Until his recent death at more than 100 years old, Percy Weston had been a farmer for much of the past century in the beautiful Ovens Valley of south-eastern Australia where his grand-parents settled during the goldrush. The family homestead, Riltrin, which he built himself, has views of Mount Buffalo and the Victorian alps. This haven of horticulture, with extensive nut grove, green orchards, vegetable garden and paddocks of grazing sheep, has its own spring-water supply. At one time he grew tobacco in the valley

What is Percy’s Powder?
A 1.4g sachet of powder stirred into a glass of water with the juice of half a lemon makes a refreshing, effervescent drink.

Percy's Powder is a blood tonic, and may help maintain normal blood.

The mineral salts in Percy's Powder readily dissolve in water (or fruit juice) to supply the body with a means of checking the build-up of acids and phosphate, and flushing them out in the urine. (Acid build-up in the tissues causes infection and chronic disease).

The minerals in Percy's Powder are also involved in regulating water balance, in making new blood, in the operation of muscles and nerves, in the movement of oxygen and carbon dioxide, in transporting cell nutrients and regulating cell nutrition, in making enzymes involved in digestion, energy production and protein building, and in activating hormones that regulate many body processes.

Why take Percy's Powder? Because modern diets, while containing these minerals, do not have enough of them to balance the abundant acid minerals coming from soils conditioned by chemical fertilisers and processed additives.

Soft drinks, too, introduce acidity which the body has to work hard to neutralise in order for enzymes to function.

Percy's mineral salts are sulphates. This means each one dissociates in water into ions, groups of atoms that the body can use immediately wherever they are needed. Sulphate disinfects the blood, resists bacteria, and detoxifies.

Each large display box of Percy's Powder contains 60 sachets of sulphates of magnesium, potassium, iron, zinc and manganese in the ratios perfected by Percy Weston. The dosage is one a day, the ideal maintenance dose for people who weigh up to 65kg.
 

Foods We Weren't Meant to Eat

 

We were not designed for this! These bodies we live in were not designed for foods saturated with preservatives, antiobiotics, artificial flavours, chemical fertilisers, pesticides and hormones, the doctor warned. Nor were our bodies designed for foods with an altered molecular structure foods ruined by irradiation, microwave cooking, deep frying, or scalding high temperatures, according to David A Darbro, MD. He wrote this in the foreword to a "common sense guide for eliminating sickness through nutrition" a decade ago.

Sixty years earlier a well-read farmer named Percy George Weston had a similar line of thought. A keen-eyed, diminutive dynamo who rarely became sick, he found himself at 31 in the prime of life burnt out, drained of energy. His doctor diagnosed anemia.

Weston wondered if his typical Australian diet were to blame, perhaps in lacking certain mineral elements. Investigation revealed the pattern. His staple foods — such as porridge, bacon and eggs, meats, bread, beans, macaroni, pork, rice, potatoes and tomatoes contained a greater abundance of acid minerals
such as phosphorus and chlorine than alkaline minerals such as calcium, potassium and magnesium. Was this constant diet making his body too acid to function properly?

He suspected his growing the vegetables in a field that he regularly fertilised with superphosphate (to please Virginia-leaf tobacco buyers) had made matters worse. He knew from his field experiments that "constant use of super-soluble phosphatic fertilisers could skew the take-up of minerals and trace elements in food crops, producing mineral-poor foods," as he was to write in Cancer: Cause & Cure. Nature's Secrets Exposed (Bookbin) first published in 2001.

Percy Weston made a full and rapid recovery by switching to a set of foods with abundant alkaline minerals, including fruits and vegetables from his father's organic orchard. He became convinced of the need to formulate a cellular dietary supplement to neutralise acids in the body to make up for imbalances of minerals in the food chain.

The spur to its development came with a bout of arthritis in his forties, when he was able to put his studies of crop nutrition and observations of the mineral preferences of sheep to good advantage. A largely vegetarian diet and the new mineral supplement worked wonders. It was the beginning. The fine-tuning of the formula was to take decades.

Concerns about health drove him on, especially important after World War 2 when agricultural chemicals flooded on to the market and he was advised by the "experts" to use them. Yet when he did so he had problems of insect infestation and animal mortality. For the district, as a whole the cancer rate was rising. Finally he came down with cancer himself.

Self-reliance was the name of the game, as he had few financial resources and felt he could no longer trust the scientific community, whose advice so often turned out to be wrong. He cured himself with diet and the mineral powder. As the fame of his diet and mineral supplement for humans spread, especially after dramatic recoveries from cancer of family and friends, documented in the book, he became very busy on his sheep and walnut farm at Eurobin, in Victoria, opposite Mt Buffalo National Park. Hundreds of entries in his visitors' book are testimony to this. They came to buy Percy's mineral powder and they hung on his words of advice as one who speaks of what he knows.

Three years into the 21st century, centenarian Percy, as few others, could look back to a time when commercially grown fruits and vegetables possessed home-grown qualities of distinctive flavour and freshness. There were more varieties and flavours of apples available before the era of atomic weapons testing and the age of mass production. Farmers had fewer problems with insects before chemists unleashed potent pesticides that killed both prey and predator and chemical companies upset the biological balance of the soil web with new super-soluble fertilisers. Grazing animals thrived on natural pasture in good country that was not over-stocked and thereby not quickly depleted of trace minerals. And most of Percy's father's generation led active lives into their 60s and well beyond without succumbing to cancer, arthritis, diabetes and other "modern" metabolic and degenerative diseases.

Percy's advice is that we eat "living" food, preferably fresh picked. You can tell the difference. High-quality
produce gives you energy and you need less of it to feel full. It is rich in minerals and will not readily rot. It will only dehydrate. Percy saw from nature what man was doing wrong and provided a practical and affordable way to check disease and maintain wellness. He grew much of his food in good soil by organic methods and supplemented with sprinklings of his mineral formula that ionizes in water, or better still the powder stirred into a glass of cold water with the juice of half a lemon. The mixture key electrolytes present in exact ratios of bioavailable sulphates is now available from leading health food retailers
 

 

 

Further Reading

  1. Balch, Phyllis A.; Balch, James F. (2000). Prescription for Nutritional Healing, Third Edition. New York: Avery. ISBN 1-58333-077-1.

  2. Ammon, R. and Zoch, E. (1957) Zur Biochemie des Futtersaftes der Bienenkoenigin. Arzneimittel Forschung 7: 699-702

  3. Blum, M.S., Novak A.F. and Taber III, 5. (1959). 10-Hydroxy-decenoic acid, an antibiotic found in royal jelly. Science, 130 : 452-453

  4. Bonomi, A. (1983) Acquisizioni in tema di composizione chimica e di attivita' biologica della pappa reale. Apitalia, 10 (15): 7-13.

  5. Braines, L.N. (1959). Royal jelly I. Inform. Bull. Inst. Pchelovodstva, 31 pp (with various articles)

  6. Braines, L.N. (1960). Royal jelly II. Inform. Bull. Inst. Pchelovodstva, 40 pp.

  7. Braines, L.N. (1962). Royal jelly III. Inform. Bull. Inst. Pchelovodstva, 40

  8. Chauvin, R. and Louveaux, 1. (1956) Etdue macroscopique et microscopique de lagelee royale. L'apiculteur.

  9. Cho, Y.T. (1977). Studies on royal jelly and abnormal cholesterol and triglycerides. Amer. Bee 1., 117 : 36-38

  10. De Belfever, B. (1958) La gelee royale des abeilles. Maloine, Paris.

  11. Destrem, H. (1956) Experimentation de la gelee royale d'abeille en pratique geriatrique (134 cas). Rev. Franc. Geront, 3.

  12. Giordani, G. (1961). [Effect of royal jelly on chickens.] Avicoltura 30 (6): 114-120

  13. Hattori N, Nomoto H, Fukumitsu H, Mishima S, Furukawa S. [Royal jelly and its unique fatty acid, 10-hydroxy-trans-2-decenoic acid, promote neurogenesis by neural stem/progenitor cells in vitro.] Biomed Res. 2007 Oct;28(5):261-6.

  14. Hashimoto M, Kanda M, Ikeno K, Hayashi Y, Nakamura T, Ogawa Y, Fukumitsu H, Nomoto H, Furukawa S. (2005) Oral administration of royal jelly facilitates mRNA expression of glial cell line-derived neurotrophic factor and neurofilament H in the hippocampus of the adult mouse brain. Biosci Biotechnol Biochem. 2005 Apr;69(4):800-5.

  15. Inoue, T. (1986). The use and utilization of royal jelly and the evaluation of the medical efficacy of royal jelly in Japan. Proceeding sof the XXXth International Congress of Apiculture, Nagoya, 1985, Apimondia, 444-447

  16. Jean, E. (1956). A process of royal jelly absorption for its incorporation into assimilable substances. Fr. Pat., 1,118,123

  17. Jacoli, G. (1956) Ricerche sperimentali su alcune proprieta' biologiche della gelatina reale. Apicoltore d'Italia, 23 (9-10): 211-214.

  18. Jung-Hoffmann L: Die Determination von K?nigin und Arbeiterin der Honigbiene. Z Bienenforsch 1966, 8:296-322.

  19. Karaali, A., Meydanoglu, F. and Eke, D. (1988) Studies on composition, freeze drying and storage of Turkish royal jelly. J. Apic. Res., 27 (3): 182-185.

  20. Kucharski R, Maleszka, J, Foret, S, Maleszka, R, Nutritional Control of Reproductive Status in Honeybees via DNA Methylation. Science. 2008 Mar 28;319(5871):1827-3

  21. Lercker, G., Capella, P., Conte, L.S., Ruini, F. and Giordani, G. (1982) Components of royal jelly: II. The lipid fraction, hydrocarbons and sterolds. J. Apic. Res. 21(3):178-184.

  22. Lercker, G., Vecchi, M.A., Sabatini, A.G. and Nanetti, A. 1984. Controllo chimicoanalitico della gelatina reale. Riv. Merceol. 23 (1): 83-94.

  23. Lercker, G., Savioli, S., Vecchi, M.A., Sabatini, A.G., Nanetti, A. and Piana, L. (1986) Carbohydrate Determination of Royal Jelly by High Resolution Gas Chromatography (HRGC). Food Chemistry, 19: 255-264.

  24. Lercker, G., Caboni, M.F., Vecchi, M.A., Sabatini, A.G. and Nanetti, A. (1992) Caratterizzazione dei principali costituenti della gelatina reale. Apicoltura 8:11-21.

  25. Maleszka, R, Epigenetic integration of environmental and genomic signals in honey bees: the critical interplay of nutritional, brain and reproductive networks. Epigenetics. 2008, 3, 188-192.

  26. Nakamura, T. (1986) Quality standards of royal jelly for medical use. proceedings of the XXXth International Congress of Apiculture, Nagoya, 1985 Apimondia (1986) 462-464.

  27. Rembold, H. (1965) Biological active sustance in royal jelly. Vitamins and hormones 23:359-382.

  28. Salama, A., Mogawer, H.H. and El-Tohamy, M. 1977 Royal jelly a revelation or a fable. Egyptian Journal of Veterinary Science 14 (2): 95-102.

  29. Takenaka, T. Nitrogen components and carboxylic acids of royal jelly. In Chemistry and biology of social insects (edited by Eder, J., Rembold, H.). Munich, German Federal Republic, Verlag J. Papemy (1987): 162-163.

  30. Wagner, H., Dobler, I., Thiem, I. Effect of royal jelly on the peirpheral blood and survival rate of mice after irradiation of the entire body with X-rays. Radiobiologia Radiotherapia (1970) 11(3): 323-328.

  31. Winston, M, The Biology of the Honey Bee, 1987, Harvard University Press

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