Pecans occupy a specific and carefully defined role in the Primal Diet. They are not a primary food, Aajonus is explicit that most nuts are extremely difficult or impossible for the human body to properly digest, but pecans are among the very few nuts he identifies as "soft" enough to be genuinely useful when prepared correctly. He placed pecans alongside walnuts, pine nuts, filberts/hazelnuts, sunflower seeds, and pumpkin seeds as the only nuts worth consuming in a therapeutic or dietary context.

The primary reason Aajonus included pecans at all is not for their protein or fat content, he is emphatic that humans cannot extract meaningful fat or protein from nuts, but for their starch content. Nuts, including pecans, provide a digestible starch that serves a specific biochemical function: binding with excess hormones in the body. This makes the nut formula containing pecans a tool for managing hyperactivity, excess adrenaline, anxiety, temper issues, and hormonal surges. Aajonus describes this as the food's highest-level role: starch delivery in a form that, when combined with the correct fat-egg-honey formula, is neutralized enough that the body can access it.

He also used pecans personally more than any other nut: "I use pecans more often than anything else." This personal preference is reflected in the number of culinary applications Aajonus documented, pie crusts, fudge, glazes, and the nut formula itself.

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Aajonus is very clear that what humans digest from pecans, and from all nuts, is primarily the starch, not the protein and definitely not the fat. He states:

This is a crucial distinction. Unlike animal foods where fat and protein are the targets, with pecans (and all soft nuts), starch is the only constituent that is meaningfully accessed.

All nuts, including pecans, contain phytic acid. Aajonus describes the cascading consequence of this in detail:

He explains this chain reaction: phytic acid → mineral absorption blocked → protein digestion impaired → fat digestion impaired. This is why raw, unsalted pecans consumed alone are insufficient and potentially counterproductive.

Beyond phytic acid, all nuts including pecans contain enzyme suppressants. Aajonus identifies these as distinct from phytic acid:

He developed the nut formula specifically to address this:

Aajonus categorizes nuts by their hardness, which determines digestibility. He places pecans explicitly among the soft nuts:

He contrasts this with almonds, which he calls "very hard," and states that with hard nuts like almonds, you are not going to break them down and ingest more than 2% of them, because humans do not have the enzymes to break down cellulose, and those nuts are high in cellulose.

He is specific that the softness of pecans (and walnuts) is what makes them viable in the nut formula, whereas hard nuts like almonds are not recommended for this formula:

The starch in pecans, when prepared in the nut formula, serves to bind and contain excess hormones:

This makes the pecan-based nut formula specifically therapeutic for conditions of hormonal excess, excess adrenaline, anxiety, hyperactivity, temper tantrums.

Aajonus performed what he describes as a hands-on investigation into nut digestion using actual digestive components:

The implication of this experiment is that even pecans, when powdered, are subject to only partial cellulose breakdown under normal human digestive chemistry, though the powdering and the fat-egg-honey formula significantly improves this.

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Aajonus specifies raw, unsalted pecans throughout all of his recipes and formulas. The pecan fudge recipe calls for "2 ounces pecan halves" and the nut formula recipes specify "raw pecans." The pie crust formulas specify "raw walnut, or pecan halves."

Aajonus is emphatic that pecans, like all nuts, should NOT be soaked or germinated before eating. This runs counter to widespread alternative health advice, and he addresses it directly:

He explains the reasoning behind the contrary claim:

He goes further in another passage:

And regarding the phytic acid argument made by vegetarians:

The therapeutic and culinary use of pecans almost universally requires that they first be ground into a flour. This is the single most consistent instruction across all sources. Aajonus explains this is necessary because:

1. Humans cannot chew nuts finely enough to break the cellulose 2. The digestive enzymes can only access the starch if the nut structure is pre-broken 3. The flour state allows the fat-egg-honey formula to work effectively

For pie crust, he uses a food processor rather than a blender: "I don't put them in a blender, I put them in a food processor to grind it."

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Aajonus's preparation instructions for pecans are consistent across sources:

• Use raw, unsalted pecan halves
• Blend in a small canning jar (8-ounce jar is specified repeatedly) on high speed until they become flour
• Do not soak first
• Do not use a Champion juicer or similar machine that heats up, he warns: "It heats up too fast. So, if you make it, you've got to only use a small amount at a time, a few ounces before the machine heats up, because it heats up very quickly with nuts."

For pie crust use specifically, he uses a food processor: "I will grind them just a little bit in the food processor. I don't put them in a blender."

He mentions organic nuts are findable: "You can find them all organic." However, he notes some nuts are still too hard even if organic.

He draws sharp contrasts between pecans (acceptable) and other nuts that are not acceptable or are processed in harmful ways:

• Cashews: "Cashews are irradiated. They have the hardest shell on the planet. They fire a laser beam into it, heats it on the inside and explodes it open. It's irradiated. That's why most people who eat them get indigestion. They can't digest it. It just sits in the stomach. They say raw and it's a lie."
• Macadamia: Must be dried at temperatures below 96-104°F to be acceptable. Most commercially available macadamia is kiln-dried at 110°F or more. "Any already-shelled macadamia is going to be kiln-dried 110 degrees or more."
• Almonds: Too hard to digest, rarely used by Aajonus in the nut formula.

Pecans, by contrast, do not appear to carry commercial processing warnings of this severity in the sources.

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Aajonus developed a specific formula over years of experimentation that he describes as the only correct way to eat pecans (and other soft nuts). The formula exists for one reason: to neutralize the enzyme inhibitors and the effects of phytic acid that make nuts so difficult to digest and utilize.

He states clearly:

The fat component is described with a clear hierarchy of preference:

1. Raw unsalted butter, "Butter is always best. For most people." 2. Raw cream, Second choice 3. Raw coconut cream, Third choice, or combined with butter 4. Spectrum peanut oil (light yellow in color), Also mentioned as an acceptable fat in the formula

The egg is described as mandatory: "I'll definitely put an egg in." And in one workshop: "Oh, I'm sorry, an egg, always."

The honey is also required: "a tablespoon or two of honey."

He also sometimes adds a teaspoon of raw carob powder to the formula for flavor, but this is optional.

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No specific topical applications of pecans are documented in the source passages. Aajonus discusses topical use of other fats (butter, coconut, avocado) for skin but does not assign pecans or pecan oil to topical use in these sources.

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• The nut formula using pecans is made in 2–4 ounce portions of pecans at a time
• "Eat about three ounces of that at a time", from a workshop describing the blended nut butter

• Once a week (general recommendation for starch cravings): "I recommend for everyone to have a nut mixture once a week"
• Once every 10 days (from a specific individual Q&A): "Just one nut formula every 10 days"
• These two figures appear in different contexts without explicit reconciliation, both are present in the sources

Aajonus describes his own personal consumption as infrequent overall:

A workshop participant who had been "eating nuts like crazy every day" was told "Don't do that anymore. Not unless it's with the [formula]."

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Aajonus documented more culinary uses for pecans than for almost any other nut. These range from his preferred nut formula to pie crusts, fudge, and meat glazes.

1 Serving: - 2 ounces pecan halves - 4 tablespoons unsalted raw butter - 1 raw egg - 3 tablespoons unheated honey - 2 tablespoons raw carob powder - 1 drop organic vanilla extract

Instructions: Blenderize pecans in an 8-ounce jar on high speed until they are flour. Place the rest of ingredients in jar, stir, and blenderize on medium speed until smooth. Place in a small bowl and refrigerate to harden for 2 hours. (To preserve the nutrients in eggs, it is best not to refrigerate for more than 4 hours.)

Alternative 1 (Chunky): Place all ingredients except 1 ounce pecans in an 8-ounce jar and blend until smooth. Crush 1 ounce pecans into bits and stir into mixture. Place in a small bowl and refrigerate to harden for 2 hours.

Alternative 2: Substitute walnuts, pine or hazelnuts for pecans.

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1 Serving: - 2 ounces pecan halves - 1 egg - 2–4 tablespoons chopped fresh red onion - 1 pinch freshly grated nutmeg - 1 pinch freshly ground coriander seeds - 1 pinch freshly ground mixed peppercorns - 2 ounces meat-fat trimmings or unsalted raw butter - 1 tablespoon stone-pressed olive oil - 2 tablespoons unheated honey

Instructions: Blenderize pecans in an 8-ounce jar until they are flour. Add egg, nutmeg, coriander, peppercorns, fat or butter, oil and honey, and blenderize on medium speed for 15 seconds. Add sauce to meat and top with chopped red onion.

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This is Aajonus's personal pie crust formulation, described across multiple passages:

Ingredients: - Pecans (half pecans, half almonds, or half pecans, half walnuts) - Dates (2–3 dates for binding, pressed into a ball) - 2 tablespoons raw unsalted butter (added while processing) - Additional butter to grease the pie dish surface

Instructions: - Grind the nuts in a food processor (not a blender) until roughly ground, "not into a powder, but just a little bit" - Add a couple of dates and 2 tablespoons of butter while spinning in the food processor - As it spins, it clumps together - Butter the glass pie dish, press the mix into it - Place in the freezer while making the filling, "only as long as it takes me to make the fill"

Why butter is in the crust: The butter seals it and hardens it. "When the crust is cold like that with the butter in it, it becomes sealed. So it stays crunchy." The butter prevents the crust from becoming mushy when fruit filling (which has more moisture) is added.

Flavor result: "If you use pecans, it tastes like butter pecan crust. It's phenomenal."

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1 to 2 Servings: - 2 to 4 ounces raw pecans or walnuts, pine or hazel nuts, sunflower or pumpkin seeds, or peanuts - 4 to 8 tablespoons unsalted raw butter - 1 to 2 raw eggs - 1½ to 2 tablespoons unheated honey

Instructions: Blenderize nuts in an 8- or 12-ounce jar on high speed until they are flour. Add remaining ingredients and stir. Blenderize on medium speed for 20–25 seconds, until smooth.

Alternative: Substitute coconut cream for butter.

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The pie recipe lists "raw walnut, or pecan halves" as interchangeable for the crust:

Crust (2 Servings): - 2 ounces raw walnut or pecan halves - 2 teaspoons unsalted raw butter - ½ teaspoon unheated honey

Instructions: Blenderize walnuts/pecans, butter and honey in a 4-ounce jar on medium speed using pulse-action for 5 seconds. Butter bottom and sides of 4-inch glass or ceramic pie-dish. Flatten mixture evenly on to bottom of dish and chill in refrigerator for 15 minutes while making filling.

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Standard Crust Formula for Pies: - Half almonds - Half either pecans or walnuts - (This is his default; he says "I always use half almonds with something else, either walnuts or pecans")

He specifies this for seed/nut crusts generally, but notes that he does not add coconut to the crust (only to fillings, if at all).

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He describes a personal version for regular enjoyment:

• Half a cup of walnuts and/or pecans
• Blend into a powder
• Add butter (first choice), raw cream (second choice), peanut oil (third choice)
• One egg (always)
• 1–2 tablespoons of honey
• Optional: 1 teaspoon raw carob powder
• Blend all together

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Workshop participants called it "candy" because of the taste. Aajonus confirms: "We call it candy around here. I know, it's so [good]." He describes the result when made with pecans and butter: "You've got a way to neutralize the enzyme inhibitors in the nuts...you've got a nut flour, and then add egg, butter, and honey to it."

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The primary derivative Aajonus documents extensively is the blended nut paste or nut butter made from pecans. This is the central form in which he uses pecans therapeutically. It is produced by:

1. Blending raw pecans to flour in an 8-ounce jar on high speed 2. Adding raw unsalted butter (2–8 tablespoons depending on version), raw egg (1–2), unheated honey (1–2 tablespoons) 3. Blending on medium speed 20–50 seconds until smooth

This derivative is what he means when he says "nut formula," "nut butter," or "nut paste." It is not a separate commercial product but a home-prepared formula. He distinguishes this from commercial nut butters made in a Champion juicer or similar appliance, warning that those machines heat the nuts.

He also documents adding raw carob powder (1 teaspoon) as an optional flavoring component to create what effectively becomes a chocolate-substitute pudding.

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Aajonus places pecans and nuts broadly in a historical context that is unflattering to the notion that nuts are health foods:

He uses this to argue that humans are fundamentally not designed to thrive on nuts as a staple, and that pecans and other nuts are useful only in limited, specific, formula-based applications.

Aajonus identifies the claim that germinating nuts eliminates phytic acid as incomplete at best, misleading at worst:

He sees this as a case where the theoretical chemistry is used to make a claim that does not hold up in practice.

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