GUIDE TO NUTRITION MAXXING
Raw meat:
Reasons why you shouldn’t cook it
During food preparation/cooking proteins are broken down enzymes are destroyed, fats are oxidized, and carcinogenic compounds are formed, such as
heterocyclic amines, polycyclic aromatic hydrocarbons, lipid peroxides, acrylamides, and aldehydes raw meat also contains less malondialdehyde and hydroxynonenal than cooked meat
Extras:
Raw meat contains live enzymes that help the body digest it But if it is heated above 40-48°C, this destroys them, forcing the pancreas to work overtime
When we cook or process food, we're essentially eliminating our body's natural
helpers, forcing it to do all the work on its own
Eating cooked meat is simply pointless as it depletes our natural resources and our pancreas has to produce and release additional hormones and electromagnetic signals that leach essential vitamins, enzymes, minerals, fats, proteins, and carbohydrates from every cell
E.COLI
Why it’s so important:
E.coli is essential in the final stages of digestion.
The bacteria digests fat and protein into small molecules which is important so they can pass through the wall of the gut into the blood and be used by cells for energy, growth, and repair.
They also nourish the brain and nervous system
And also produces B- vitamins
RAW MILK
Raw milk is one of nature’s most nutrient dense sources you can find , its full of growth hormones like Insulin-like Growth Factor-1 (IGF-1): A primary growth factor structurally similar to insulin that stimulates cell growth and metabolism ,Bovine Somatotropin (bST / BGH): The primary bovine growth hormone produced by the cow's pituitary gland, Insulin-like Growth Factor-2 (IGF-2): Another major growth factor found naturally across mammalian species to promote tissue growth, Insulin: A peptide hormone that manages glucose metabolism and acts as a minor growth signal.
Nutrients destroyed in pasteurisation.
Vitamin A: 35% reduction
Vitamin C: 25-77% reduction
Iron: 66% reduction
Zinc: 70% reduction
Calcium: 21% reduction
All beneficial enzymes are completely destroyed along with bacteria.
Raw milk contains at least 60 to 70 naturally occurring indigenous enzymes like :
Lipase: Breaks down milk fats into fatty acids, helping fat digestion
Protease: Breaks down proteins into smaller peptides and amino acids
Amylase: Breaks down starches and carbohydrate chains
Lactoperoxidase: Natural antimicrobial enzyme that helps inhibit bacterial growth
Alkaline phosphatase: Releases phosphate and is often used as a marker of raw, unpasteurized milk because heat inactivates it
Acid phosphatase: Helps with phosphate-related chemistry in more acidic conditions
Lactase: Breaks down lactose into simpler sugars for digestion (lack of this enzyme often causes lactose intolerances).
Catalase: Breaks down hydrogen peroxide and helps with antioxidant defense
WHY GRAIN SLUDGE IS BAD FOR YOU
(Aajonus vonderplantiz logic)
PHYTIC ACID:
grains contain phytic acid (anti nutrient) a potent enzyme inhibitor that protects the seed in nature but causes a “chain reaction” of malnourishment in humans.
Also binds with minerals causing 50-80% less absorption in things like zinc, calcium.
TOXIC BYPRODUCTS "AGES"
advanced glycation end-products (ages) these are glycotoxins formed when the body utilizes carbohydrate glycogen as fuel research from columbia university found that 70% to 90% of ages store in the human body for a lifetime. sticky internal environment these stored glycotoxins create a sticky gummy environment in the blood, lymph, and neurological fluids brain malfunction this stickiness in the neurological fluid and blood causes synapses to misfire or “stick” to axons, leading to confusion, lack of focus, memory loss, adhd. aging and sagging as the name implies, ages literally age the body by melting healthy tissue. this leads to sagging skin and muscles, as well as brittle, dry tissue throughout the system
Grains like Whole wheat, oats, and other unrefined grains contain a high amount of cellulose which is a indigestible plant fibre that our bodies can’t digest at all this is why some people get stomach problems when eating grains.
FRUIT
All fruits are heavily sprayed with pesticides, worst ones are the ones with thin skin as it is shit at protecting the insides from chemicals (fungicides, insecticides, and sometimes herbicides). Due to that you shouldn’t get any of your fruits from the supermarkets as they can be extremely toxic some even containing wax. A way to get them is go explore and pick them wild fruits generally grow in woods, hedgerows, fields, river valleys, trails, and rocky or mountainous areas.
Pineapple: Used in small amounts, especially unripe, sometimes with red meat/Enzymes for protein/fat digestion lower sugar when unripe.
Papaya: Treated similarly to pineapple as an exception with meat/Enzymes that support digestion lower sugar when unripe.
Other fruits generally: Seen as less central and more limited than animal foods/Mainly sugars not my preferred nutritional foundation
VEGETABLES
(Aajonus vonderplantiz logic)
Aajonus was very concerned about anti-nutrients in plant foods especially phytic acid and enzyme inhibitors in nuts and seeds He said these compounds could interfere with digestion and reduce how well you use protein from the food you eat.
Aajonus generally liked raw vegetable juice more than whole vegetables He described it as a source of enzymes, minerals, and “detoxifying” support and he often said it could help clean the blood and increase appetite for meat
Aajonus said juiced vegetables were much more valuable than whole vegetables because juicing concentrates the vitamins minerals and enzymes while removing the fiber. He called fresh raw vegetable juice important for health and said it was the “only nontoxic vitamin enzyme and mineral supplementation
By contrast unjuiced vegetables were much less central in his system because he thought the fiber and plant structure made them harder to digest and less useful.
SEAFOOD
DHA/EPA
EPA and DHA are omega 3 fatty acids mainly found in sea food, They are good for things like emfs and blue lights as they battle the inflammation/oxidative stress cellular strain and localized or systemic tissue irritation
These nutrients get destroyed at 50 degrees so don’t cook your seafood and eat it raw.
Supplements that are “omega 3” containing are heated and processed EXECPT Green Pastures which is a company that aajonus vonderplantiz approves.
Best fish that I recommend are deep sea fish like: swordfish, halibut, sea bass and tuna.
They are all rich in protein, omega-3 fats, vitamin B12, iodine, selenium, and in some fish vitamin D but the important thing is the fats and bacteria from the fish like the aerobic bacteria.
Raw meat:
Reasons why you shouldn’t cook it
During food preparation/cooking proteins are broken down enzymes are destroyed, fats are oxidized, and carcinogenic compounds are formed, such as
heterocyclic amines, polycyclic aromatic hydrocarbons, lipid peroxides, acrylamides, and aldehydes raw meat also contains less malondialdehyde and hydroxynonenal than cooked meat
Extras:
Raw meat contains live enzymes that help the body digest it But if it is heated above 40-48°C, this destroys them, forcing the pancreas to work overtime
When we cook or process food, we're essentially eliminating our body's natural
helpers, forcing it to do all the work on its own
Eating cooked meat is simply pointless as it depletes our natural resources and our pancreas has to produce and release additional hormones and electromagnetic signals that leach essential vitamins, enzymes, minerals, fats, proteins, and carbohydrates from every cell
E.COLI
Why it’s so important:
E.coli is essential in the final stages of digestion.
The bacteria digests fat and protein into small molecules which is important so they can pass through the wall of the gut into the blood and be used by cells for energy, growth, and repair.
They also nourish the brain and nervous system
And also produces B- vitamins
RAW MILK
Raw milk is one of nature’s most nutrient dense sources you can find , its full of growth hormones like Insulin-like Growth Factor-1 (IGF-1): A primary growth factor structurally similar to insulin that stimulates cell growth and metabolism ,Bovine Somatotropin (bST / BGH): The primary bovine growth hormone produced by the cow's pituitary gland, Insulin-like Growth Factor-2 (IGF-2): Another major growth factor found naturally across mammalian species to promote tissue growth, Insulin: A peptide hormone that manages glucose metabolism and acts as a minor growth signal.
Nutrients destroyed in pasteurisation.
Vitamin A: 35% reduction
Vitamin C: 25-77% reduction
Iron: 66% reduction
Zinc: 70% reduction
Calcium: 21% reduction
All beneficial enzymes are completely destroyed along with bacteria.
Raw milk contains at least 60 to 70 naturally occurring indigenous enzymes like :
Lipase: Breaks down milk fats into fatty acids, helping fat digestion
Protease: Breaks down proteins into smaller peptides and amino acids
Amylase: Breaks down starches and carbohydrate chains
Lactoperoxidase: Natural antimicrobial enzyme that helps inhibit bacterial growth
Alkaline phosphatase: Releases phosphate and is often used as a marker of raw, unpasteurized milk because heat inactivates it
Acid phosphatase: Helps with phosphate-related chemistry in more acidic conditions
Lactase: Breaks down lactose into simpler sugars for digestion (lack of this enzyme often causes lactose intolerances).
Catalase: Breaks down hydrogen peroxide and helps with antioxidant defense
WHY GRAIN SLUDGE IS BAD FOR YOU
(Aajonus vonderplantiz logic)
PHYTIC ACID:
grains contain phytic acid (anti nutrient) a potent enzyme inhibitor that protects the seed in nature but causes a “chain reaction” of malnourishment in humans.
Also binds with minerals causing 50-80% less absorption in things like zinc, calcium.
TOXIC BYPRODUCTS "AGES"
advanced glycation end-products (ages) these are glycotoxins formed when the body utilizes carbohydrate glycogen as fuel research from columbia university found that 70% to 90% of ages store in the human body for a lifetime. sticky internal environment these stored glycotoxins create a sticky gummy environment in the blood, lymph, and neurological fluids brain malfunction this stickiness in the neurological fluid and blood causes synapses to misfire or “stick” to axons, leading to confusion, lack of focus, memory loss, adhd. aging and sagging as the name implies, ages literally age the body by melting healthy tissue. this leads to sagging skin and muscles, as well as brittle, dry tissue throughout the system
Grains like Whole wheat, oats, and other unrefined grains contain a high amount of cellulose which is a indigestible plant fibre that our bodies can’t digest at all this is why some people get stomach problems when eating grains.
FRUIT
All fruits are heavily sprayed with pesticides, worst ones are the ones with thin skin as it is shit at protecting the insides from chemicals (fungicides, insecticides, and sometimes herbicides). Due to that you shouldn’t get any of your fruits from the supermarkets as they can be extremely toxic some even containing wax. A way to get them is go explore and pick them wild fruits generally grow in woods, hedgerows, fields, river valleys, trails, and rocky or mountainous areas.
Pineapple: Used in small amounts, especially unripe, sometimes with red meat/Enzymes for protein/fat digestion lower sugar when unripe.
Papaya: Treated similarly to pineapple as an exception with meat/Enzymes that support digestion lower sugar when unripe.
Other fruits generally: Seen as less central and more limited than animal foods/Mainly sugars not my preferred nutritional foundation
VEGETABLES
(Aajonus vonderplantiz logic)
Aajonus was very concerned about anti-nutrients in plant foods especially phytic acid and enzyme inhibitors in nuts and seeds He said these compounds could interfere with digestion and reduce how well you use protein from the food you eat.
Aajonus generally liked raw vegetable juice more than whole vegetables He described it as a source of enzymes, minerals, and “detoxifying” support and he often said it could help clean the blood and increase appetite for meat
Aajonus said juiced vegetables were much more valuable than whole vegetables because juicing concentrates the vitamins minerals and enzymes while removing the fiber. He called fresh raw vegetable juice important for health and said it was the “only nontoxic vitamin enzyme and mineral supplementation
By contrast unjuiced vegetables were much less central in his system because he thought the fiber and plant structure made them harder to digest and less useful.
SEAFOOD
DHA/EPA
EPA and DHA are omega 3 fatty acids mainly found in sea food, They are good for things like emfs and blue lights as they battle the inflammation/oxidative stress cellular strain and localized or systemic tissue irritation
These nutrients get destroyed at 50 degrees so don’t cook your seafood and eat it raw.
Supplements that are “omega 3” containing are heated and processed EXECPT Green Pastures which is a company that aajonus vonderplantiz approves.
Best fish that I recommend are deep sea fish like: swordfish, halibut, sea bass and tuna.
They are all rich in protein, omega-3 fats, vitamin B12, iodine, selenium, and in some fish vitamin D but the important thing is the fats and bacteria from the fish like the aerobic bacteria.
