White Mold

White mold appears on cheese or meat within a few days when the food is left at room temperature, removed from its original packaging, and stored with air present, such as in a Ziploc bag with air sealed inside or in a dark place. Aajonus noted that a dark environment accelerates mold formation. At this stage the mold is working along the outer surface of the food and has not yet penetrated deeply into the interior. He described the mold as working its way inward over the course of months, with the white mold stage preceding the blue mold stage, which requires longer time to develop.

He confirmed that leaving cheese out at room temperature rather than refrigerating it is necessary for mold to develop, because molds require warmth. He noted that placing cheese in a cool cave environment is also conducive to mold growth because caves are cold and damp, which is why traditional cheesemakers used them. However, the mold that forms at room temperature and the mold that forms in cave conditions may differ, with room temperature more likely to produce white mold initially rather than the stronger blue or green molds.

The white fuzzy layer on the outside of molding cheese is not simply mold in a general sense. Aajonus described it as composed of hundreds of thousands of microscopic mushrooms with spores. These spores are aerobically incited, meaning they are activated by contact with air and push outward from the surface. The concern he raised is not about the mold eating the cheese, which he regarded as beneficial, but about the volume of spores consumed at once.

When spores enter the body in large quantities, they can generate excessive mycelium activity. Mycelium is the milky fluid organism that goes into tissue and dissolves it, functioning similarly in the body to the way it functions in a rotting log in the forest. Aajonus compared mycelium's role in the body to that of a janitor or a detoxifier, clearing dead and damaged cells. But if too much mycelium is generated too quickly from a large dose of spores, the result is heavy detoxification that the body cannot handle efficiently, producing fatigue and lethargy.

For this reason, he consistently recommended scraping off the white surface layer before eating moldy cheese. The mold activity happening inside the cheese, beneath the surface, does not carry this same density of spores and is entirely safe to consume. He stated clearly: "Just scrape off the surface; there are no mushrooms inside; only on the surface." He also said: "Scrape the outer white layer off because that has all the spores in it and you can get too much mycelium generating in your system and you can get very lethargic."

He qualified this slightly by noting that if a person's body is not in a sick or compromised state, they might be able to tolerate eating the white mold surface without scraping it, but for someone who is ill, the spore load is too great.

Even after scraping the white outer surface, Aajonus treated white mold as something to introduce gradually and in very small amounts. His specific recommendation was no more than a thin shaving, approximately as wide as the cheese brick and no more than one inch long, per week. He noted that he had seen people develop fatigue from consuming moldy foods too aggressively, which is why he emphasized starting small.

He described the stages of mold progression as a sequence that should be eaten through over time: beginning with the white mold that appears on the outside within a few days, progressing to the blue mold that develops with longer aging, and eventually to the fully fermented states with green, black, or multiple mold colors. He recommended eating through all these stages rather than waiting for only one particular color, because each stage offers different enzymatic and predigestive activity.

He specifically instructed against mixing mold exposures carelessly, saying not to combine moldy foods with other fermented or rotting foods in the same period without care, as the combined load of detoxification could be too intense.

Aajonus described allowing both cheese and butter to mold, and he noted that white mold appears on cheese as the first stage within a few days. Butter, by contrast, tends toward blue-green mold when left to ferment at room temperature over the course of approximately three months. He described his personal method of taking butter, spreading it in a glass jar with a knife in a spiral pattern to allow air channels throughout, and leaving it at room temperature until blue cheese butter developed.

He did not describe white mold as the dominant stage for butter in the same way he did for cheese, likely because the fat composition of butter creates different conditions for fungal development. For cheese, the white mold is the entry point that happens quickly and naturally, and it is the stage most people encounter first when leaving raw no-salt cheese out of refrigeration.

He confirmed that he had kept both moldy cheese and moldy butter out of refrigeration for up to a year and considered this normal and safe. The relevant rule he gave was that no bad mold exists on raw cheese, because the molds and bacteria that feed on raw food are healthy organisms. The distinction he drew was that molds feeding on pasteurized or cooked dairy are themselves mutant and diseased, producing more toxic byproducts, which is why food poisoning occurs on pasteurized dairy and not on raw.

Aajonus's foundational experience with multi-colored mold, including white mold on meat, came from his time with the Inuit in Alaska in 1976. They had buried hides containing caribou meat and seal or whale blubber underground, allowing the food to ferment and develop molds over an extended period. When the hides were dug up, the contents were covered in molds of multiple colors: white, black, green, brown, patinaed, and others. The smell was so severe that Aajonus could not approach within five feet without dry heaving, and he required musk oil on cotton balls stuffed in his nostrils to consume a ping-pong-ball-sized amount.

He described the texture of this fully fermented, multi-mold food as extremely tender, dissolving in the mouth like melted chocolate, because the fungal activity had completely predigested the meat and fat. After eating it, his bone pain, which had been so severe it confined him to his sleeping bag for hours each morning, was reduced dramatically. He was able to exit the sleeping bag in 45 minutes instead of two hours, and required only 20 to 30 minutes of sun exposure instead of 45 minutes before he could move.

In this context, the white mold was one component of a complex fermented animal food that the Inuit used annually, specifically in early September, to fill themselves with bacteria and mold before the winter. Babies ate approximately one pound of the substance, children ate a pound and a half, and adults ate around three pounds at a time. The purpose was to load the body with beneficial molds and bacteria that would sustain them through the cold months.

He noted that he did not understand at the time that meat could develop molds including white mold, because his prior understanding was that meat either attracted worms, dried into jerky, or turned gangrenous. He had not connected gangrene, which is itself a mold, to the broader family of fungal processes he was observing. Once he made that connection, his understanding of mold as predigestive and beneficial rather than degenerative became central to his dietary framework.

Aajonus drew a sharp distinction between naturally occurring white mold on food and the penicillin mold used in antibiotics. Penicillin mold is natural to the bird community but not to the human body, and when it is sterilized, processed, and introduced into humans through antibiotics, the RNA that would normally signal the fungus to enter periods of hibernation is destroyed. This leaves the fungus in a state of permanent activity, growing continuously in tissues including the brain and intestines.

He described finding penicillin fungus in laboratory analysis of discharge from a patient, and he identified yellow spots on the eye as a diagnostic indicator of penicillin mold presence in the body. He stated that this mold grows in every part of the body and causes brain damage and intestinal problems, and that 90% of digestive problems in people who have been given antibiotics trace back to penicillin mold.

This is categorically different from the white mold that forms naturally on raw cheese or meat at room temperature, which is a healthy organism in its natural cycle that has not been sterilized or mutated. The white mold on food retains its natural RNA, follows its normal cycles of activity and hibernation, and produces beneficial predigestive enzymes rather than toxic byproducts.

Aajonus addressed white mold not only as something appearing on food but as one of many molds that exist within the human body. He described the body as containing yeasts, funguses, and molds throughout the digestive tract, and stated that many carbohydrates are digested not only through enzymatic action but with the assistance of molds. He said these internal molds are janitors that eat dead and damaged cells, the detritus left behind by chemical exposures, food additives, preservatives, food coloring, and other poisons.

In the case of a person he was consulting with who had mold appearing on their hands in patterns he described as resembling those he had only seen in elderly people whose bodies had been overtaken by mold, he noted that this kind of external manifestation represents molds from food, from cooked food that had gone too far, compounded over many years by antibiotics and other pharmaceutical exposures. He did not specifically identify this as white mold but described the overall mold presence as a mismatch of different mold types accumulated over a lifetime.

For managing excessive or mismatched mold in the body, he recommended a formula of equal portions of lime juice and honey taken in small amounts daily, which he said would help the body address molds that do not belong without destroying all beneficial organisms. He specified that this approach is particularly relevant for penicillin molds. He also recommended rosbud clay, a quarter teaspoon daily, for a person with a severe mold burden, and he suggested that tomatoes and certain flowers, particularly violets and vibrant purple and rosy-colored flowers, contain enzymes that help retard problematic molds.

In one consultation, Aajonus recommended a topical formula for addressing mold growing on the body's surface: four ounces of cream and two ounces of ginger juice applied all over the body. He described this as working from the outside in to arrest some of the mold activity. He noted that the ginger juice is made fresh using a juicer such as a Champion or Power juicer.

This formula was not specifically described as targeting white mold but was presented in the context of a person with extensive mold on their hands, which he indicated represented mold that had taken over the body. The principle was topical intervention supporting the body's own regulation of mold activity.

For a child with mold problems attributed to antibiotic exposure, Aajonus provided a specific formula to be given once a 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 added to approximately two ounces of sparkling water. He instructed that this should not be drunk quickly, because drinking it too fast would result in urination before it could permeate the affected tissues. The purpose was to allow the lime and honey combination to reach and address mold deposits throughout the body slowly and thoroughly.

Aajonus described an experiment conducted by his assistant Owanza in which moldy berries, including raspberries, blackberries, and strawberries, were prepared as a therapeutic food. Each type of berry was placed in a separate glass container with a loose lid and left at room temperature until a healthy mold had formed. The containers were then placed in refrigeration for ten weeks. After ten weeks, the moldy berries were strained through a porous sieve and the mold-juices were administered to eleven subjects who had long histories of vaccinations.

The focus of the blood analyses was on amino acids and mutant antibodies caused by vaccines. The results indicated that the mold-juices from the berries affected these mutant antibodies. While the source passages do not specify whether the mold on the berries was specifically white mold at the time of consumption, the process described, allowing room-temperature mold formation on fruit, is consistent with white mold developing as the initial stage before other mold types take over.