Topic: My Take on B17
My take on the controversial vitamin B17. First off if you have not gotten or read Dr. Hull’s book “Richardson Cancer Prevention Diet” you should, very interesting and I highly recommend it. I believe all of us know of the effects of cyanide poisoning, you die, more often than not. Plant cyanide has been around us all of our lives whether we knew of it or not. It is contained in the pits, seeds, kernels of many of the fruits and nuts we consume on a daily basis if not on a seasonal basis. Since I have been reading up on this controversy I made an effort to eat some peach and apricot pits this past season. Well, after a few attempts and ultimately cracking my knuckles in the attempt I gave up on those two sources. I did eat the pit of several peaches that had the seed shell split. The taste is somewhat bitter although sweet, not entirely distasteful. I will continue to eat any peach pit I come across when eating the peach and the shell is split. I have been consuming the entire apple and pear when eaten. This past year I also found out that the kernel of the Loquat fruit has laetrile in it. There are places that these kernels’ can be ordered. Isn’t it funny though that the apricot and peach pits cannot be order within the United States but Loquat kernels can. Any way the recommended consumption of the loquat kernels is 2 per day but the site does not recommend the consumption of them for the understood reason that the FDA would come down on them heavily. Next season I will try them, they are larger than peach pits in most cases, some are smaller.
Each year when the Choke Cherries are coming in I find a tree that has the sweetest ones and eat a hand full then and there. If the tree is heavy we have made some terrific jelly from them. If the tree is not really sweet it does have the somewhat bitter taste of the cyanide. Another natural fruit is the Elderberry, very beautiful flower and the fruit is very flavorful as well. The stems, leaves, roots, twigs and seeds of this plant contain cyanide. Makes a delightful pie, cobbler, jelly or wine. I have eaten the fruit by the hand full when picking. While researching this subject I came across many comments on the consumption of the many sources. Most all were for the control or prevention or elimination of cancer. In Dr. Hull’s book Dr. Richardson and Dr. Krebs (1923) both supported the use and consumption of all these vital natural sources of laetrile.
One mention on the argument over eating the pips/pits/kernels or whatever of the fruit is that you should eat the entire fruit, including the seed. If this were the case you would definitely be rather “full” after eating a bushel of fruit before you die from cyanide poisoning. Most likely you would probably die from over indulgence rather than poisoning. The understood level of toxicity of peach pits is about half cup, chopped fine. I took and filled a half cup with almonds (approximately the same size of peach pits) and came up with 52. Perhaps add another half dozen to make a full half cup finely chopped and you would have 58. Now in order to get the 58 pits you would have to eat 58 peaches, large, small, no matter, that is a lot of peaches. Below are a couple of links I came across. Just Google “peach seeds” or “apricot seeds” and you will be amazed at what you will discover. They will not harm you as long as consumed in moderation, remember, eat the entire fruit. If you find a way to crack the seed hull of peaches and apricots, safely, let me know.
100 grams of moist peach seed contains 88 mg of cyanide. That’s a fair amount and if you ate 100 grams of peach seed it could be dangerous. The actual pit from a peach weighs only 10 grams, so if you ate the whole pit you’d only get about 9 milligrams of cyanide in the form of amygdalin and overall this is much less poisonous. http://www.drgourmet.com/askdrgourmet/peachpits.shtml
HCN is obtainable from fruits that have a pit, such as cherries, apricots, apples, and bitter almonds, from which almond oil and flavoring are made. Many of these pits contain small amounts of cyanohydrins such as mandelonitrile and amygdalin, which slowly release hydrogen cyanide. One hundred grams of crushed apple seeds can yield about 10 mg of HCN. Some millipedes release hydrogen cyanide as a defense mechanism, as do certain insects, such as some burnet moths. Hydrogen cyanide is contained in the exhaust of vehicles, in tobacco and wood smoke, and in smoke from burning nitrogen-containing plastics. So-called "bitter" roots of the cassava plant may contain up to 1 gram of HCN per kilogram.
Not sure if this was intended as humorous or not, found on a blog page, not sourced (intentional):
Tuesday, 8 September 2009
How to kill yourself with apple seeds.
Apple seeds average around 0.6mg hydrogen cyanide (HCN) per gram of dry seed. Since the lethal dose of HCN is estimated to be around 50mg, you will need around 85 grams of dry seeds. This is around half a cup... it requires a lot of apples.