Juicing

Aajonus was unambiguous that whole raw vegetables are not appropriate for human digestion. Humans lack the multiple stomachs and the microbial environment of herbivores needed to break cellulose. When someone asked whether blending vegetables into a drink would break down the cellulose sufficiently, he said no. Cellulose is tough plant fiber, and no amount of blending fully resolves it in a way the human gut can manage. The pulp going down through the intestinal tract destroys the intestinal environment. The juice, removed from the pulp, does not carry that problem and delivers the vitamins, enzymes, and minerals in a form the body can actually use.

He made an exception for cucumber, which he considered a fruit rather than a vegetable and whose pulp contains collagen precursors. He handled cucumber differently from other produce: rather than juicing it and discarding the pulp, he peeled it, sliced it, and blended it directly into the already-juiced liquid so the pulp remained in the drink. He explained that cucumber is highly alkalizing but not in the same aggressive way that leaves, roots, and stalks are, making its pulp tolerable where other vegetable pulps are not. This gave him the collagen precursors he needed for skin health, a benefit he said most people address by eating fruit but which he obtained this way since the diet limits fruit to one meal a day.

Aajonus described pasteurized juice as enzymatically dead and chemically destabilized. He observed in a hospital setting that pasteurized orange juice given to a patient recovering from illness would deliver almost nothing of healing value while also being more caustic than fresh juice due to increased acidity from the pasteurization process. He noted that at least fifty percent of vitamins in pasteurized juice are dead, that the minerals are unstable and radical, and that the enzymes are gone. The industry motivation for pasteurization, he said explicitly, is shelf life and profit, not health, and he cited the Odwalla and Coca-Cola situation to illustrate how commercial juice companies used a food-safety scare to push pasteurization as mandatory while eliminating competition from raw juice producers. Boiling juice, he said, is another version of the same destruction.

The base formula Aajonus returned to repeatedly across workshops and written materials is eighty percent celery and twenty percent parsley. He called this a good foundation. From there he added or subtracted specific ingredients based on individual needs:

Carrot was used in limited quantities, typically ten to fifteen percent of the volume, and only in cycles. He recommended carrot juice only about once a week in a three-day cycle, followed by four to six days without it, as a way of providing specific nutrients without over-loading the system with its particular mineral profile.

Beet was used in very small amounts, around five percent of the volume, specifically to stimulate hydrochloric acid production and improve protein digestion. Beets contain natural chlorine, which is involved in hydrochloric acid formation and which also helps remove toxic chlorine from the body. He cautioned that beet must be limited to that small percentage.

Parsley at five percent and cilantro at five percent were interchangeable additions to the celery base, each contributing specific enzymes and minerals.

Cucumber, as described above, was pureed into the juice rather than juiced separately, contributing collagen precursors.

Zucchini, crookneck squash, and sunburst squash were used in his personal formula, which he described as sixty to eighty percent celery, twenty percent parsley, and then summer squash or cucumber as part of the base.

Green cabbage at five percent of the volume was recommended for vitamin K and vitamin U deficiency, and separately, white cabbage juice at four ounces twice daily (morning and evening, for a total of one cup per day) was given as a specific protocol for intestinal or stomach problems, distinct from general vegetable juice consumption.

Pineapple puree, not juice, was added at one tablespoon per serving of vegetable juice in certain specific cases, such as addressing crystallized or hardened materials in the body. He specified pineapple as a puree rather than juice.

Beet juice at two ounces per quart of raw milk was given as a specific protocol for breaking down hardened or crystallized deposits, combined with a tablespoon of honey.

He recommended adding a quarter teaspoon of raw apple cider vinegar to each juice in certain intensive protocols.

For one individual formula he described: one-third carrot, one-third celery, one-third cucumber puree, and ten percent cilantro or parsley; or alternatively, five percent parsley and five percent beet. If protein digestion was impaired, the five percent beet was specifically indicated because of its hydrochloric acid support.

For his own personal use, he described four cups of green vegetable juice a day, sixty to eighty percent celery, twenty percent parsley, and summer squash or cucumber, taken between meals throughout the day in a steady cycle.

Cabbage juice appeared in the sources as a dedicated remedy separate from daily vegetable juice. For someone with an ongoing intestinal or stomach issue, he recommended one full cup of white cabbage juice per day, divided into four ounces in the morning and four ounces in the evening. He specified that white cabbage and green cabbage are the same thing and that red cabbage should not be used for this purpose.

When asked whether a blender could be used for cabbage juice, he said it could be used if the pulp were then removed by straining through cloth and wringing. He said that a Champion, Green Life, Omega, or similar juicer would work, and that if the machine did not squeeze the cabbage thoroughly, the pressed pulp could be put into a cloth and wrung by hand to extract more juice, as he had done in earlier years.

Aajonus was specific and consistent across many conversations about which juicers were acceptable and which caused harm.

The Green Star 1000 was his first recommendation for most individuals. It uses a double stainless steel auger system that crushes and presses produce in a hermetically sealed environment where little or no oxidization occurs during pressing. It juices wheatgrass as well as everything else, and the time saved compared to slower machines pays for the cost of the machine.

The original Green Power Juicer, which is a larger version of the Green Star, was his recommendation for families who need to produce larger quantities.

The Hippocrates juicer, he said, is a good machine but too small and slower than the Green Star 1000 for the same volume of food.

The Samson juicer, described by someone as similar to the Green Star, he rejected because it is a single auger pressing plastic against plastic, which outgasses BPAs into the juice.

The Champion juicer was discussed specifically in regard to heat. He said that to get the heat up to a problematic level in a Champion, you would have to run produce through it two or three times. It appeared in the sources as an acceptable machine for cabbage juice.

The Juiceman and other centrifugal juicers he rejected because they use air, meaning oxygen, to separate juice from pulp. This causes oxidization of approximately one-third of the nutrients, rendering those vitamins and enzymes relatively useless. He referenced Korean laboratory tests conducted by the original Green Power Juicer manufacturer showing oxygen attaching to vitamins and enzymes and making them non-functional.

Vitamix blenders he described as very toxic. At high speed, the Vitamix can heat the contents to one hundred forty degrees Fahrenheit within one minute. He observed people regularly cooking their juice this way without realizing it. Even at lower speeds or for shorter times, the electromagnetic field generated by the motor at high speed oxidizes nutrients.

The Osterizer blender, by contrast, was acceptable for blending pureed ingredients such as cucumber into already-juiced liquid, and for mixing honey into juice for storage. He specified using it in a closed container, which produces a different result from open blending.

Regarding juicer positioning, he noted that most people stand with the juicer lengthwise in front of them, pushing produce in from the front with the motor directly facing their torso, which broadcasts the electromagnetic field into the body. His solution was to turn the machine around so the motor faces away and the pulp outlet faces toward him. He stands to the side pushing produce in, keeping his torso away from the motor's field.

For the Green Star specifically, the 2000 and 3000 models have attachments for making pasta, bread sticks, and ground meats, none of which he considered useful. The 1000 was described as perfect for the diet's needs. Ground or pate'd meat produced through a juicer he said is not best.

Aajonus offered a detailed preservation method for those who want to make juice in batches rather than fresh each time. He said juice can be made in batches of three quarts at a time, which will last three days. The method: juice three quarts into a large container, then take a four-ounce jelly jar, place only two ounces of juice in it along with two and a half ounces of honey, screw on the blender blade attachment, blend for only five to six seconds, pour that honey-juice mixture into the full vat of juice, put a lid on it, stir, and then portion it out into eight-ounce or four-ounce containers. He said some people juice up to five days at a time using this method. The honey preserves the juice and extends its usability while adding slight sweetness.

The recipe book also specifies honey (three ounces per twelve servings) as a preservation ingredient added to the base juice formulas, described explicitly as helping preserve the juices as well as sweeten them.

He also mentioned that juice can be made for three to four days at a time when cucumber puree is blended into it.

The timing rules around vegetable juice were non-negotiable in his framework because vegetable juice is alkaline and all other foods except fat are acid, while fats are neutral unless they are pressed oils which are more acidic. If alkaline and acid foods are mixed, they neutralize each other and impair digestion.

The basic rule: always wait at least one hour before or after vegetable juice before consuming anything other than fat. Cream, butter, and coconut cream can be taken with or very close to juice. Eggs, meat, dairy products other than the fat dairy products, must not be consumed within one hour on either side of vegetable juice.

Honey mixed into juice was described as acceptable. The question of whether honey was okay with juice was answered affirmatively in the sources.

For the eating schedule he described most fully: wake up, have cheese (one tablespoon for an average person, two tablespoons for a large person, or just a teaspoon or half a teaspoon for a very weak person), then have the vegetable juice. Suck or sip the juice slowly, spending ten to fifteen to twenty minutes drinking it depending on volume. After finishing the juice, wait about thirty-five minutes, have another small amount of cheese, then proceed to the first meat meal.

If someone has a vegetable juice option before a meat meal, he suggested putting an egg in it and one teaspoon to one tablespoon of raw cream depending on body size. One egg per cup to twenty-four ounces of juice is the guideline, regardless of how much juice. Exception: if the person is diabetic or has a heavy sugar problem, two eggs may be added to the juice.

After a meat meal, the sequence continues: wait twenty-five minutes after finishing the meal, have a small cheese cube, then ten minutes later have cheese and honey together for mineralization. Then some time later, another juice, and another meat meal, cycling through the day.

For people eating two meat meals a day, juice comes a couple of hours after a meal. If hunger comes sooner, the interval can be shortened. Always at least one hour before or after juice before eating anything other than fat.

Juices will cause sleepiness in some people. If juice causes someone to become very sleepy and non-functional, that juice should be skipped entirely. If they feel drowsy after juice and need to stay alert, juice should be avoided during that period.

The amount of juice appropriate for any individual depends on their history and current state.

People who have been long-term vegetarians should use less vegetable juice because they have already been on a highly alkalinizing diet, which destroys the enzymes and acids and bacteria necessary to digest animal fats. Over-alkalinization from vegetarian diets impairs this capacity. If vegetable juice causes the next heavy meal to take too long to digest, the quantity of vegetable juice should be reduced.

People who have eaten cooked foods most of their life tend to be over-acid and deficient in vitamins and enzymes, so they need more juice.

People who are diabetic or have hypoglycemia have blood that is already too alkaline, so a maximum of two juices per day applies to them. If they are having the juice and it is already afternoon, they should skip a subsequent juice and instead have milk or proceed to a meat meal.

Highly toxic people who have taken a lot of medication can have two or three juices per day.

The maximum to avoid over-alkalinizing the blood: he described someone drinking a gallon every two days as too much. He said it is better to eat more fat to keep things moving rather than using large quantities of juice as a laxative or cleanser.

His own intake: four cups of green vegetable juice per day, taken between meals throughout the day.

The recommended interval between juice portions and eating is stated multiple times. The juice causes nutrients to rush to the kidneys if gulped or taken with food at the wrong time. This results in the nutrients going to the kidneys and appearing in the urine rather than reaching the cells.

Aajonus was emphatic that juice should be sipped slowly, never gulped. He described his own practice of sucking juice through his teeth over his tongue, pressing his tongue against his palate and generating saliva in the process, similar to how a baby suckles. This produces significant salivary contact with the liquid and improves utilization. He said spending ten, fifteen, or twenty minutes on a serving of juice depending on the volume is the right pace. If juice is gulped, it rushes to the kidneys and the person will urinate all day without the nutrients ever reaching the cells. He said even milk should be sipped, not drunk in large swallows.

He specified that even bacteria from saliva, which he described as being among the most concentrated bacterial populations in the body, are introduced to the juice through this sucking method, which is beneficial.

If an egg is added to juice, it should be whipped into the juice, not blended. He distinguished clearly between whipping and blending: whipping takes about ten seconds and introduces less oxidization, while blending the egg and cream into already-juiced juice causes additional oxidization on top of what the juice already experienced sitting in the refrigerator. He said whipped juice tastes better anyway because the flavors remain distinct rather than homogenized.

If the juice has just been made fresh, blending the egg in is acceptable. If the juice has been stored in the refrigerator, whipping is preferred.

He noted that if a person is very skinny or feels very weak in the morning, adding an egg to the juice is helpful. If a person is overweight or on the thinner side, an egg in the juice is still recommended. He said that if whipping feels insufficient, it is enough for about ten seconds.

The rationale for the egg in juice was also connected to preventing over-alkalinization: a long-term vegetarian having juice without an egg risks further alkalinizing the digestive system and damaging the capacity to digest animal foods.

One teaspoon to one tablespoon of raw cream in the juice serves as a binder. If juice causes burning from acids dumping into the esophagus and stomach as the alkalinizing juice pulls up stored acids, adding a tablespoon of cream to the juice binds those caustic substances as they pass through, preventing the burning sensation.

If juice causes burning in the stomach or esophagus, Aajonus explained this as the alkalinizing effect of the juice pulling acids stored in the esophagus and the membrane between the stomach and lungs, causing them to dump into the digestive tract where they produce burning. The solution is to add a tablespoon of cream to the juice. The fat binds with the caustic bile and other acids as they pass through, neutralizing the burning experience without stopping the detoxification process.

Wheatgrass juice was rejected. He said it turns acid in the blood, and that is the whole point of the concern about it. He did not recommend it as part of the vegetable juice protocol.

For someone identified as having significant bile in the system and needing lubrication and moisture, he recommended ten to fifteen percent carrot juice once a week in a three-day cycle, with none for the next four to six days, embedded in the regular juice protocol. This was given alongside a recommendation of seventy percent red meat and thirty percent white meat to support the rebuilding of specific glands.

For someone with vitamin K and vitamin U deficiency and low protein absorption, he recommended either a half cup of green vegetable juice per day or five percent of the juice volume as green cabbage, with the rest being eighty percent celery and fifteen percent parsley.

For someone with protein digestion problems, five percent beet in the juice for hydrochloric acid stimulation.

For someone who is very toxic or undergoing intensive protocols, two to three juices per day.

For Candida-related joint issues, yam juice was recommended, one freshly juiced yam every four days, consumed within ten minutes of juicing.

For heavy metal clearance, the juice formula containing three bunches celery, three bunches parsley, three bunches cilantro, and four medium zucchini or squash was described as helping remove mercury and other heavy metals. This formula also included three ounces of unheated honey and twelve tablespoons of raw cream, coconut cream, or raw butter.

For liver toxicity and lymphatic congestion, the formula containing four bunches celery, three bunches parsley, one lemon juiced rind and all, one bunch cilantro, two medium zucchini, one cucumber, three ounces honey, and twelve tablespoons of coconut cream was specified.

For the body salts and oxygen absorption formula: five bunches celery with leaves, five bunches parsley, and three to four ounces unheated honey, yielding twelve servings.

He noted that immediately before drinking certain juice formulas, eating one tablespoon of coconut cream, unsalted raw butter, or raw cream is recommended, which is consistent with his general instruction that fat can accompany juice.

The Osterizer blender was considered acceptable for specific juice-adjacent tasks: blending cucumber puree into already-juiced liquid, blending the sport formula ingredients together, and blending honey into juice for storage. He described using it in a closed container to avoid oxidization, noting that using it this way produces a distinctly different and better flavor than using a Vitamix or open high-speed blender.

The Vitamix was rejected entirely for any juice or food preparation because it heats contents to one hundred forty degrees within one minute at full speed and its electromagnetic field damages nutrients. He called Vitamixes very toxic and said they oxidize more than half of the nutrients.

When someone mentioned having made all their juices in a Vitamix and then switching to an Osterizer, he confirmed the flavor and quality are totally different.

The Sport Formula that Aajonus developed and refined over time uses cucumber, tomato, and watermelon as its liquid base, but he was explicit that these three ingredients are pureed rather than juiced. The distinction matters in his framework: juicing removes pulp; pureeing retains it. For the sport formula, retaining the pulp was intentional because these are fruits, not vegetables, and their pulp does not cause the intestinal disruption that vegetable pulp does. He described the cucumber in the sport formula as providing collagen precursors through its flesh.

The cucumbers for the sport formula must be peeled whether organic or not, because the peel is tough cellulose that even a vegetarian animal would need to handle, and because the FDA permits up to fifteen percent petroleum paraffin wax on organic cucumbers and some other produce including apples. That wax makes the peel unacceptable. He said if someone grows their own cucumber and knows it is not waxed, they can juice the peel, but for all other purposes the peel is discarded.

The sport formula is sipped throughout the day as a hydration tool, not consumed in large swallows. He described his champions sipping one quart through five hours of competition while opposing athletes went through a gallon and a half of water, becoming progressively weaker as the water diluted their nutrients and dehydrated them despite the volume consumed. The sport formula hydrates without fractionating the nutrients, a problem he associated with plain water consumption.

The various iterations of the sport formula that appear across sources differ slightly in proportions. The consistent base is three cups total of at least two of: cucumber puree, tomato puree, watermelon puree, raw milk, and/or fresh raw liquid whey. The remaining ingredients in various versions include one tablespoon raw apple cider vinegar, two tablespoons lime juice, two teaspoons lemon juice, two tablespoons coconut cream, two tablespoons dairy cream, and two to three eggs, blended together to make approximately one quart. Honey varies from one to four tablespoons depending on version and individual need. Some versions add Terramin clay. Some versions add blueberries for metal removal.

The full daily schedule involving juice, as Aajonus described it most completely across workshops: wake up, have cheese, wait briefly, then juice. Sip juice slowly for ten to twenty minutes. Wait about thirty-five minutes after finishing juice, have cheese. Then meat meal. Then, for people eating two meat meals a day, juice again a couple of hours after the meal. Then another meat meal. If a second meat meal is taken, juice can follow it again by a couple of hours.

For the 90-day intensive protocol he described in written questions and answers: Day One begins with vegetable juice to alkalinize the blood after a night of acidification. Day Two involves alternating eight to nine ounces of green vegetable juice with a golf-ball-sized portion of meat throughout the day, never consuming them together, always waiting until genuinely hungry before the next portion. Red and white meats alternate. Day Three repeats Day Two. Day Four returns to Day One. Day Five repeats Day Two. Every fourth or fifth day, eight ounces of raw milk before bedtime is added. Day Six repeats Day Two, and this cycle continues for the ninety days.

For nighttime eating: if someone is very tired at night and must choose between juice and meat, he said to do the meat meal and then possibly have the vegetable juice in the middle of the night with an egg and some cream. Cheese before the egg, then juice with egg and cream.

He addressed the electromagnetic field produced by juicer motors as a genuine concern, not a theoretical one. Most people stand directly in front of the juicer with the motor facing their torso while they push produce in from the top. He said the motor broadcasts the EMF field directly into the person's body this way. His solution: turn the machine so the back is facing away and the pulp outlet is toward the operator. Stand to the side, pushing produce in. The motor then broadcasts its field away from the body rather than into it.

A question about juicing raw cannabis was answered briefly by referencing his tobacco recipe from his product list rather than directly addressing the cannabis question. He had previously said "just a little" when asked about cannabis juice, and the follow-up exchange did not produce an expanded position beyond that minimal acknowledgment and a redirect to the green tobacco preparation he had developed.

Juicing coconuts was a separate and labor-intensive process he addressed at some length. Before importing specialized Thai coconut juicing machines, he hired a person to juice ten to fifteen coconuts every five to six weeks for personal supply. He specified a skinny, hyperactive, athletic person for this job due to the physical demands of breaking coconuts, milking them, and pressing the cream.

He imported the machines from Thailand and noted that coconut cream yield is strongly temperature-dependent: at seventy degrees Fahrenheit, one coconut yields approximately five to six ounces of cream. At eighty degrees Fahrenheit, the same coconut yields nine to ten ounces. The water-soluble and oil-soluble fats free up from the cellulose at about seventy-eight degrees. He recommended letting the room reach eighty degrees before juicing coconuts to maximize yield.

Fermented coconut cream he said is still beneficial, acting more as a cleanser, though he cautioned against eating too much of it in that state.

He noted a misprint in the older printing of the recipe book that listed an excessive amount of lime juice per seven or eight ounces of coconut cream. The correct amount is one-half teaspoon of lime juice per serving of coconut cream. The third printing corrected this.

The coconut cream, once made, keeps in the refrigerator for five to six weeks and can be used from there. If fermented, it is still usable and in some respects preferable as a cleanser.

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