Pijesz mleko UHT i jesz margarynę? Czy mogą zniszczyć organizm? Ile jajek dziennie? Hubert Czerniak

Czerniak presents this as his go-to method for consuming raw eggs while maximizing nutrition and taste. He notes that traditional kogel mogel with sugar is outdated, and his version upgrades it with targeted micronutrients. He claims the mixture becomes a 'chocolate mayonnaise' with a smooth, spreadable texture. The recipe emerged from practical need: finding a way to give himself and potentially his child a dose of vitamins that taste good. He does not specify brand names for ADEK or K2, suggesting they are personal supplements he pours from capsules. The addition of amber powder (puder bursztynowy) is occasional, hinting at its possible historical or complementary health value. He encourages parents of children on the autism spectrum to try this to overcome picky eating while securing essential fatty vitamins.

Czerniak emphasizes that lysine, an essential amino acid abundant in egg yolk, is highly thermolabile. Cooking to firm yolk significantly reduces its content. He therefore recommends soft cooking methods. The old advice to avoid salmonella by hard-cooking is overturned by his claim that the bacteria are only on the shell. A simple pour of boiling water over the shell eliminates the risk, making raw consumption or soft cooking safe. He dismisses TV-induced salmonella phobia, recalling that singers once drank raw eggs without issue. He also notes that eating eggs daily is fine unless your body signals aversion, in which case you should switch foods.

Czerniak ties this to a broader philosophy of self-reliance and knowing your food source. He suggests buying oil from an acquaintance farmer with under 10 hectares, or even better, owning an oil press (like the Alfa Polska) to extract your own. He pairs this homemade oil with egg yolks to create a superior mayonnaise for his 'jajka' (probably hard-boiled eggs or salads). He points out that store-bought mayonnaises are full of unspecified additives and use refined oils, whereas Kielecki mayonnaise at least uses rapeseed oil (though he doubts its ecological quality) and has the shortest ingredient list. This protocol is an extension of his 'feed not food' critique, putting control back in the consumer's hands.

Czerniak’s stance is unambiguous: 'naturalnie tylko masło' (naturally only butter). He specifies 82% fat as the mark of genuine butter, reminiscent of traditional Polish butter. He fondly recalls the Mleczarnia Konecka, a small dairy that produced award-winning butter, but laments its acquisition by a large corporation, predicting a profit-driven decline in quality. He extends this to a general warning: when you see a 'great potentate' acquire a brand, the ingredient list and processing will change for the worse. Margarine is dismissed with a sarcastic 'możecie posmarować No wiecie co można posmarować' (you can spread it on... well, you know what you can spread it on). This protocol is a simple heuristic to avoid industrial fats.

Czerniak personalizes this strongly: he bought raw milk from a farmer near a school in Lublin every morning for his child’s kaszka (porridge). He contrasts the sensory and fermentation behavior: raw milk clabbers naturally, UHT milk turns into a stinking, toxic fluid that shouldn’t even be poured onto garden soil lest it ruin the soil structure. He mentions that in his youth, glass bottles and milk straight from the cow were the norm, and laments that current milk, even if pasteurized, is fundamentally altered. He acknowledges that even raw milk today might not be as pristine due to agricultural chemicals, but still sees it as infinitely better than UHT. This protocol is a direct call to action: find a farmer, even if it means adjusting your morning routine.

Czerniak uses this as a practical example of how to escape the 'feed' system. He points to Japanese balcony gardens where tomatoes, cucumbers, and squash thrive. He asks rhetorically why Poles can't do the same. This ties to his earlier remark that Blue Zone centenarians love tasty food that they produce themselves, so you should eat what you crave but from your own production. This protocol is a small-scale, urban adaptation of his agrarian ideal.

Czerniak explains the visual cue: pink color in cured meats comes from nitrite-stabilized myoglobin; traditional, non-peklowane meats lack this and appear grayish, but are safe and non-carcinogenic. He contrasts historical lack of hygiene with today's standards, arguing that botulism prevention no longer requires nitrites. He names specific producers (though not by name) who make such products, and encourages readers to seek them out. This is a simple shopping heuristic to reduce cancer risk.

Czerniak describes his personal adaptation of kogel mogel: he uses 3 egg yolks, pours in about 2 ADEK capsules (likely a liquid or oil form) plus extra vitamin K2, adds 2–3 pinches of multi-mineral salt, a teaspoon of cocoa, sometimes amber powder, and a teaspoon of honey. He calls the result 'chocolate mayonnaise'. He notes that children on the autism spectrum often have extreme food selectivity; this spread makes it possible to slip in essential nutrients without resistance. The honey makes it sweet enough, while the cocoa masks any eggy taste. He does not suggest quantities for the vitamins, implying personal habit and experience. He highlights that the yolks remain raw, preserving lysine and other heat-sensitive compounds.

Czerniak draws a stark contrast: leave raw milk in the sun and it sours naturally after a couple of days via lactic acid fermentation; leave UHT milk in the sun and after two weeks it rots with a terrible stench, indicating putrefaction rather than fermentation. He describes a research study (likely animal) where UHT milk was fed to subjects; after about six weeks all died. Autopsy revealed inflammation of all internal organs, and a foul-smelling liquid oozing from the intestines. He claims that the only bacteria able to act on UHT milk are anaerobic Clostridia (referred to as 'Clostridy'), which produce toxic metabolites during putrefaction. This narrative is meant to persuade listeners to abandon UHT entirely and seek raw milk from a farmer, even if it means going to a school parking lot to buy it as he once did.

Czerniak argues that if salmonella were present, it would only reside on the exterior of the eggshell. He encourages listeners who want to consume raw eggs to pour boiling water over the shell, which instantly kills any salmonella. He references the old practice of singers drinking raw eggs for vocal health, stating that they only stopped because of media-induced hysteria. He applies this to his kogel mogel recommendation, emphasizing that the yolk should remain liquid to preserve lysine, and that with a quick scald, the risk is null.

Czerniak laments that the food system has been 'degenerated' — that modern milk, meat, and even vegetables are no longer nourishing but merely 'feed'. He specifically mentions how cured meats are pumped with nitrites to maintain an appealing pink color, which he claims is carcinogenic, whereas traditional gray (sina) cured meats without peklowanie are safe. He notes that the indigenous microbiota needed to digest real food is being killed by these additives. He ties this to the earlier point about UHT milk, arguing that the gut cannot handle these heavily processed inputs. He urges a return to self-produced food, even on a balcony, echoing the self-sufficiency of the Blue Zones centenarians he previously discussed.

He draws a historical parallel: in medieval markets, the stench was so bad one couldn't breathe, flies everywhere, much like modern-day India or Bangladesh. Botulism was a genuine concern then, justifying saltpeter (nitrate/nitrite) use. Today, however, production hygiene is sufficient to avoid botulism without adding carcinogenic nitrites. He points to specific artisan producers who make gray cured meats without peklowanie, and advocates that consumers should choose these. He frames this as a direct way to reduce cancer risk and support healthier gut flora.