Apricot Kernals

Amygdalin (vitamin B17) is contained in many hundreds of foods, but ones that are particularly rich in amygdalin have disappeared to a large extent from our Western diet. Peoples throughout the world who still eat a traditional diet, have been found to be largely free from cancer. These diets are rich in foods containing amygdalin.

Amygdalin was first extracted and named over one hundred years ago and has been listed in pharmacological dictionaries since that time as being non-toxic. However it does have a poison locked away in it - one of its constituents is cyanide. But, locked into the compound amygdalin, it is chemically inert and harmless to normal living tissue. In the same way common salt (sodium chloride) is safe to eat, and in fact is necessary to the body. But this also has locked away in it a poison - chlorine. Of course if you ate too much salt at one time you would be ill. This is true of any substance, and would equally apply to apricot kernels. However, amygdalin is less toxic than salt, and less toxic than sugar.

Amygdalin is sometimes referred to as Vitamin B17 and is found in nitriloside rich fruits and plants. In its extracted, pure, concentrated form it is known as laetrile. Laetrile is used as the main therapy, but supported by other non-toxic therapies and good nutrition, in treating cancer sufferers in some clinics.

Apricot kernels have been used by people for many years as part of a healthy diet and by people who believe eating seeds is good practice.

What is B17, or Laetrile?
In 1952, a biochemist named Dr. Ernst Krebb, Jr. in San Francisco decided that health was a metabolic reaction to a poor diet, and a missing nutrient from modern man's diet could be the key to overcoming health problems. His research led to a compound found in over 1200 edible plants throughout nature. That compound is amagdylin.

Amagdylin is found with the highest concentration and necessary enzymes in apricot seed kernels. A primitive tribe, the Hunzas, were known to consume large amounts of apricot seed kernels. The hard pit had to be broken to get into the soft kernels. There was no incidence of 'western type health problems'with them at all, ever. And they had long, healthy life spans. Laetrile was created by simply extracting amagdylin from the soft apricot kernels, purifying it and putting it into a concentrated form.
Amagdylin is a nitrioloside. Nitriolisides are difficult to categorize since they are in foods but not foods themselves. As a nitrioloside, amagdylin resembled the B complex structures, so Dr. Krebb called it B17 since by that time 16 types of B vitamins had been isolated.

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