Uric Acid

Aajonus pointed to two primary sources of uric acid buildup in the body. The first is cooked meat. Cooking meat produces chemical byproducts and alters proteins in ways that the body cannot fully process, and uric acid is among the compounds that result and accumulate. The second source is exercise conducted without sufficient raw fat or alkalinizing mineral support. Physical activity produces acid as a byproduct of cellular metabolism, and without the right nutritional environment, that acid is not properly neutralized and remains deposited in the tissues.

This is an important distinction in his framework: uric acid is not the body working correctly, it is the body working under conditions of deficiency, either because the food coming in is chemically damaged by heat or because the raw materials needed to process normal metabolic acids are missing.

Aajonus was emphatic that the presence of uric acid should not be conflated with the general question of whether the body is too acidic in the sense used by naturopaths and alternative practitioners. He stated repeatedly that a urine, saliva, and blood pH of approximately 5.5 is correct and healthy, and that he had maintained that pH personally for decades. He regarded the recommendation to alkalinize the body as misinformation, one that disrupts digestion, neutralizes the acids needed to process animal proteins and fats, and leaves people worse off.

Uric acid is a specific pathological acid, one that appears because of cooked food and nutritional deficiency, not because the body is generally or philosophically too acidic. The solution is not to alkalinize the whole system but to supply the specific raw materials that dissolve and remove the uric acid from tissue.

Aajonus listed several specific conditions that arise from uric acid accumulation:

Gout is the condition most directly and classically associated with uric acid, and he confirmed this connection. The acid deposits in the joints and causes the characteristic pain and inflammation of gout, including what the questioner in one transcript described as a "touch of gallium in my toes," which Aajonus interpreted as uric acid involvement.

Degeneration of the joints and muscles follows from the corrosive presence of uric acid in tissue over time. The acid breaks down structural integrity in ways that manifest as chronic joint and muscle deterioration.

Osteoporosis was also named as a consequence. This fits his broader framework in which excess industrial or pathological acids in the body cause the body to pull alkalinizing minerals, including calcium, phosphorus, manganese, and potassium, from bone and other tissue to neutralize those acids. When this happens repeatedly over years, the structural mineral reserves of bone are depleted.

Aajonus gave a specific, practical protocol for dissolving and removing uric acid from tissue. The primary remedy is pineapple eaten in small amounts together with raw cream or raw cheese. He specified that this combination helps dissolve the uric acid and remove it from the tissue. The pairing of the pineapple with fat from raw cream or cheese is important in his framework, because the enzymatic action of the pineapple is directed at the acid deposits in tissue while the fat provides the medium for carrying those dissolved materials out of the body safely.

He also mentioned watermelon as effective for this purpose but qualified it significantly. Watermelon is high in sugar, which is a concern within the Primal Diet framework, particularly for people with blood sugar issues or sugar cravings. He noted that the only way to use watermelon appropriately in this context is to eat it very unripe, because the sugar content is substantially lower at that stage. He described watermelon as the "best way to do it" while immediately flagging the sugar problem as a limiting factor for most people.

Cherry juice was also referenced, though the passage is incomplete. It appears in the source as an alternative that is lower in something than watermelon, most likely lower in sugar based on context.

The underlying reason uric acid accumulates, in Aajonus's account, is the absence of two things working together: proper fats and proper alkalinizing minerals. The fats are necessary to carry waste acids out of tissue and through the elimination pathways. The alkalinizing minerals are necessary to neutralize the acids chemically so they can be bound, rendered inert, and discharged. Without both of these present in raw, uncooked form, the body cannot complete the process.

This is why cooked meat is specifically implicated. Cooking destroys enzymes, damages fats, and alters minerals in ways that make them unavailable for these neutralizing and transport functions. Raw meat, by contrast, comes with its own enzymes and intact fats and is processed by the body without generating the same acid residue.

Exercise without the proper fat and mineral support follows the same logic. Physical activity generates metabolic acids as a normal byproduct of muscle work, and those acids are harmless when the body has the raw material to process them. When it does not, they accumulate as uric acid or related deposits in the joints and soft tissue.

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