Sunday, November 15, 2009
Apricot Kernels:-
Apricot kernels (Prunus armeniaca) are a good source of amygdalin. This controversial compound helps prevent cancer. It is also known as vitamin B17 and laetrile.
My mother always puts her in a few apricot pits to keep, she said: "Taste." As a child, her logic was beyond my ken as bitter apricot kernels are dirty. Today I take my hat off to the eternal mother and kitchen wisdom she still serves. According to both Oriental medicine and alternative medicine, these kernels are anti-carcinogenic.
In Chinese pharmacology, the pits are classified as a means and not as food as they cyanide (hydrocyanic acid containing). They are used medicinally to treat cancer, respiratory encourage, improve digestion, help reduce blood pressure and arthritis pain and give a sense of wellbeing.
The Food and Drug Administration is no scientifically accepted evidence of efficacy amygdalin's. However, it is commercially available as vitamin B17 and it continues to be used in cancer clinics outside the United States.
The content varies amygdalin apricot based on their race and it was chemically identical to those in bitter almonds. The small wild apricot native to northern China and the Himalayas are higher than in the B17 apricot varieties available in the United States.
The small seeds of wild apples (apples) and wild cherry (choke cherry) are superior sources of vitamin B17. Yet the larger seeds of the current store-bought apricots, apples and cherries less powerful. Our culture is preference for sweet tastes, so the bitter taste is bred out of modern cultivars. As we have discovered, a little bitter are welcome. Today foods are fresh on board, but below the level of other valuable nutrients.
Mom told us kids that we can taste an apricot-kernel, but never eat, as in quantity, they can be toxic. Of course we tasted, but they were so bitter we spit them out. When cooked or fermented, apricot toxicity is reduced.
Consumption of 10 or more wild apricot kernels or bitter almonds for 40 or more for children and adults can lead to undesirable side effects, even death. However, bitter almonds are an essential ingredient in authentic marzipan and amaretto. Both the clothing and the liquor is mainly made of soft almonds, but each also a few bitter almonds for flavor.
Fortunately, contain a number of our common foods vitamin B17 (see box). When you munch on an apple or pear, you must enjoy their valuable seeds. Also using a nut cracker, crack open the pits of apricots, plums, nectarines and peaches for their inner nutmeat. Use in moderation.
Except Strawberries, other berries laetrile sources. For those of us living in the west we may even bump into each of the Blackberry bushes along foraging paths and ditch banks. From July, there are plenty of juicy sweet berries (with a hint of bitter) for all of us.
Until then, eat your pear seeds and maybe try this pot of chickpea soup. While chickpeas are predominantly sweet and the earthy flavor, you can distinguish only a hint of the bitter taste that the presence of vitamin B17 identifies valuable.
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My mother always puts her in a few apricot pits to keep, she said: "Taste." As a child, her logic was beyond my ken as bitter apricot kernels are dirty. Today I take my hat off to the eternal mother and kitchen wisdom she still serves. According to both Oriental medicine and alternative medicine, these kernels are anti-carcinogenic.
In Chinese pharmacology, the pits are classified as a means and not as food as they cyanide (hydrocyanic acid containing). They are used medicinally to treat cancer, respiratory encourage, improve digestion, help reduce blood pressure and arthritis pain and give a sense of wellbeing.
The Food and Drug Administration is no scientifically accepted evidence of efficacy amygdalin's. However, it is commercially available as vitamin B17 and it continues to be used in cancer clinics outside the United States.
The content varies amygdalin apricot based on their race and it was chemically identical to those in bitter almonds. The small wild apricot native to northern China and the Himalayas are higher than in the B17 apricot varieties available in the United States.
The small seeds of wild apples (apples) and wild cherry (choke cherry) are superior sources of vitamin B17. Yet the larger seeds of the current store-bought apricots, apples and cherries less powerful. Our culture is preference for sweet tastes, so the bitter taste is bred out of modern cultivars. As we have discovered, a little bitter are welcome. Today foods are fresh on board, but below the level of other valuable nutrients.
Mom told us kids that we can taste an apricot-kernel, but never eat, as in quantity, they can be toxic. Of course we tasted, but they were so bitter we spit them out. When cooked or fermented, apricot toxicity is reduced.
Consumption of 10 or more wild apricot kernels or bitter almonds for 40 or more for children and adults can lead to undesirable side effects, even death. However, bitter almonds are an essential ingredient in authentic marzipan and amaretto. Both the clothing and the liquor is mainly made of soft almonds, but each also a few bitter almonds for flavor.
Fortunately, contain a number of our common foods vitamin B17 (see box). When you munch on an apple or pear, you must enjoy their valuable seeds. Also using a nut cracker, crack open the pits of apricots, plums, nectarines and peaches for their inner nutmeat. Use in moderation.
Except Strawberries, other berries laetrile sources. For those of us living in the west we may even bump into each of the Blackberry bushes along foraging paths and ditch banks. From July, there are plenty of juicy sweet berries (with a hint of bitter) for all of us.
Until then, eat your pear seeds and maybe try this pot of chickpea soup. While chickpeas are predominantly sweet and the earthy flavor, you can distinguish only a hint of the bitter taste that the presence of vitamin B17 identifies valuable.
Collect this Post Via E-Mail.
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