Raw organic wine occupies a narrow, conditional, and carefully bounded place within the Primal Diet framework. It is not promoted as a health food in any general sense. Rather, it is acknowledged as something that, for a specific subset of people, under specific conditions, taken in specific quantities, and eaten alongside specific protective fats, can serve a limited beneficial function without causing unacceptable damage. For the broader population, Aajonus consistently characterized any form of alcohol, including raw organic wine, as a tissue-damaging substance that robs the liver of fat, deteriorates nerve cells, and can cause irreversible damage to the brain, liver, and nervous system if consumed without fat buffers or in excessive quantities.

At the same time, Aajonus distinguished raw organic wine sharply from all other forms of alcohol. Hard liquors, bourbon, whiskey, cognac, scotch, vodka, were categorically condemned with no exceptions and no protective protocols that could neutralize their damage. Beer, being brewed (cooked and boiled), was categorized as less damaging than distilled spirits but still a cooked product. Pasteurized wine was treated as comparable to processed alcohol generally. Raw organic wine, however, was the one form of alcohol that Aajonus said could, under the right circumstances, serve a small number of people beneficially, specifically those who cannot produce sufficient body alcohol on their own from fruit consumption.

He also identified raw organic wine as one component of certain culinary formulas, including the Sport Formula and raw salad dressings, where it appears in small, measured quantities as a functional ingredient rather than a beverage.

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Aajonus taught that the body itself produces alcohol as a natural biological solvent. Specifically, the body uses approximately 8% alcohol, generated internally from the digestion and fermentation of fresh fruit, to manufacture soaps that cleanse internal toxins, and to facilitate the utilization of fat as fuel through what he called the citric acid cycle. He stated that a person could get the full week's worth of internally needed alcohol from eating a single piece of fruit. This internal alcohol production is the baseline the body requires; the question of whether externally consumed alcohol is necessary only arises for people who cannot produce sufficient internal alcohol through normal fruit consumption.

Raw organic wine was identified as having a specific mechanical function: it helps break down and remove some hardened fat from the blood and body. In Aajonus's framework, this is related to alcohol's general role as a solvent in fat metabolism, a very small amount of alcohol helps the body make internal soaps, which cleanse the system of internal toxins and help mobilize fat stores.

He drew a parallel to French culinary culture, explaining that the French historically combined wine with heavy fats, cream, butter, rich sauces, and that when the alcohol makes contact with those fats, the alcohol attacks the fat rather than attacking the liver. This protective mechanism was described as the reason French people historically could consume wine regularly while maintaining strong health profiles.

Despite wine's limited beneficial function for fat breakdown, Aajonus was emphatic that any kind of alcohol, including raw organic wine, robs the liver of fat. This fat deprivation weakens the liver and causes it to become lethargic. This is not a minor side effect to be ignored; it is a consistent biochemical reality that applies regardless of the quality of the wine. The protective measure is specific: eating 2 raw eggs within 10 hours of consuming raw wine restores fat to the deprived liver.

Aajonus was unequivocal that even raw wine causes nerve damage and cell damage. He described alcohol as something that penetrates cells on contact, particularly nerve cells and liver cells, and injures them directly. This is not a process that can be entirely stopped even with fat buffering; the fat buffering reduces damage and redirects some of the alcohol away from tissue, but the damage is not eliminated.

He also specified that high concentrations of sugar combined with alcohol produce nerve damage without exception:

Raw wine, like all alcohol, shuts down the brain's discerning centers. Aajonus explained this physiologically as the brain's self-protective response, it shuts off its discerning functions to prevent damage to those higher centers, which is why people become uninhibited when they drink. He presented this not as entirely harmful, he noted that becoming uninhibited can be beneficial for people who are overly controlled or "anal retentive", but as a real neurological effect that should be understood.

He also noted that while wine would temporarily feed the brain (the alcohol providing quick fuel), it would simultaneously cause brain cell deterioration:

Aajonus described a cumulative pattern where even wine consumers who initially feel fine will begin to experience emotional deterioration, irritability they cannot explain, as the damage accumulates over days of consumption:

In explaining the body's natural alcohol production from fruit, Aajonus described the citric acid cycle as the mechanism through which fat is utilized as fuel. The structural composition required for optimal fuel utilization in this cycle is: 80% fat, 5% sugar/carbohydrate/citric acid (any of those three), and 15% protein. A small amount of sugar generates alcohol through fermentation, and that internal alcohol, along with citric acid, enables fat to be converted into energy. External alcohol from wine, however, is a far cruder approximation of this process and comes with the tissue-damage costs described above.

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Wine is identified by Aajonus as the one alcoholic category that is "mostly" not pasteurized. He stated:

This distinguishes wine from other liquors, which are either distilled (which he described as making them far more destructive, capable of penetrating any cell they contact, especially brain, nervous system, and liver cells) or brewed (cooked and boiled, as with beer).

Pasteurized wine, however, was treated as comparable to other processed alcohols in terms of its damage profile. The protective qualities that Aajonus attributed to raw organic wine apply only to wine that has not been pasteurized and does not contain formaldehyde, additives, preservatives, or residues from inorganic fertilizers, herbicides, or insecticides used on the vines.

Aajonus drew a clear distinction between the natural alcohol present in slightly fermented raw fruit and the alcohol in commercially produced wine, even raw organic wine. The natural alcohol in slightly fermented raw fruit was described as facilitating the making of internal natural body soaps to cleanse the body of internal toxins. Wine, by contrast, is "highly long fermented", meaning the fermentation has proceeded far beyond the beneficial slight fermentation stage, concentrating the alcohol to a level that will damage the nervous system.

He noted that grapes have a particularly high propensity to mold even while still on the vine, making them one of the most sensitive and potentially problematic fruits for fermentation:

The distinction between raw fruit's slight natural fermentation and bottled wine is critical in Aajonus's framework. He stated:

This is categorically different from wine, which he treated as an externally supplied, concentrated alcohol product that bypasses and overwhelms the body's natural, calibrated internal processes.

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For raw organic wine to be considered as potentially beneficial, it must meet all of the following conditions according to Aajonus:

1. No formaldehyde, must not contain formaldehyde as a preservative or additive 2. No other additives or preservatives, must be free of all chemical additives 3. No inorganic fertilizers, the vines must not have been treated with synthetic or inorganic fertilizers 4. No herbicides, the vines must be herbicide-free 5. No insecticides, the vines must be insecticide-free 6. Not pasteurized, the wine must be genuinely raw (unpasteurized)

Aajonus expressed deep skepticism about organic labeling standards. He noted that USDA organic standards permit over 300 chemicals that are labeled as "safe," including kerosene. He warned that substances like gibberellic acid, which causes grapes to swell to many times their natural size and hold excess water while losing 90% of their flavor, are derived from rice bran using kerosene but are called "natural." This means that even wine labeled as "organic" may contain residues of substances used in growing the grapes that would not qualify as clean by his standards.

He specifically discussed how a substance extracted from grapes (identified at various points as "jyrelic acid" or "jellic acid") is used as a pesticide and causes grapes to grow abnormally large and watery. When these acids are extracted from rice bran using kerosene to free them, they are called natural, but they are chemically comparable to kerosene derivatives.

Because grapes have such a high propensity to mold even on the vine, Aajonus identified wine as carrying a heavy mold contamination risk. He stated:

This indicates that even when Aajonus described the French model of wine consumption as protective, one of the functions he attributed to the fat-rich cheese and sauces was absorbing the mold contamination, not just buffering the alcohol itself.

In culinary applications, raw organic wine appears as an ingredient in specific formulas in small measured quantities. In the Sport Formula, it appears as "wine juice, two to three tablespoons." In the salad dressing formula, it appears as one of multiple liquid ingredients. These uses are different from drinking wine as a beverage and are treated as functional culinary additions rather than therapeutic alcohol consumption.

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The fat buffer is not optional or merely helpful, it is presented by Aajonus as the biochemical mechanism that determines whether alcohol damages tissue or is redirected toward beneficial fat metabolism. The principle is that when alcohol encounters fat in sufficient quantity before and during its metabolism, the alcohol attacks the fat rather than the liver and nerve tissue.

Raw Cheese: Aajonus identified eating raw cheese immediately before drinking alcohol as preventing a lot of damage. The cheese serves multiple protective functions: absorbing the alcohol, absorbing mold contamination from the wine, and providing fat that the alcohol can interact with instead of attacking liver and nerve tissue.

Raw Butter and Cream: The French model Aajonus consistently referenced involved eating rich sauces made with cream and butter before and during wine consumption. He described how the French would have appetizers with little cakes or crackers, put butter on those or a cheese/butter sauce on top, and then have their wine during the meal:

Both Before Drinking: He was explicit that the fat must be consumed before drinking, not just alongside it. The sequence matters because the fat must be present in the digestive tract and bloodstream to intercept the alcohol:

Separately from the fat buffer consumed before drinking, Aajonus specified that eating 2 raw eggs within 10 hours of consuming raw wine is required to restore fat to the liver that the alcohol has robbed. This is a post-consumption corrective protocol, not a preventive one, it addresses the liver fat depletion that occurs even when fat buffering is done correctly.

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No specific topical applications for raw organic wine appear in the source passages. Aajonus did note that alcohol generally damages tissue on contact, including skin, and he explicitly stated that distilled alcohol is damaging to any tissue it contacts. The only external applications of alcohol he references in the sources involve vanilla extract (used in a culinary/medicinal way for thyroid stimulation) and apple cider vinegar (used topically for various conditions), neither of which is wine-based.

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Aajonus was explicit about quantity limits:

He also provided a height-based dosage reference:

This appears to be in the context of a specific protocol (possibly involving pineapple and coconut cream) where a small amount of wine is used, approximately 4 ounces for a 5-to-6-foot person per day in that formula context. He added that if it starts causing detoxification, you want some animal fats with it to bind with the poisons, specifically a tablespoon of butter and/or half a tablespoon of cream.

• 2 ounces of organic raw wine
• Once or twice weekly, this is the ceiling for those using wine medicinally
• Must be preceded by raw fat or raw cheese immediately before drinking

The Sport Formula includes raw wine as one ingredient among many:

• 2-3 tablespoons of wine juice in the full Sport Formula (which totals approximately 1 quart)

This is a very small amount compared to the maximum safe individual consumption figures.

• 1/3 cup raw organic wine as one component of the raw wine/vinegar salad dressing
• This can be reduced: "decrease the amounts of wine and vinegar to ¼ cup each" when adding ¼ cup raw plain kefir to the dressing

The irritability and emotional problems Aajonus described were associated with people who had consumed sufficient wine over several days to cause cumulative neurological damage. The specific quantity mentioned was "half a bottle of wine", with the observation that 2-3 days after consuming at that level, emotional problems will emerge that "you just can't get beyond."

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Aajonus documented a specific salad dressing recipe using raw organic wine:

Ingredients: - 1/3 cup raw unpasteurized apple cider vinegar - 1/3 cup raw organic wine - All or a portion of 1 fresh hot pepper (red, yellow banana, red or other variety) - Additional ingredients (implied by context, olive oil, etc.)

Instructions: Blend all ingredients together.

Storage: Can be made and refrigerated up to one week only.

Variation with Kefir: Decrease wine and vinegar to ¼ cup each and add ¼ cup raw plain kefir when available. This variation is suggested for people who need to remove accumulated toxic residues and resins from years of eating cooked green and cooked red foods.

The Sport Formula (also called "Sport Drink" in earlier versions, renamed "Sport Formula" later) includes raw wine as one component. The formula evolved over time. The version documented in the sources includes wine juice as follows:

Full Sport Formula Ingredients (most recent version documented): - 3 cups of at least 2 of the following foods: cucumber, tomato, watermelon, raw milk and/or fresh raw liquid whey (all pureed, not juiced, except whey) - 2-3 tablespoons wine juice - 2-3 teaspoons lemon juice - 1-2 tablespoons raw apple cider vinegar - 2-4 tablespoons dairy cream - 2-4 tablespoons coconut cream - Additional ingredients in some versions: eggs, honey, lime juice

May 2012 Sport Formula version (does not include wine): - 3 cups of at least 2 of: cucumber, tomato, watermelon, raw milk/fresh raw liquid whey - 1 T. raw apple cider vinegar - 2 T. lime juice - 2 tsp. lemon juice - 2 T. coconut cream - 2 T. dairy cream - 2-3 eggs - 1-2 T. unheated honey (optional) - Makes about 1 quart

Note: The 2012 formula documented in Beneficial Home Baths does not include wine juice, while other workshop transcripts do. Both versions are documented here.

A specialized individual protocol mentioned in a workshop transcript includes a small amount of wine as one component:

This is presented in the context of a therapeutic formula involving green hard pineapple (a circular slice about a third of an inch thick), coconut cream (two tablespoons), butter (four tablespoons), and one tablespoon of cow's cream, all blended together. The wine quantity here is extremely small: one-quarter of a teaspoon.

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While not a wine derivative, Aajonus's discussion of vanilla extract in the sources reveals his position on naturally occurring alcohol in foods more broadly. He stated that vanilla extract "should be organically grown and should contain its natural alcohol," and that "its nutritional properties stimulate the thyroid when a thyroid is inactive, or when it is needed to balance a sluggish glandular system." Vanilla extracts that have had the alcohol removed were treated as inferior or compromised in some way, though the full passage on this is cut off in the sources.

This is consistent with his broader position that naturally occurring, unprocessed alcohol in foods, as opposed to concentrated, long-fermented, or distilled alcohol, can serve specific biological functions.

Aajonus treated raw unpasteurized apple cider vinegar as categorically different from raw wine despite both being fermented grape/apple products. Apple cider vinegar appeared throughout his protocols as an alkalizing, medicinal, and culinary ingredient without the nerve-damage warnings attached to wine. He specified "raw unpasteurized apple cider vinegar, preferably aged in wood", with Bragg's and Solana Gold named as acceptable brands.

The distinction lies in the nature of the fermentation product: wine retains concentrated alcohol, while apple cider vinegar has converted that alcohol into acetic acid through further fermentation, making it a different biochemical substance entirely.

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Aajonus described the historical origin of wine pasteurization as rooted in commercial exploitation rather than health:

Aajonus noted that the peasants at the time were already aware of the health diminishment caused by consuming these processed foods, but that "big dollars rule", money governed what rules and regulations were established, and the food industry's interests shaped government policy.

Aajonus described the French capacity to consume wine with relative impunity as being a historically conditioned practice that has since been lost:

This phrasing suggests that even the French have abandoned the fat-rich dietary practices that made their wine consumption survivable, meaning that the protective cultural framework he described no longer exists in its original form even in France.

The broader problem of fraudulent organic labeling has direct implications for raw organic wine. Aajonus documented that USDA organic standards permit over 300 chemicals as "safe," including kerosene. Gibberellic acid, derived from rice bran using kerosene extraction, causes grapes to swell dramatically, losing 90% of their flavor while increasing water content and sugar. This substance is called "natural" because it comes from rice bran, even though the extraction process uses kerosene.

The implication for wine consumers is that even a wine labeled "organic" may be made from grapes that were grown with gibberellic acid treatment, resulting in grapes that are: - Abnormally large - High in water - Low in nutrients - High in sugar - Grown with kerosene-extracted compounds

This makes the sourcing challenge for truly clean raw organic wine extremely difficult, even when shopping in organic or health food stores.

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