical site. He noted that the area where the gallbladder had been was a "dark hole" of dead tissue, that the surrounding tissue had likely been swabbed with thimerosal containing mercury during the procedure, and that mercury had consequently spread through the immediate area. He observed that after such removal, poor lymphatic drainage and circulation in the area was predictable due to the channels that had been cut during the surgery, and that this impairment would persist regardless of diet.

In that same case, he identified heavy metal contamination in the tube between the liver and the site where the gallbladder had been, and in the liver itself. His recommendations for that person included approximately eight ounces of cabbage juice with two tablespoons of coconut cream, one tablespoon of dairy cream, one tablespoon of butter, and one tablespoon of cheese taken together to address deficiencies in vitamin K and vitamin U that had developed, and to prevent the likely development of spider veins and varicose veins from the liver's poor circulation.

Even in people who retain their gallbladder, Aajonus pointed out that problems with fat digestion could arise from poor liver function rather than from the gallbladder itself. If someone still had their gallbladder but was experiencing nausea, indigestion, or difficulty after eating fat, he attributed this to the liver not forming proper bile, not to the gallbladder. The gallbladder can only store and release what the liver produces. If the liver is compromised, the bile produced may be insufficient in quantity or quality regardless of whether the gallbladder is present.

He described one person whose liver was approximately twenty percent functional, with the gallbladder "mainly producing a bile to handle the lack of fats," meaning the body was using the bile-production process as a compensatory mechanism for chronic fat deficiency caused by years of inadequate fat consumption. In that case, the appropriate response was restoring good fat intake so the liver could produce adequate, proper bile rather than attempting to address the gallbladder directly.

He also described cases where the gallbladder was full of metals and the tube connecting the liver to the gallbladder was obstructed by heavy metal deposits, which would similarly impair bile flow and fat digestion without the gallbladder itself being the primary problem.

Aajonus's position on gallbladder removal was part of a broader principle he stated repeatedly: no gland or organ should be removed for any reason. Every structure in the body exists because it was needed over millions of years of evolution, and removing it takes away functionality. He stated that modern medicine's justification, which is that the organ is not needed in modern conditions, represents a fundamental failure to understand biological history. The fact that modern eating patterns do not require the gallbladder's reserve capacity on a daily basis does not mean the organ is useless; it means its use case is episodic rather than constant. He gave the example of someone who eats a quart of ice cream at once, noting that even by modern standards some people do eat large amounts of fat in single sittings, at which point the gallbladder becomes immediately necessary.

The credit that doctors take for eliminating indigestion by removing the gallbladder is, in his framework, a short-term interruption of a detoxification process that was producing the symptoms. The toxins remain, and within two to three years they manifest again in the same area, at which point the patient is told the original gallbladder diagnosis was correct because the symptoms have returned, even though the gallbladder is now gone.

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