Product Description: Bitter Apricot Kernels

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Bitter Apricot Kernels.... Product Description The apricot tree (Prunus armeniaca L.) originated on the border of Russia and China and has been cultivated in China for at least 3,000 years, according to the University of Georgia. English settlers probably introduced the fruit to the U.S. East Coast while Spanish explorers introduced it to monasteries in California. The apricot seed is often called a kernel. It has a very hard shell (which has been removed) surrounding a nut that resembles an almond. Bitter apricot kernels are, like most nuts and seeds, very nutritious. Among the nutrients they contain is one called Amygdalin is also referred to as Vitamin B17, in its extracted pure concentrated, it is known as Laetrile; this is used as a natural therapy for cancer patients in some clinics supported by other non-toxic therapies and good nutrition. Laetrile is simply a more soluble and concentrated form of Amygdalin, adding Apricot Kernels to your diet is a natural way to add Amygdalin (B17) to your diet and protect against cancer. Amygdalin was first extracted and named over 100 years ago and has been in pharmacological dictionaries since that time as being non-toxic. The assertion that taking Apricot Kernels poses a health risk is simple ignorance, and of course pharmaceutical companies cannot lay any claim to a food substance, and therein lies the source of much mis-information. Apricot Kernels are a staple part of the diet for many peoples, and thousands of others all over the world choose to take Apricot Kernels for the health benefits; it would be interesting to see the reaction of the Hunzas if they were told the ludicrous claims of the Western world in respect of Apricot Kernels! It does have a poison locked away in it - one of its constituents is cyanide, (also found in Vitamin B12, almonds, cassava, cherries, strawberries and a host of other foods we consume), but it is locked into the compound Amygdalin, it is chemically inert and completely harmless to normal cells. In the same way, common salt (sodium chloride) is safe to eat despite containing the 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 apply to Apricot Kernels. Amygdalin is actually less toxic than salt and sugar. Alternative health practitioners use apricot seeds in treating respiratory diseases such as bronchitis, asthma, constipation, emphysema, coughing and wheezing. Apricot seeds can also serve as a cough suppressant and expectorant, besides being used as a laxative because of its oil. According to an article by medical researcher Jonathan Bell, apricot seeds can boost the immune system. Although many conventional doctors don’t support this theory, Mr. Bell and other alternative health practitioners contend apricot seeds prevent bad cells from forming which strengthens the immune system. Bell believes that eating about seven grams of apricot seeds daily can protect someone from developing cancer. He bases his theory on apricot seeds having toxin cyanide which destroys bad cells. Apricot kernels never expire. Store them in the fridge or break the bag down into smaller portions and store in the freezer. Apricot seeds should never be refrozen. Because raw apricot seeds are bitter, they taste better when ground. They can be used in salads, shakes or smoothie drinks.. It’s a common misconception that roasting raw apricot seeds will weaken the laetrile, which is the vitamin B-17 of the seed. However, this is not true. On the other hand, roasting seeds results in less nutritional benefits as the roasting process reduces the chemical activity to enzymes in the stomach, mouth and intestines. 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. 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. To be on the safe side suggest to eat no more bitter apricot kernels than half the number you likely would eat if you 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 apricot kernels in a blender, process only a half-cup at a time to avoid having them compact and become butter-like. Apricot kernels never expire. Store them in the fridge or break the bag down into smaller portions and store in the freezer. Although apricot seeds can improve health and help protect the body against cancer, they should only be used under the supervision of experienced practitioners and herbalists. Because the vitamin B-17 contained in apricot seeds produces a metabolite of cyanide, apricot seeds shouldn’t be used on children under 12, according to the Alt Cancer.comwebsite. They shouldn’t be combined with skullcap, astragulus or kudzu root. Overdosing on bitter apricot seed can cause nausea, dizziness, headache and vomiting. What’s more, people with diarrhea shouldn’t eat apricot seeds. Our natural grown apricot seeds are not genetically modified and have not been pasteurized, steamed, or cooked in any way therefore retaining the maximum complement of natural ingredients. One pound has approximately 750 kernels. Botanical Name: Prunus Ameniaca Origin: USA Notes: Non-GMO. Vegan. Kosher Certified. Non-irradiated. Processed without chemical fertilizers or pesticides, and tested free of any chemical residue. Why Eat Apricot Seeds J ULY 2, 2008 Jonathan Bellhttp://www.curecancersource.com Apricot seeds are, like most nuts and seeds, very nutritious. Among the nutrients they contain is one called amygdalin, which is also known as vitamin 17. This attacks cancer cells, and thus can help prevent cancer from breaking out in our bodies. 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. Apart from apricot kernels, examples of other amygdalin rich foods are bitter almonds (amygdalin tastes bitter - sweet almonds do not contain it), apple pips, grape seeds, millet, broad beans, and many other seeds and beans and grains - but not ones that have been highly hybridized (African orange pips contain some amygdalin, but American ones don’t, wheat is low in amygdalin). There are many ways you can fight cancer. One is to build up the immune system so that it is very strong. Another is to supplement with antioxidants which fight carcinogens in the body. However, amygdalin seems to be unique in the way that it directly attacks cancer cells. 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. We are told that our bodies are creating cancer cells all the time. Normally the immune system can deal with them. However at times of stress or in a particularly weak part of the body, or under extreme or regular exposure to carcinogens, then the multiplication of cancer cells may become too great for the immune system to handle. Amygdalin comes alongside the immune system and attacks the cancer cells directly. The cancer cells have within them an enzyme which unlocks the poison in the amygdalin, and in this way the cancer cells are destroyed. Normal, healthy cells do not have this enzyme. In fact they have a different enzyme which unlocks the amygdalin in a different way and releases nutrients and also a neutralizing agent which would neutralize any of the poison it came into contact with. Researchers at Imperial College London have been experimenting using cyanide to kill cancer cells, and state that any poison that escaped into the bloodstream would be quickly neutralized by the liver. 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. For prevention, however, Dr. Ernst T Krebs Jr., the biochemist who first produced laetrile (concentrated amygdalin) in the 1950s, recommended that if a person would eat seven to ten apricot kernels a day for life, then barring Chernobyl, he is likely to be cancer free. At the beginning of the 21st century it is expected that one in eight women in the UK will get breast cancer and one in four men prostate cancer. If other types of cancer are added in, then no family is likely to be free. Therefore the suggestion that eating 7 - 10 kernels (7gms) per day for life is likely to prevent cancer - is very good news indeed. NB [1] The kernels should be chewed, or ground and sprinkled on food or in fruit juice, and only five or six (1.5 teaspoons ground kernels) taken at one time in one hour. [2] Please also note apricot kernels may lower blood pressure. Most of this information comes from World without Cancer by G. Edward Griffin (American Media, California, 1974 and 1997). Taking this preventative action can cost less than a pint of beer or a cup of coffee per week.

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