Lactic Acid

When muscles work, they produce lactic acid as an end product of metabolism. Aajonus acknowledged this as normal physiology but emphasized that the problem arises when the byproduct cannot be cleared. In athletes and people who exercise heavily, this becomes acute. Soreness after exertion, muscle cramps, and reduced athletic performance are all consequences he attributed directly to accumulated lactic acid that has not been dissolved and evacuated from the tissue.

He described this accumulation as causing the muscle tissue to stiffen. When minerals are drawn to lactic acid deposits, as they are when acidic conditions prevail in tissue, the muscles can become hard and less functional. The soreness and cramping that athletes commonly experience after intense training was understood by Aajonus as lactic acid sitting in the muscle without adequate dissolving agents or removal pathways.

Aajonus specifically named lactic acid alongside uric acid and mineral crystals as the chemical compositions that collect in muscles and joints in fibromyalgia. He said these compounds cause cutting: they slice through veins, nerves, muscles, and all the tissue in the affected area. The result is soreness, bruising, and microscopic internal bleeding throughout. He described it as happening all over the body, producing the diffuse pain that characterizes the condition.

His recommended dissolving agents were vinegar, which he said was very helpful for dissolving these compounds, and raw whey, which he said also helps remove them. Both were to be consumed in their raw, unprocessed forms.

Aajonus's most detailed and specific guidance around lactic acid concerned the use of raw dairy whey as a removal agent. When milk is separated, most of the minerals, including calcium, phosphorus, magnesium, and potassium, bind to the proteins and fats and concentrate in the curds, which become cheese. What remains in the whey is primarily lactic acid, along with some water-soluble fractions, but notably without the heavy mineral load of the curds.

This is the mechanism Aajonus described for why whey helps remove lactic acid from tissue. He explained it as a principle of like reacting with like: when raw liquid lactic acid from whey enters the body, it reacts with the lactic acid deposits in muscles and connective tissue without causing those deposits to solidify further, without mineralizing them, and without turning them into the kind of hardened plaque that forms when minerals concentrate around acidic deposits. Instead, the whey's lactic acid content helps mobilize and remove the accumulated metabolic lactic acid from the system.

He said explicitly: "The whey is good if you're exercising and you have cramps in the body. Contains a lot of lactic acid that breaks down the lactic acid that builds up from the end product of metabolism that cause cramps in the muscles and soreness." When lactic acid from whey goes into the system where mineral-bound lactic acid has already stiffened tissue, "lactic acid reacts with lactic acid without solidifying it, without causing it to become a plaque in the body, without mineralizing it. So it helps remove lactic acid from the system."

Aajonus stated that whey is more helpful than whole milk for removing lactic acid byproducts from metabolism. Whole milk contains high concentrations of alkalinizing minerals that can bind with and neutralize acidic compounds, but that binding process can also cause the resulting molecules to become too large to be efficiently cleared. Whey, being lower in those minerals and higher in lactic acid, works differently, facilitating removal rather than neutralization.

Aajonus offered specific examples of athletes who benefited from the lactic acid-clearing properties of raw whey. He named Val Mysyk and Walker Kieran, two high school tennis players who were the top U.S. high school champions in their division in 2009. He cited them as a demonstration that helping the body remove lactic acid byproducts more efficiently through whey allowed athletes to perform at a higher level and recover more quickly. The implication in context was that including whey in their nutrition protocol supported their dominance in competition.

Aajonus described a sports formula intended in part to help clear lactic acid from the system. The formula included ingredients specifically chosen to accelerate lactic acid removal and support athletic recovery. The key components relevant to lactic acid clearance were:

Raw whey, which he preferred over whole milk for this purpose because of its lactic acid content and lower mineral concentration. He said whey is "more helpful for that too rather than milk, whole milk, to get rid of lactic acid byproducts from metabolism."

Coconut cream, two tablespoons, described as optional but helpful for cleaning, with the note that "especially if you're a sports person, it helps get the lactic acid out of the system quicker."

Vinegar, one tablespoon, identified separately as one of the other key ingredients in the formula. Vinegar was already named as a dissolving agent for lactic acid and uric acid crystals in fibromyalgia, and its inclusion in the sports formula reflects this application.

Lime juice, one tablespoon. Lemon juice, one tablespoon. Dairy cream, two tablespoons. Two to four eggs. Two tablespoons of honey. Two to four ounces of naturally sparkling mineral water. These additional ingredients supported overall recovery and nutrition alongside the lactic acid-clearing action of the whey and vinegar.

For individuals with specific conditions involving high acidity in the system, Aajonus modified the formula. He recommended one and a half tablespoons of vinegar instead of one tablespoon, four tablespoons of coconut cream and four tablespoons of dairy cream rather than two of each, and specified that the person should drink at least three quarts of milk a day, or two and a half quarts if consuming about three ounces of cream daily.

Aajonus drew a sharp distinction between raw liquid whey and commercial whey protein powders. When whey is dried into powder, the result is primarily powdered lactic acid, because the minerals that were already low in whey become even more concentrated in their remaining acidic form. He said: "When you powder, you're getting powdered lactic acid."

The consequences he described were specific and mechanistic. Powdered lactic acid consumed by someone who is already producing lactic acid from exercise creates a double accumulation. "You have lactic acid from metabolism, exercise, and the powder added to that." The body then draws large amounts of minerals to the concentrated acidic deposits. Muscles do grow larger under these conditions, but Aajonus considered the result pathological rather than healthy: the muscles become "like mineral deposits rather than good, strong muscles," hard, stiff, and unable to relax properly.

He described his own experience with grip-training exercises to illustrate. After using hand exercise grips, his forearm muscles stiffened significantly, requiring multiple sessions over successive days before they would release. He attributed this stiffness to the accumulation of lactic acid in the muscles from the exercise. He then said that if he had also been consuming powdered lactic acid in the form of whey protein powder, the result would have been worse: "I'd be stiff. The whole thing would cause stiffness in my muscles, and they would not relax. They would so-call what they say calcify." He clarified that the hardening was not from calcium alone but from the full constellation of alkalinizing minerals, including phosphorus, magnesium, and potassium, all drawn to the acidic deposits.

This critique extended to powdered colostrum, which he said was "even worse" for the same reasons, compounded by the fact that drying butter-containing substances requires heat treatment that corrupts the fats.

Aajonus used the terms lactic acid, lactate, and lactose somewhat interchangeably in certain passages when describing what passes into the bloodstream undigested when cold milk is consumed. His consistent point was that when cold milk enters the stomach, the stomach contracts and fails to secrete adequate hydrochloric acid. The protein and sugars in the milk, including casein and whatever he referred to in context as lactate or lactose, then pass into the duodenum undigested, enter the bloodstream, and cause irritation.

The solution he prescribed was always to consume milk at room temperature or warmer, to allow the stomach to function normally and break down these components properly before they reached the duodenum. He said that milk left out of refrigeration for at least five hours, or ideally 24 hours, allows the natural bacteria in the milk to begin predigesting it, making it easier to handle and reducing the likelihood of these undigested compounds reaching the blood.

Aajonus connected the body's inability to clear lactic acid from muscle metabolism to the condition of the lymphatic system. He said that symptoms indicating the lymphatic system is not cleansing wastes, including lactic acids from metabolism, required sixty to ninety minute long hot baths and consuming appropriate foods to support the lymph. The hot baths were a key method he described for encouraging the body to perspire metabolic waste products, including lactic acid, out through the skin.

He did not spell out every mechanism in these passages, but the structural logic of his framework was that lactic acid is a waste product from muscle metabolism that should be removed by the lymphatic system. When the lymph is congested, the waste accumulates. Hot baths stimulate perspiration and lymphatic movement, helping to move the accumulated lactic acid out through the skin rather than leaving it to crystallize in tissue.

Alongside whey, vinegar was named as the primary dissolving agent for lactic acid deposits in muscle tissue and joints. He said in the context of fibromyalgia: "Vinegar is very helpful to dissolve those compounds, whey helps remove it also." He described vinegar as a beneficial acid, distinct from the harmful industrial acids and metabolic acids he associated with disease. The skin itself is acidic, and vinegar, he explained, returns the body to a good acidic level rather than the pathological acid state associated with mineral-binding and crystal formation.

In the sports formula and in his recommendations for individuals with high acidity, vinegar was included at doses ranging from one tablespoon to one and a half tablespoons depending on the severity of the condition being addressed.