Lipids

The liver, in Aajonus's description, has one primary purpose: manufacturing and synthesizing bile. There are sixty varieties of bile to be made, corresponding to sixty families of cholesterol, and within each family there can be thousands of finite molecular variations depending on what the body needs. The gallbladder serves as a reserve of bile and holds enough to digest approximately thirty pounds of fat, a capacity he traced back to the hunter-gatherer context in which a person might kill an animal and eat all the fat first, requiring enormous digestive capacity in a single session.

These sixty cholesterol varieties divide into three functional groups of roughly equal size. One third are used for lubrication and protection of tissues throughout the body. One third are used to produce energy, delivering two and a half times more energy per molecule than either carbohydrate or protein. The remaining third are used to make solvents, including viruses, that dissolve toxicity, neutralize harmful substances, and cleanse the body of accumulated poisons. Aajonus returned to this threefold division repeatedly across many contexts, presenting it as the foundational architecture of lipid metabolism.

The liver can vary what it produces based on what the body requires at a given moment. This is why Aajonus rejected the medical simplification of cholesterol into two categories, HDL and LDL. In his words, that reductionism was an overcorrection from the earlier position that all cholesterol was bad, but still wrong. Sixty varieties cannot be meaningfully collapsed into two, and neither category is inherently harmful. What determines whether circulating cholesterol is a problem is not its type but whether it originated from raw or cooked fat, and whether it is in the process of leaving the body or has been deposited in tissues through years of consuming processed fats.

The specific case of cream is notable in this framework. Cream is described as the only food that requires all sixty varieties of cholesterol to process it. The liver must deploy its entire repertoire to digest raw cream, which is why cream holds a special place as the fat that most completely feeds the brain and nervous system. No other fat does this in the same comprehensive way.

When fat is heated, it begins transforming into lipid peroxides at approximately 70 degrees Fahrenheit. Aajonus called this threshold the labile point. Lipid peroxides are carcinogenic, and their formation is one of the primary reasons he argued against consuming any cooked fat. He drew an analogy to clay: raw clay is malleable and porous, exchanging moisture freely and capable of changing shape. Once fired, it becomes brittle, no longer porous, and permanently fixed in a given form. A fat molecule heated past its labile point undergoes the same irreversible change. Introduced into the body, it cannot participate in normal ion exchange, cannot remain fluid, and over a period of ten to fifty years, hardens progressively until it becomes crystalline.

If a lipid that has been incorporated into a vein or artery wall loses its ion exchange capacity in this way, the area around it will harden and crack. This is the mechanism Aajonus proposed for arterial hardening, and he attributed it entirely to cooked and processed fats rather than to raw animal fats. He noted that tribes eating exclusively animal products, including all the fat, even when cooked, such as those in New Guinea, Borneo, and among cannibalistic groups he cited, had no heart disease and no arteriosclerosis. The same was true of groups like the Maasai, Samburu, and Fulani, who ate raw animal fat in large quantities and showed no cardiovascular disease. He used these examples as direct evidence that the problem lay not in fat consumption per se but in the quality and processing method.

The most damaging category of processed fat, in Aajonus's framework, was the hydrogenated vegetable oil, known chemically as a trans fatty acid. Hydrogenation is a process that converts liquid oils into a semi-solid or solid form by forcing hydrogen atoms into the molecular structure under pressure and heat. The result is a fat with the same molecular structure as plastic. Aajonus stated explicitly that this is how plastic was made: a chemist fell asleep during an oil processing run, and when he woke six hours later, the prolonged processing had produced what became the plastics industry. The hydrogenated oil people eat in donuts, chips, french fries, and margarine is, by his account, chemically indistinguishable from plastic in its behavior inside the body.

Trans fatty acids introduced into the lymphatic system dehydrate and solidify over time, eventually crystallizing. The lymphatic system is approximately 80% fat, 15% protein, and 5% carbohydrate, and it depends on the fluid movement of lipids to carry nutrients to every cell in the body and remove waste products. When that system is jammed with crystallized plastic fat, it cannot perform either function. Aajonus identified the introduction of margarine in the late 1950s and early 1960s as the inflection point at which the lymphatic system began failing at a population level, and he linked it directly to the dramatic increase in cancer rates, citing a shift from one cancer in a thousand people sixty years ago to one in two for males and one in three for females.

He also noted that once plastic fats are lodged in the lymphatic system, they are extremely difficult to remove. The human body cannot dissolve plastic under normal conditions. He specified that getting the body temperature up to between 103 and 110 degrees Fahrenheit was required to begin mobilizing those deposits, which is why he recommended daily baths of forty minutes, and twice weekly baths of ninety minutes, as a protocol for those trying to clear hardened fats from the lymphatic system. For retired individuals, he suggested ninety-minute baths seven days a week.

Vegetable oils that have not been hydrogenated also pose a problem in the human body, though a less severe one. An herbivore has a body temperature of 101 to 105 degrees Fahrenheit and can keep vegetable oils fluid within its tissues. The human body temperature is 98.6 degrees Fahrenheit and lower. When vegetable oils become incorporated into human cells and remain in the body, they begin crystallizing over a period of one to five years because the human body is too cool to maintain their fluidity. This is distinct from the plastic crystallization of hydrogenated oils but still results in hardening of tissue and congestion of the lymphatic system over time. Aajonus therefore rejected olive oil, flax oil, safflower oil, coconut oil in its pressed form, and virtually all pressed vegetable oils as regular dietary fats, though he allowed for very specific limited uses of some of them.

Aajonus drew a categorical distinction between whole animal fats and pressed oils of any kind. Pressed oils, regardless of source, are 90% solvent reactive in his description. The body converts them into substances for dissolving toxic material, not for building tissue or providing sustained energy or lubrication. Seeds and grains are not foods the human digestive system evolved to process. Birds have gizzards and the appropriate enzymes for grain and seed fats. Squirrels have the appropriate digestive equipment for nut fats. Humans do not. The 90% solvent conversion rate means that someone trying to sustain themselves on pressed oils, even cold-pressed ones, will experience progressive dehydration of tissues from the inside out, leading to dry skin, eczema, psoriasis, and internal desiccation, because those oils are never actually being used to lubricate or build anything.

Flax oil he described as toxic even in its natural state, which is why he said it must be taken in very small amounts, and only in emergency situations such as tumor reduction. Castor oil he called a poison outright. Rapeseed oil he placed alongside castor oil as among the worst possible oils.

The one partial exception he made was coconut cream, which he distinguished sharply from coconut oil. Coconut cream is made by juicing the mature meat of the coconut and allowing the cream to separate from the pulp. It contains approximately 80% fat, 15% protein, and 5% carbohydrate, which he identified as the same ratio the lymphatic system requires and the same ratio involved in the citric acid cycle operating at its most efficient. Because coconut cream contains not just oil but water-soluble vitamins, fat-soluble vitamins, enzymes, and bacteria together, it dissolves both oil-soluble and water-soluble compounds, making it a more comprehensive cleanser than any pressed oil. He recommended it extensively for dissolving arterial plaquing and for general detoxification support.

Within animal fats, Aajonus made distinctions based on source and form.

Butter he described as the single most effective and important fat for healing, particularly raw unsalted butter combined with raw unheated honey. It lubricates every tissue in the body except the brain easily. While it does help protect and lubricate the brain to some extent, it is not the primary fat for neurological tissue. He found butter to be the fat most commonly used by the body and the easiest to work with, and he placed it at the center of his healing protocols.

Cream he identified as the only fat that completely feeds and sedates the nervous system and brain. It is the most demanding fat for the liver to process, requiring all sixty varieties of cholesterol, but it produces results no other fat can replicate. Cream coats the myelin sheath but does not regenerate neurons or breed new brain cells. For that, the fats in fish are required. He was specific that he meant the actual fat within fish tissue, not commercially processed fish oil supplements, which he stated are processed with kerosene.

Meat fat from any animal is well utilized for detoxification and for strengthening muscles. He noted that in birds and fish, fat is homogenized evenly throughout the muscle tissue rather than marbled in pockets as in beef, and for this reason it works somewhat differently, being slightly better for the skin and digestive tract. Chicken contains more fat than beef overall, Aajonus said, but because it is dispersed rather than concentrated in visible marbling, most people underestimate its fat content.

Egg fat he considered the finest and most easily digestible fat available, noting that the entire egg is digested in approximately twenty-three minutes and that no other food approaches that speed of absorption. The egg yolk is the only food that contains some cholesterol in preformed state rather than requiring the body to manufacture it entirely from scratch. This is precisely why he argued that eggs are among the most powerful healing foods rather than a cholesterol hazard.

The body stores toxins in fat. This is Aajonus's consistent explanation for why fat accumulates in the body under toxic conditions, and why he argued against weight loss efforts in people carrying significant toxic loads. The brain is 60 to 80% fat, and the bone marrow is similarly fat-dense. These are the two main natural repositories of fat in the body, and they are also where the most concentrated toxin storage occurs when the body lacks sufficient peripheral fat to buffer the incoming toxic load.

White blood cells are approximately 90% fat, or as he described them, phagocytes. They are fatty cells that can absorb and contain large amounts of toxicity precisely because of their fat content. Pus is 95 to 98% white blood cells, and therefore 95 to 98% fat cells that have sacrificed themselves containing poisons. The toxicity in pus is only the 2 to 5% residual chemicals those cells were containing.

A person carrying more body fat is, in Aajonus's view, better protected from disease in a toxic world because the fat arrests and contains poisons that would otherwise migrate into cells and cause damage. Thin people, by his account, are at greater risk because they lack the adipose buffer. He stated that he himself maintained 18% body fat even after more than three decades on the raw diet, noting that athletes typically carry 7 to 10% body fat and that his double of that figure reflected ongoing exposure to environmental toxins even on a clean diet.

When the body is fat enough to absorb poisons peripherally, those poisons stay out of the brain and bone marrow. When it is not, they accumulate in the most critical fat-rich structures. This is why he advised people to get fat and stay fat while detoxifying, rather than pursue thinness as a marker of health.

Fat molecules when raw are very small and do not produce visible bulk in proportion to their mass. He noted that he was 24.5% body fat at a time when he did not appear fat to observers. Cooked fat molecules, by contrast, are larger and create more visible deposits.

The body uses fat as fuel through the citric acid cycle. Aajonus described the ratio of fuels involved as 80% fat, 15% pyruvate (protein converted into sugar that ignites fat burning), and approximately 5% carbohydrate or vitamin C acting as a sugar to ignite the cycle. This 80-15-5 ratio is also the composition he attributed to coconut cream and to the lymphatic system itself, which he took as evidence of the body's baseline nutritional architecture.

Fat delivers two and a half times more energy per molecule than either carbohydrate or protein. He used the example of Arnold Schwarzenegger, whom he claimed to have known personally, to illustrate this point. Schwarzenegger consumed raw milk, raw meat, and raw eggs, and won the Mr. Universe title seven times, a record Aajonus presented as a direct product of the raw fat-based energy system. He also cited the energy and physical capacity of Maasai warriors, who relied entirely on raw animal fats and showed extraordinary physical output without carbohydrate loading.

The fats that produce this superior energy output are specifically whole animal fats consumed in their natural state. Fats manufactured by the body from carbohydrate or protein precursors, which become acetates, produce substantially lower energy than fats consumed directly from animal sources. Acetones are typically derived from fat directly; acetates formed from carbohydrate or protein conversion are inferior as energy substrates.

Aajonus addressed the medical concern about high cholesterol levels at length and consistently. His position was that not only is high cholesterol not dangerous, but it is in most cases desirable, and that the fear of cholesterol was manufactured by the vegetable oil industry to create a market for their products and by the pharmaceutical industry to sustain the market for cholesterol-lowering medications.

His clinical observations produced several striking examples. An Olympic gymnast he worked with maintained a cholesterol level of 375 and kept her health only when she ate sufficient raw fat to sustain that level. When her cholesterol dropped, she became ill repeatedly. A Hall of Fame basketball player he cited had a cholesterol level of 675 while playing professionally, and Aajonus stated that no one could outplay him. He recommended levels of at least 250 as a minimum for anyone in a toxic environment, and held that the older a person is, the higher their cholesterol level should normally be.

When a person begins eating raw fats and detoxifying stored toxic cholesterol from body tissues, the blood cholesterol level will often rise sharply because the toxic cholesterol is entering the bloodstream en route to being eliminated through urine, bowels, and skin. This apparent increase in blood cholesterol is, in his framework, cause for celebration rather than alarm, because it indicates the removal of long-stored crystallized cholesterol from tissues where it was causing damage. He advised completely ignoring cholesterol levels while eating raw fat, noting that most often a high intake of raw fat lowers levels within six weeks, but in some cases high levels persist for years while health continues to improve.

He conducted a laboratory test in 1991 costing approximately $8,000 to identify the structural difference between a fat molecule from someone eating cooked fat and a fat molecule from his own blood eating raw fat, allowing his technician to distinguish between old toxic fats being cleared from the body and fresh healthy raw fat molecules in circulation.

Foods do not contain cholesterol in the usable sense, except that egg yolk contains some preformed cholesterol. All other cholesterol in the body is manufactured from dietary fats by the liver. Therefore, eating raw fats produces no harmful cholesterol. Eating margarine, hydrogenated vegetable oils, and other processed fats produces what he called bad cholesterol, lipid peroxides, and other toxic byproducts.

The lymphatic system is the primary circulatory system responsible for feeding every cell in the body and removing cellular waste. It is, by composition, approximately 60 to 80% fat, with fat being the medium through which it performs the majority of its functions. When the lymphatic system becomes clogged with plastic fats from hydrogenated oils, it can no longer do its job of nutrient transport or waste removal. The blood circulatory system then takes over nutrient transport by default, which is not its intended function, and the entire body's housekeeping becomes compromised.

The consequences Aajonus described as following from this lymphatic failure include most forms of congestive heart failure, blocked arteries, strokes, cancer progression, systemic toxin accumulation that cannot be cleared, and the dramatic rise in virtually every chronic disease. He specifically named the introduction of margarine in the early 1960s as the moment when this system-wide failure began accelerating in the population.

The hardened plastic fats in the lymphatic system are not removable through normal dietary or metabolic activity alone. The body temperature must be raised to between 103 and 110 degrees Fahrenheit to begin mobilizing them, which is why Aajonus prescribed the hot bath protocol as an adjunct to dietary change rather than diet alone being sufficient for people with significant lymphatic congestion.

The claim that vegetable oils are superior to animal fats because they remain liquid at cooler temperatures was, in Aajonus's account, a marketing argument created by the vegetable oil industry in the 1950s without scientific foundation. The premise was that since animal fats solidify at low temperatures while vegetable oils remain liquid, vegetable oils must stay more fluid in the body and therefore be better for circulation. He called this reasoning a confusion of contexts.

The fact that vegetable oils remain liquid at room temperature does not make them beneficial inside the human body. An herbivore with a body temperature of 101 to 105 degrees can keep vegetable oils fluid within its cells. A human at 98.6 degrees cannot. The vegetable oils that get incorporated into human cell membranes will begin crystallizing within one to five years, producing the same hardening effect attributable to plastic fats, only more slowly.

He tested the material argument against cholesterol in a simple empirical form: pour vegetable oil into dirt and let it sit for a year and you have rock. Pour animal fat into dirt and it molds, decomposes, and enriches the soil. The same fundamental difference applies inside the body. Animal fats are biologically compatible, break down through normal microbial and enzymatic processes, and do not leave permanent mineral-like deposits. Vegetable and hydrogenated oils calcify.

He also noted that Harvard published findings approximately two to three years before he was speaking stating that people on fat-free diets develop 36% more disease than those eating fat, though he was critical of the follow-up recommendation to eat fat at only one meal per day, calling it an unsupported conclusion made without testing.

Aajonus's consistent clinical recommendation was that raw fat should be eaten in abundance. He described the moisturizing formula, which he named for its appeal to different audiences (moisturizing for women, lubrication for men), as probably the most important formula for the body in a toxic world. When eaten with or immediately after a meat meal, the fat and its resulting cholesterols work most effectively. The formula involves combining raw fat sources to ensure systemic distribution of cholesterol to all glands, organs, and peripheral tissues.

Raw unsalted butter combined with raw unheated honey was his primary healing combination. The raw butter provides the fat substrate; the honey provides enzymatic activity that facilitates absorption and speeds healing. He noted that butter is the most effective single fat for healing and the most easily used by the body, lubricating every tissue except the brain.

Cream should be consumed by those seeking to nourish the nervous system, protect myelin, or address neurological conditions, but its demands on the liver (requiring all sixty cholesterol varieties) mean it is harder to digest than butter. He described some patients who would drink straight cream, noting it was difficult to digest at that concentration.

Eggs, by virtue of their 23-minute complete digestion time and the preformed cholesterol in the yolk, serve as the most rapidly available fat and protein source for white blood cell production and lipid supply. Butter and avocado supply adequate lipids for general lipid production. Raw cream provides the neurological fats.

For arterial plaquing specifically, Aajonus recommended coconut cream as the most effective substance for removal, citing Martin Sheen as a patient who refused bypass surgery after a severe heart attack and used raw fats including coconut cream to recover.

White blood cells are 90% fat. Their capacity to function as phagocytes, engulfing and neutralizing toxins, bacteria, and cellular debris, depends entirely on their fat content. The production of white blood cells requires dietary fat as a primary substrate. Aajonus emphasized that without adequate raw fat intake, white blood cell production is compromised, reducing the body's primary defense against accumulated toxicity.

He also noted that viruses are structures whose skeleton is typically protein but whose active components are predominantly fat. The body manufactures viruses as solvents, using fats in conjunction with other biochemical processes to dissolve tissue, remove toxicity, and clean cellular debris. This is part of the third of cholesterols dedicated to cleansing the body. Fat is therefore central not only to cellular protection but to the body's active detoxification mechanisms.

Butter: lubricates all tissues except the brain; easiest to digest; most broadly healing; best combined with raw honey.

Cream: nourishes and sedates the nervous system and brain; coats myelin; the only fat requiring all sixty cholesterol varieties to process; the only fat that fully replenishes the nervous system quickly.

Egg yolk fat: the finest and most easily digestible; absorbed in approximately twenty-three minutes; contains preformed cholesterol; fastest route to white blood cell support and lipid production.

Fish fat (not fish oil): breeds new brain cells and neurons; complements cream in neurological support; easily digestible but different from cream in mechanism.

Meat fat: excellent for detoxification and muscle strengthening; homogenized throughout muscle tissue in birds and fish, marbled in beef; all forms well-utilized.

Coconut cream: 80% fat, 15% protein, 5% carbohydrate; removes arterial plaquing; dissolves both oil-soluble and water-soluble compounds due to the complexity of its composition; preferable to coconut oil.

Pressed vegetable oils (including olive, flax, safflower, coconut oil): 90% converted to solvents by the body; desiccating if used as primary fat source; crystallizing in human cells; not recommended as dietary fats.

Hydrogenated oils (margarine, Crisco, commercial frying oils): plastic fats; same molecular structure as plastic; cause lymphatic congestion; require body temperature of 103 to 110 degrees to begin mobilizing from tissue; responsible for most congestive heart failure, strokes, and lymphoma.

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