Coconut cream is the single most important non-animal fat in the Primal Diet. Aajonus describes it as the most effective cleansing fat available to the human body, more powerful in its dissolving and solvent action than any pressed oil, including olive oil or flax oil, and more broadly active than coconut oil because it contains the complete spectrum of water-soluble fats, fat-soluble vitamins, enzymes, proteins, and carbohydrates that pressed coconut oil entirely lacks.

Coconut cream is not coconut oil. This distinction is central to everything Aajonus teaches about this food. Coconut oil is the isolated pressed oil fraction of coconut fat, and it contains none of the water-soluble fats, water-soluble vitamins, or enzymes. Coconut cream is what you get when you take the hard, thick, mature meat of a coconut, grind or grate it, and run it through a juicer, separating the cream from the pulp. The result is a thick, white, heavy liquid that looks and pours like dairy cream. It contains the full nutritional structure of the coconut: 80% fat, 15% protein, 5% carbohydrate, and of that 80% fat, approximately 92–93% is water-soluble fat, with only 6–8% being oil-soluble fat. This is the critical distinction.

Aajonus taught that coconut cream is, in his laboratory and clinical experience with over 3,000 people, the most effective fat for dissolving solidified and plastic toxic fats stored in the body. It is a primary cleansing agent, a solvent producer, a heavy metal and toxin chelator, and an arterial plaque remover. It soothes the nervous system without rebuilding it. It helps produce esters and ethyl compounds that dissolve waxy and plastic fat deposits. It was the primary ingredient in soap production for most of human history, every soap 50 years ago contained coconut, specifically coconut cream, and the body uses it in the same way internally to create solvents, dissolve dead and toxic tissue, and facilitate lymphatic clearing.

However, coconut cream is not a stabilizing fat. It cannot replace animal fats. It does not rebuild tissue. It does not heal the nervous system. It does not stabilize the body's chemistry the way butter, dairy cream, and milk fat do. It is approximately 60–70% detoxifying in its action and perhaps 20–30% stabilizing. This means it always must be paired with animal fats, butter and/or dairy cream, to protect the system from the toxins it liberates.

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The foundational teaching around coconut cream is built upon what Aajonus identified as the most important and most overlooked class of fats in biology: water-soluble fats. He described these as the most important fats on the planet, the predominant fats in every biological system, yet systematically ignored by conventional nutritional science and the food industry precisely because they are destroyed at very low temperatures, 92 to 105 degrees Fahrenheit, and by all forms of processing except cold juicing.

Water-soluble fats carry more vitamins, more enzymes, and more nutrients than oil-soluble fats. They can reach more areas of the body, work in conjunction with more biological processes, and serve roles that oil-soluble fats cannot. In the human body, the ideal ratio of oil to water-soluble fat is approximately 7% oil to 93% water-soluble fat. This ratio is reflected throughout nature: in plants, in seeds, in nuts, in milk, in avocados, in every fat-containing food except whale blubber and seal blubber, which require higher oil content because of their arctic environment. In every other fat source in temperate and tropical environments, oil never exceeds 7% of total fat content.

Coconut cream mirrors this ratio precisely: 93% water-soluble fat, 7% oil. This is why Aajonus considered it the model non-animal fat source for water-soluble fat delivery to the human body.

The reason nobody in conventional science or the food industry discusses water-soluble fats, Aajonus explained, is that they are destroyed by every form of heat, every form of processing, and every form of packaging. They are fragile. They rot quickly. They develop unattractive fragrances and appearances as they decompose. The industry has no interest in a nutrient it cannot stabilize, package, shelf-store, and sell. If people understood the profound importance of water-soluble fats, Aajonus said, they would never cook food again. They would never buy anything from a grocery store that was packaged. They would only buy fresh raw produce. They would never eat at a restaurant that cooked food.

Cleansing and solvent production: Coconut cream is approximately 60% solvent-reactive when consumed. The body uses the fats and proteins in coconut cream to produce solvents, chemicals that dissolve toxic substances, dead cells, waxy and plastic fat deposits, scar tissue, arterial plaques, and compounds that the body's normal microbial processes cannot break down. The alcohols that ferment naturally from its 5% carbohydrate content combine with its fats to form these cleansing solvents. This is the same mechanism by which coconut cream was historically used as soap.

Dissolving hardened and plastic fats: In Aajonus's laboratory work with over 3,000 people, coconut cream was the single most effective fat for dissolving plastic fats that had solidified inside the body. These are fats that have been chemically altered by industrial processing, cooked foods, environmental toxins, and medical treatments, fats that have become waxy, hard, and effectively inert inside cells and tissues. Coconut cream produces the esters and ethyl compounds necessary to chemically dissolve these deposits and allow the lymphatic system to carry them out of the body.

Arterial plaque removal: Coconut cream eaten regularly helps remove arterial plaquing more quickly than other fats. Aajonus cited Martin Sheen as a case study, a man who had a severe heart attack, refused bypass surgery, adopted raw fats including coconut cream, and was doing fine. Animal fats properly lubricate the arteries without causing plaque; coconut cream accelerates the removal of existing plaque.

Scar tissue dissolution: Coconut cream is better for removing scar tissue more quickly and safely than any other fat. Unlike olive oil, which is more abrasive in its solvent action, coconut cream has water-soluble fats, water-soluble vitamins, and the complete fat spectrum, making it a gentler and more comprehensive dissolver of scar tissue.

Lymphatic support: The water-soluble fats in coconut cream can enter the lymphatic system directly, helping to chemically dissolve waxy and plastic fat deposits that have accumulated there. The lymphatic system, when healthy enough, can then process and eliminate these toxins.

Nervous system soothing: There is something in coconut cream that helps soothe the nerves. Aajonus was explicit that it does not rebuild nerves and does not replace nervous system tissue, only animal fats do that, but it does soothe the nervous system and reduce irritation and inflammation in neural tissue. Eaten with cucumber, coconut cream gradually dissolves hardening of the nerves, including in early Alzheimer's disease. It helps the brain function by providing water-soluble fats to support the neurological environment.

Heavy metal chelation and removal: Coconut cream is the best fat for removing heavy metals and toxic compounds from the body. It works synergistically with coriander (cilantro) in vegetable juice, which pulls metals out of tissue, and with raw apple cider vinegar, which chelates with the released minerals so they are not reabsorbed, and then coconut cream carries them out of the body.

Dissolving hardened fats and angina: Eating fresh raw coconut cream frequently with unripe banana gradually dissolves hardened fats in the body. The body sometimes manifests muscle spasms to increase circulation and facilitate dissolution and removal of hardened fat accumulations, as with angina pectoris. If spasms occur, Aajonus recommended sitting, eating some unheated honey, and relaxing.

Lactic acid and muscle soreness: Eating plenty of raw fat, especially coconut cream, with any of the following, unripe bananas, non-steamed dates, unripe melons, or unripe pineapple, helps relieve the lactic acid buildup that causes muscle soreness.

Energy production: Coconut cream follows the ideal ratio for the citric acid cycle, 80% fat, 15% protein, 5% carbohydrate, which Aajonus identified as the perfect proportions for the body to generate consistent and high-level energy through fat metabolism. Coconut is therefore the best single food for producing the most consistent and highest amount of energy in the body. However, this energy production role is secondary to its cleansing function. The coconut oil fraction specifically is easily used for energy and for protection of the body, though not significantly for building.

Skin and cell fullness: The water-soluble fats in coconut cream make skin cells and all cells full and rich. Applied topically or consumed internally, coconut cream keeps the skin supple, lubricated, and moisturized in a way that does not dry out, unlike avocado fat, which visibly dries on the skin, or pressed oils, which suffocate skin by blocking oxygen absorption into the cells.

Virus and pathogen dissolution: Coconut cream and its protein content are used by the body as a virus soap, a substance that dissolves viral proteins and toxic compounds in the system. The fat in coconut cream is primarily used for detoxification in this context.

Aajonus was equally precise about what coconut cream cannot do:

• It cannot stabilize the body's chemistry. Only animal fats, butter, dairy cream, milk, meat fat, stabilize the system.
• It cannot rebuild nervous system tissue. Only animal fats do that.
• It cannot build body tissue effectively. It is perhaps 10% body-building in its action, better than any other pressed fat, but nothing like butter, dairy cream, or meat fat. Some sources give 20% stabilizing, 80% cleansing; others say approximately 70% detoxifying, 30% stabilizing; and still another reference says perhaps only 10% build.
• It cannot replace dairy fats for stabilizing the nervous system. The water-soluble fats in dairy cream specifically stabilize the nervous system; coconut cream does not accomplish this.
• It does not act like animal fat in the human system. The human digestive tract is built primarily to digest animal cells, not cellulose and plant cell structures.

This is one of the most important distinctions in Aajonus's teaching:

Coconut oil is obtained by fermenting coconut cream to separate the oil fraction from the cream. What you have removed when you make coconut oil from coconut cream is precisely the most valuable part: the water-soluble fats, the water-soluble vitamins, and the enzymes. Coconut oil is strictly the oil fraction, approximately 6–8% of the total fat of the coconut, and it contains only fat-soluble vitamins. It has none of the water-soluble vitamins or nutrients.

Coconut oil, however, is the least problematic of all pressed oils. It does not become acidic in the body, so the body can use it in more ways than it can use the acidic pressed oils, safflower, flax, olive. Those are very acrid. Coconut oil is not. Coconut oil can be used easily for energy and for protection of the body. It is not very good for building the body. It can dissolve scar tissue. But a tablespoon a day may be the reasonable limit for medicinal purposes.

Coconut oil is still classified as a pressed oil and therefore falls into the category of oils that are 90% solvent-reactive in the body, meaning 90% of the oil's function will be to make solvents rather than to nourish or build. However, among pressed oils, coconut oil is the gentlest and least acrid.

Pressed oils including coconut oil: the only pressed oils that can be obtained truly cold-pressed at 96 degrees Fahrenheit or lower are flax oil and olive oil. Peanut oil and most other pressed oils are extracted at very high temperatures. Coconut oil's cold-pressing characteristics are different from these.

Aajonus repeatedly drove home a key statistical point: in no food source in nature, in no plant, seed, nut, or biological system except arctic animals, does oil exceed 7% of the total fat content. Everything else is water-soluble fat. The omega-3 and omega-6 discussions in conventional nutrition, Aajonus called "absolute horseshit", because these are oil-soluble fatty acids and represent only 7% of the fat picture. The remaining 93% of what matters, the water-soluble fats, are never discussed because they cannot be isolated, packaged, and sold.

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Mature coconut, the coconut with thick, hard, white meat, is the correct form for making coconut cream. This is the only form that contains the full fat content Aajonus described. When juiced properly, mature coconut meat yields a thick, heavy, white cream that looks like dairy cream.

Young coconut (called buko in the Philippines), the young, immature coconut with soft, jelly-like meat and coconut water, does not have much fat at all. Aajonus was clear: young coconuts are not mature, they do not have significant fat content, and they cannot substitute for coconut cream. The water from young coconuts is fine, and the soft meat can be blended with the coconut water. Young coconut is appropriate for babies, young people, or adults with intestinal problems, it soothes the intestines. Aajonus used young coconut water mixed with the soft meat as a milk substitute when he could not get raw milk in tropical countries. He would shake the meat with the water or blend it if he had a blender. But young coconut is not a fat source.

Half-mature coconut: When in Asia without access to milk, Aajonus grated the meat from a half-mature coconut, not yet completely hard, and blended it with the coconut water to use as a milk substitute.

Eating raw coconut meat whole is significantly inferior to consuming coconut cream for fat absorption. The fiber in coconut is complex cellulose, which the human digestive system cannot efficiently break down, humans do not have the enzymes or the gizzard that herbivores and birds have to process plant cellulose. Therefore, eating raw coconut meat means most of the fat stays bound to the fiber and is unavailable for absorption.

Juicing the coconut removes the fat from the fiber, making it available. Aajonus preferred people juice coconut rather than eat it. He acknowledged that eating coconut is still okay, you will get some fat from it, but you will not get nearly as much as from juiced coconut cream. Chewing a lot of coconut meat is a problem because breaking down that cellulose requires herbivore enzymes.

The tribe Aajonus visited in the Philippines ate only half a coconut a day, but they ate the entire coconut meat of that half. If you were to juice it, you would have coconut cream. In Asian countries, one can get coconut cream easily, and mixing coconut cream with some coconut pulp gives a more balanced product.

Coconut cream that has been allowed to ferment is used differently from fresh coconut cream. Fermented coconut cream produces alcohols naturally from its carbohydrate content. Aajonus used fermented coconut cream as a topical cleanser, as a soap for baths and for the skin, because the fermentation enhances its solvent properties. Fresh coconut cream is used internally to feed and neutralize. Fermented coconut cream is used topically to penetrate and break down toxins under the skin during massage.

Aajonus described using coconut cream he didn't eat in time, which then fermented, for brushing his teeth, washing his body and hair, and as a general soap. He called it a wonderful soap and said the coconut cream internally does the same thing.

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The single most important practical consideration in making coconut cream is temperature. The fats in coconut meat are magnetized to the cellulose fiber at cooler temperatures. When the room or the coconut is below approximately 70–80 degrees Fahrenheit, the fats will not separate from the fiber during juicing, and yields will be extremely low.

• Room temperature for juicing must be at least 80 degrees Fahrenheit. At 80 degrees, you can get almost a cup and a half of coconut cream out of one coconut.
• At 72 degrees (a typical house temperature), most people are getting only 2–3 ounces out of one whole coconut. That is a lot of work for very little.
• At temperatures too cold to separate fats, you may get only an ounce from an entire coconut.
• In Thailand and other tropical countries where coconut cream is made daily, the ambient temperature is at least 80 degrees, so the fat separates from the pulp easily.
• In a cold house, you must heat the kitchen to at least 70-something degrees before juicing. The recommended technique is to put the cut coconut pieces in jars and immerse them in a hot sink of water, hot enough to warm the coconut but not hot enough to burn your hand, for about 10–15 minutes. After this warming, you can get 8–10 ounces of cream per coconut.

The appropriate juicers for making coconut cream are: - Green Star 1000 - Green Power - Champion juicer - Omega 2-gear juicer - Green Life (geared, magnetic)

These geared juicers press the fat out of the hard pulp. The pulp comes out the front, and the cream comes out through the juice outlet.

Vitamix is specifically contraindicated, Aajonus called it "one of your worst machines" for making coconut cream.

Aajonus described his process of acquiring and importing sets of machines from Thailand for large-scale production: a machine to shell the coconut, a machine to grate the coconut, and a machine to juice it. He brought three sets of machines from Portland and ran these through his buyer's club in Los Angeles.

Choose a coconut by inspecting its shell: - If you find any cracks, dark watermarks (small or large), or black spots, it is probably soured, avoid it. - Inspect the three small dark circles grouped together at the top, called the eyes. If one of the eyes is open or shrunken, it is soured, avoid it. - A coconut without any of these signs has good odds of being sound.

1. Warm the coconut pieces or grated coconut to at least 80 degrees (using warm water bath if necessary for 10–15 minutes). 2. Run the warmed coconut meat through a geared juicer (Green Star, Green Power, Champion, or Omega gear-type). 3. The pulp exits through the front; the cream exits through the juice outlet. 4. The result is a thick, white cream similar in appearance to dairy cream. 5. The jelly from young coconuts does not need juicing, it can be scooped out and blended.

• Aajonus recommended juicing every six weeks when making coconut cream at home.
• If properly prepared and refrigerated, coconut cream will keep.
• When refrigerated, coconut cream becomes hard like butter, it needs to be used at room temperature or removed from refrigeration before use.
• One two-hour juicing session can produce enough for one person (or several) for a week.

Aajonus mentioned specific sources for prepared coconut cream: - Originallivingcoconut.com (Renee in Missouri was doing it at the time of recording) - A source in Arizona that was booked with many orders - Buccio's in Los Angeles (was temporarily stopped but expected to resume)

A question arose in the Q&A correspondence about Artisana Organic Raw Coconut Butter from Whole Foods, described as 100% organic raw coconut pulp and cream together, sold in the raw food section. The product states it remains under 110 degrees Fahrenheit. The questioner noted that this does not mean it ever reaches 110 degrees, it just means it remains under that temperature. The correspondence cuts off without Aajonus's full response, but the question was raised in the context of whether this product was acceptable.

When asked how Polynesians make coconut cream, Aajonus explained: if it is a young coconut, they scoop out the soft meat and wring it through a cloth, which is why traditionally prepared coconut cream from young coconuts is so pulpy. For mature hard coconuts (called "old" by the locals), they grate the meat and then wring it through cloth. This is the traditional method before mechanical juicers were available.

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This is not optional, it is a mandatory safety protocol. Whenever you consume coconut cream, you must consume animal fat alongside it. The reason is biochemical: coconut cream is a powerful solvent and cleansing agent. It dissolves and liberates toxins, heavy metals, and toxic compounds throughout the body. Without animal fat present, these liberated toxins can cause damage to tissues, cells, and the nervous system as they circulate during elimination.

Animal fat, butter and/or dairy cream, binds with the liberated toxins and protects the system from the damage that the coconut cream's dissolving action would otherwise cause. The butter and cream are protective; the coconut cream is detoxifying. Having both together gives you the cleansing action of the coconut cream with the systemic protection of the animal fat.

Aajonus described this as: "You've got the coconut cream pulling out a lot of heavy metals and other toxicity, you want the animal fats there to protect your system from damage. So always have a little bit of the animal fats with the coconut cream and you have the fruit."

The animal fat also binds with toxins and keeps them from doing damaging things to the body as the coconut cream breaks down and dissolves things. "Most people, they don't need it, but why take a chance?"

For a half-cup of fruit with coconut cream: - 2–3 tablespoons coconut cream - 1 to 1½ tablespoons dairy cream - OR a teaspoon of butter

For a whole cup of fruit with coconut cream: - 4–6 tablespoons coconut cream - 1½ to 3 tablespoons dairy cream - OR a whole tablespoon of butter

Example formula with pineapple (explicitly given): - 4 tablespoons coconut cream - ½ cup pineapple - ¾ to 1 tablespoon dairy cream - A pea-sized amount of butter - Blend the fats into a whipped cream consistency, then add diced pineapple

General formula whenever coconut cream is used: - 3–6 tablespoons coconut cream (depending on size) - Plus butter and/or dairy cream alongside - Both cream and butter together are ideal with the coconut

For large amounts of coconut cream (up to 8 tablespoons): Always have animal fat, either cream or butter or both, with it.

Minimum coconut cream per week: Aajonus specified 12 ounces per week as a minimum for someone who needed it therapeutically.

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Coconut cream applied to the skin keeps it supple, moisturized, and full. Unlike avocado fat, which visibly dries in place on the skin, coconut cream does not dry out. Unlike pressed oils (including coconut oil), which smother the skin and block oxygen absorption into the cells, coconut cream has the water-soluble fats that allow the skin to breathe while also being moisturized.

Aajonus used coconut cream as a massage medium: - Fresh coconut cream for massage: used when you want to feed and neutralize the skin. - Fermented coconut cream for massage: used when you want a cleansing, penetrating action, to get in and break down toxins under the skin.

Add 2–3 tablespoons of coconut cream to hot bath water along with raw milk, sun-dried sea salt, and raw apple cider vinegar. This allows absorption of water-soluble fats through the skin during the soak.

After juicing coconuts for cream, the pulp that remains is also useful. Aajonus described applying the pulp to the skin, drawing it off with water, and finding the skin becomes marvelous, clean and soft. This is a secondary use of the by-product of cream production.

Coconut cream that has been forgotten and allowed to ferment becomes a natural soap through the production of alcohols from its carbohydrate content. Aajonus used this fermented cream: - To brush his teeth - To wash his body - As a hair wash - As a general household cleanser

"I use it to brush my teeth with and I use it to wash my body with and hair and everything and it's a wonderful soap."

Fifty years ago, 90% of all soaps, including laundry soaps and detergents, contained coconut, specifically coconut cream. It was a major cleansing component. The water-soluble fats in coconut cream naturally ferment to produce alcohols, which form the cleansing agents. "You can't get oils to ferment. So coconut was the greatest soap in the world."

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• Petite / small individuals: 3 tablespoons per day is sufficient.
• Average individuals: 3–4 tablespoons per day is plenty; 3–4 tablespoons is the general recommendation.
• Large individuals: 5 tablespoons per day may be acceptable.
• Very large individuals: Up to 8 tablespoons at a time is mentioned, but always with animal fat.
• With a fruit meal specifically: 2–3 ounces maximum (approximately 4–6 tablespoons) is the upper limit Aajonus typically recommended.

For large individuals consuming 5 tablespoons per day, Aajonus suggested considering 2 days per week without any coconut cream, on the other 5–6 days it is appropriate to have it.

For certain conditions, 12 ounces per week minimum was specified.

More than 2½ ounces at one sitting with fruit is too much. Beyond this amount, the solvent action becomes excessive and can produce intense detoxification reactions that are difficult for the body to manage safely.

Aajonus documented a man who consumed 5 ounces of coconut cream per day for 6 months to accelerate detoxification. Result: he became "crazy, just off the wall," went too thin, had all fats in his body stripped and utilized, could not maintain enough animal fats to balance the relentless solvent action of the coconut cream. Outcome at 6 months: unstable, depleted, and psychologically erratic. This is the clearest case study of what happens with overconsumption.

"So you need to be wise about what your body can handle. I usually recommend two to three ounces maximum with that fruit meal. And at least a half a tablespoon of butter accompanying it."

Coconut oil (pressed): a tablespoon a day maximum for medicinal purposes. One pressed oil per day total, meaning if you are using coconut oil, that is your oil for the day. If you have 4 ounces of a sauce containing olive oil, wait 3–4 more days before having more pressed oil.

A little bit of fermented coconut cream, maybe a tablespoon, is all that is needed for topical application per session.

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The primary fruit meal combination Aajonus recommended most frequently involves pineapple and coconut cream: - Blend the fats (coconut cream, dairy cream or butter, tiny bit of honey) into a whipped cream consistency - Combine with diced pineapple - This is eaten as the fruit meal, which follows the vegetable juice and milkshake portions of the daily eating schedule

Specific formula: - 4 tablespoons coconut cream - ½ cup pineapple - ¾ to 1 tablespoon dairy cream - Pea-sized amount of butter - Tiny bit of honey - Blend fats together, then add the pineapple

The pineapple and coconut cream combination with honey, butter or dairy cream produces a cleansing effect when the fruit's carbohydrates combine with the fats to form alcohols. But you do not want to eat this with a lot of other foods because the alcohol production can be disruptive.

Can be used in sauces. For coconut cream sauces, blend with other ingredients.

When no dairy milk is available in tropical countries: grate or scoop half-mature coconut meat and blend with the coconut water to produce a substitute for milk. This is used as a beverage or milkshake base.

The lubrication formula (eggs, butter, lemon juice, honey) is the primary vehicle for getting fat deep into tissues, into bones, joints, and skin that the digestive system would otherwise deprive of fat by using it all in the liver, glands, and organs first. Coconut cream is mentioned as one of the fats that can be incorporated in the broader lubrication work, though butter is the primary stabilizing fat.

2–3 tablespoons stirred into hot bath water, alongside raw milk, sun-dried sea salt, and raw apple cider vinegar.

Raw coconut cream eaten with cucumber, no specific quantities given beyond the general dosage guidelines.

Fresh raw coconut cream consumed frequently with unripe banana to dissolve hardened fats.

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Coconut oil is obtained by fermenting coconut cream and separating the oil from the cream. The fermentation allows the oil fraction, approximately 6–8% of total coconut fat, to separate out. The resulting oil contains only oil-soluble (fat-soluble) vitamins and none of the water-soluble fats, water-soluble vitamins, or enzymes that make coconut cream so valuable.

• Strictly oil-soluble fats and fat-soluble vitamins only
• Does not become acidic in the body (unlike olive oil, flax oil, safflower oil)
• Can be used by the body for energy more easily than other pressed oils
• Provides some protection for the body
• Not good for building body tissue
• Can dissolve scar tissue
• Still classified as a pressed oil and therefore approximately 90% solvent-reactive, 90% of its activity is making solvents rather than nourishing the body
• Blocks skin respiration when applied topically, do not use coconut oil on the skin
• The least problematic of all pressed oils

One tablespoon per day maximum for medicinal purposes. Count it as your one pressed oil for the day.

"Coconut oil is not going to do you that good. A tablespoon a day may help you detoxify certain elements out of the body. But you need coconut cream."

"Coconut oil is not that good. Coconut cream is your best fat if you're going to use a supplemental fat that's not animal."

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Aajonus made a direct argument that the suppression of knowledge about water-soluble fats is deliberate and serves industrial interests:

Water-soluble fats are destroyed at 92–105 degrees Fahrenheit and by all forms of processing except cold juicing. This means that every cooked food, every processed food, every packaged food is completely devoid of water-soluble fats. If the public understood how critical water-soluble fats are, and understood that they are the predominant fat in all biological systems, constituting 93% of all fats in every plant and food, the public would: 1. Never cook food again 2. Never buy anything packaged from a grocery store 3. Only buy fresh raw produce 4. Never eat at a restaurant that cooks food 5. Only eat at raw food restaurants

The food industry, the processing industry, and conventional nutritional science (which Aajonus consistently linked to industry funding and control) have a massive financial interest in keeping this knowledge suppressed. So they talk only about oil-soluble fatty acids, omega-3s and omega-6s, which are the 7% fraction that can be isolated, stabilized, packaged, and sold at a profit.

Fifty years ago (from the period of these lectures), 90–99% of all soaps, including detergents, laundry soaps, and cleaning products, contained coconut, specifically coconut cream. Coconut cream was too expensive to produce at industrial scale: you need the land to grow coconuts, years to wait for the trees to produce, harvesting, opening, processing. All of this was expensive and labor-intensive. So the industry converted to petroleum-based soaps, which Aajonus called "chemical garbage soaps" and "poison", toxic to the body every time they are used.

The irony he identified: the same water-soluble fat cleansing chemistry that made coconut cream the world's greatest soap for centuries is what makes it the body's best internal cleanser, and it was removed from commercial soaps for the same reason it is suppressed in nutritional science: it cannot be profitably industrialized.

Aajonus traveled to a remote tribe in the Philippines that required three days to reach: one day's drive to the end of an island, a day-long canoe ride (no motors allowed, the islands and their native inhabitants are protected), and another day of travel including swimming between islands. He nearly drowned during this journey.

What he found: the tribe ate essentially two foods. Their main fat source was coconut, specifically the mature coconut meat, half a coconut per day eaten whole. Their secondary food was wild pig, consumed once a month or once every six weeks. Aajonus found them in very good health with great teeth, despite coconut being their main source of fat, a plant-based fat rather than animal fat. They digested coconut better than most people Aajonus had observed, likely because their lineage had been eating this way for thousands of years, optimizing their digestive tracts for it.

He had previously doubted that coconut could fully support health as a primary fat source. This tribe changed his position: "I didn't necessarily believe that completely until last year I visited a tribe."

What made this work for the tribe, in Aajonus's analysis: they ate the whole coconut meat (approximately equivalent to coconut cream in fat delivery), and coconut at 80% fat, 15% protein, 5% carbohydrate matches the perfect citric acid cycle ratio. Although the human digestive tract is primarily designed for animal cells rather than cellulose, and these people had adapted enzymes for their lifestyle, it demonstrated the extraordinary nutritional density of coconut cream when consumed as close to the whole food as possible.

Aajonus cited Martin Sheen as a case study in the power of coconut cream for heart disease. Sheen had a severe heart attack and refused the conventional medicine recommendation for bypass surgery. He adopted raw fats, including coconut cream specifically. At the time of these lectures, he was doing fine. Coconut cream helps remove arterial plaquing more quickly than other fats, while animal fats lubricate the arteries without causing plaque.

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