Water Soluble Fats

Water soluble fats are fats that can move through the body via water-based pathways, meaning they can reach tissues, cells, and systems that oil cannot access. Oil soluble fats, by contrast, require a separate and more laborious digestive process. To get oil into a cell, the body must bind it with lecithin or other emulsifying compounds to convert it into a water soluble form. Water soluble fats are already in that vehicle. They are already emulsified and broken down in a way that allows them to enter cells without additional processing.

Aajonus drew a direct contrast between cream and butter on this point. Cream, when it enters the body, is still water soluble and can therefore travel to places in the body that butter cannot easily reach without the body first processing it. Butter has already been separated from its water soluble components, so while it is easier for the liver to digest than cream and is deeply valuable for organs, glands, and most tissues, it requires the body to put it through a conversion process. The body has to bind it with bile and cholesterol fractions in order to move it into cells. Water soluble fats bypass that step entirely.

This distinction has major practical implications. Water soluble fats carry a broader spectrum of vitamins, enzymes, and nutrients than oil soluble fats do. Oil provides one variety of vitamin D and one variety of vitamin A. Water soluble fats carry the full spectrum of vitamin A, the full spectrum of vitamin D, and all the associated extensions of those vitamins. Most B vitamins are carried in water soluble fats. Carotene is a water soluble fat. Aajonus stated that water soluble fats contain more vitamins, more enzymes, and far more nutrients than oil soluble fats, and that they can go to far more places in the body than oil can.

The central reason water soluble fats are never discussed in commerce or mainstream nutrition is that they are extremely fragile. They are destroyed at temperatures between 92 and 105 degrees Fahrenheit. Any heat processing, any cooking, any pasteurization, any industrial processing eliminates them entirely. Aajonus emphasized that this low destruction threshold is precisely why the food industry ignores them. If people understood how critical water soluble fats are and knew that they are destroyed at such minimal heat, they would stop buying any packaged, cooked, or processed food. They would refuse to eat at any restaurant serving cooked food. They would buy only raw produce and seek out raw dairy. The industry suppresses knowledge of water soluble fats because acknowledging them would collapse the market for processed food entirely.

Water soluble fats also have characteristics that make them commercially undesirable beyond their fragility. Aajonus noted that they "stink," that "they rot quickly," and that "they cause all kinds of unattractive fragrances and appearances." These are exactly the qualities that make raw, live food inconvenient and commercially difficult to market. The industry wants stable shelf products. Water soluble fats are the opposite of stable. They are alive, reactive, and perishable.

The body is, in terms of its fat system, roughly 92 to 93 percent water soluble fat. The fat in food mirrors this ratio. Coconut contains 80 percent fat by weight, of which 93 percent is water soluble and only 7 percent is oil. Milk fat, when examined for how much of it can be separated into butter, shows the same pattern. At most, depending on the animal, a third of the fat in cream can become butter. For a Holstein cow, the ratio may be as low as one fifth or one sixth. The rest of the fat in cream is water soluble. Aajonus said that even though cream has a relatively high proportion of oil compared to most fat sources, still only a third of its total fat is oil-based.

The brain and nervous system operate entirely on water soluble fats. Aajonus stated that when a brain or nervous system is broken down and examined, there is absolutely no trace of oil. The brain functions entirely on water soluble fats. This is one of the most important statements in his framework, because it means that oil, however it is consumed, cannot directly feed the brain. Only water soluble fats can. This is why he stressed that the full spectrum of vitamins necessary for neurological function is found only in water soluble fat sources, not in pressed oils.

Aajonus identified coconut cream as the single richest food source of water soluble fats available outside of animal products. Coconut cream, as he defined it, is not coconut oil and is not canned commercial coconut milk. It is the juice extracted from grating and juicing fresh, mature coconut meat, separating the liquid from the pulp. This fresh coconut cream contains approximately 40 to 45 percent water soluble fats by total content, with total fat at 80 percent of the coconut's composition, of which 92 to 93 percent is water soluble.

He contrasted coconut cream directly with coconut oil throughout his teaching. Coconut oil is only the 7 to 8 percent oil fraction. When coconut cream is processed to extract the oil, everything else, meaning all the water soluble fats, the water soluble vitamins, the fat soluble vitamins, the enzymes, and the bacteria, is removed or destroyed. Coconut oil contains none of the water soluble vitamins and none of the water soluble nutrients. It is an inferior product for anything except certain limited solvent or detoxification uses, and even then Aajonus recommended only a tablespoon at a time and only in specific circumstances.

He stated explicitly: "Coconut cream is your best fat if you're going to use a supplemental fat that's not animal." He used it extensively in his protocols because it is alkalinizing and cleansing relative to animal fats, which are acidic and building. The slight alkalinity of coconut cream makes it especially suited to cleansing the body, and when eaten with fruit, the carbohydrate in the fruit produces alcohols internally that enhance the cleansing effect further.

Aajonus also connected the historical use of coconut cream to soap production. He noted that 99 percent of soaps made a hundred years ago were made from coconut cream, not coconut oil, because the 92 to 93 percent water soluble fat content of coconut cream ferments naturally, producing alcohols. Oil cannot ferment. It was the water soluble fraction of coconut that made it the greatest cleanser and soap-making substance in history.

Beyond coconut cream, Aajonus identified raw milk and cream as the most important sources of water soluble fats for the human body. He stated that milk is where humans find the highest amounts of water soluble fats that we can absorb and digest effectively. Milk is 82 to 90 percent water depending on what the cow eats, yet cream disperses throughout that water. When cream is in milk, it does not separate into butter. Butter only forms through a mechanical churning process. In its natural state in milk, the fat remains water soluble and dispersed. He stated that most of the fats in milk are water soluble fats, not oil soluble fats.

Additional sources he named include avocados, durian, and jackfruit. He also mentioned that nearly all the fat in carrots is water soluble, noting carotene specifically as a water soluble fat. He said vitamin A is both water and oil soluble, vitamin E is oil soluble, vitamin D is oil soluble, but most other vitamins exist in water soluble fats and are very important in healing.

He noted that in meat, the same ratio applies: most of the fats present in raw meat are water soluble fats, not oil. The water soluble fats in meat are what give strength, support tissue repair, and provide nutrients to the muscles and organs.

Aajonus was emphatic that the brain runs entirely on water soluble fats and that this is non-negotiable. He stated: "The brain and nervous system only works on water-soluble fat, not oil. You can hardly find, when you break down a brain and a nervous system, you will find absolutely not a trace of oil. It functions entirely on water-soluble fats."

The full spectrum of vitamin A and the full spectrum of vitamin D, including all varieties and extensions of those vitamins, are found only in water soluble fats. In oil, there is one variety of vitamin D and one variety of vitamin A. This limitation of oil means that a person relying on oil-based sources of fat cannot provide the brain and nervous system with the nutrient diversity they require. Only through water soluble fat sources, primarily raw milk and coconut cream, can the body access the full vitamin spectrum needed for neurological health.

He specified that cream soothes and protects the brain and nervous system and that butter does not reach those areas as effectively. Fish fat was needed to breed new neurons and brain cells. But the water soluble fats in cream were the primary protective and soothing medium for the brain and nervous system.

The entire conversation in nutrition science, food marketing, and medicine has been built around the oil fraction of fat, which Aajonus identified as only 7 percent of the total fat present in any food. He explained that oils can be isolated, separated, concentrated, measured, bottled, and sold as distinct products with specific chemical profiles. This makes them commercially tractable and scientifically reducible to measurable fatty acid profiles like omega-3 and omega-6. Water soluble fats, by contrast, are destroyed the moment any heat or processing is applied, cannot be extracted intact through pressing or industrial processing, and cannot be sold as a stable product. Only juicing, in Aajonus's description, preserves them.

He said: "The only reason you need more 3 and more 6 or less 6..." and trailed into the point that all the omega discourse is downstream of having ignored the 93 percent of fat that matters most. The industry promotes the oil fraction because it can be manufactured, bottled, labeled, and sold. The water soluble fraction cannot be profitably processed, so it is ignored or destroyed, and the public is left managing deficiency in the majority fat they actually need.

Aajonus addressed coconut cream in the context of topical application as well. He stated that putting oil directly on the skin is problematic because oil smothers the skin, chokes off oxygen absorption into the cells, and prevents proper respiration through the skin. Coconut cream, by contrast, contains water soluble fats along with enzymes, vitamins, and a low level of oil, and does not create the smothering effect. He specifically recommended coconut cream over coconut oil for skin application and healing, noting that the water soluble fats in the cream allow it to penetrate and nourish the skin in ways oil cannot.

He described a case where a healing outcome that required coconut cream would not have occurred, or would have occurred much more slowly, if only coconut oil had been used. The water soluble fats in coconut cream enabled healing that the oil fraction alone could not support.

Water soluble fats are necessary to safely escort toxins out of the body. Aajonus noted that toxins stored in fat tissue need to be mobilized, and that water soluble fats provide the vehicle for binding those toxins in a form that can be safely transported and eliminated. Toxins bound in water, without water soluble fats, do more damage than toxins bound in fat because water-bound toxins remain soluble and reactive. Fat-bound toxins are sequestered and neutralized.

He stated that water soluble fats are specifically needed to eliminate toxins stored in fat tissue safely. The body requires them to make the solvents and dissolving compounds that can break down hardened, crystallized, or plastic fats and the toxins trapped within them. Coconut cream, because of its water soluble fat concentration, was described as particularly effective at dissolving waxy and plastic fat deposits, feeding the lymphatic system, and chemically dissolving toxic material that has accumulated in cells and tissues.

He also noted that coconut cream can form esters and ethyl products when consumed, which serve as organic solvents within the body capable of dissolving toxic compounds. This is an organic and beneficial cleansing process distinct from the harsh, caustic solvent effect of pressed oils used without accompanying animal fats.

Aajonus consistently placed pressed oils, including olive oil, flax oil, and coconut oil, into a category separate from true fats. He said that pressed oils are approximately 90 percent solvent-reactive in the body, meaning the body converts nearly all of them into substances to dissolve toxic material rather than using them for building, fueling, or lubricating tissue. He emphasized that pressed oils contain none of the water soluble vitamins and none of the water soluble nutrients that whole fat sources provide.

When pressed oils are consumed without accompanying animal fats, the solvent they produce in the body becomes caustic without a buffer, comparable to using a pure industrial degreaser with no water to dilute it. The result is a toxic, reactive mess circulating in the blood. The animal fats are needed as the stabilizing medium. He recommended using pressed oils only in small quantities and always in the context of a meal that includes animal fats.

The exception in terms of relative safety was coconut oil, which he described as "the least problematic" of the pressed oils because it does not become acidic in the body and therefore has more uses than the acrid oils like safflower, flax, or olive. However, he was unambiguous that even coconut oil is an inferior product compared to coconut cream, because coconut oil contains none of the water soluble fats. "Coconut cream is much better."

The destruction threshold for water soluble fats is 92 to 105 degrees Fahrenheit depending on the source passage. Aajonus stated in different contexts that water soluble fats begin to be destroyed at 92 degrees and are effectively eliminated by 105 degrees. This range is below the temperature of a hot bath, below the temperature of pasteurization, far below any cooking temperature, and even below the threshold of warm processing used in many supposedly raw food products. He noted that no cold-pressed coconut oil or butter labeled as raw is actually produced below 118 degrees Fahrenheit, regardless of label claims.

The practical implication is total: any cooked, pasteurized, processed, or heated food contains no water soluble fats. Every packaged food, every restaurant meal, every pasteurized dairy product, every pressed oil, every canned product is entirely devoid of this majority fraction of fat. Only truly raw foods, consumed without any heat, retain their water soluble fat content. Aajonus said that if people fully understood the importance of water soluble fats and knew they were destroyed at temperatures as low as 102 to 105 degrees, "you would never cook anything again."