Mineral Balance

Aajonus returned repeatedly to the plant-versus-human distinction as the foundation of his position on mineral supplements. Plants have the enzymatic and structural apparatus to consume dissolved rock minerals, convert them into bioactive form, and build tissue from them. Humans lack that capability entirely. When a person swallows a mineral supplement, whether it is dolomite, bone meal, magnesium gluconate, calcium oxide, colloidal silver, liquid trace minerals, or any other concentrated isolated mineral product, they are consuming rock. The body cannot assimilate it in the way a plant can. What happens instead is a cascade of problems.

He described the body's response to ingested rock calcium, for example, as potentially causing the reverse of the intended effect: the body absorbs the calcium in a form it cannot properly regulate, and the result can be bone spurs, over-thickening of bones, hardening of arteries, arthritis, rheumatism, and even cancer promotion. The mineral clumps in tissues rather than being distributed through the ionic network that cells require. He said dolomite specifically "causes calcification in the body. It causes hardening of the arteries. It promotes arthritis and rheumatism. It promotes cancer."

Even minerals that have been taken from food sources and then isolated, extracted, separated, and cleaned are not in a proper state for human use. He said explicitly: "Even if a mineral has been taken from milk and isolated and extracted and separated and cleaned, you are not going to digest it properly. It's got to be in a proper combination with all the other minerals." The combination, the smorgasbord of co-nutrients, is what allows the cell to open its ionic channels and receive the mineral as part of a complete nutritional package. An isolated mineral has no such context.

He extended this critique to liquid minerals, including colloidal products and the mineral waters sold commercially. Colloidal silver and similar products, he said, contain minerals dissolved to a small particle size but not bioactively coupled with vitamins, proteins, fats, or any other nutrient. They are therefore free radicals. Liquid trace minerals derived from sources like the Great Salt Lake or other mineral-rich water bodies have the same problem: the minerals are non-absorbable in humans. They may attract and chelate with toxic minerals already in the body, acting somewhat like clay, but they provide no nutrient value and their unpredictable chelating action makes them risky.

Every cell in the body, Aajonus explained, contains one to two ions. When the cell opens to eat, it attracts ions that are traveling in a network carrying a smorgasbord of nutrients. A single ion might carry potassium along with a little sodium, some water, vitamin A, carotene, and many other nutrients simultaneously. The cell opens, draws in the whole complex, and receives the full range of substances it needs. He said a cell receiving nutrients from raw food in this way might be receiving 80 to 90 or even 92 to 117 different substances in one feeding. That is how minerals are supposed to enter the body, embedded in a complex matrix, never isolated.

When minerals are isolated, even in something as common as salt, the sodium molecules clump. Instead of one sodium molecule traveling with many co-nutrients in a bound relationship, the isolated sodium becomes large molecular clumps that require significant water to dissolve. This creates a cascade: more salt requires more water, more water dilutes digestive acids and nutrients, more water requires more minerals to restore balance. The cell's ion channels, designed to attract a complex smorgasbord, instead receive a blunt hit of a single element. He described this as causing the smorgasbord to lose perhaps half or more of its components, because the sodium has fragmented and displaced what would have been a balanced complex.

Cooking compounds the problem. When food is heated, alkalinizing minerals are cauterized. Phosphorus is altered at 98 degrees Fahrenheit and essentially gone as a gas by 118 to 122 degrees. Calcium's alkalinizing potency is reduced by 50% at 141 degrees and it evaporates between 260 and 300 degrees depending on source. Potassium and magnesium are burned off by 400 degrees. Cooking at normal culinary temperatures therefore destroys or severely diminishes the most important alkalinizing minerals. What remains is in a cauterized, glass-like, non-malleable state. He said: "When you cauterize your minerals in food, it makes them into glass a lot. It cauterizes them. It makes them sleek and sharp instead of soft and being able to separate themselves and permeate." Cauterized alkalinizing minerals are less potent as alkaline substrate, while cauterized toxic acidic minerals become more abrasive and more acidic.

The heat-reduction factor for cooked food minerals, he said, means you need five times more calcium, five times more magnesium, potassium, and phosphorus from cooked food to accomplish the same alkalinizing work that raw food minerals could do. This is why people eating primarily cooked diets are chronically mineral deficient regardless of how nutrient-dense their meals appear on paper.

The body's primary use for alkalinizing minerals, calcium, phosphorus, magnesium, and potassium, is to bind with acidic and caustic compounds and neutralize them so they can be safely processed and excreted. Free radicals are acidic. Environmental toxins, heavy metals from industry and agriculture, compounds from cooked food including acrylamides and advanced glycation end products, and residues from drugs and injections all create acidic burdens in the body. To neutralize a single acidic or caustic compound, the body may need up to twelve alkalinizing minerals. The ratio of demand to supply is therefore very large in anyone who has eaten cooked food or been exposed to environmental pollution.

When the body cannot obtain enough alkalinizing minerals from food because the food has been cooked and its minerals cauterized, or because the person is not eating mineral-rich foods, it begins robbing minerals from bones, teeth, and other structural tissues. This is the mechanism of osteoporosis as he described it: not a calcium deficiency in the sense of simple inadequate intake, but a chronic over-demand on the body's mineral reserves driven by the need to neutralize the acidic waste products of a cooked-food life in a toxic environment. He said: "The body is going to use minerals. They're going to take it out of your bone. They're going to start eating up your body to mineralize and neutralize those minerals, those acidic minerals that will dissolve the body."

He identified wrinkles and ridges in the nails as a sign of mineral deficiency caused not by failing to eat minerals but by the body using up its minerals to bind with toxic metals in the blood and lymph. The mineral deficiency indicated by nail appearance is therefore a sign of toxic load as much as dietary insufficiency.

Phytic acid from nuts and seeds was another source of mineral imbalance he mentioned. He said phytic acid prevents the body from digesting proteins properly because of the mineral imbalance it creates, which in turn creates a digestive juice imbalance, which prevents proper production of hydrochloric acid, which in turn impairs protein digestion from animal foods.

The solution Aajonus offered to the problem of mineral deficiency was cheese and honey eaten together in the same mouthful. This was not a casual suggestion but a precisely formulated protocol he returned to in almost every teaching context.

Cheese is the most concentrated food source of minerals he identified, including calcium, phosphorus, magnesium, potassium, and iron. He explained why cheese is so mineral dense: mammary secretions from all mammals are concentrated in minerals because young animals must grow bones rapidly, and the mother's milk and its derivatives must supply that concentrated mineral load. This is why many women become very mineral deficient postpartum, because the mammary tissue draws heavily on the mother's mineral reserves. Every raw dairy product benefits from this mammalian biological priority toward mineral density, but cheese, being dehydrated milk, concentrates the minerals further.

However, cheese eaten without honey does not function as a mineral supplement. Dry cheese, because of its dehydration, acts as a magnet and sponge in the digestive tract. It draws toxins, heavy metals, and other harmful substances out of the blood, lymph, and serosa passing through the stomach and intestinal walls, absorbs them, and carries them out through the feces. This is valuable for detoxification but it means the minerals in the cheese are also largely unavailable for absorption; they are being used magnetically rather than nutritively. He said: "There's a lot of magnetism to it. So, when you eat cheese with other foods other than honey, it acts as a magnet."

When honey is added to cheese and both are eaten simultaneously in the same mouthful, the enzymes in the honey act on the cheese and convert it from a detoxifying magnet into a digestible mineral food. The enzymes in honey, he explained, can digest dehydrated food and restore its digestibility. With honey present, the minerals in the cheese become ionically available and are absorbed for cellular use rather than being used to pull out toxins. He said: "If you eat honey with cheese, the honey provides enzymes to digest the cheese. So it won't be a magnet anymore."

This transformation is critically dependent on the honey and cheese being present together in the mouth at the same moment. Eating honey in a milkshake and then eating cheese separately does not produce the same effect. Mixing honey with butter first and then adding cheese does not produce it either. The cheese and honey must meet in the mouth simultaneously.

He also specified that the cheese must be raw and unsalted. Salted cheese introduces isolated sodium, which disrupts the ionic balance. Pasteurized cheese has cauterized minerals. Only raw, unsalted cheese carries the full mineral profile in a biologically coherent form.

Aajonus was specific about the ratio of cheese to honey for the mineral supplement protocol, though he gave slightly different numbers in different contexts. The general principle was that the honey should be a small fraction of the cheese volume, roughly one-sixth. He gave these specific formulations across different talks:

One tablespoon of cheese to approximately one-third of a teaspoon of honey. He also described this as one tablespoon of cheese to one-half teaspoon of honey, or one tablespoon to one whole teaspoon of honey depending on the person's size and need. For larger people he said two to two and a half tablespoons of cheese with one teaspoon of honey. For smaller people, one and a half tablespoons of cheese with about one-half teaspoon of honey. Across all versions, the ratio was roughly six parts cheese to one part honey by volume, with some latitude for individual variation. He noted that some people need slightly more honey and others need only a quarter of a teaspoon per tablespoon of cheese.

He also addressed what happens when the ratio is wrong in a specific direction: if too much honey is used relative to the cheese, the person will use those minerals as fuel rather than for remineralization. The body will burn through them as energy rather than depositing them into bone, teeth, and other structural tissues.

The best time to eat the cheese and honey combination, he said consistently, is 30 to 35 minutes after a meat meal, with 40 minutes as the maximum interval. The reasoning is that after a meat meal the body has abundant protein and fat in circulation, and this biochemical context allows the minerals from the cheese and honey to be absorbed and utilized "very well, very quickly and optimally." He said waiting until 30 to 35 minutes post-meal rather than eating it immediately with the meal is important for achieving the remineralizing effect rather than having the minerals used for other metabolic purposes during active digestion of protein.

He also described a daily maintenance approach for people in need of ongoing remineralization: eat the cheese and honey combination about 30 to 35 minutes after each meat meal, and then eat small pieces of plain cheese (without honey, for detoxification) throughout the rest of the day. He said he typically recommended eating between one and four small pieces of cheese per hour during the day depending on how toxic the person is, with more frequent consumption for people experiencing nausea, which he interpreted as a sign that poisons are dumping from the stomach lining into the stomach cavity.

For someone with osteoporosis or serious mineral deficiency, he cited a case where eating two tablespoons of cheese with honey twice a day led to bone replacement in approximately one month.

While cheese with honey was his primary concentrated mineral supplement, milk was described as the best calcium source overall. He said: "Milk is always your best calcium source. A baby wouldn't grow with strong bones without it." A half cup of milk, he claimed, provides more absorbable calcium and other minerals than a whole bottle of rock mineral supplements. He recommended drinking milk, especially before bed, as part of ongoing mineral maintenance, and suggested having a glass of milk two to three hours after the cheese and honey combination.

He also noted that liquid mineral supplements, including products like Floradix, cannot match what a small amount of milk provides in terms of utilizable mineral content, because milk delivers its minerals in a biologically complete liquid matrix, not as isolated mineral compounds. Every mineral in milk arrives coupled with the co-nutrients that allow cells to absorb it.

Vegetable juice occupies a specific and distinct role from cheese and honey in his mineral framework. He described juice as the appropriate source of alkalinizing minerals for buffering the excessive blood acidity that he observed developing overnight. He said blood is very acidic in the morning, potentially as low as 5.1 or 4.9 pH when it should be around 5.5. Drinking vegetable juice in the morning provides alkalinizing minerals that neutralize this morning acidity without the digestive interference that eating whole vegetables would cause.

The minerals in vegetable juice are not in rock form; they are already converted into biological substance by the plant. However, he was careful to distinguish this from the concentrated mineral supplementation that cheese and honey provide. Vegetable juice alkalinizes and helps neutralize accumulated toxicity, but it does not provide the concentrated mineral density needed to rebuild bones, teeth, or other structural mineral reserves. For that, cheese with honey is necessary.

He also noted that vegetable juices are not as alkalinizing in the same sustained way as cheese and honey, and that both are needed in combination: juice for morning alkalinization and for neutralizing accumulated blood acidity, cheese and honey for providing concentrated minerals for structural repair and replacement.

Salt in any form, including sea salt, Celtic salt, and table salt, was described by Aajonus as a source of mineral imbalance rather than mineral support. Salt is a rock mineral in concentrated isolated form. When sodium is isolated from its natural food context, it clumps into large molecular aggregates. The cell's ionic channels, which are designed to attract a complex smorgasbord of co-nutrients attached to a mineral carrier, instead receive an enormous hit of isolated sodium. This blasts apart the normal smorgasbord, potentially reducing the full complex of nutrients the cell would have received to 26 percent, 53 nutrients, 7 nutrients, depending on the violence of the disruption.

He also described salt as explosive at the cellular level. The fractionation of sodium from its food-bound context turns it into what he called "explosive" ions that cause cellular dehydration. Cells trying to manage isolated sodium ions must use water to dissolve and dilute them, which pulls water out of tissues and creates dehydration even when the person is drinking adequate fluids. He said: "Sodium is the tiniest mineral we have and also the most powerful, the most toxic of them if it is isolated and in rock form."

He stated he had not eaten salt since 1973 and pointed to his own health as evidence that salt is not required for hydration or electrolyte balance. When someone craves something salty, he interpreted this not as a sodium need but as a broader mineral craving, and recommended cheese and honey or oysters rather than salt.

Regarding sodium chloride in table salt specifically, he noted that once sodium and chloride are chemically combined, the minerals are no longer in rock form in the way that pure mineral supplements are, but that processed table salt is still not safe and does not replicate the biological sodium found naturally in food, where sodium is always co-present with many other nutrients and never travels alone.

Aajonus discussed clay as a distinct category separate from both food minerals and rock mineral supplements. He recommended Terramin clay (also spelled Teramin and Terman in different transcripts), mined from an old hot spring bed in the Mojave Desert at a depth and location where the temperature never exceeded 92 to 98 degrees Fahrenheit. This temperature limit is critical because phosphorus is altered at 98 degrees and destroyed as a gas at 118 to 122 degrees. Calcium is cauterized and loses half its alkalinizing potency at 141 degrees and evaporates between 260 and 300 degrees. Potassium and magnesium are destroyed by 400 degrees. Volcanic ash clays, by contrast, are formed at temperatures of 1,200 to 3,300 degrees, which means all alkalinizing minerals are burned off, vaporized, or converted to molten heavy metals including mercury, thallium, and lead.

He said the Terramin clay's minerals, including calcium, phosphorus, magnesium, potassium, and aluminum (which he said is not in toxic form in this clay), work in the system to help detoxify metals. It assists in extracting metals from tissues but not as effectively as chlorophyll or chlorella. The clay's value is primarily as a detoxifier and a source of shape-shifting clay particles that interact with intestinal bacteria and adopt useful forms in the gut.

He was explicit that the clay minerals themselves are not absorbed as nutrient minerals in the same way cheese and honey minerals are. However, when mixed with intestinal juices and bacteria, they assist detoxification. He described the preparation: mix three-quarters of a cup of clay with one and a quarter cups of water, stir to the consistency of freshly made plaster of Paris, seal in a glass jar, place in a dark cupboard, and let sit for four to five days before consuming a tablespoon or teaspoon at a time. This soaking period allows microbes in the clay to change form and become more compatible with the intestinal environment.

He noted that in cases where larger mineral clusters in Terramin might cause intestinal problems, Terrasilk (a finer particle clay with more magnesium) can be substituted. He rejected bentonite clay as a recommendation because it is typically derived from volcanic ash and therefore contains molten heavy metals.

A recurring and functionally important distinction in Aajonus's mineral teaching is between cheese eaten without honey, which pulls toxins out of the body and carries them away through the feces, and cheese eaten with honey in the same mouthful, which delivers absorbable minerals to the body's structural tissues. These are not variations of the same function; they are opposite roles.

In its magnet-and-sponge role, dry cheese pulls heavy metals, toxic substances, and other harmful compounds out of the blood, lymph, and serosa as these fluids pass through the stomach and intestinal walls. The cheese absorbs these compounds and carries them out through fecal matter. He said: "The cheese won't pull heavy metals out of the serum. You dump them there. So your body's not using your minerals from your live food, your fresh live foods to bind with these poisons. The cheese will do it." This is a benefit, because it means the body does not have to sacrifice its own alkalinizing mineral stores to neutralize the toxins.

However, in this detoxifying role the cheese is also pulling some beneficial minerals that are already bound to or traveling with toxic compounds, and those minerals are lost. The cheese is not discriminating; it draws based on magnetic attraction. If a good mineral is locked with a toxic one in a compound, the cheese draws the whole thing out.

When honey converts the cheese from magnet into mineral food, the cheese no longer performs the detoxifying function. This is why he recommended eating plain cheese without honey throughout most of the day for ongoing detoxification, reserving the cheese-with-honey combination for the specific mineralizing dose taken after meat meals.

He also addressed the question of whether cheese eaten with fruit acts as a detoxifier. He said eating cheese with fruit causes some of the cheese to digest (presumably because fruit contains some enzymatic activity), meaning it partially loses its magnet function. This is why honey specifically, rather than just any food with enzymes, is the appropriate pairing for the mineral supplement role, because honey's enzymatic activity is concentrated and predictable in its effect on cheese.

He described the broader context of mineral imbalance as pervasive in modern life. Cooking destroys or cauterizes the alkalinizing minerals in food while leaving the acidic mineral forms relatively intact, which means cooked food creates an acidic mineral imbalance in the body. Environmental exposure adds further burdens: agricultural chemicals, airborne industrial pollution, heavy metals from canned foods and cookware, and stored toxins from pharmaceutical or medical interventions all create free-radical acidic mineral deposits that demand alkalinizing minerals to neutralize.

Nut consumption contributes mineral imbalance through phytic acid, which binds minerals and prevents their absorption while also disrupting the enzymatic capacity needed for protein digestion. He said people who discuss phytic acid and mineral imbalance in relation to nuts are correct that such imbalance creates a digestive system imbalance, which in turn prevents proper hydrochloric acid production, which in turn prevents proper protein digestion from animal sources.

He noted that plaque on teeth is predominantly calcium, magnesium, phosphorus, and potassium in a cauterized, glass-like state. These are the body's alkalinizing minerals that have been used to buffer toxic acids in the mouth and digestive tract, become cauterized in the process, and deposited as hard plaque rather than being recycled. The plaque does not buffer heavy metals like mercury, thallium, and lead effectively in its cauterized glass-like state, whereas properly ionized clay-like malleable minerals would do so much more effectively.

He described the mineral supplements common in the alternative health world as "the most toxic substances in the alternative world" and called chelation therapy "the most dangerous alternative therapy there is." His reasoning was that when isolated minerals enter the body in concentrated form, they cannot be utilized and they accumulate as toxic deposits. Metallic iron supplements, for example, rust inside the body. He said: "If you've got a cavern with metallic metal in your body and you take it as a supplement, like an iron supplement, it's heat processed and sterilized and it rusts. It's not going to help you with any blood iron deficiency. It's a whole myth. It's going to put a metal in your body that will rust and contaminate you and destroy tissue around and even become carcinogenic."

He observed in clinical practice, during palm readings and individual consultations, people who had rusted iron, iodine, and patina-coated copper deposits visible in their systems, which he attributed directly to having taken mineral supplements. He said: "I see tons of people with rusting iron, iodine, patina'ed copper in their systems."

Any mineral supplement that is a concentrated isolated mineral, regardless of source or form, creates toxic storages of non-utilizable mineral deposits that can cause many diseases. He said: "There may be an instance for emergency one-time use of an isolated mineral, but continued use creates toxic storages of unutilizable mineral deposits that can cause many diseases."

For iodine specifically, he said that if someone wants to increase iodine in food, the appropriate method is to spray some iodine on compost and fertilize plants with it, then eat the plants or animals that ate those plants. This is the correct chain of biological conversion from rock mineral to human-usable biological substance.