Liver

Bile is a caustic substance synthesized by the liver and sent to the gallbladder for storage. Aajonus described bile as the body's primary mechanism for disassembling fat molecules so that they can be reconstructed into human cholesterol. The liver can manufacture sixty distinct varieties of bile, each corresponding to a different variety of cholesterol. These sixty families of cholesterol serve three broad categories of function: one third provide fuel, giving the body two and a half times more energy per calorie than either carbohydrate or protein; one third lubricate and protect the body's tissues; and one third act as solvents to cleanse the body of accumulated waste and dead cells. Aajonus repeated this breakdown across many workshops as one of the foundational facts of his framework.

The liver in a healthy, well-fed body is constantly producing bile even during sleep, building up reserves in the gallbladder so that the body is prepared to handle large quantities of fat on demand. The liver itself produces enough bile to digest approximately one pound of fat per day through continuous manufacture. A single drop of bile, he said, can digest roughly half a cup of fat. A quarter of a teaspoon of bile can digest half a cup of cream. The substance is extraordinarily concentrated, which is why the gallbladder can store enough bile in a small organ to handle ten, twenty, thirty, or even fifty pounds of fat in a twenty-four to forty-eight hour period, depending on the source passage.

The bile flows from the liver to the gallbladder via a duct, and from the gallbladder it is released into the duodenum as fat enters the digestive tract. Some additional bile and digestive enzymes are secreted further along the small intestine, but the gallbladder is the primary delivery mechanism for fat digestion. Aajonus stressed that the gallbladder itself produces nothing. It is purely a storage chamber, a pouch that holds concentrated bile until it is needed.

The question Aajonus raised repeatedly is why the body would need a storage organ capable of holding enough bile to digest twenty to fifty pounds of fat when most modern humans eat only small amounts of fat at any one meal. His answer was always the same: because human ancestors were hunters, not gatherers, and when they killed an animal, they ate its fat immediately and in large quantities.

The fat of a freshly killed animal begins to oxidize and spoil quickly once exposed to air. The surface develops something like a skin, and the fat becomes difficult to break down even for predators with high concentrations of hydrochloric acid. So the practical reality of the hunt was that the fat had to be eaten right away, in quantity, before it went off. Aajonus described Native Americans eating buffalo fat first at a kill, tribes eating the fat of any large animal immediately, and gorillas consuming fourteen to twenty-eight pounds of meat and fat over two days. In all these cases, the gallbladder's reserve of bile was the mechanism that made it possible to digest enormous amounts of fat rapidly without diarrhea.

Without that reserve, eating five to ten pounds of fat in a single session would result in diarrhea and malabsorption because the liver alone could not produce bile fast enough to keep up. Aajonus estimated that it would take the liver ten to twenty days to produce enough bile on its own to handle fifteen to twenty pounds of fat in a twenty-four to forty-eight hour window. The gallbladder collapses that timeline to a few hours, which is the whole point of its existence.

When the gallbladder is removed, the liver loses its storage buffer and can only produce bile at its natural continuous rate, which Aajonus said amounts to enough to digest roughly one ounce of fat every one to two hours, depending on how well the liver is functioning. Anyone without a gallbladder who eats a significant quantity of fat at one time will experience nausea, vomiting, and diarrhea because the bile simply is not available to digest it. Aajonus recommended that people without a gallbladder limit fat intake to approximately one ounce per hour or one ounce every two hours and not attempt to eat large quantities of fat at once.

He also noted that even people who still have their gallbladder can experience these symptoms if the liver is not forming proper bile. The gallbladder is only useful if the bile being stored in it is properly constituted. A compromised liver produces deficient bile, and deficient bile cannot do its job regardless of how much of it is stored.

In healthy animals that are not exposed to modern toxicity, the liver never functions as a filter. Aajonus was emphatic and repetitive on this point. The filtration role attributed to the liver by conventional medicine is not the liver's design; it is a compensatory response to overwhelming toxicity that has no other place to go. The lymphatic system is supposed to carry toxins out of the body. When the lymphatic system is congested, which Aajonus described as epidemic in modern people largely due to hydrogenated oils crystallizing in the lymph nodes, the blood begins to take on filtration duties, and the liver begins to filter the blood.

When this happens, the liver is processing not just blood but some neurological fluid and some lymph fluid as well. It is handling filtration in addition to bile production, metabolic tasks it was not built to perform, and the result is that the liver expands and begins to break down. Aajonus said that in this state, the human liver is performing five jobs instead of one, and most people's livers are deteriorating as a result.

He described the liver as having converted itself into something resembling a placenta for the entire body, a filtration device for the whole system, exactly as the fetal placenta filters waste for the developing baby. That analogy was one of his stronger rhetorical points: the placenta is a temporary organ built for filtering, but the liver was built for bile, and forcing it into placental function over a lifetime causes it to fail.

The body stores toxins in the liver specifically because the liver's bile is going to encounter fat molecules, and fat is the body's primary medium for neutralizing and binding toxins. When fats are not available to store and sequester poisons, the body routes toxins to the liver, where the bile may act on them similarly to the way hydrochloric acid acts on poisons sent to the stomach. But this is a burden, not a design feature.

One of the most clinically specific claims Aajonus made about the liver was that when the organ is consistently overtaxed by cooked foods, damaged fats, and lipid oxides, it will eventually go into a kind of enforced rest. He described this as occurring typically after years of daily taxation, and he gave a timeframe of thirteen to eighteen months for the liver to stop forming certain lipids, specifically the lipids needed to dissolve toxic tissue and dead cells.

When this happens, dead cells accumulate in the body. They cannot be cleared. If the person is also eating large amounts of cooked meat, they are adding dead cells from a foreign animal on top of their own accumulating dead tissue, and the body cannot process either category. The result, Aajonus said, is tumor formation. The body builds tumors to collect and sequester dead cells that it cannot dissolve.

Reversing this process requires regenerating the liver enough to resume lipid production, which takes approximately six to ten months on the correct diet. The critical point is that the fats needed to accomplish this reversal must be raw. Cooked fats are what damaged the liver in the first place. Raw fats, and especially raw animal fats, give the liver the material it needs to rebuild its bile production capacity and resume clearing the body of accumulated debris. Aajonus recommended eating a small amount of pineapple with fats to aid digestion during this transitional period, as pineapple supplies enzymes that ease the liver's work while it cleanses and rebuilds.

Aajonus returned frequently to the anatomical fact that the human liver is nearly twice as large, proportionally, as that of other animals of comparable body size. He presented this as a direct consequence of toxicity rather than a sign of superior function. Every extra cubic centimeter of liver tissue represents additional filtration capacity that the organ had to grow in order to handle poisons it was never meant to process. The liver in other animals, which eat their natural species-appropriate diets, remains small because it only has to make bile. Human livers are chronically enlarged because they have taken on the additional burden of neutralizing chemicals, pharmaceutical residues, heavy metals, and the byproducts of cooked and processed food.

**Hepatitis**

Aajonus described hepatitis as a severe liver detoxification event, specifically the process the liver undertakes when normal bacterial, parasitic, and fungal cleaning mechanisms are insufficient to clear industrial chemical contamination. When ordinary biological processes cannot clean the liver, the liver cells themselves produce a solvent, which is what hepatitis represents. He called it "the worst way of cleaning, but the only way of cleaning in that kind of a situation," and he said explicitly that hepatitis is still a good thing, not something to suppress, even though it is not the best method of liver cleansing.

He linked hepatitis specifically to a missing fat-processing enzyme. The enzyme can be replaced by eating raw fresh unripe pineapple frequently. Additional recommendations for hepatitis included getting plenty of rest and sunshine, eating no more than two foods in combination at once, such as a smoothie made with two to three raw eggs and three-quarters cup of pineapple, and eating no more than one cup of food at a time. Eating pineapple twice daily as consistently as possible was said to supply the liver with enzymes that ease its work while it cleanses and rebuilds.

For cases of hepatitis, Aajonus's primary dietary intervention was raw organic liver, eaten once per day. The recipe he described most often involved putting liver in a food processor with ginger and horseradish. If the person disliked ginger, he said to use only horseradish. If they disliked horseradish, to use only ginger. The liver had to be organic specifically because in non-organic animals, the chemicals the animal was exposed to concentrate in the hormones and then migrate to the liver, since hormones have a propensity to be protein and fat based and the liver is where they concentrate.

For beef liver, he specified Coleman brand. For chicken liver, he specified Rocky Junior, noting that the brand matters because not all organic chickens are raised to the same standard. He also accepted Shelton's as adequate though not his first choice. He said organic lamb liver was equally appropriate. The principle he applied was that any liver would do as long as it came from an organically raised animal.

He also warned that liver should appear deep red, not white and spongy. White and spongy liver indicates an unhealthy liver from the animal, analogous to a diseased human liver. Even from Coleman's organic beef, he had seen unhealthy livers, so the visual check matters.

Aajonus also said that for someone with very dark black circles under the eyes, liver problems are indicated. If there is puffiness along with the darkness, the kidneys are also involved, but darkness alone without puffiness points specifically to the liver.

For a person with hepatitis who also had a very acidic intestinal tract, visible in iridology as extensive brown throughout the iris, he would address the liver and intestines together as the first priority before addressing anything else.

He stated that hepatitis is "not a difficult thing" and that he had never had a problem resolving it, as long as the organic liver protocol was followed.

**Jaundice and Bile Accumulation**

Aajonus described one case of a patient who was severely jaundiced after almost two years on the raw diet, with the liver having shut down at some point and the body producing excess bile in place of normal fat processing to deal with systemic toxins. The result was that her entire body was saturated with bile. He described bile in this context as "a very accurate substance" that, when it reaches the skin, can create lesions and psoriasis. His approach for this condition was to begin carrot juice, starting at a dilution that addressed perhaps 40% of the excess bile and progressively reducing it to 20% and then 10% over time.

**Cirrhosis**

The We Want to Live source material references cirrhosis as a serious liver condition addressable within the framework, with cross-reference to eating plenty of raw meat over many years as the long-term rebuilding protocol. One iridology case in the source material describes a woman whose iris showed what appeared to be seeping from the bowel near the ileocecal valve; at autopsy, the liver was described as almost a solid mass of cirrhosed tissue. Aajonus connected this case to the iridology findings rather than accepting the hospital's hypothesis about the cause.

**Liver Damage from Metals and Toxins**

In one iridology reading, Aajonus described a patient whose liver was full of metals with the bile duct appearing to be poorly open, leading to very bad digestion of fats, particularly cooked and fried fats. His recommendation in that case was to force the liver to work by consuming large quantities of butter, beginning at perhaps a stick per day, eating a teaspoon of butter mixed with honey every hour across a sixteen-hour waking period. This came to approximately ten tablespoons, slightly more than one stick of butter per day. He described this as the same approach he had used on himself after mushroom poisoning. He was clear that he was not necessarily recommending that exact quantity to everyone, because the patient's liver was in worse condition than average, but the principle was to use butter specifically, because butter penetrates bone marrow, skin, connective tissue, and fat faster than any other fat, including other animal fats.

He also described a patient with a damaged liver from what appeared to be tetanus vaccine and lead exposure, who had approximately half the liver active and not producing cholesterols properly, resulting in water retention because the fats being produced were slightly more acidic than normal and the body was diluting them to prevent tissue damage.

Aajonus offered a specific interpretation of what conventional medicine calls liver spots on the skin. He described them as collections of cells from the liver, gallbladder, spleen, and pancreas, specifically cells that could no longer function as organ cells but could still be utilized as skin cells. He observed a massive increase in his own freckles and thin warts, as well as liver spots, following a series of injections, and he connected this directly to internal damage to the organs and glands caused by the injected poisons.

Aajonus recommended raw liver as a direct food for rebuilding and supporting the liver, as well as for athletic performance and neurological function. He described liver as extremely concentrated protein, highly digestible, and capable of helping the body digest and utilize fats more effectively throughout the system. He said bile is a natural part of liver tissue, and that eating liver provides the body with materials that work on the brain and nervous system in ways that support overall balance.

He described several preparations for making raw liver palatable. The most common was a pate blended in a food processor with red onion. He also described a version using buffalo liver blended with butter and onion, which he said produced a dramatically different flavor experience, much more enjoyable than liver alone. He noted that buffalo liver is especially powerful and strong-tasting, which is why blending it with butter and onion was particularly useful for palatability.

A simpler preparation was to blend liver with half milk and a little honey, which he described as reasonably tasty and easy to consume for people who found the flavor of raw liver difficult. He described his own progression from hating liver so intensely that he had to eat it one spoonful at a time, with twenty minutes between each spoonful, until his body had absorbed enough that the taste became acceptable, to genuinely loving liver blended with milk and honey after having it mixed with blood at some point.

He described one patient who was raised from infancy on a formula of half buffalo liver and half milk, with the nipple of the baby bottle cut to allow the thick mixture to pass through. He noted that this person still drinks the same formula as an adult and loves it.

For frequency, Aajonus recommended liver at least once a week for general support, and at least twice a week for people with significant liver damage. For people with three types of hepatitis or severe liver damage, he recommended at minimum twice a week. For the hepatitis protocol, once daily was the target.

For parents asking about diet for children, Aajonus framed liver and milk together as the combination for developing both brains and body function, while liver combined with other meats rather than milk was more appropriate for producing a superior athlete. He asked parents directly what outcome they wanted and adjusted the liver ratio accordingly.

He also noted that a healthy liver from a slaughtered animal should be deep red in color. White and spongy texture indicates an unhealthy organ from an unhealthy animal and should not be consumed.

For a patient who wanted to eat raw liver but was not eating meat regularly due to concerns about toxicity, he clarified that muscle meat from non-organic sources carries very little toxicity, mostly held in the fat where it passes through the body harmlessly as long as the fat is raw. However, the glands, including the liver, are where toxins concentrate, which is why organic sourcing is essential for liver specifically. The liver of a non-organic animal concentrates whatever chemicals the animal was exposed to, particularly in the hormones, which migrate to the liver given their protein and fat based nature.

In one workshop, Aajonus described a newer recipe he had developed using buffalo glands. He made a salsa from five chili tomatoes, one small sliver of red onion approximately one inch by a quarter inch, and a quarter teaspoon of vinegar, all blended together. He would then take one teaspoon of that salsa and combine it with approximately half a cup of liver or other glands and half a cup of milk. He described this combination as working well for palatability.

Aajonus consistently framed liver regeneration as a slow process requiring sustained nutritional support rather than acute intervention. The emphasis throughout is on raw animal fats and raw animal proteins as the primary tools. Eating raw meat abundantly over many years is the rebuilding protocol. The liver formula using raw organic liver blended with horseradish and ginger is the specific intervention for hepatitis and severe liver conditions. Butter consumed frequently in small quantities is the intervention for livers damaged by metals and poor bile production. Pineapple is the enzyme support. Rest and sunshine support the process from outside the diet.

He described one case in which a person's liver was producing bile and forming cholesterols so poorly that none of the fats in the body were being properly structured, leading to systemic water retention. Even in that severe case, he framed the intervention as dietary and gradual, not as requiring any medical procedure.

The liver, in Aajonus's framework, never stops working the way the heart never stops working. Even in its most damaged and exhausted state, it continues to produce some bile. The question is always how much, how well, and whether the body has the nutritional raw material to restore it to producing the full sixty varieties of bile at adequate quantities to drive the sixty varieties of cholesterol the body depends on for energy, protection, and cleansing.

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