Chicken, including raw breasts, raw thighs, and raw liver, occupies a foundational role in the Primal Diet as the primary white meat protein. In Aajonus's framework, anything from a bird, regardless of the cut, regardless of the color of the flesh, regardless of how red the tissue may appear, is categorized as white meat. This classification is not based on the visual color of the flesh but on the size and type of the animal. He was explicit: "Anything from a bird, anything from a small animal is a white meat." Even liver from a chicken falls into the white meat category in his system: "Is chicken liver red or white meat? White meat. Anything from a bird, anything from a small animal is a white meat."

White meats in Aajonus's framework, including all cuts of chicken, are the primary source of proteins that the body uses to reproduce cells quickly and rapidly. They serve a fundamentally different purpose from red meat in the body's economy. White meats are preferred for neurological, intestinal, and lymphatic healing. He stated explicitly: "If suffering intestinal, neurological or lymphatic cancer, high raw chicken is more favorable."

Chicken as a food also presents one of the most significant examples of a food that people resist eating raw, but which, once consumed properly prepared, is highly palatable and acceptable. He described personally introducing a skeptical neighbor to raw chicken by feeding it to her in a prepared dish without telling her what it was: "She said, 'This is so good, what is it?' I said, 'I am not telling you until you finish.' And she has been eating raw chicken almost every day since."

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Aajonus repeatedly emphasized that white meats, including all chicken cuts, are the proteins the body uses to reproduce cells quickly and rapidly. This is distinct from the role of red meat. Red meat was associated more strongly with regenerating glandular tissue, especially the liver gland itself, and feeding the liver to help it utilize other proteins. However chicken, across all cuts, provides the building blocks for rapid cellular reproduction, particularly in the nervous system, intestinal tract, and lymphatic system.

Aajonus provided detailed commentary on the fat distribution in poultry. He noted that in chicken and birds, fat "is dispersed throughout the meat even though they have pockets of fat, and it's very concentrated." He made a particularly striking observation about the amount of fat in a chicken leg: "If you're boiling chicken, the amount of fat that comes off of it is tremendous. You don't have any fat pockets on a leg of chicken, yet the amount of oil, if you catch it, that drips off of the fat is like five or six tablespoons. That's a lot of fat through those muscles and in that skin."

He further specified the contribution of the skin to fat content: "If you remove the skin, you're going to have about a tablespoon and a half, almost two tablespoons and a half less fat. So the skin is very fatty."

Chicken fat, while present throughout the meat in dispersed form, was not ranked at the top of his fat hierarchy. He stated: "The best fats are the fats that are in the meat itself, whether it's poultry, seafood, fish, beef or any of the red meats. Next would be butter." However, when discussing pain specifically, he noted that chicken fat eaten raw within four to five hours "will help mitigate it by at least fifty percent." He noted this with some surprise, saying he did not know the specific mechanism but acknowledged it appeared to work more powerfully than even fish fat for pain mitigation.

Though not a cut of muscle meat, the chicken liver holds special importance in Aajonus's teachings. The liver, whether from chicken or another animal, is the primary organ food used to rebuild liver function and address severe liver damage. He stated: "I'm going to suggest that you have liver at least two times a week." The chicken liver specifically is recommended for people who cannot access or should not eat beef liver, and it falls in the same category as any other raw liver for therapeutic purposes.

In his words: "For beef liver. However, if they had chickens that were organic, they could get organic chicken livers... We are talking about any kind of liver. It's the same recipe."

A critical distinction Aajonus made regarding all chicken cuts, breast, thigh, and even liver, relates to toxin storage. He explained that muscle meat, including chicken breast and thigh, contains very little stored toxin: "Very little. And it's usually collected in the fat, and the fat will pass right through you as long as it's raw. If it's cooked, you've separated everything, you've broken the bonds."

He was clear that raw fat in muscle meat acts as a containment system for any toxins present: "The fat is holding it in place. And once you cook it, everything becomes free, becomes a radical." This means that in raw chicken breast and thigh, any toxins present in the fat are bound and will pass through the body without being absorbed, as long as the meat is not cooked.

For the liver specifically, the situation is more nuanced. The liver, like other glands and organs, concentrates toxins more heavily than muscle meat, which is why Aajonus consistently insisted that liver must be organic, particularly for those with compromised health. He differentiated muscle meat from glandular tissue as follows: "Never the glands. That's where the toxins are stored." However, the chicken liver was still recommended therapeutically as long as it was organic.

Aajonus specifically referenced high raw chicken as a therapeutic version of fermented chicken meat. He described preparing high meat by placing raw meat in a glass quart jar with equal air and meat space, refrigerating it, and every three to four days taking the jars outdoors to exchange the air by waving them. He recommended preparing "one with raw red meat, one with natural raw fowl, and one with ocean wild-caught raw fish." High raw chicken was specifically identified as the preferred high meat for intestinal, neurological, or lymphatic cancer.

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Aajonus was absolutely clear that chicken must be eaten raw to deliver its benefits. Cooking chicken destroys the fat-toxin bonding system, converts the fats into free radicals, and causes whatever toxins exist in the meat to be released and absorbed into the body. He stated: "If toxins are in the meat, cooking the meat releases the toxins from the fat and some or all will accumulate in the body, eventually causing disease."

Additionally, when fats are heated above 104 degrees Fahrenheit, he stated they "are rarely digested, assimilated or utilized properly."

Aajonus was specific that freezing is damaging and reduces the therapeutic value of raw meat. He described a laboratory experiment: "I gave half of the group the same meat that was frozen, and the other half of the group raw meat that was unfrozen... All the animals who were in the experiment of frozen got a skin disorder." This applies to all raw meats including chicken.

Aajonus specifically addressed chicken skin. While it is high in fat, the skin on commercially processed birds has been boiled. He explained: "When you get a bird, they dip the bird in boiling water for one to two seconds. That makes it easy to remove the feathers so the skin is boiled. Not even the fat underneath it is damaged, but that skin is damaged, so I don't suggest you eat it." He also said he does not suggest feeding it to animals, and suggested burying it or discarding it, noting even that sick rats at dumps would benefit more from that damaged skin than from whatever else they were eating, but that the skin itself was damaged by the scalding.

Aajonus provided a specific physical quality test for raw chicken liver. He specified: "Make sure they are dark and not light and spongy." He elaborated on why: "Because white and spongy means it's not a healthy liver. It's just like yours already. It should be dark... Well, deep red." He acknowledged having seen white and spongy livers even from quality sources like Coleman. A deep red color is the marker of a healthy, usable raw chicken liver.

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Aajonus named specific brands he recommended for chicken, particularly for liver:

• Rocky Junior (Rocky Jr./Petaluma), his favorite poultry brand. He stated: "Rocky Junior is your favorite poultry? Yes. That's the name of the brand? Yes." Rocky Jr./Petaluma Breast, natural boneless skinless showed ND (none detected) for arsenic. Rocky Jr./Petaluma Range whole leg also showed ND.
• Shelton's, he acknowledged this as acceptable, saying "It's okay. They raise them pretty much veg, " (the quote was cut off but the approval was stated).
• Coleman, referenced specifically for liver for people with hepatitis. "Rocky Junior chicken liver" was specifically named for this purpose.
• Gerber's Amish Chicken, both breasts and thighs showed ND for arsenic in testing.
• Raised Right Breasts, ND for arsenic.
• Kadejan, free roam, both breasts (2.1 ppb) and liver (ND) showed low or no arsenic.

Aajonus documented arsenic contamination extensively in his newsletters and books. He explained: "For many decades, chicken farmers have been feeding chickens arsenic to hasten and increase growth and conceal symptoms of disease at youthful stages of chicken development. Of the 8.7 billion American broiler chickens produced each year, at least 70 percent have been fed arsenic."

He provided detailed testing data across brands and cuts. Below is the full table as documented in his sources:

Retail/Brand Chicken (Average Arsenic in ppb):

| Brand | Cut | Packages Tested | Arsenic ppb | |---|---|---|---| | Smart Chicken | Breast, nonorganic | 5 | 1.7 | | Smart Chicken | Thighs, nonorganic | 5 | 1.5 | | Smart Chicken | Breast, organic | 5 | 2.0 | | Raised Right | Leg quarters | 5 | 1.6 | | Raised Right | Breasts | 5 | ND | | Gerber's Amish | Chicken Breasts | 5 | ND | | Gerber's Amish | Chicken Thighs | 5 | ND | | Gold'n Plump | Breasts, boneless | 5 | 20.2 | | Gold'n Plump | Leg quarters, thighs or drumsticks | 5 | 12.0 | | Gold'n Plump | Livers | 5 | 221.8 | | Perdue/Roundys | Breasts, boneless | 5 | 21.2 | | Perdue/Roundys | Leg quarters | 5 | 20.1 | | Kadejan | Breasts, free roam | 5 | 2.1 | | Kadejan | Thighs | 5 | 5.3 | | Kadejan | Liver, free roam | 5 | ND | | Tysons | Chicken thighs, frozen | 1 | ND | | Tysons | Chicken breasts, frozen, skinless | 1 | ND | | Rocky Jr./Petaluma | Breast, natural boneless skinless | 5 | ND | | Rocky Jr./Petaluma | Range whole leg | 5 | ND | | Rosie's | Whole leg, organic | 5 | ND | | Rosie's | Breasts, organic | 5 | ND | | Foster Farms | Fryer thighs | 5 | 4.0 | | Foster Farms | Breasts, boneless | 5 | ND | | Trader Joe's | Thighs | 5 | 8.7 | | Trader Joe's | Breasts, boneless skinless | 5 | 7.4 | | Tysons | Thighs, boneless, skinless | 4 | 4.0 | | Tysons | Chicken strips | 5 | ND | | Farm Harvest | Breast, boneless skinless | 5 | 4.2 | | Farm Harvest | Thighs | 5 | 5.5 | | Spring River Farms | Breasts | 5 | 6.6 | | Empire Kosher | Broiler chicken, whole | 5 | 4.3 | | Foster Farms | Livers | 5 | 5.1 |

Fast Food Chicken (Average Arsenic in ppb):

| Chain | Item | Packages Tested | Arsenic ppb | |---|---|---|---| | Popeye | Breast, mild | 5 | 32.4 | | Popeye | Thigh | 5 | 33.1 | | McDonald's | Chicken select premium breast strips | 5 | 16.8 | | McDonald's | Chicken grilled sandwich | 5 | 15.0 | | Jack in the Box | Fried chicken strips | 5 | 9.8 | | Jack in the Box | Chicken club sandwich, patty only | 5 | 29.5 | | Church's | Fried breast | 5 | 27.7 | | Church's | Fried thigh | 5 | 46.5 | | Carl's Jr. | Fried breast strips | 5 | 15.9 | | Carl's Jr. | Santa Fe Chicken Sandwich, patty only | 5 | 11.0 | | Subway | Chicken sandwich | 5 | 4.9 | | Arby's | Chicken sandwich | 5 | 15.3 | | Wendy's | Chicken grilled chicken breast | 5 | 15.9 | | Wendy's | Chicken pieces, breaded, fried | 5 | 5.6 | | KFC | Breast, mild | 5 | 3.9 | | KFC | Thigh | 5 | 2.2 | | Hardee's | Chicken breast, no bread | 5 | 7.5 | | Hardee's | Chicken strips, breaded, fried | 5 | 7.1 |

The single most shocking data point in these tables is Gold'n Plump Livers at 221.8 ppb arsenic, by far the highest concentration of any brand or cut tested. This dramatically illustrates why Aajonus insisted that chicken livers must come from clean, organic sources, and why the liver, as a filtration and detoxification organ, concentrates arsenic and other toxins far more than muscle meat.

Aajonus acknowledged that ideal sourcing is not always possible. He stated: "If I am in Ohio, and I can't get Coleman, I will eat right out of a market, at a Von's or Ralph's. But never the glands." This means that in a pinch, commercially sourced chicken breast and thigh (muscle meat) are acceptable for consumption raw, because the toxins present will remain bound to the fat and pass through the system. However, commercial chicken livers should never be eaten raw when the animal is not organically raised, because the glands store concentrated toxins.

He recommended sourcing from farms raising poultry as omnivores. He wrote in his newsletters that he suggested writing to poultry producers to encourage them to "feed their poultry raw meat scraps (fresh or rank, poultry love rank raw meat because they are omnivorous scavengers) for protein, and corn and other grains for delicious, flavorful and healthy meat and eggs." He also recommended that if farms needed stronger eggshells, they could add a little Terramin clay to feed.

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Aajonus was emphatic that raw fat must always accompany raw meat meals, including chicken. He stated: "Always eat fat with your meat meals." Without fat, proteins cannot be properly utilized for regeneration or cell repair. The fat provides the biochemical environment in which the meat proteins can rebuild tissue.

He specified the hierarchy of fats to pair with chicken and other meats. Butter was his primary recommendation for most people eating meat: "Now, I'm going to suggest that, most of the time, it's butter." He cautioned against using too much cream with meat: "It has a tendency to coat the meat, and you don't digest as well. Cream is a very difficult fat to digest for most people." He further explained: "The liver has to use a lot of enzymes to make it into butter. It'll make some of that fat, some of that cream into nutrients, that are to soothe the nervous system."

Cheese was also recommended as a pairing with meat, particularly for those with compromised digestive systems or when eating red meat alongside chicken. He recommended eating cheese with meat to help absorb any glycotoxins or other byproducts: "I suggest you always eat cheese with your meat."

For specific therapeutic protocols, particularly when the liver is severely compromised, Aajonus prescribed a "lubrication formula" to be taken with meat meals. He described having "a couple of sips during the meat meal and then wait a good ten to twelve minutes after you finish the meat meal and down the rest of the half." This ensured proteins would reach the liver and strengthen it more quickly. He noted that without adequate lubrication, digestion of meat would be very slow.

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He recommended raw liver at least twice a week for those with liver conditions. He described eating it personally with some regularity, and acknowledged it took him years to develop a taste for it: "I used to stand up here for how many years? Three or four years I've stood up here and said I hate milk and liver. I hate it. I can't stand it. My girlfriend loves it. Now I love it. Just in the last year."

In several cases he prescribed approximately one pound of meat per day, directing patients: "Pound the meat a day." The specific ratios of chicken to red meat to fish varied by the patient's condition, liver state, and blood type, ranging from 20% to 40% chicken depending on the therapeutic requirement.

He stated that once adjusted, some people can eat high raw meat as often as every day. One client ate 1 cup of high raw meat per day. He described this as an individual variation and recommended building toward that frequency gradually.

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Aajonus developed and documented numerous raw chicken preparations. All use raw, never cooked, chicken.

Method: Cut liver into small chunks. Put liver and onion in food processor and blend together for 20-30 seconds.

Method: Blenderize sunflower seeds in a 4-ounce jar on medium speed for 10 seconds. Cut liver into small chunks. Put all ingredients in food processor and blend together for 20-30 seconds.

Method: Blenderize egg, nutmeg, pepper, chilled butter and cream in a 4-ounce jar on low speed for 4-6 seconds. Dice chicken. Fold sauce with chicken and top with diced tomato.

Method: Place chicken in food processor, blend for 5-7 seconds and place in bowl. Add all other ingredients and gently fold into ground chicken.

Method: Fold meats and mustard/butter together and top with cheese.

Method: Blenderize walnuts into flour in a 4-ounce jar on high speed for 5 seconds. Add all ingredients except chicken and blenderize on low speed for 15 seconds. Spread over chicken. Eat immediately or marinate for 45 minutes.

Method: Gently whip raw egg, peanut butter, celery and arugula together in a small bowl. Fold chicken into whipped mixture. Spoon spiced chicken onto plate. Pour remaining sauce in bowl over chicken.

Alternative: Gently whip raw egg, peanut butter and celery together in a small bowl. Spread chicken on plate, cover with sauce and top with arugula.

Method: Stir coconut cream and lime juice together and let stand for 10 minutes. Dice meat. Place chicken, lemon juice and tomato in a bowl and fold gently together. Top with coconut/lime sauce. Eat immediately or let marinate 2 hours before topping with coconut/lime sauce.

Method: Grate a portion of room-temperature cheese and set aside. Slice remaining cheese thinly. Warm cheese slices, garlic and room-temperature butter in a 4-ounce jar, capped with blender washer/blades/base, immersed in bowl of mildly hot water for 5 minutes. When butter has melted, blenderize ingredients for 5 seconds at medium speed. Slice/dice the fowl. Fold or pour sauce over meat.

His preferred personal preparation was the food-processor pâté: "I would put it in a Cuisinart food processor with some onion. I loved it that way like a pate, like chopped liver." He also began in his later years enjoying liver blended with milk and a little honey: "I love the liver and milk with a little honey in it."

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While not a commercially isolated product, Aajonus discussed raw chicken fat as a distinct therapeutic substance. He described it as extraordinarily concentrated and present throughout the muscle tissue: "If you're boiling chicken, the amount of fat that comes off of it is tremendous... like five or six tablespoons" from a single leg with no visible fat pockets.

He stated that raw chicken fat eaten within four to five hours will mitigate pain by at least fifty percent. He noted this in the context of someone asking about fat sources for pain relief, comparing it favorably to fish fat: "If they will eat that chicken fat within about four or five hours the pain will mitigate tremendously. It will help mitigate it by at least fifty percent." He acknowledged: "More than the fish fat even... Don't know." The mechanism was not fully explained but the therapeutic effect was strongly documented.

He also documented historically that raw chicken fat was eaten fresh off the animal before refrigeration: "Back when, before refrigeration they didn't. They would just pull it out and eat it right off." He described the fat as yellow in its natural raw state.

As described above, high raw chicken, fermented raw chicken meat in a glass jar, air-exchanged every 3-4 days, is a derivative form of chicken that Aajonus considered the most therapeutic version for intestinal, neurological, and lymphatic cancers. This represents the most potent form of chicken in his protocol hierarchy.

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Aajonus documented that at least 70 percent of the 8.7 billion American broiler chickens produced each year had been fed arsenic. This was not accidental contamination, he described it as deliberate policy: chicken farmers "have been feeding chickens arsenic to hasten and increase growth and conceal symptoms of disease at youthful stages of chicken development."

The data reveals a clear pattern: livers accumulate arsenic at vastly higher rates than muscle meat. Gold'n Plump Livers at 221.8 ppb versus Gold'n Plump Breasts at 20.2 ppb illustrates that the liver concentrates arsenic approximately tenfold compared to breast muscle. This validates his standing warning against consuming non-organic glandular tissue.

He also noted that arsenic contamination from cooked fast food chicken was ubiquitous: Church's Fried Thigh at 46.5 ppb, Popeye Thigh at 33.1 ppb, and Jack in the Box Chicken Club patty at 29.5 ppb represent some of the highest cooked exposures.

The industrial practice of dipping birds in boiling water for feather removal was documented as a contamination of the skin layer. This is not a surface-level concern, it damages the skin tissue itself. Aajonus presented this as a structural issue with all commercially processed birds regardless of organic certification.

Aajonus documented his own early bad experience with raw liver and sweet breads that were not organically grown. He described: "She vomited and I had terrible hallucinations. It wasn't until after my poisonous mushroom experience that I discovered that animals store most of their toxins in glands and bones. That's when I realized that it was okay to eat muscle meat of non-organically grown beef, but not the glands." This personal experience informed his fundamental rule distinguishing muscle meat from glandular tissue for non-organic sourcing.

When asked about raw organic liverwurst, he noted: "It is illegal for any prepared meats to be ra, " (the quote was cut off but indicated that prepared raw meat products face legal restriction). This contextualizes the difficulty of sourcing prepared raw liver products commercially.

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