Vomit

The stomach is one of the most chemically resilient tissues in the human body. The body places the most caustic and deadly poisons into the stomach lining for storage because hydrochloric acid can neutralize them there. Vaccines deliver mercury, aluminum, and formaldehyde directly into the system, and a large proportion of those substances are placed into the stomach lining almost immediately. Every injection ever received contributes to this accumulation. The side effect of this storage mechanism is that every time a person eats, a small amount of these stored poisons dumps from the stomach lining into the food, contaminating digestion and gradually poisoning the intestinal tract, the nervous system, and the whole body.

Aluminum is described as a destroyer of electrical activity and electrolytes in the body, and together with mercury it causes constant nausea when it dumps from the stomach lining. When the body reaches a point where the accumulated load becomes too great or the diet finally provides the nutrient resources needed for a cleanse, it will initiate a larger dumping event, producing intense nausea, and if the concentration is too high for cheese or hydrochloric acid to manage, vomiting follows.

Chemotherapy and radiation poison settle in the stomach lining in the same way. Coal miners, hospital workers exposed to chemical fumes, people working in oil refining or manufacturing, and anyone who has lived in heavily polluted urban environments accumulate corresponding levels of industrial chemicals in the stomach lining and throughout the body. When such a person transitions to the Primal Diet and the body finally has the raw materials to begin dissolving stored toxins, the cleansing process can produce vomiting of significant intensity and duration.

Aajonus returned to this comparison repeatedly because it matters for how people interpret their symptoms. Vomit carries the highest concentration of the most caustic poisons. Diarrhea is a secondary elimination route, used when poisons have bypassed the stomach and dumped into the intestines instead, forcing the body to flush the intestinal tract quickly to prevent burning and damage to the intestinal walls. Diarrhea is also a useful elimination route, but it carries a significant cost: it flushes out beneficial intestinal bacteria, particularly E. coli and other organisms critical for digestion, which can result in depression, lethargy, and loss of motivation after the episode resolves.

Vomiting does not carry this cost to the same degree. When vomiting occurs, relatively few digestive nutrients are lost compared to a severe diarrhea episode, which is why Aajonus described vomiting as the best way to get rid of concentrated toxins quickly, with diarrhea as the next best option. He explicitly stated that vomit is the quickest way where you do not lose many nutrients at all.

Nausea is always the body dumping poisons into the stomach. It is not a sign that the food being eaten is wrong or harmful. The body uses nausea to trigger the overproduction of hydrochloric acid, which then binds with and neutralizes the poisons collecting in the stomach. Nausea is the mechanism that forces the stomach to react. Even snake venom, rattlesnake or scorpion, can be completely neutralized by a single drop of hydrochloric acid when they are brought together directly. This is how people survive such bites when the poison reaches the stomach: the body dumps it there and the hydrochloric acid handles it. American Indians understood this and would drink raw milk from a lactating animal immediately after a snake bite, because raw milk draws poisons to the stomach even more strongly, accelerating the neutralization process.

Nausea that continues across meals and throughout much of the day is a signal that the body is constantly dumping poisons into the stomach. The appropriate response is not to suppress the nausea but to support the process with cheese before each meal.

Cheese functions as a sponge in the stomach and along the digestive tract. Its magnetic properties are strong enough to draw poisons out of the blood, the lymph, and the neurological system as they pass through the digestive region. The cheese then binds those toxins and passes them through without itself being fully digested. This is why the pancreas does not digest cheese the way it digests other foods: the body is reserving the cheese for its absorptive function.

The protocol for managing nausea and the risk of vomiting is to eat a small amount of cheese, roughly a sugar cube in size, before every meal, and then to wait ten minutes before eating the main meal. During that ten-minute window, the stomach dumps its stored poisons into the cheese, the cheese absorbs them, and the process stops, allowing the subsequent meal to be digested without those poisons contaminating the food. For larger people, two to four tablespoons of cheese may be needed. After the cheese, the most easily digested food is raw eggs, which can be consumed about ten minutes after the cheese.

If nausea continues despite eating cheese, another piece of cheese can be taken every ten to fifteen minutes. Aajonus said that about 85 percent of the time this approach stops the nausea without vomiting being necessary. For people with constant nausea, he also suggested a cheesecake filling without crust or topping, made primarily from butter and cheese with a small amount of honey or none at all, or simply an equal amount of cheese and butter eaten together ten minutes before every meal except juice.

For people who have a morning vomit tendency caused by industrial chemicals dumping into the stomach overnight, the first thing to eat upon waking should be one to two tablespoons of cheese, or two to four tablespoons for a large person. This absorbs the contamination that pooled in the stomach during the night. Then, ten minutes later, a raw egg can be sucked down as the first easily digested food. This sequence prevents the poisons from contaminating the morning meal and from re-entering the body through digestion.

When cheese has absorbed what it can but the concentration of poisons is too intense for cheese to handle entirely, vomiting will still occur. At that point, Aajonus's position was clear: you celebrate. He used the exact phrase "have a party" when vomiting occurs, because the concentration of poisons being expelled is so high that getting them out quickly represents an enormous benefit to health and recovery speed.

Vomit is partially digested food combined with industrial chemicals, saliva, hydrochloric acid, and bile, depending on what the body has collected in the stomach. It is not primarily bacterial. When Aajonus had vomit analyzed in a laboratory after a client experienced vomiting following a meal at a sushi bar, the results confirmed the presence of industrial chemicals and toxins at very high concentrations. The cost of the laboratory analysis was $2,200. This analysis distinguished between what was from the fish itself and what had been dumped from the stomach lining, which was the actual source of the toxins causing the vomiting.

Green vomit is associated with formaldehyde exposure. Formaldehyde is present in every vaccine ever administered, in carpet, in drapes, in paint, and throughout manufacturing environments. When formaldehyde dumps from the stomach lining into the stomach contents and reaches a high enough concentration, it tends to produce green-colored vomit.

Dark greenish-blue vomit has been described in connection with heavy metal detoxification.

Caustic bile dumping into the stomach and then being expelled through vomiting is described as the most dangerous kind of toxic vomit, because caustic bile is highly damaging. When this bile is removed through vomiting, the body is much freer to heal and become more energetic. This type of vomiting is associated with nausea and pain, and it indicates that a serious detoxification is underway.

Vomit from a healthy detox process does not primarily contain bacteria. Bacteria are not the cause of vomiting. They are the cleanup crew, present in the body as janitors consuming degenerative tissue, and they appear in the environment of a vomiting episode because that environment contains what they are designed to process. The medical framing of food poisoning as a bacterial event is described as a fundamental misattribution. The toxins in the body are the cause of the damage; bacteria respond to that damage.

Vomiting is described as a very healthy aspect of cancer reversal in many instances. It indicates that the body is dumping stored toxins from tumors or regions of concentrated dead cells into the stomach for elimination, because the stomach is the fastest pathway out. When a cancer patient begins dissolving tumors, the dissolved material, along with the industrial chemicals that were stored in that tissue, is released into the body fluids and must be removed. The body's choice to send that material to the stomach for vomiting is described as the fastest and most efficient available route.

Owanza, a patient described in the source material, vomited intermittently up to eleven times daily for cycles of up to five weeks. She recovered from sixty-three tumors over eleven years. Her case is presented as an example of what sustained vomiting during cancer recovery can accomplish when the patient continues to eat and does not give up.

In Aajonus's described clinical experience with 239 cancer cases, fourteen of those who died were malnourished and very thin. They either refused to eat because of nausea or could not eat enough because pain medication destroyed their appetite or caused nausea. The inability to maintain nutritional intake during intense vomiting spells is the point at which he describes losing patients. The instruction to continue eating after vomiting is therefore critical: after vomiting, the patient should wait no more than ten to twenty minutes and then force themselves to eat again, because wasting away is the greater danger.

A patient described in detail was vomiting three to six times a day, violently, for over two months, while bedridden. She had been hit by a chemical substance and her body lacked sufficient fat to heal through the skin or mucous membranes, so it dumped the material into the stomach and produced continuous vomiting. She continued for eight weeks before reaching a point of dangerous thinness. This is described as the moment when the body has no remaining nutrient buffer and the violence of the vomiting makes it nearly impossible to eat, which is when patients can be lost.

For cancer patients and MS or MD patients who vomit food twelve hours after eating, Aajonus described the stomach as functioning as the main dump site. The body is not vomiting all the food, only enough food to carry the toxins out. When toxins are absorbed into cheese before and during the meal, the cheese often allows other food to digest without being expelled, which is a critical management strategy.

Eating cooked food can cause immediate vomiting reactions because at least thirty-two toxins are formed through the process of cooking. Most people accumulate these toxins over time and become asymptomatic until vast numbers of toxins are stored in one place. Bodies that can react quickly to remove those toxins, producing symptoms of discomfort immediately, are actually healthier bodies, because they are still capable of responding. A person who ate a cooked omelet at two in the morning and vomited several times ten to fifteen minutes later, then experienced abdominal spasms and diaphragm pain through the night, was described as having reacted to the thirty-two or more toxins formed by cooking eggs. The pain, spasms, and extended nausea were the aftermath of the body's work to clear those substances.

Aajonus confirmed in his own early experiments that consuming bacteria-laden cooked and processed food caused vomiting in over half of the experiments. After transitioning to exclusively raw foods, he conducted thousands of experiments with microbe-laden raw foods including raw milk, raw meats, and raw eggs. He experienced vomiting several times in those experiments, and in each case it occurred with meat or eggs from non-organic sources, indicating that the vomiting was triggered by additives, chemical poisons, fertilizers, pesticides, herbicides, hormones, or other industrial contamination, not by the bacteria present.

For infants and children who vomit, the vomit itself is toxic and should not be re-fed to the child, in contrast to the refeeding approach used in some circumstances with adults. The child should be fed more of the same fresh food after vomiting. Unless the food is contaminated with industrial toxins, the food itself is not the problem; the toxins being released in the vomit are the problem. The body's choice to eliminate those toxins should be accepted and worked around, not suppressed.

An infant vomiting an average of two times a day with loose black stool while consuming a raw formula including raw liver was described as expelling very toxic substances that could seriously harm the child if retained. The body was described as not vomiting all of the food, only enough to carry the toxins from the stomach out of the body. This will happen frequently if the body wants to protect the growth and development of the infant from those specific toxins. After vomiting, if the infant appears dehydrated or thirsty, the question of whether to give mineral water was raised. The best approach during and after vomiting for neurological detox centered in the brain is described as eating as many eggs as possible.

A four-year-old who vomited out of the blue in a grocery store, slept for an hour, woke up hungry, ate, and was completely fine afterward is cited as an example of the body simply using the quickest route to expel concentrated toxins. No lasting harm followed because the toxins were removed efficiently.

When someone on the Primal Diet vomits after eating raw food such as salmon, the experience described is one of feeling completely well and not ill, but the mouth fills with bile an hour after eating and vomiting follows. The salmon itself was not the problem; the stomach used the meal as a vehicle to carry toxins out. The bile in that vomit came from the stomach's stored toxins, not from the fish. The fish provided a medium that the body took advantage of to accelerate elimination.

When the liver begins detoxifying heavily, often because the person has finally provided it with adequate protein from raw meat, it dumps its stored toxins into the bowels. These toxins are highly acidic and can burn and damage the intestinal walls, which is why the body floods the intestines and produces diarrhea, nausea, and all the signs of what is conventionally called food poisoning. This process affects roughly two percent to three percent of people who start the Primal Diet in farm or clean areas, and up to twelve percent in highly polluted urban areas. In some cases, this detox episode persists for five to six days, occasionally two weeks, depending on the volume of toxins being expelled through the intestines.

When Aajonus was injected with unknown substances in the Philippines, he vomited six times in approximately forty-five minutes while his skin began to bubble. He subsequently ate small amounts of raw stingray, three to four ounces every four to five hours, up to the point where eating more would cause vomiting, and he stopped at that threshold each time. He described deliberately allowing himself to vomit a few times because he wanted those substances out of his system, and he had no cheese available at that time.

After a toxic injection event of this kind, vomiting for extended periods is expected. Aajonus described being nauseous for months after the Philippines injection, and vomiting from two in the afternoon to past ten at night during the acute phase. He lost approximately forty pounds across the full episode. His explicit statement was that vomit is the best way to get rid of toxins quickly, and that having more body fat at the time would have helped him survive the acute phase more easily. This is the basis of his instruction to build fat reserves before such events can occur, because fat provides the buffer both for dissolving toxins and for sustaining the body through a prolonged vomiting episode.

In reframing cultural squeamishness about various bodily products, Aajonus described honey as bee vomit. When a bee swallows flower nectar, the inulin-like substance in the nectar is converted into enzymes through the bee's digestive process. The bee carries the pre-digested nectar back to the hive and vomits it. That vomit is honey. Heating nectar above 93 degrees destroys the inulin-like substance and converts it back to pure sugar, which is why raw honey is fundamentally different from heated honey. The point of this framing is not to make honey seem undesirable, but to illustrate that substances people reflexively find repulsive are often the products of natural processes that serve important biological functions.

Vomit smells the way it does because it is partially digested food, and that is precisely what digestion is supposed to do to food. The body makes digesting material stink, makes it rot, makes it foul, and the bacteria in the colon complete that process. Rotten or aged food that has a smell resembling vomit is, in Aajonus's framing, simply food that has begun the same process the body performs internally. This is presented as context for understanding why aged raw meat and other fermented raw foods smell the way they do, and why that smell is not a sign of danger but of beneficial predigestion.

For underweight or malnourished people, Aajonus's instruction was to eat until the next bite would cause vomiting, and then stop. The threshold just before vomiting is the maximum intake that can be absorbed without waste or purging. When someone is severely underweight, they should push themselves to that boundary consistently at every meal, because the body is in genuine need of far more nutrition than hunger signals alone will prompt. He stated this explicitly: when you are skinny, you have to eat until you are ready to vomit, and the one bite that would cause vomiting is the one you do not eat.

For a patient described as chronically fatigued and severely underweight, the instruction was that if you are not vomiting, you are eating, meaning vomiting is the only legitimate reason to stop eating. If you feel like you need to vomit, eat three more bites and then stop. This approach was described as effective for that patient over seven months.

Attempts to suppress or stop vomiting, whether through medical drugs such as promethazine administered by intravenous drip, or through behavioral suppression, work against the body's elimination process. Medical treatment of vomiting as a symptom to be stopped means retaining in the body the concentrated toxins that the body was attempting to expel. The body's choice should be accepted.

Viruses can cause more vomiting, more diarrhea, and more nausea by accelerating the detoxification process, producing more intense symptoms. This is not the virus causing damage; it is the body using the viral process to accelerate removal of toxins. The symptoms are more severe because the elimination is more active.

The people who die from what medicine calls food poisoning do not die from the detoxification process. They die from the medical treatment of that process, including anaphylactic shock from the interventions.