Oxidation

Aajonus was explicit that no metal is inherently toxic when it is properly bound within raw food. Mercury, iron, lead, arsenic, cadmium, aluminum, zinc, iodine, and every other metallic mineral found in food exists in trace amounts that are fully utilizable and even necessary for bodily function when consumed raw and intact. "Mercury, iron, lead, no matter what, in trace amounts they're all utilizable for benefit." The condition that converts a nutrient into a free radical is the destruction of its ionic and enzymatic bonds through heat.

He described the cellular nutrition process this way: a cell opens to receive nutrients when it attracts an ion carrying compounds alongside it. A sodium ion carries water; a potassium ion may carry carbohydrates, pyruvate, vitamin A, or vitamin D. The cell opens and pulls those nutrients in with the mineral. When that same cell opens and is invaded by a free-radical mineral stripped of its associated compounds, it cannot distinguish the difference until after entry, at which point the radical causes damage inside the cell rather than delivering nutrition.

The phrase he used repeatedly was "cauterized." When minerals are cauterized by cooking, they are severed from all the other ions, minerals, and vitamins that naturally accompany them. In that state, even alkalizing minerals become less potent as alkaline substrates, while acidic minerals become more abrasive and more acidic than their natural form. This asymmetry means cooked food worsens the acid/alkaline damage profile of every metal it contains.

He gave the example of iron specifically: iron cooked into food becomes free-radical iron. That free-radical iron can bind with bioactive iron in the body, causing simultaneously a bioactive iron deficiency and a toxic free-radical iron surplus. Furthermore, free-radical iron that is absorbed into tissue but not properly isolated in fat "rusts in the body causing severe degeneration." He contrasted this with raw red meat, which contains bioactive iron that is ionically and electrolytically active, and described it as the only reliable way to assure iron is properly absorbed and utilized.

Every act of cooking food is, in his framework, an oxidative act that creates free radicals from what were previously safe, integrated nutrients. He described it as being analogous to throwing batteries into boiling acid: the charge is destroyed, the structure becomes debris, and instead of contributing energy the material becomes a burden the body must now process and remove.

Cooking destroys the natural bonds of bio-active organic vitamins, enzymes, minerals, and other nutrients that help grow plant and animal tissues. The destruction of those bonds releases metallic minerals as free radicals. Phosphorus begins to be altered at 98 degrees Fahrenheit, well below the pasteurization temperature of 141 degrees. Iron does not substantially alter until around 375 degrees. This graded alteration means that even lightly cooked or pasteurized foods begin generating some free-radical damage, with more complete destruction at higher temperatures.

He said that once a food is cooked, all of its biological architecture is "completely separated." The enzymes, vitamins, minerals, and proteins that function as workers, supervisors, and architectural guides for cellular activity can no longer operate. The minerals in that food, including arsenic, lead, and cadmium that are present in all foods in safe trace amounts, are only toxic when they are not enzymatically, nutrient, and ionically bound. Cooking destroys all of that binding instantly.

The nervous system operates by transporting electricity and reflecting light, and it requires metallic minerals to do both. This is why the brain and nervous system accumulate the highest concentration of metallic minerals in the body, and consequently the highest concentration of free-radical metallic minerals in someone eating cooked food. Aajonus stated that the toxic metal concentration in the brain of a typical autopsy subject equals the total toxic metal content of the entire rest of the body combined.

The diseases he associated with this accumulation were Alzheimer's disease, palsy, and other neurological conditions. He described the mechanism for Alzheimer's specifically in terms of aluminum oxidizing zeta potential. Zeta potential is his term for the ability of nutrients to remain suspended in fluid so they can be transported and utilized. When cauterized aluminum enters the system, whether from canned foods, aluminum pans, aluminum foil, oxidized screen dust, or vaccines, it destroys zeta potential. He used the image of dropping a bomb into an aquarium: "They all sink to the bottom. They can't get up off the bottom." In the brain, the result is that synaptic transmissions fail to reach their destinations, charges "skid along the axion," and brain function deteriorates.

He further traced the historical growth of the human brain to this same process of metal accumulation, inverting the conventional evolutionary narrative. He argued that the exponential growth in brain size over the last ten thousand years corresponds precisely with the rise of cooked food and metal smelting. When humans began smelting metals to make tools, those toxic metals entered the body through air and food, and the brain grew to handle them. This was not intelligence expanding the brain; it was toxicity expanding the brain. "The brain is a toxic organ. Very toxic."

Aluminum received detailed and repeated attention as a particularly damaging oxidized free radical because of its destruction of zeta potential. Sources of cauterized aluminum in everyday life that Aajonus identified include: aluminum cans, soda pops, aluminum foil used in cooking, oxidized aluminum screens that shed fine dust continuously breathed in the home, and vaccines containing liquid aluminum. Each of these introduces cauterized aluminum that the body cannot properly utilize and that immediately disrupts the suspension of nutrients in bodily fluids.

Natural aluminum, by contrast, as found in Terramin clay (he also called it terebinth clay), is ionically bound with other minerals and behaves differently. Because aluminum attracts aluminum, the natural aluminum in the clay can bind with cauterized aluminum in the body and assist in carrying it out. He said he had never seen a person, except someone living in a jungle, who was not full of aluminum.

Beyond cooking, Aajonus identified industrial pollution as a second major source of oxidative free radicals entering the body. Heavy metals introduced through air, water, food, and medications include thallium from diesel fuel and smelting operations, lead, mercury, cadmium, and barium from chemtrails. All foods already contain trace amounts of these metals in bioactive form, but industrial pollution introduces them in concentrated, unbounded, cauterized form that the body cannot neutralize or utilize.

He described how cooking pots, even stainless steel, leach metals into food during cooking, increasing the metal content of the food beyond what was present naturally. The combination of natural metals rendered into free radicals by heat, plus industrial metals introduced in already-cauterized form, accounts for the total free-radical metal burden that accumulates in the brain and nervous system over a lifetime.

He connected the historical Black Plague to coal combustion: when the king and queen of England promoted coal burning in 1310 because it burned hotter and was easier to use, the mercury in coal became airborne cauterized free-radical mercury. One hundred years later, he said, the result was the Black Plague. The accepted explanation of rats was, in his view, a cover for the true cause: industrial mercury toxicity from coal.

He applied the same oxidative principles to food preparation at home. Centrifugal juicers such as the Juiceman use air containing oxygen to press juice from pulp, and this causes oxidation of approximately one third of the nutrients. The Green Star juicer, by contrast, crushes and presses pulp in a hermetically sealed environment where little or no oxidization occurs during pressing. Laboratory tests done in Korea showed oxygen attaching to vitamins and enzymes from centrifugal juicing, rendering them "relatively useless."

For blending, he described a method using small-mouth canning jars with a modified washer to minimize the air, and therefore oxygen, inside the blending vessel. He recommended replacing the standard thin washer on the blender base with one that is a little wider in diameter and thicker, at least three-sixteenths of an inch, to create a better seal. Four-ounce, eight-ounce, twelve-ounce, sixteen-ounce, and quart canning jars all fit the same blender base using this method, and the result is "blending without all the oxygen getting into it."

Aajonus drew a firm distinction between natural hydrogen peroxide and industrial or food-grade hydrogen peroxide. Naturally carbonated mineral water, when consumed, produces a chemical process in the intestines where carbon dioxide converts to nitrogen, and nitrogen upon entering the blood becomes oxygen. He described this as acting "like hydrogen peroxide" in that it increases the oxygen level of the blood, but without side effects, because it follows natural biological pathways with proper molecular bonds.

Food-grade hydrogen peroxide, even at 3% concentration, he called dangerous. "Any amount of it is toxic. Just use the naturally sparkling mineral water. That's a natural hydrogen peroxide without any side effects." He described the 3% concentration claim as "a lie," saying that diluting a toxic substance does not make it non-toxic.

Regarding gray hair: he identified excess hydrogen peroxide buildup in the body as a consequence of toxic metallic minerals being discarded by being built into the hair, which damages the follicles and destroys PABA. The hydrogen peroxide accumulates as a byproduct of the body's attempt to discard free-radical metals through the hair shaft, not as a primary cause in itself.

He also referenced his own early inclusion of food-grade hydrogen peroxide in the first edition of We Want to Live for boosting oxygen. He later reversed this position. When asked how to verify whether a given supply of H2O2 was the natural kind he had originally recommended, he noted that natural H2O2 is extremely expensive to obtain and package, with the natural version costing approximately $300 for 2 ounces, as opposed to the industrial food-grade product.

He drew the same distinction between natural and industrial forms when discussing supplemental oxygen. Medical-grade oxygen, even though it is chemically described as the same molecule as oxygen from plants, "does not react the same way" because it does not have the proper molecular bonds. He said that breathing medical-grade oxygen or drinking artificially carbonated beverages caused immediate headaches, brain shutdown, and cognitive clouding in him. "My brain shuts down, if I get that synthesized oxygen. All of a sudden I get cloudy; I can't think straight."

Natural oxygen from plants, by contrast, carries its bonds intact. He recommended Dracaena plants (including the corn dracaena, spelled D-R-A-C-A-E-N-A) for bedroom oxygen production because they produce oxygen at night and consume carbon dioxide, turning the human metabolic waste into plant food and vice versa. He considered plants superior to mechanical ionizers for this purpose because ionizers are mechanical devices requiring constant calibration and, based on his 1973-1974 research, drive toxic proteins and pollution particles into walls and tissue rather than safely removing them.

His 1973 through 1974 laboratory experiments with ionizing machines produced observations he considered definitive against their use. He set up an ionizer in a room furnished to resemble a house, ran diesel exhaust and gasoline exhaust into the room on separate days, and observed the results. The ions generated mechanically split pollutant molecules and neutralized protons, which was beneficial in principle, but when those protons were first split, they "bombarded whatever was around them." After one week, every surface in the room was black with deposited toxic protein from the pollution, except where furniture and pictures had blocked it. He could not clean the toxins out of the walls.

He concluded that ionizers, rather than neutralizing pollution harmlessly, drive it deeper into whatever material is present, including human tissue. Even when the visible blackening is prevented by design modifications to modern ionizers, he argued that "the poison is still being driven into the tissue, into the walls and everything." For this reason he recommended against ionizers, especially any ionizer that uses water, which goes directly into the body carrying those driven-in toxins.

Because free-radical metals accumulate throughout life and cannot be converted into cellular food, the body must find ways to discard them. Aajonus developed specific food protocols to assist this process. The mechanisms he described operate in several ways simultaneously.

Raw unheated cheese without salt acts as an intestinal magnet for heavy metals being released during detoxification. When eaten in small sugar-cube-sized amounts (approximately half a teaspoon) every fifteen to forty-five minutes throughout the day, the cheese travels through the digestive tract absorbing released metals before they can be reabsorbed into the blood or neurological system. He described construction workers wearing tool belt pouches with a two-cup jar of cheese and an alarm on their watches set for every fifteen minutes. He said this approach doubled the rate of metal detoxification compared to diet alone, and when combined with ninety-minute hot baths at 105 degrees Fahrenheit, he observed three to five times more metal removed in a single year than normal.

Berries chelate metals based on color matching. Light berries, including strawberries and raspberries, draw out lighter metals including oxidized iron, iodine, and cadmium. Dark berries draw out dark, heavy, gray, and black metals: blueberries are most effective, then blackberries, then boysenberries, then dark mulberries, in that order. He specified combining berries with coconut cream and dairy cream to harness the loosened metals so they are not reabsorbed.

Raw apple cider vinegar provides amino acids that bond with toxic metals. When combined with cilantro, it draws loosened metals out of the liver and organs. Lime juice assists in the same process and helps prevent the loosened metals from causing excess acid damage to the bloodstream during detoxification.

His full daily metal and industrial chemical chelation formula, developed during his own detoxification from forced injections, was: three-quarters cup each of raw raspberries and blueberries, one-half cup raw cream, 2 ounces coconut cream, 1 to 3 tablespoons raw apple cider vinegar, 4 tablespoons fresh raw lime juice, 1 tablespoon fresh raw lemon juice, 2 ounces whole pineapple (not juice), and 3 to 4 raw eggs, blended together to fill a quart jar. He sipped this throughout the afternoon and evening, sometimes into the night. He also ate at least a half-inch cube of cheese while sipping the smoothie to harness as many loosened metals as possible in the intestinal tract simultaneously.

He documented a case of a man who grew up on a farm with heavy pesticide and herbicide exposure, whose eyes were black with contamination. This person chelated in one year what would normally take five years, experiencing only six weeks of hard symptoms (fatigue and fibromyalgia) out of that year. He attributed the accelerated result to the sport formula and the combination of lime juice, vinegar, and lemon juice with the fruit meal keeping the person from becoming over-contaminated during the release process.

Pineapple was included specifically for its role in drawing metals out of the body, alongside the berry mechanisms. The full five-part metal chelation system he described consisted of: cilantro with vinegar for drawing metals out of organs, berries for binding and escorting them through the intestines, lime juice for preventing blood acidification during release, cheese for intestinal absorption, and hot baths for accelerating elimination through the skin.

He gave the specific example of iron oxidation inside the body as an illustration of how free-radical minerals cause damage beyond their initial reactivity. Free-radical iron that is absorbed into tissue but not utilized cellularly "often rusts in the body causing severe degeneration." This is the same chemical process as metal rusting in air, occurring internally in tissue. He contrasted this with the behavior of iron supplements, which are "never ionically or electrolytically active," are ineffective and harmful, and also end up rusting in tissue.

The distinction he drew was between eating raw meat containing bioactive iron, which the body can properly absorb and utilize, versus eating cooked meat or taking iron supplements, in which the iron is a free radical and becomes a source of internal oxidative rust. He mentioned that several healthy tribes eating almost exclusively raw red meat show no iron problems, while people eating a lot of cooked red meat frequently develop both iron toxicity and iron deficiency simultaneously, because free-radical iron binds with and disables bioactive iron.

He returned repeatedly to the observation that humans live less than half the lifespan they should. All animals in the wild live approximately seven times the period required to reach full maturation. Humans reach maturation at twenty-one years, which by that formula means the natural human lifespan is approximately one hundred and forty-seven years, rounded to one hundred and fifty. Humans are instead dying in their sixties and seventies, which he attributed directly to the lifelong accumulation of free-radical metals from cooked food and industrial pollution reducing cellular function by roughly fifty percent.

He described the mechanism of shortened lifespan this way: when alkalizing minerals are cauterized by cooking, they become less potent as alkaline substrates, while acidic toxic minerals become more abrasive and more acidic. The resulting internal chemical environment degrades every cellular system. Domesticated animals fed processed diets also live shorter lives than their wild counterparts. He used the observation that "the animals, the cats, after seven generations" showed progressive deterioration in Pottinger's research as part of this argument, noting that for humans it would take five generations to recover optimal health from disease under raw diet conditions, even without the chelation tools he developed to accelerate the process.