Re: Fw: Phosphate Foods (Percy Weston's list)

[Guest guest]

This is a keeper--------Thanks, Rowena

Sharon M

I came across this old post, and thought it might be of interest in view of recent discussion.

Rowena

Sent: Thursday, February 26, 2004 2:55 PM

Subject: Fw: Phosphate Foods (Percy Weston's list)

Health Research Pty Ltd

Summary Food Chart

Use this food chart to see at a glance the mineral balance of a varity of common foods grown or produced mainly in Australia or the United Kingdom.

Each food was analysed by chemists, who measured the number of grams of each major mineral present per 100g in a representitive sample of the food. Our Phosphorous rating is derived from this.

In the chart, foods are ranked by the dominance of this very active and elusive acidic mineral, and accordingly coloured red, yellow or green.RED means excessive phosphorus, YELLOW means an elevated level, and GREEN is balanced, making the food generally safe to eat in quantity.

Phosphorus in the diet is an important consideration because too much in food or drink may be very unhelpful to the sick. Using the chemists' official data, we took the weight of phosphorus and divided by the sum of all the alkali minerals present for each food, and expressed this as a percentage, based on advice from Percy Weston, author of the book, Cancer: Cause & Cure (Bookbin Publishing). [some foods appear more than once in the chart with different ratios, usually within the same colour range. This indicates varying mineral content according to preparation or country of origin. Also mineral content of any food can be expected to vary according to seasonal factors, growing method (commercial or organic) and how processed. More detailed mineral tables giving the country of origin will be published in the second edition of Cancer?Fighting Foods later this year (2002).]

Percy recommends that people with cancer and arthritis:

* Avoidfoods coded red [82 ? 100%] which have excessive phosphorus (or lack enough balancing alkali minerals). * Be wary of over?consumingfoods codedyellow [80 ? 83%]. *Consciously develop a preferencefor the "safe "foods coded green [3 ? 76%].Other suggestions:Phosphorus is mostly eliminated in the urine, so drink as much warm water as possible on arising. Fasting cuts of total supply of phosphorus and should be part of any treatment plan. Percy Weston recommends taking a double dose of his mineral formula for the first week. Take rhomanga tablets, based on Percy's powder, daily after meals and at least once a week before bedtime. If swallowing is a problem, you can convert a rhomanga tablet to a pleasant drink by soaking it for 24 hours in a glass of water or lemon juice.

[Guest guest]

A refractometer tells you what the balance of a food is, not what's

lacking specifically, or what's in over abundance, it just gives you

a measure of solids of minerals, hormones, sugars, amino acids.

But if you are eating spinach with a reading of 2, you can count on

the fact that it is pretty much useless for anything other than

filling the hole leaving us with a hungry feeling.

The reason we eat is to fuel our bodies with what they need to do

their jobs.

When the quick fixes we all love to practice begin in the gardens,

they result in endless regimes, deformaties, pharmacuticals,

surgeries, medical bankrupties and vet bills. They roll uphill and

downhill.

We did not all gear up for these times, and the necessity to grow

our own food, so we have to utilize what we can to it's fullest

potential. Even if I had only a few pots to grow in I would have the

soil analyzed and then repair " it " , rather than trying to repair the

resulting deficiencies in us. It's actually much cheaper than

treating symptoms.

Obviously we can't all restore high brix in everything we eat, we

have no space to grow our own beef, but that doesn't mean we should

do nothing. It isn't about all or nothing, it's about doing what we

can, when we can.

There was even a suggestion to improve wheat brix, because until we

do, the wheat sensitivities will not cease. Also it would not go

rancid as quickly after grinding, which is another reason we react

negatively to it.

Thanks for that article. It's just another reason to know your

source and buy locally, not to mention showing them if their produce

measures low or high brix.

>

>

>

> I came across this old post, and thought it might be of interest

in view of recent discussion.

> Rowena

>

> Sent: Thursday, February 26, 2004 2:55 PM

> Subject: Fw: Phosphate Foods (Percy Weston's list)

>

>

>

>

>

> Health Research Pty Ltd

> Summary Food Chart

> Use this food chart to see at a glance the mineral balance

of a varity of common foods grown or produced mainly in Australia or

the United Kingdom.

>

>