Apricot seeds have the highest content of B-17 on earth. They are
chewable and bitter and a necessity in our diet. Although apricot
seeds are bitter, they must be integrated into our diets. They may be added
to food or chopped up and swallowed with a teaspoon of honey. The
seeds may be used in combination with the Laetrile
Cancer Therapy. As a Preventative Dr. Krebs asserts that 7 to
10 apricot seeds per day will make it impossible to develop cancer in one's
life time (click here to read The Nature of Cancer,
by Dr. Ernest T. Krebs, Jr.) . We need about 7 to 10 apricot
seeds per day for optimum protection. One or two of the B-17 tablets (100
mg) is an acceptable supplemental dosage per day. Stores do not sell
apricot seeds because of the raids the FDA made on those stores with vitamin
B17 and the Apricot seeds years ago.
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Do apricot kernels have important protective powers which in some way play
an important role in the
extraordinary health
and longevity of the Hunza people? The evidence suggest they very well
might. The Hunzas cut the pits from the fruits, crack them, and remove
the almond-like nuts. The women hand grind these kernels with stone mortars,
then squeeze the meal between a hand stone and a flat rock to express the
oil. The oil is used in cooking, for fuel, as a salad dressing on fresh
garden greens, and even as a facial lotion ( Renee Taylor says Hunza women
have beautiful complexions).
Cancer and arthritis are both very rare among the Taos (New Mexico) Pueblo Indians. Their traditional beverage is made from the kernels of cherries, peaches and apricots. Robert G. Houston told PREVENTION that he enjoyed this beverage when he was in New Mexico gathering material for a book dealing with blender shakes based on an Indian recipe. Into a glass of milk or juice, he mixed a tablespoon of honey with freshly ground apricot kernels (1/4 of an ounce or two dozen kernels) which had been roasted for 10 minutes at 300. It is vitally impotent to roast the kernels first. Houston points out, "in order to insure safety when you are using the pits in such quantities." roasting destroys enzymes which could upset your stomach if you eat too many at on time. In any event the drink was so delicious that Houston kept having it daily. On the third day of drinking this concoction, Houston says that a funny thing happened. Two little benign skin growths on his arm , which formerly were pink had turned brown. The next day, he noticed that the growths were black and shriveled. On the seventh morning, the smaller more recent growths had vanished completely and the larger one. about the size of a grain of rice, had simply fallen off. Houston says that two of his friends have since tried the apricot shakes and report similar elimination of benign skin growths in one or two weeks.
What is there in apricot pits that could produce this remarkable effect?
some foods, especially the kernels of
certain fruits and grains,
contain elements known as the nitrilosides (also
known as amygdalin or vitamin B 17),
says Dr. Ernest T. Krebs,
Jr., biochemist and co-discoverer of Laetrile (Laetrile is the proprietary
name for one nitriloside). Nitrilosides, says Dr. Krebs, are non-toxic
water-soluble, accessory food factors found in abundance in the seeds of
almost all fruits. They are also found in over 100 other plants. Wherever
primitive people have been found to have exceptional health, with marked
absence of malignant or degenerative disease, their diet has been shown
to be high in the naturally occurring nitrilosides, Dr. Krebs maintains.
There are other common foods (all seeds) which provide a goodly supply
of this protective factor. Millet and
buckwheat, both of which
the Hunzakuts eat in abundance, are two. Lentils, Mung beans and alfalfa,
when
sprouted, provide 50
times more nitriloside than does the mature plant, Dr. Krebs points out.
And the Hunzas,
as you might expect,
spout all of their seeds, as well as using them in other ways. Since other
essential
protective elements are
increased in the sprouting of such seeds, young sprouts are excellent foods
which give
us more life-giving values
than most of us realize.
A number of reliable works have reported the general diet of the people of the Karakorum. Buckwheat, peas, broad beans, lucerne, turnips, lettuce, sprouting pulse or gram, apricots with their seeds, cherries and cherry seeds, berries of various sorts---these are among the seemingly commonplace foods that comprise the bulk of the diet of these people. With the exception of lettuce and turnips, each of these plants contains some nitriloside. Turnips contain thiocyanate, a substance to which nitrilosides give rise.
Over a dozen books and articles that we have read on these people are unanimous
in the report that the apricot
is the major staple in
their diet. In view of our work of the nitrilosides in relation to human
cancer, the
predominance of the apricot
in the nutrition of these reportedly cancer-free people was frequently
called to our
attention over the years.
We originally dismissed the matter on the basis of pure coincidence, especially
since
the meat or flesh of
the apricot contains little or no nitriloside, which is concentrated in
the seed that resides in
the pit. The seed is
the size of a small almond and may be mistaken for a shelled almond.
Finally, upon investigating the diet of these people we found that the
seed of the apricot was prized as a delicacy and
that every part of the apricot was utilized. We found that the major source
of fats used for cooking was the apricot seed, and that the apricot oil
was so produced as inadvertently to admit a fair concentration of nitriloside
or traces of cyanide
into it. The apricot seed is so prized among these people that there are
experts chosen among them for the purpose of testing the seeds of new apricot
trees for their bitterness, since occasionally there appears strains that
produce apricot seeds carrying extraordinary and toxic concentrations of
nitriloside and beta glucosidase. These trees are destroyed.
AMYGDALIN is a natural substance that can be found in a variety of species
in the vegetable kingdom. The
greatest concentration
is found in the seeds of the rosaceous fruits, such as the apricot pits
and other biter nuts.
There are many seeds,
cereals and vegetables that contain minimal quantities of Amygdalin and
form part of our daily diet.
Various documents from the oldest civilizations such as Egypt at the time of the Pharaohs and from China 2,500 years before Christ mention the therapeutic use of derivatives of bitter almonds. Egyptian papyri from 5,000 years ago mention the use of "aqua amigdalorum" for the treatment of some tumors of the skin. The Greeks and Romans also attributed therapeutic properties to that extract in low doses. But the systematized study of AMYGDALIN really did not begin until the first half of the past century, when the chemist Bohn discovered in 1802 that during the distillation of the water from bitter almonds hydrocyanic acid was released.
Soon many researchers became interested in analyzing this extract and so
Robiquet and Boutron isolated,
for the first time, a
white crystalline substance which they called AMYGDALIN (from amygdala
= almond)
Leiberg and Wholler in 1937 isolated an enzymatic compound from sweet almonds,
also present in the biter
ones, which they called
emulsin. They later reported that emulsin broke AMYGDALIN down into three
compounds: glucose, hydrocyanic acid, and benzaldehyde.
Studies from that time, performed by several authors, can summarize the
declaration made by Otto Jacobsen
in his book "Die Glucoside"
in 1887: "AMYGDALIN is not toxic," and gives 99 references from studies
made within the 20 years prior to his publication.
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