Amygdalin:
Also Known As Vitamin B17 Or Laetrile, Even Though Laetrile Is A Synthetic Compound
Vitamin B17 is found in most all fruit seeds often in the extraordinary concentration of 2 to 3 percent. But for convenience, the simple sources for vitamin B17 are the seeds of the common fruit. Cooking does not destroy the vitamin B17. Almost every food that we eat is better eaten raw. B-glucosidase, included in vitamin B17 is destroyed by heat, but vitamin B17 is not destroyed by heat.
The Table At The End Of This Page Includes A List Of B-17 Foods
The Following Was Excerpted From Apricot Power
Phone 866-468-7487
Apricot Kernel Caution
It is important to remember that, like with most spices, enough is good, but more is not necessarily better. There is a natural limit to the proper number of kernels that can be safely consumed at one sitting or within a day's time. Generally that limit is the number that one would eat if he or she were also eating the whole apricot. That, of course, depends on a person's size. A large man might eat eight or nine apricots at a time before becoming full; a small woman might eat five or six; a child probably would eat but two or three; and this could be repeated three or four times a day so long as the stomach was given several hours between times to digest the last meal. A further complication is that there is a great variation between the strength of Apricot Kernels depending on their size, the tree from which they come, and the part of the world in which they are grown. We believe it is a good idea, therefore, to follow this rule:
Take no more kernels than half the number you likely would eat if you also were consuming the entire fruit.
Cutting the number in half, as suggested above, will provide an extra safety margin. Nevertheless, pay attention to your body's signals. Three of the signs of toxicity from too many kernels are dizziness, blurred vision, and nausea. If any of these occur, then remember how many kernels you ate at one time and simply make sure you don't repeat that experience. If the symptoms persist or if they are severe, see a physician immediately, because cyanide poisoning is a serious matter. But, really, none of this is likely to happen if you practice moderation and common sense. People who swallow a whole can of pepper or an entire bottle of aspirin should expect to become ill. All we are saying is that the same is true of Apricot Kernels.
When grinding kernels in a blender, process only a half-cup at a time to avoid having them compact and become butter-like. The usual shelf life of Apricot Kernels at room temperature is four months but, if kept under refrigeration, it is about a year. We recommend storing them in the refrigerator or freezer to keep them fresh and to prevent infestation. These kernels have been shelled by machine, and every effort has been made to make sure that the shards have been removed. No process is 100% perfect, however, so please be on the lookout for occasional small pieces of hard shell.
Vitamin B17 Appears In Abundance In Nature
Because B17 is bitter to the taste, in man's attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots. Listed below is an evaluation of some of the more common foods. Keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate.
| Fruits | Range | Nitrilosides |
| Blackberry, Domestic | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Blackberry, Wild | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Boysenberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Choke Cherry | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Wild Crabapple | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Market Cranberry | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Swedish (Lignon) Cranberry | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Currant | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Elderberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Gooseberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Huckleberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Loganberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Mulberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Quince | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Raspberry | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Seeds | Range | Nitrilosides |
| Apple Seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Apricot Seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Buckwheat | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Cherry seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Flax Seeds | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Millet | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Nectarine Seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Peach seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Pear Seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Plum seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Prune seeds | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Squash Seeds | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Beans | Range | Nitrilosides |
| Black | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Black-Eyed Peas | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Fava | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Garbanzo | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Green Peas | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Kidney | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Lentils | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Lima, U.S. | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Lima, Burma | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Mung | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Shell | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Nuts (All Raw) | Range | Nitrilosides |
| Bitter Almond | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Cashew | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Macadamia | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Sprouts | Range | Nitrilosides |
| Alfalfa | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Bamboo | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Fava | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Garbanzo | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Mung | Medium | Above 100 mg Nitriloside Per 100 Grams Of Food |
| Leaves | Range | Nitrilosides |
| Alfalfa | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Beet Tops | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Eucalyptus | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Spinach | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Water Cress | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Tubers | Range | Nitrilosides |
| Cassava | High | Above 500 mg Nitriloside Per 100 Grams Of Food |
| Sweet Potato | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
| Yams | Low | Below 100 mg Nitriloside Per 100 Grams 0f Food |
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