Refined table sugar, sucrose, is one of the most condemned substances in the entire Primal Diet framework. Aajonus Vonderplanitz treated it not merely as an unhealthy food but as a mutant chemical compound, a processed industrial byproduct that bears almost no biological relationship to the sugars found in whole, raw, unheated foods. In his view, refined sugar is one of the single greatest contributors to systemic toxicity, glandular destruction, neurological damage, cancer proliferation, and the lifetime accumulation of poisonous waste products called Advanced Glycation End Products (AGEs) in the human body.

His position on refined sugar was absolute and was grounded in his own personal history as a juvenile diabetic who consumed enormous quantities of refined sugar, Sugar Crisp cereal, powdered donuts, RC Cola, Sprite, heaping tablespoons of granulated sugar piled on top of already-sweetened cereals, and who subsequently recovered his health through the complete elimination of these substances in favor of raw, unheated, unprocessed alternatives. He did not merely advise people to reduce refined sugar intake; he described it as a substance that, once consumed, deposits permanently damaging byproducts in the body for an entire lifetime, byproducts that cannot be metabolized away, and that create the chemical conditions in which cancer grows preferentially.

His understanding of refined sugar operated on multiple levels simultaneously: the physics and chemistry of its manufacture (high-heat processing that mutates the natural sugar molecule), its behavior in the blood and intestinal tract (rapid absorption, mutation penetration, glandular overstimulation), its long-term cumulative byproducts (Advanced Glycation End Products / AGEs), its relationship to insulin dysfunction and the misdiagnosis of diabetes, and its contrast with every form of natural, raw, unheated sweetener that the body can actually use without harm.

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Aajonus described refined sugar as a mutation, not merely a concentrated version of natural sugar, but a chemically altered substance that the body cannot recognize or process normally. This mutation is created specifically by the high-heat processing required to manufacture it.: "Table sugars and sugar sweeteners (refined sugars, sucrose) are all made from processing sugar cane or sugar beets at temperatures around 320° Fahrenheit. They interfere with and damage digestion, glandular and nerve health and functions."

He consistently returned to this 320°F figure as the baseline minimum processing temperature for refined sugar. In the workshop transcripts, he cited an even wider range depending on the specific manufacturing process: "When they make sugar, they boil it about 450 to 700 degrees to get the sugar molecule to feed free from the cellulose." In other passages he described the range as "450 to 750 degrees. Almost 800 degrees to get the cellulose to break down to become sugar." And in another workshop he gave the range as "475 to 760 degrees, they have to completely boil it for hours to get the sugar to release from the cellulose."

This range of temperatures cited across multiple workshops, 320°F (book citation), 450–760°F+ (workshop transcripts), describes the same essential phenomenon: that extreme heat is required to liberate the sugar molecule from its natural matrix, the cellulose, and that this process fundamentally alters what the sugar molecule is.

When sugar is cooked into sucrose, it enters what Aajonus called "acid form." He described this precisely: "When you cook sugar, sucrose, it is already in acid form. That's why it eats away at the villi in the intestines. Actually burns it away."

This acid-form characterization was central to his understanding of why refined sugar causes digestive destruction. The villi, the tiny projections lining the intestinal walls, are literally burned away by contact with refined sucrose in its acid form. This is not metaphorical for Aajonus; he described it as a direct chemical burn occurring at the intestinal surface.

Once the acid-form sucrose passes the intestinal barrier, it enters the bloodstream rapidly and as a mutant molecule. Aajonus explained this "Refined sugars are mutations, including flash pasteurized products. They enter the blood too fast. When refined sugars are eaten, the body first tries to turn them into a more natural sugar. However, most of the sugar just passes into the blood as mutations. They over-stimulate the liver and...", and the passage continues to describe the cascading consequences of this over-stimulation.

The critical point here is the speed and nature of entry: refined sugar bypasses the body's normal time-release mechanisms and floods the blood as chemically altered, mutation-form molecules that the body attempts to convert but mostly cannot.

Aajonus described the pancreatic response to refined sugar as one of over-production: "Naturally, when too much carbohydrate sugar enters the blood, the pancreas produces insulin. Insulin helps regulate blood sugar levels by binding with sugars and turning them into glycogen which can be stored in the body and used later. When mutant sugars enter the blood, the pancreas overproduces insulin even if the blood sugar is low."

This over-production even when blood sugar is already low is a key mechanism he described. The pancreas is responding to the mutant nature of the sugar molecules, not merely to the quantity of sugar. It detects something wrong and tries to flood the system with insulin to bind and neutralize these mutant molecules, even when doing so drives blood sugar dangerously low.

This explains the hypoglycemic crash that follows refined sugar consumption, the body's attempt to deal with mutant molecules creates an insulin excess that then causes blood sugar to fall below normal.

One of the most extensively documented harms Aajonus attributed to refined sugar and all high-carbohydrate foods was the production of Advanced Glycation End Products (AGEs). He cited Columbia University research extensively on this point across multiple workshops.

His core finding, attributed to Columbia University in New York: "Advanced glycation end products store in the human body for a lifetime at a rate of 70% to 90%."

He explained what this means: every time the body processes carbohydrates into glycogen (the storable blood sugar form), a byproduct is created, the AGE. This byproduct, like carbon monoxide from burning fuel, is a waste product of the metabolic process. The human body cannot discard these AGEs efficiently. They accumulate. They store permanently. In healthy people, the storage rate is 70%. In diabetics and people with kidney conditions, the storage rate is 90%.

"People with kidney problems or diabetes, they said that it's stored at a rate of 80% to 90%. And people who were relatively healthy, as little as great as 70%, but not even under 60% to 70% in healthy people, it's stored. So that causes a lot of sugar reactions in the body and toxicity because it has a relationship to acrylamides."

He connected AGEs directly to cancer: "It also is a factor in developing cancer. So you want to keep your carbohydrate intake low." And more specifically: "Where does cancer love to grow? In a high carbohydrate environment. Not a good thing. You're already setting the ground wherever high sugars are concentrated in the body."

He also connected AGEs to skin aging and tissue breakdown: "Those advanced glycation end products love to store them connected to human... [tissue]" causing the skin to sag and tissue to dissolve. "It stores up and collects for a lifetime. You have a high rate of advanced glycation... The skin starts sagging because it just melts the tissue."

The contrast with protein-derived sugar (pyruvate) was stark: "If you have the protein sugar, pyruvate, utilized to make the glycogen, no advanced glycation end products to store in the body." And: "In sugar [from protein/pyruvate], there is relatively no advanced glycation end products." He further specified: "It can only store 7 to 8%. I mean it only manufactures 7 to 8% so it never stores in the body." This compared to 70–90% storage from carbohydrate-derived glycogen.

Refined sugars and high carbohydrate intake cause the blood, lymph, and nerve serums to become "sticky." This stickiness leads to reduced bodily functions and hypoglycemia. When the glycogen derived from high-carbohydrate sources is "high-carb, manufactured from carbohydrate, it causes a lot of stickiness and allows a lot of malfunction."

This stickiness specifically affected neurological function: "The cell, the firings, the synapse firing, the axons, the synapse, when they fire, they can misfire. They can send the charges in a wrong direction. A lot of people that lose their train of thought are either deficient in blood sugar, too much sugar, and they're firing in the wrong areas of the memory, or to have the analysis."

Aajonus described refined sugar's damage to the vascular system in detailed mechanical terms: "The first cause was the penetration, the saturation of the sugars. That's why you will see the diabetics, the people who are hypoglycemic, get varicose veins quicker than anybody else."

The mechanism he described: "Because it keeps swelling. Because the sugar actually penetrates into the tissues. The fat goes in and tries to heal it and soothe it. So the walls get thicker, and thicker, and thicker, and thicker, and thicker... The sugar is actually irritating... Burning. Like an acid."

When solid fats attempt to heal the damage done by sugar penetration into vascular walls, they can cause occlusions, but this is not the primary cause; the primary cause is the sugar's acid-burning penetration of the tissues.

The We Want To Live entry on table sugars is explicit: they "interfere with and damage digestion, glandular and nerve health and functions." This is presented as a categorical statement, not a conditional one. All table sugars and all sugar sweeteners made from processing sugar cane or beets cause this damage.

Aajonus identified the processing of sugar as converting it into a disaccharide that "just penetrates into the system." He contrasted this with the raw sugarcane juice experience where he had no sugar reaction even at large quantities: "It must be the process, processing of it, that turns it into a monosaccharide, I mean a disaccharide, that just penetrates into the system. Because I wasn't getting that from the Nuoc Mioc, so from the sugarcane juice."

The manufacturing process creates a disaccharide form that bypasses normal digestive processes and penetrates directly through membranes into the bloodstream, exactly what he was not experiencing when consuming unprocessed raw sugarcane juice.

Aajonus described his own body as having stored enormous quantities of sugar byproducts from his childhood and young-adult diet of refined sugars: "I knew I was full of this sugar. And I knew that was mainly the problem, why I was still having that first part of my bowel movement like granite. So I wanted to get that sugar out of the intestinal walls."

He specifically described the stored byproducts from cooked carbohydrates as accumulating in the intestinal walls and being essentially non-biodegradable: "Anything that you eat in your life cooked, the byproducts of that food are still in your body. Because there's no way to recycle. There's no fermentation bacteria. Nothing. No molds. No bacteria. No anything will go in there and eat up that juice product and recycle it. Get it out of the body."

He described sugar-based byproducts as causing tissues to dissolve, not function properly, and to ferment: "Sugar byproducts that cause damage to tissue, cause them to dissolve, not function properly, to ferment. A lot of dead cells are formed from that."

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There is no preparation state of refined table sugar that Aajonus described as safe or beneficial. The harm is intrinsic to the manufacturing process, the molecule itself has been mutated by heat. Whether granulated white sugar, powdered sugar, or any other form of crystallized refined sucrose, the damage is the same.

He described granulated sugar as a substance he consumed in enormous quantities as a diabetic, "four heaping tablespoons of sugar on top of Sugar Crisp cereal, already terribly sweet," "two to four tablespoons of sugar in skim milk," sugar added to donuts, sugar added to RC Cola, and these are described uniformly as part of a disease-producing dietary pattern, not as any form of acceptable consumption.

Aajonus made a distinction between sucrose (from vegetables/sugar cane) and fructose (from fruit): "Fructose is the sugar from fruit (as opposed to sucrose which is the sugar from vegetables). Sweeteners made of fructose are also processed and cause as many similar complications as sucrose. Fructose is the lesser of two evils."

This "lesser of two evils" characterization means that processed fructose sweeteners are still harmful, they "cause as many similar complications as sucrose", but they are categorically slightly less harmful than sucrose. Neither is acceptable as a sweetener.

Aajonus did not allow any refuge in chemical sugar substitutes: "Sugar substitutes are inorganic chemicals. They are debris that create toxins and damage health. Unheated honey and raw fruits are the only sweeteners that promote better health."

He specifically addressed stevia when asked about it in a training session, indicating he had not worked with it sufficiently to endorse it, and returned to the position that unheated honey and raw fruits were the only acceptable sweeteners.

When asked about maple syrup, Aajonus was unequivocal about the heat involved: "Maple syrup is heated somewhere around three hundred and twenty degrees. I think the lowest is around two hundred and seventy?" This puts maple syrup squarely in the same heat-damage category as refined sugar, it is a cooked sugar product.

Date sugar undergoes a specific heating process: "To get the dates to crystallize quickly, they steam them first because that dries them out, and then they usually dehydrate them in dehydrators. They are steamed and dehydrated." This renders date sugar a processed, heated product. However, Aajonus distinguished whole raw dates from date sugar, he used whole raw dates as a binder and sweetener in pie crusts and fillings, using their natural pectin and gelatinous properties. The sugar-crystallized version derived from dates was not acceptable in the same way.

When commercial products list "cane juice" as an ingredient, Aajonus did not accept this as equivalent to fresh-pressed raw sugarcane juice. "Once they process it, and bottle it, and package it, the effectiveness is reduced to, at the most, 20% effectiveness. So when it says raw and bottled, really? It's not raw... It's an absurdity. For raw, it would have all the enzymes that would cause fermentation."

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The most extensive differentiation Aajonus made regarding sugar cane products was between refined table sugar (always harmful) and fresh-pressed raw sugarcane juice (comparable to celery juice in terms of the body's response). This distinction was demonstrated through his personal experiments in Vietnam and Cambodia.

The key finding: "To get the sugar, they had to boil the sugar cane from 450 degrees to 750 degrees. Almost 800 degrees to get the cellulose to break down to become sugar. So this juice didn't have any sugar in it. It was like celery."

He explained the mechanism: "The sugar molecule is in the cellulose. The way they have to get the sugar out of the sugar cane, boil it at 475 to 760 degrees, they have to completely boil it for hours to get the sugar to release from the cellulose. So when you get sugar cane juice, that sweet [taste] is the alkalinizing minerals. It's all the potassium, the phosphorus, the calcium. All of those alkalinizing minerals are sweet. They taste like sugar but they are not. So there is very little carbohydrate in sugar cane juice."

If sourcing raw sugarcane juice from a bottled commercial product, this is not acceptable as truly raw. The juice must be pressed fresh: "It would ferment just like any other fruit if it's not pasteurized. So you have to get the cane and juice it yourself if you really want that."

He also noted that fresh-pressed sugarcane juice is "even more concentrated than carrot juice. And I say never drink carrot juice alone. Always with the cream or with cheese or kefir or anything as long as you time release it with [fat]."

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While the primary subject is refined sugar (which requires total avoidance rather than pairing), Aajonus documented extensively the fat-pairing protocol that governs all natural sugar consumption and that was designed in part to counteract the systemic damage done by years of refined sugar accumulation.

The reason fat must accompany any sugar source: "When I eat raw fat with fruit 1) my blood sugar level doesn't get too high because the fat time-releases the fruit sugar into my blood for better equilibrium and therefore I don't have the sugar top and drop, 2) I don't have to eat constantly to keep sugar in my blood, and 3) I get two to three times more energy than when I eat [carbohydrates without fat]."

The time-release mechanism: "The raw sugar will be time-released because it's mixed in with all of that [fat and starch], and it attaches itself to fats so it doesn't all get into the blood at once. So it's time released. So the blood sugar is kept at a nice level."

For high-carbohydrate fruit specifically: "If you're eating a small amount of fruit, if it's high [in sugar], you need 80% fat, 15% protein, and 5% alcohol that the body makes from fruits."

For people with sugar problems or diabetes consuming any carbohydrate: "I always eat it with a thought [fat] to slow it down... anybody who has a sugar problem I suggest that they do it, diabetes, hyperglycemia, any type of sugar problem, mania, do it, have [fat] with it, slow it down so it doesn't cause the brain problems. So if you're making a smoothie with a banana you make sure to put some butter, raw butter, or some raw oil."

For situations where refined sugar has already created systemic insulin excess and blood sugar instability, Aajonus prescribed a specific three-part combination: cooked starch, raw fat, and fresh fruit, all taken together.

"The cooked starch will go in and search for the excess insulin, bind with it, the raw fat will bind with that, take it to the bowels and dump, so it doesn't store as glycogen again. The raw sugar will be time-released because it's mixed in with all of that, and it attaches itself to fats so it doesn't all get into the blood at once. So it's time released. So the blood sugar is kept at a nice level."

Specific options: "Cooked starch, raw fat, fresh fruit... French bread!" as the starch. Raw fat options included raw butter, raw cream, raw eggs, stone-pressed olive oil, fresh coconut, no-salt-added raw cheese.

"For people with severely overactive pancreases, that combination, in small amounts, may have to be consumed two to four times daily."

The mechanism of cooked starch in this protocol is specifically to bind excess insulin: "The cooked starch easily binds with excess insulin. Then the raw fat binds with the starch-insulin mass and escorts it to the bowels." However, he was clear that this was a necessary-but-imperfect remedy: "The cooked starch always results in accumulations of sugar byproducts and toxins... many sugar byproducts and other toxins from the cooked starch accumulate in the body and could eventually cause disease."

He also noted never to eat the cooked starch without the raw fat: "You would never suggest that a person just eat the potato without the butter on it... One should always have either an oil or a butter on the cooled potato."

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"I suggest no more than 5% of your diet, carbohydrate foods. That means one food a day."

"If you're diabetic, one food every 2–3 days."

The specific storage percentages documented from Columbia University research, as cited by Aajonus:

• Healthy people: 70% of all AGEs produced are stored permanently in the body for a lifetime
• Unhealthy people: 90% storage rate
• Diabetics and people with kidney conditions: specifically named as the 90% group
• Even "an athlete, you will store 70% of them, that's your waste product, using glycogen, in your body for a lifetime"

The contrast with protein-derived pyruvate sugar: only 7–8% storage, meaning it "never stores in the body" in any meaningful sense.

For someone consuming fruit: "80% fat, 15% protein, and 5% alcohol that the body makes from fruits" is described as the optimal energy combination. This 5% fruit/sugar ratio within an overall meal is the ceiling.

"Carbohydrates [in the diet] only needs to be 5–10% of the diet. If you're [on a diet with good fats]."

For diabetics on a good raw diet: "a half a cup a day" of fruit maximum.

Aajonus documented his incremental self-testing with raw sugarcane juice (not refined sugar, but used to establish baseline comparison):

• 2 ounces: no sugar reaction
• 4 ounces: no sugar reaction
• 8 ounces: no sugar reaction
• 16 ounces: no sugar reaction
• A quarter (presumably quart, 32 ounces): no sugar reaction

This sequence was repeated across multiple workshops with slight variations in the amounts documented. The point was that raw, unprocessed sugarcane juice, even at quantities that would send a person into a severe reaction if it were refined sugar, produced no sugar reaction at all, because the actual sugar molecule had not been liberated from the cellulose matrix.

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Aajonus consistently named two and only two categories of acceptable sweeteners:

1. Unheated raw honey, "Unheated honeys, raw fruit and raw juices are the only sweeteners that promote better health." He specified that honey must be unheated. At 132°F it begins converting to disaccharide form resembling processed sugar. Changes were observable in himself and clients at temperatures "beyond one hundred degrees." Raw honey in its unheated state "looks like a monosaccharide, but it's not. Its properties are like a monosaccharide with a lot of unusual patterns to it."

2. Raw fruits, consumed in limited quantities, always paired with fat, and avoiding the highest-sugar varieties (overripe citrus, very ripe watermelon, very hybrid large strawberries) or consuming them at the less-ripe stage.

He also noted that raw dates (non-steamed, whole) served as both sweetener and binder in raw recipes, using 2–3 dates in a crust and 10–15 (or more if small) in a filling.

All recipes in Aajonus's recipe book use unheated honey or raw fruit as sweeteners. Representative examples from the sources (all quantities and instructions preserved exactly as documented):

French Vanilla Ice Cream (2 servings): - 1 egg - 4 tablespoons raw cream - 4 tablespoons raw milk - 3 tablespoons fresh papaya - 1 tablespoon unsalted raw butter - 1 tablespoon unheated honey - 2 drops organic vanilla extract Blenderize all ingredients together in a 12-ounce jar on medium speed for 10 seconds. Pour into ice cream maker and churn until firm.

Gingerbread Ice Cream (1 serving): - 1 egg - 4 tablespoons raw cream - 4 tablespoons raw milk - 1 tablespoon raw carob powder - 1 tablespoon unheated honey - 1–2 teaspoons grated fresh ginger root Blenderize all together in 12-ounce jar on medium speed for 10 seconds. Pour into ice cream maker and churn until firm.

Lime Ice Cream (1 serving): - 1 egg - 4 tablespoons raw cream - 4 tablespoons raw milk - 2 tablespoons fresh lime juice - 1 tablespoon unheated honey Blenderize together in 12-ounce jar on medium speed for 10 seconds. Pour into ice cream maker and churn until firm.

Pineapple Ice Cream (1 serving): - 1 egg - 4 tablespoons raw cream - 3 tablespoons raw milk - 1½ ounces fresh pineapple - 1 tablespoon unheated honey Blenderize together in 12-ounce jar on medium speed for 10 seconds. Pour into ice cream maker and churn until firm.

Mint Chocolate Substitute (2 servings): - 7 tablespoons soft unsalted raw butter - 1 raw egg - 3 tablespoons finely chopped fresh mint leaves - 2 tablespoons unheated honey - 1½ tablespoons raw carob powder - 2 drops organic vanilla extract Blenderize together in 8-ounce jar on medium speed for 30–40 seconds. Refrigerate to harden for 2 hours.

Pecan Fudge (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 Blenderize pecans in 8-ounce jar on high speed until flour. Add remaining ingredients.

Miniature Cheesecake (2 servings): - 3 ounces no-salt-added raw cheddar cheese - 3½ ounces unsalted raw butter - 2 ounces raw walnut halves - 2 teaspoons unheated honey - 1 drop organic vanilla extract

Polynesian Ginger Sauce (1 serving): - 1 tablespoon coarsely grated fresh ginger root - 2 tablespoons fresh lemon juice - 1 tablespoon unheated honey - 2–3 tablespoons unsalted raw butter, room temperature Vigorously stir butter and all other ingredients together.

Nut and Spice Sauce (1 serving): - 2 ounces pine nuts - 2 tablespoons stone-pressed olive oil - 2 tablespoons unsalted raw butter - 1–3 teaspoons unheated honey - ½ teaspoon raw apple cider vinegar - ½ slice garlic (optional) - 1 tablespoon fresh red onion, chopped (optional) Blenderize nuts into flour in 4-ounce jar on medium speed.

Pasta Substitute (1 serving): - 3 ounces raw sunflower seeds - ½ teaspoon unheated honey - 1 raw egg - 1 tablespoon unsalted raw butter Blenderize sunflower seeds in 8-ounce jar on high speed for 5–10 seconds. Add butter, honey and egg, stir together. Blenderize on medium speed for 15 seconds. Spread on plate, refrigerate 2 hours, cover with sauce.

Reminiscent of Refried Beans (1 serving): - 2 ounces raw pumpkin seeds - 1 ounce raw sunflower seeds - 3 tablespoons raw unsalted butter - ¼ teaspoon unheated honey - 1 raw egg - 1 slice fresh garlic Blenderize pumpkin and sunflower seeds to flour, add butter, honey, garlic and egg.

Raw Orange Chocolate Cheesecake (serves 8–10), Filling: - ¾ cup no-salt-added hard raw cheese (room temperature) - 16 tablespoons unsalted raw butter (room temperature) - 2 tablespoons unheated honey Slice cheese into ⅛" slices. Place all ingredients in 16-ounce jelly jar and blenderize until smooth. If ingredients do not blenderize smoothly, place jar in bowl of warm water (not hotter than indicated).

Crust: - 1 cup raw walnut halves - 4 large raw Medjool dates, stones removed and dates chopped (room temperature) - 2 tablespoons unsalted raw butter (room temperature) Place all in food processor and blend until ingredients begin to clump into a ball.

Alternative Cheesecake Topping 2: Choose fruit with low carbohydrate such as cherries, berries and/or unripe fruit. Remove seeds or stones. Chop fruit if necessary, blenderize 1 cup fruit and 1 tablespoon honey in 12-ounce jar on medium speed for 10 seconds. Spread over chilled cheesecake.

Alternative Cheesecake Topping 3: Remove stones from 4 dates. Chop dates. Blenderize chopped dates and 1 cup fruit(s) in 12-ounce jar on high speed for 15 seconds. Spread over chilled cheesecake.

South African Chipolata (1 serving): - 2 sections tangerines - ½ tablespoon grated fresh ginger root - 1 tablespoon unheated honey - 1 egg - ¼ papaya, peeled and seeded - 2 tablespoons unsalted raw butter - 5 tablespoons raw cream - 1 pinch nutmeg Blenderize all except cream and nutmeg in 8-ounce jar on high speed for 10 seconds. Pour into serving bowl immediately before it solidifies into custard. Blenderize cream in 4-ounce jar on low speed until stiff. Top custard with whipped cream and grate nutmeg on top.

Whipped Cream Ambrosia (1 serving): - 4 ounces raw cream - 7 fresh berries - ¼ cup diced fresh pineapple - 1 teaspoon unheated honey (amount visible in source)

Island Fish Sauce (1 serving): - 1 ounce banana or pineapple - 1 tablespoon unsalted butter - 1 raw egg - ¼ teaspoon unheated honey (optional) - 1 drop organic vanilla extract (optional) Blenderize all together in 4-ounce jar on high speed for 10 seconds.

Chocolate preparation: - Cocoa beans blenderized to powder in 8-ounce jelly jar - Add butter, honey, egg; blenderize until smooth, do not let it get hot - For slightly rum-tasting chocolate: let stand at room temperature in warm dark cupboard for 5–7 days with lid on tightly Includes: 3 tablespoons unsalted raw butter (room temperature), 2 tablespoons raw cream (optional: replace 1 tablespoon cream with 1 tablespoon raw coconut cream), ½" vanilla bean

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Aajonus addressed molasses specifically: "Molasses is the thick resinous matter that is left at the bottom of the caldrons when cooking sugar cane to make table sugar. It is given a 'healthier-than-sugar' blurb simply because it contains so many minerals, like iron. Those minerals are mostly indigestible, unassimilable and unuti[lizable]."

This is a direct refutation of the common health-food community claim that molasses is a nutritious alternative to refined sugar. Aajonus's position was that while molasses contains minerals, those minerals are rendered indigestible, unassimilable, and non-utilizable by the same high-heat cooking process that produces refined sugar. It is the bottom-of-the-cauldron residue of exactly the same cooking process that produces table sugar, it has been subjected to the same extreme temperatures.

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Aajonus used his own biographical history as a juvenile diabetic consuming extreme quantities of refined sugar as the foundation for his understanding of sugar's harms. He described his diet in vivid, specific detail across multiple workshop sessions:

• Sugar Crisp cereal: "already terribly sweet", then adding "two to four heaping tablespoons of sugar on it"
• Powdered donuts, which he described loving intensely
• RC Cola and Sprite
• Donuts blended with RC Cola, drunk through a fat straw (this was during the period when his jaw infections prevented eating solid food)
• "I was one of those diabetics that ate tons of sugar because they were, you know, so of course, you know, you want to counterbalance when you get a little blood sugar from all the insulin, so you want to get all the sugar or else you go into a coma, you know, insulin shock"
• He compared his sugar consumption to Hitler: "Hitler put two tablespoons in his wine on top of his cake. I loved sweet things. I was diabetic."
• Later, during his partial recovery: "If I had a bowl of cereal, and five heaping tablespoons of sugar in it, on top of everything else... it was almost like Hitler. I was putting sugar on top of my cake and icing. That's what Hitler did."

He described also having put "two to four tablespoons of sugar in skim milk" with no fat, the worst possible combination, refined sugar in the absence of any fat to buffer its absorption.

Aajonus described being given, by his nutritional tutor in 1971–72, two books and a research report that documented the behavioral effects of processed food including refined sugar:

"The books were titled Sugar Blues, and Sugar And The Criminal Mind. The report was from a 10-years study conducted by a Canadian university in 1950s to '60s. Tests were conducted because schools began having substantial student problems in 1950s. It was suspected that consumption of high rates of processed foods ushered into the public with World War II-canned-food-rationing strategy. All of the studies accrued and presented substantial proof that processed food and food-additives caused major mental and behavioral problems. They observed that children fed meals made fr[om these foods had significant problems]."

Columbia University in New York was cited by Aajonus as the source of the landmark research on Advanced Glycation End Product storage rates in the human body. He cited this research in multiple workshops with consistent figures:

• 70% storage in healthy people
• 90% storage in people with diabetes or kidney conditions
• "That 70 to 90% [storage rate] of the byproduct for a lifetime", meaning the AGEs deposited in the body during a lifetime of carbohydrate consumption remain there permanently, never being cleared

He also cited Columbia University's finding on the specific relationship between carbohydrate-derived glycogen and AGE production: "70 to 90% of the advanced glycation end product that results from using carbohydrate glycogen blood sugar, I mean the nervous system and blood sugar, it stores in the body."

Aajonus documented the historical shift in ice cream manufacturing as an example of processed sugar's integration with other industrial food products: "They started making ice cream. It was basically making the same thing in what? Mid-1960s, late 1960s, ice cream became styrofoam [corn syrup and hydrogenated vegetable oil]. And the only place that you didn't get styrofoam was like Ben and Jerry's or Brockmeyer's or something like that, which actually came from dairy and not corn syrup and the hydrogenated vegetable oil."

He described this mixture of oil and sugar: "They take the oil and the sugar and the sugar and corn syrup, and what do you have? You have plastic. You have a sugar plastic."

Aajonus's most direct evidentiary argument against refined sugar's harm being inherent to sugarcane itself was his personal experiment in Vietnam and Cambodia. He documented this across multiple workshop sessions with consistent core findings:

Drinking raw pressed sugarcane juice, what Vietnamese vendors call "nuoc mia" (water from sugarcane), at amounts up to a quarter or more per sitting produced no sugar reaction whatsoever. Yet the same sugarcane, when subjected to boiling at 450–800°F for hours, produces refined sugar that causes violent systemic reactions.

"Nuoc Mia means water from sugarcane. So I decided to ferment some because I was a sugarholic, especially being a diabetic."

This experiment established for him definitively that "it must be the process, processing of it, that turns it into a disaccharide that just penetrates into the system." The harm is entirely a product of the manufacturing process, not of the plant itself.

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