Molds

Molds break down substances that the body cannot otherwise dissolve or remove. Aajonus was specific about this mechanism: when foods are cooked, their enzymes, bacteria, and natural biological structure are destroyed, and when these cooked residues dry out and accumulate in the body's tissues, there is no enzymatic pathway to dissolve them. Advanced glycation end products, hardened mineral deposits, and chemically altered cellular debris all fall into this category. Molds are one of the biological tools the body deploys to address what nothing else can reach.

The mycelium enters the damaged or dead tissue, secretes its dissolving fluid, and breaks the material down into a more fluid, removable form. This process generates some excretory waste, the ten to twenty percent figure Aajonus cited, and this waste is what gets processed through the lymphatic system. Because the waste load is relatively contained, molds are considered a useful and necessary part of the cleansing process, even though they can produce uncomfortable symptoms when they are active in large quantities or in a body that is heavily toxic.

Aajonus observed that molds become "radical and out of control" in a toxic body. The more chemical contamination, cooked-food residue, or pharmaceutical byproduct there is in the tissues, the more aggressively the mold population can grow, because the food supply for those organisms is abundant. This is not the mold causing the underlying damage; it is the underlying damage creating conditions where mold proliferates beyond what the body can comfortably manage.

Aajonus distinguished between several categories of mold that he encountered clinically and in his own experience.

Antibiotic-derived molds were among the most significant. He explained that antibiotics are sterilized, mutated mold organisms, primarily penicillin fungus, and that even in sterilized form, mold can survive almost anything, including fire and extreme processing. He cited the principle that molds need only nine to eighteen months to reform after exposure to conditions that would destroy most other organisms. Because of this resilience, antibiotic treatments introduce mold organisms into the body that then take up residence, particularly in the joints and in the intestinal tract, and that can persist for decades. He found penicillin fungus specifically in discharge from a patient he analyzed and confirmed through laboratory testing, which then led him to extensive investigation of penicillin's behavior in the human body.

Vaccine-associated molds were identified through a specific set of experiments Aajonus described in his written work. His assistant Owanza discovered that moldy berries had a measurable effect on mutant antibodies caused by vaccines. She prepared raspberries, blackberries, and strawberries in separate glass containers with loose lids, allowed them to mold at room temperature, then placed them in refrigeration for ten weeks. The strained mold-juices were then used in trials with eleven people who had long vaccination histories, with blood analyses focused on amino acids.

Gangrene is a mold. Aajonus was emphatic about this and noted that it surprised him when he first encountered it, having previously assumed that meat either decomposed into worms or dried into jerky. Gangrene is the fungal organism that breaks down tissue in living bodies, particularly tissue that has been severely damaged by trauma, toxicity, or circulatory failure. He described the conventional medical response to gangrene, which is amputation of progressively larger sections of the limb, as a failure to understand that the mold is responding to dead tissue, not creating it. If the dead tissue is addressed, the gangrene has no food source.

Sugar-related molds, including Candida and yeast infections, were described as organisms that thrive specifically in tissue that is saturated with unmetabolized or toxic sugars. When a person eats heavy quantities of starches and carbohydrates that their body cannot fully break down, those residues ferment or mold internally, producing the fermented or moldy smell that Aajonus said is sometimes detectable on the skin. Candida is one among several fungal, bacterial, and viral organisms the body uses to address this accumulation. Yeast infections produce intense itching and high odor because the organism is thriving on carbohydrate-saturated, toxic tissue. Athlete's foot, by contrast, he identified as a yeast that lives specifically in a metallic environment, distinct from Candida which lives on sugar-damaged tissue.

Penicillin molds were identified as the most problematic category of introduced mold because they are not indigenous to the human body. They belong naturally in the bird community. When processed, sterilized, and injected into humans, they still survive in a changed structural form and continue to propagate over years and decades. He described cases where molds were "taking over" the body of elderly patients, where the combination of decades of antibiotic use, vaccine exposure, allergy to antibiotic-derived breads, and chemical accumulation had allowed mold populations to become dominant biological forces in the body.

Aajonus's first direct encounter with beneficial mold in food came during his time with an Alaskan indigenous community in 1976. He was in severe pain from bone cancer returning, crippled each night when temperatures dropped below fifty degrees, requiring two hours in a sun-warmed sleeping bag each morning before he could move. The community dug up hides that had been buried a few inches underground and unrolled them to reveal a substance covered in green, black, white, blue, purple, and patina-colored molds, with a smell he described as worse than an uncleaned slaughterhouse, worse than a kennel of dead dogs, something that made him want to vomit from five feet away.

He did not believe it was meat at first. His understanding of meat was that it either decomposed into worms, was consumed by insects, or dried into jerky. He knew gangrene existed in living tissue but had never connected that knowledge to the idea that meat outside a body could mold in the complex, colorful way he was seeing. He assumed it was some kind of decayed herbal mixture. The children in the community responded to the smell as if it were cotton candy, jumping and dancing in excitement, while he was barely able to approach it.

They gave him musk oil to put in his nostrils on cotton balls so he would not vomit, and he ate approximately a ping-pong ball sized amount. He described the texture as extraordinary, like melting candy, like "brazen brandy lamb," completely soft and tender because the fungus had entirely predigested it. That night he had a fraction of his usual pain, perhaps a tenth or even a twentieth. The following morning, instead of needing two hours in the sleeping bag and then forty-five minutes of naked sun exposure before he could function, he was out of the sleeping bag in forty-five minutes and needed only twenty to thirty minutes of sun exposure.

The community ate this material in enormous quantities during their celebration, with babies eating a pound of it, children of five and seven years old eating a pound and a half, and adults consuming three pounds each. Aajonus explained that they did this every year specifically to fill themselves with mold and bacteria to carry them through the winter months, because the cold temperatures bruised tissue throughout the body during the fall, and the molds and bacteria were needed to break down and clear that bruised and damaged tissue. He later described the meat as aged caribou combined with seal blubber, wrapped and buried to ferment and mold underground.

He left still not entirely believing what he had experienced, dismissing it and planning to fast himself to death in Southern California before his subsequent recovery changed his direction. But the experience became foundational to his understanding of mold as beneficial in fermented and predigested meat.

Aajonus described cheese as fundamentally a molded food, and he considered this not incidental but essential to what cheese is and how it functions. Hard cheese in its natural form is dried, hardened milk that the body cannot digest. The milk sugars, fats, and proteins have been compacted into a form that has no enzymatic pathway for human digestion. But when that cheese is placed in a cave and exposed to the particular mold organisms present in that environment, the mold predigests the cheese in the same way that bacteria predigest milk into yogurt or kefir. Whatever the mold leaves behind is digestible and absorbable.

He was specific that sixty years ago all cheeses were made with mold, and that this is the only way hard cheese becomes useful as food. The cave environment is critical because molds favor cold and damp conditions. He noted that different caves have different resident mold populations, which is why cheeses from France and Germany have such distinct characters. The specific mold of a particular cave produces a particular flavor and predigestion profile.

Aajonus described arranging with Amish farmers in Pennsylvania to produce cheese in the traditional cave-mold method, and he observed that these cheeses would continue molding in the refrigerator, which he considered a sign that they were actively continuing their predigestion work and therefore more nutritionally available.

He praised German cheese culture specifically, citing the "raunchiest, stinkiest cheeses" as examples of the most thoroughly predigested dairy, and connected the physical strength and health of Germans in the historical period when they consumed large quantities of raw moldy cheese and steak tartare.

He described making his own blue cheese butter by taking a portion of butter, spreading it around the inside of a glass jar in a spiral pattern to create air channels, and leaving it for approximately three months. The result was a blue-green mold growth throughout the butter, which he then blended with raw cream and butter to make a Roquefort-style dressing for meats and stroganoff.

He noted that molds love cold and damp, which is why refrigeration promotes mold growth in cheese and butter, and that at room temperature a white mold might appear but not the blue or green molds associated with Roquefort, which require the cold cave-like environment. He recommended a wine cooler as a good intermediate option for those who wanted to mold cheese between full refrigerator cold and room temperature.

Regarding eating moldy cheese, Aajonus recommended scraping off the white outer layer before consuming it, because that layer contains the spores. Spores released aerobically function like tiny microscopic mushrooms, and consuming large quantities of spores can generate excessive mycelium activity in the body, causing lethargy or heavy detoxification. The inner mold, which has already done its work of predigesting the food, is what should be eaten. He specified that a thin shaving of moldy cheese, approximately as wide as the brick of cheese and no more than an inch long, was a reasonable weekly amount for those starting out, noting that he had observed people becoming fatigued when they ate too much too quickly.

He confirmed that there is no bad mold on raw cheese, making a clear distinction: molds feeding on raw food produce helpful byproducts, but molds feeding on pasteurized or cooked dairy are themselves mutant or diseased organisms whose excretory products are toxic. Food poisoning occurs on pasteurized dairy and cooked meats that have been sitting around, not on raw foods. Pasteurized dairy, when it spoils, produces what he called a veritoxin, a byproduct of mold activity on cooked food that produces effects similar to botulism, a condition he stated never exists in raw foods.

Aajonus advocated for deliberately molding foods that correspond to things a person ate heavily in cooked form during their life, as a way of introducing the molds and bacteria that can dissolve the hardened cooked residues stored in tissue. He described taking wheat berries, rye berries, and other grains he had eaten heavily as cereals in his childhood and molding them deliberately so that the molds indigenous to those foods could re-enter his body and work on the dried, advanced glycation end products those foods had left behind.

For berries, he described a specific preparation sequence. First, the berries are washed and allowed to become wet and soggy. They are left at room temperature in a container with a loose lid until mold begins to grow visibly. Once mold growth is established, the container is moved to the refrigerator. In his written account, he recommended leaving them refrigerated for ten weeks, at which point the mold-juice can be strained through a porous sieve and used. He noted that all molds pass through seventeen stages of development, and he recommended eating moldy berries at all different stages, starting at the third week and continuing through the process, consuming perhaps four or five moldy berries per week.

He observed that coconut cream molds very aggressively when left at room temperature, developing green, yellow, and black molds, and considered this probably beneficial but very difficult to consume due to the intensity of the smell and flavor. He also noted that pink mold in whey is not a problem; pink mold breaks down water-soluble fats, and since a significant portion of the fats in whey are water-soluble, the pink mold represents beneficial predigestion of those fats.

He described on film eating from approximately sixty jars of moldy glandular and tissue preparations, black, green, blue, white, all intensely smelly, consuming about half a pound total in a single session with no negative consequence beyond becoming "high" for a period, by which he apparently meant some kind of altered or elevated state from the intense biological activity.

While molds in the body are understood as the body's response to underlying conditions rather than as primary causes of disease, Aajonus did address situations where mold populations had grown disproportionate, particularly in people with decades of antibiotic use, vaccine exposure, or chemical exposure.

Lime juice mixed with equal portions of honey was his primary recommendation for tempering molds that did not belong in the human body, particularly penicillin molds. He was emphatic that the goal is not to destroy all mold organisms but to deliver a calibrated dose that the body can use systematically to address the specific molds that are out of place. The lime and honey mixture functions as a selective poison rather than a broad elimination protocol.

For a child with antibiotic-derived molds, he gave a specific formula to be taken once per week: four tablespoons of lime juice, one tablespoon of lemon juice, three tablespoons of coconut cream, one tablespoon of dairy cream, and four tablespoons of honey, blended together and then added to approximately two ounces of sparkling water, which would cause it to fizz like a float. He specified that it should be sipped rather than drunk quickly, so that it permeates the affected areas rather than being rapidly urinated out.

For topical mold on the skin, he described a formula of four ounces of cream and two ounces of ginger juice applied all over the body. He stated that working from the outside inward in this way could arrest some of the mold activity. Ginger juice is prepared by running fresh ginger through a juicer such as a Champion or Power juicer.

Rosebud clay, identified as a red clay he spelled "r-o-s-b-u-d," was recommended at approximately a quarter teaspoon per day, taken in juice or swallowed with water, for a person whose body was significantly dominated by mold. He cautioned against chewing this particular clay because of the gravel content, which could damage teeth.

Soil bacteria from a probiotics company in Florida, associated with a person named Reuben, was suggested as something that could help knock out problematic molds by introducing competitive bacterial populations.

Sunlight was described as a tool for causing molds to become inactive, and he strongly recommended concentrated sun exposure for people dealing with systemic mold overgrowth.

Flowers with very brilliant violet, purple, and rosy colors were suggested intuitively as having enzymes that help retard certain molds. He specifically mentioned violets as beneficial and recommended making sure any flowers consumed are confirmed non-poisonous.

Tomatoes were mentioned as something a person with mold problems should eat more of.

He gave a timeframe of six years for diligent people to clear a severe mold situation, and twelve years for those who were not consistent.

Aajonus placed molds third in a hierarchy of cleansing organisms, behind parasites and bacteria. Parasites are primary, bacteria secondary, and molds third. All three operate on the same principle: they consume damaged, dead, or degenerating tissue and chemically altered substances that the body's normal cellular and enzymatic processes cannot address.

He used the term "janitors" for all of these organisms collectively, and stated that in a healthy body not full of toxicity, the mold load would be naturally manageable and the cleansing process would proceed without significant discomfort. The suffering associated with mold activity, the itching of yeast infections, the smell, the visible manifestations on skin and nails, the fatigue, is proportional to the amount of damaged and chemically contaminated tissue the molds are working through. A less toxic body experiences less intense mold activity.

He extended this framework to explain why the body cannot simply stop producing conditions for mold: "You don't eat the contamination that causes cellular destruction where you have to have those kind of creatures in your body." But having spent a lifetime eating cooked and processed food, most people in modern contexts carry decades of residue that molds are actively working to dissolve, and suppressing that activity through antifungal medications or other interventions slows the healing process rather than accelerating it.

A recurring theme in Aajonus's discussions of mold is the industrial effort to stop molds from growing in plastic materials, which he used as evidence of the profound resilience and ubiquity of mold organisms in the natural world. Plastic is manufactured from heavily hydrogenated vegetable oils, and vegetable oils in any form are natural substrates for mold activity. When plastics were first developed and producers attempted to bring them to market in the 1950s and 1960s, the materials would mold within six months to a year and three months regardless of what was done to them. Molds could survive heating to temperatures approaching two thousand degrees, after which the plastic would disintegrate to ash before the mold would be eliminated. The mold organisms would reform within nine to eighteen months even after the most severe processing.

The industrial solution was the creation of dioxins and PCBs, which Aajonus identified as among the most carcinogenic and environmentally destructive substances ever produced, manufactured specifically to poison the molds in plastic so that the plastic would remain stable for decades. These compounds were then present in all plastic products, including children's toys, car interiors, clothing, carpets, and any synthetic material. Every time plastic off-gasses or sheds particles, those dioxin compounds are released into the air, water, and food supply. Aajonus used this history as both a demonstration of mold's extraordinary tenacity and as an explanation for a major source of the chemical contamination that then drives mold activity in human bodies.

Beyond cheese and dairy, Aajonus discussed mold growth on meat as a natural and potentially beneficial process. Gangrene, the most familiar meat mold in medical contexts, was identified as a fungus that breaks down tissue rapidly. In the body, it appears in severely damaged tissue, particularly in diabetics whose circulatory failure leaves peripheral tissue without adequate blood supply. He observed that the medical response of progressive amputation treats the mold rather than the underlying dead tissue that the mold is consuming.

In healthy contexts, meat left to ferment and mold, as in the Eskimo high meat tradition, develops a complex population of molds including black, green, white, blue, gray, purple, and patina-colored varieties across many stages of development. Aajonus described these stages as all being appropriate for consumption. The predigestion achieved by these molds renders the meat extraordinarily bioavailable, soft and easy to consume, entering the body in a pre-dissolved state that feeds it "instantly, like magic."

He noted that not mixing different categories of intense foods was important; having a moldy food day should not coincide with eating high-fat or rotting fish on the same day, implying that the body's processing load for different types of fermented food should not be combined carelessly.

The specific connection between molds and vaccine damage was identified through the work Aajonus described with Owanza, his research assistant, who prepared moldy berry preparations and applied them in a trial with eleven people who had long vaccination histories. Blood analyses with specific focus on amino acids were conducted before and after. The protocol involved straining the mold-juice from berries that had been molded at room temperature and then held in refrigeration for ten weeks, keeping the mold in glass containers with loose lids throughout. This was part of Aajonus's broader investigation into using molded raw foods as remedies for specific health problems, including those caused by pharmaceutical and vaccine-related damage to antibody function.

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