Aajonus will Visit the Gold Coast this year from August 22ndto 24th (?25th)
During The Workshop, following the Free Lecture, Aajonus will explain & demonstrate all about his amazing Primal Diet. In the last 1-2 hours, up to 12 attendees may receive a Glandular Analysis with appropriate diet advice. This will help all attendees to better understand and use the information. Full Consultations are 70 mins  and include Iridology, diet regime & glandular analysis. These are very full & comprehensive, so please bring a recorder to tape your session. Mini Consults & Workshop can be recorded for your own personal use.
Email or phone to secure a booking.  Barbara Morgan. 0422 296 680  barbaram2008@iprimus.com.au

Scott Wheeler, 5 years on the Diet, has a Blog with great discussions on the Primal Diet.  His web site: www.flexrx.nourished.com.au/archive

Recently I lived in San Diego for 5 years where I attended many events and received several full and a few mini consultations with Aajonus.
From these events, and reading his book several times, it became easier to understand the diet and follow his individual recommendations.

It is essential to read his book “We Want to Live” before having a consultation, and is downloadable from the web site  www.wewant2live.com

Would you like to meet the man who, as a young adult had 8 “incurable”
diseases including blood & bone cancers, and Type I diabetes, and
through personal experimentation, reversed his diseases through
diet alone…and later helped 232 out of 242 people put their cancers in remission through diet alone…and was on Ripley’s Believe It Or Not TV program July 17, 2002… and in 2001 wrote the expert report that reversed
Los Angeles County’s 38-year ban on Grade A raw dairy?

LEARN HOW TO LIVE DISEASE-FREE WITH MORE CLARITY, STRENGTH
AND ENERGY. JOIN US IN A FASCINATING, HEALTHFUL ADVENTURE
WITH NUTRITIONIST AAJONUS VONDERPLANITZ, PHD NUTRITION
who is a terminal cancer survivor, now leading nutritionist. Aajonus had developmental autism, diabetes, psoriasis, bursitis, and angina, and was
diagnosed with stomach, blood and bone cancers at age 20. He outlives his medical death sentence by 41 years, enjoying excellent health, clarity, and energy

In modern society it is used to denote the preservation of the past, the heritage of society or communities, or religious beliefs, customs and practices passed down from generation to generation. In these contexts, tradition is merely a passing of knowledge at the conceptual level from person to person, the ability of humankind to co-operate in the discovery of knowledge and to transmit and expand the store of knowledge from generation to generation. Knowledge then is a mental grasp of the facts of reality, reached either by perceptual observation, or as in the case of tradition, by a process of reason based on perceptual experience. The important aspect is that however aquired, knowledge or learning requires a process of thought on the part of every individual who is implicated in its use. It is a volitional process.

The virtues of the capability of passing knowledge diminish if the context isn’t properly considered. For example, it is certainly irrational to use the ‘new’ as a standard of value, to believe that an idea is good merely because it is new. But it is much more preposterous to use the ‘old’ as a standard of value, to believe that an idea is good merely because it is ancient.

The argument that we must respect ‘tradition’ as such, means that we must accept the values that others have chosen, simply because others have chosen them, rather than using our own rational faculty to determine their value.

There is no denying that determining which foods are biologically appropriate for modern humans requires some pre-generational knowledge. It is most definitely an advantage to consider the dietary habits of our predecessors in order to observe how they lived, what they ate, and how their health was affected by their choices. In fact, with regards to nutritional requirements, it could be argued that no choices really exist within this realm, that our nutritional requirements are genetically predetermined by evolution, and that we needn’t pusue the requirement to think at all. In a perfect world, that would in fact be the case. An animal would not be required to exercise it’s rational faculty in order to determine would would best meet it’s nutritional requirements. It would only require a basic perceptual or instinctual basis of learning. In fact, complicated choices would not exist, and hence, neither would a rational faculty with which to deal with them.

Humans are rational animals. Our rational faculty is our mode of survival. It is what sets us apart from every other animal species who all rely upon instinctual or perceptual means in order to survive. Animals adapt to their environment. Humans adjust their environment to suit their specific requirements.

The further along the timeline continuum we get, the more adjusting needs to be performed and the more there is to think about. The more there is to think about, the more we tend to rely upon ‘tradition’ or passed down knowledge. This is because it is certainly more economically efficient to obtain knowledge in this way, rather than have individuals be forced to think. In latin, ‘tradition’ translates to “…giving up, delivering up, surrendering.” It implies that information brought into the present from the past subjugates the need for individuals in the present to exercise conceptual awareness beyond said traditional information. This is why many people tend to do things without thinking at all. Irrationality is the rejection of ones means of survival, the suspension of consciousness, and a commitment to a course of blind destruction.

The error in traditional logic is often that the knowledge fails to consider present circumstances. The context is dropped. The application of passed on knowledge must account for present situations and conditions and then be integrated by a process of conscious methodology, experience and induction. The consumption of traditional foods suited traditional environments. Not only that, but because little knowledge on nutrition had been aquired 50-100 years ago as opposed to now, little consideration was given to a foods value, other than that which was discovered retrospectively. Having a heightened conscious awareness of eating has become imminently necessary  since there is now more to know. Knowing a foods value in a given situation or under certain conditions is important so that this information can be applied to relevant situations i.e. current environmental conditions. It has become an undeniable requirement to develop a ‘new understanding’ of the nutritional requirements of humans to suit the current day. In short,this means the application of new knowledge including technology to further adapt our environment to suit our ever changing requirements.

The foods necessary for optimal modern human health still exist in nature. These foods are virtually identical to the ones that were necessary for ancient humans. We can’t escape evolution, but it’s a slow process. Modern humans are very much the same biomechanical structures that ancient humans were. Our environments however bear very little resemlance since industrialization. So the important work of those such as Weston A. Price, in establishing the nutritional links to health, needs to be applied to an industrialized, polluted environment, and consequently to it’s polluted inhabitants. The foods remain the same, their growth preparation and consumption patterns need to be reviewed. The fact that most of us have also compromised our natural capacity for optimal health by making poor food choices makes the problem two fold.

JUICE….or the liquid component of fruits and vegetables can be seperated from the cellulose (fibrous) component by modern means which were previously inaccessible. As a result, the nutritional benefits of their consumption can now be enhanced. We can now consume a high enough concentration of green leafy vegetables (by seperating the juice from the pulp) so that the known benefits greatly increase. The requirement for these enhanced benefits stems from our altered living and internal environments. Fresh raw green vegetable juices are the only known non-toxic vitamin, mineral and enzyme supplement. This supplementation is necessary because of deficiencies that exist in modern food production (poor soils and the loss of nutrients through transport and storage). Because most of us have bodies that are in a constant state of accelerated detoxification, we have overly acidic blood rich in waste compounds. Green vegetable juices are alkalinizing, serving to neutralize this acidity, but this would be impractical to achieve by the consumption of whole vegetables, simply because of the volume required to produce the effect.

In a perfect world, devoid of pollution and populated by healthy bodies, ‘traditional’ eating methods would suffice. The requirement for supplemental nutrients was previously unnecessary because all that was required was provided in the quantities that could easily be obtained by simple methods. Eating whole vegetables (as part of a proper nutritional protocol) once provided the effects which were necessary to promote excellent health. Today we need a more concentrated source to provide similar benefits. This is true because most people are now suffering from less than optimal health, and so have ground to make up, and also deal with environmental stressors far in excess of those which were previously experienced.

The requirement for a non-toxic vitamin, mineral and enzyme supplement has not always existed. Nor is it specifically a requirement for everyone. In fact, hypothetically a child born and raised (from healthy parents) on a diet containing a myriad of raw, 100% utilizable, vitamin, mineral and enzyme rich foods, and living in a pristine pollution free environment would most likely not require a juice supplement. Most, upon reaching an age appropriate of developing a means of evaluation would probably choose to do so as a safeguard, but it may not necessarily be a physical requirement. Unfortunately, most of us have not been raised in this way. We simply cannot eat enough to reverse the enyme deficit created by years of consuming predominantly cooked foods, devoid of all enzymes, and almost all cellular utilizable vitamins and minerals.