Apricot Kernels - Shelf-life & Storage

How long will apricot kernels keep and why is this information important?

 

An apricot kernel's state of health plays a major role in its nutrient content. The length of time out of the shell and exposed to open oxygen will dictate how long they'll last once in your possession. Oxidation is not only the number one enemy to vitamins, it also causes nut and seed oils to go rancid at room temperature.

There are several factors that influence an apricot kernel's shelf-life. After apricot stones (whole seed, shell and all) have been removed from the fruit and allowed to dry naturally, they will keep for, at least, 3 years at ambient temperature (room temperature) if stored dry. The shell preserves the seed and protects it from environmental contaminants and oxidation. Once cracked and exposed to oxygen, the shelf-life begins, as does the process of rancidity. How the kernels are stored from this stage will dictate the shelf-life.

At refrigeration temperatures and stored sealed, either in an oxygen barrier bag or some other air-tight containment, the shelf-life will be approximately 2 years. However, how long ago the kernel was cracked must be taken into consideration. For this reason, a good rule of thumb is to halve the shelf-life, as it can seldom be known when the kernel was actually cracked from the shell. This is particularly true of imported nuts and seeds. Imported seeds are often well on their way to rancid, if not rancid already. A study conducted a few years ago (which I'm presently trying to find to reference directly) found that most imported nuts and seeds sold were, on average, at least, two years old before they made their way into the consumer's home.

When stored sealed and refrigerated, the process of rancidity is greatly slowed. At room temperature, an average shelf-life will be about 6 months to be safe. That said, nuts and seeds should always be stored refrigerated to prolong their life, their nutrient spectrum, and prevent them from going rancid. This will also prevent pest infestation, such as the dreaded pantry or meal moth.

Apricot kernels can be stored in the freezer, contrary to conflicting information elsewhere. Freezer storage has no impact on amygdalin levels; however, sub-zero temperatures will effectively kill living seeds, as the embryo can't survive prolonged periods of freezing. Once frozen, it's best to keep them frozen, as they are now dead and will enter a state of decomposition at warmer temperatures. They can be used straight from the freezer without concern of defrosting. Dried apricot kernels have very low moisture content, so they will never freeze solid and they will last indefinitely in this state. That said, my belief is that raw, living seeds are always best. Living seeds retain their full spectrum of nutrients, including those yet discovered.

Apricot Kernels - Keep Cancer At Bay

Can apricot kernels keep cancer at bay?

This is the title of an article published in Australia's The Age newspaper. The article reports on the successes of Paul Reid, an Australian who employed bitter apricot kernels and a nutritional regime to overcome his cancer.

"Paul Reid should be dead. Diagnosed with rare, incurable lymphoma, he was given five years, seven tops, by his oncologist. But having cheated death on Ash Wednesday bushfires, he was not about to surrender his life without a fight.

His weapon of choice? Apricot kernels. Thirty a day. Reid turned down chemotherapy, vowing to eat himself well. Today, 13 years in remission, the 68-year-old believes that “cancer-killing” properties in the kernels he still eats daily, coupled with a strict vegan diet and prayer, have cured him.

“We’re not immortal, but I believe I’ll be healthy from taking this direction,” he says.
Reid is among a growing number of cancer patients who see food as the key to their survival – a trend worrying doctors who fear people may be risking their lives by embarking on extreme, unproven diets. Some patients are forgoing conventional medical treatment and putting their faith in “anti-cancer diets, promoted by alternative health practitioners, or buying untested nutritional supplements on the internet…….

Paul Reid challenged mainstream medicine’s prognosis with a regime of colonic cleansing, a 75 percent raw fruit and vegetable diet, and chewing on apricot kernels – rich in amygdalin, an extract also known as B17, which doctors say is a “phoney” vitamin, but which supporters claim kills cancer cells.

He is convinced that his diet was the cornerstone of his recovery. The fact that no robust research supports his restrictive diet, or that there is evidence high doses of amygdalin can cause cyanide poisoning, and in some cases, death, is of little consequence to the Berwick father of two.

“So what if there’s no scientific proof? What has a person to lose by going on an organic diet?” he asks. “I don’t think my journey has been unscientific, it’s just that there’s been no science in a big way applied to it.”
The substances we ingest undoubtedly affect the body’s metabolic processes. Drinking alcohol can lead to slurred speech and loss of balance, while eating too much fat and sugar can cause weight gain. But food’s effect on cancer is less clear. Some practitioners in both the medical and alternative communities point to research that certain foods can either promote or inhibit cancer cell growth. Other say the the disease is caused by a build-up of toxins that must be flushed from the body with nutrient-rich produce, or that cancer feeds on sugar."………………………
Dr Phelps, a GP and president of the Australasian Integrative Medicine Association, says most alternative practitioners operate ethically, and many work collaboratively with mainstream doctors. However she says that there is a pressing need for greater attention to be paid to nutrition in medicine schools and for more funding to research potential links between food and cancer. “Just because we haven’t got the whole picture yet doesn’t mean there isn’t something in it.” she says. “We are gathering information gradually, which is the way you gather evidence. 

Paul Reid has posted comments on his own website to a couple of articles published by The Age. The second article takes on a different tone - one of vilification regarding an Australian business supposedly selling apricot kernels as a "cancer cure despite cyanide warnings". This article was found to be completely inaccurate, taking liberties with reality so common for so many reporters lacking scruples.

Commentary on both articles can be read on Paul Reid's website at - http://www.ultimatenutrition.com.au/apricot_kernels.htm

Apricot Kernels - Some Work, Some Don't.

I've already covered this to some degree in an earlier post, but the importance of this concept can't be stressed enough.

I'd first like to point out, however, that apricot kernels must be used intelligently and safely. It is possible to overwhelm our natural capacities to process amygdalin without adverse reactions. We don't want these reactions and we can avoid them treading carefully. We all have varying tolerances, and quantities must be varied accordingly. The variation in amygdalin concentrations from one kernel to the next makes it necessary to be particularly cautious and dismissive of general dosage recommendations.

My intent with this entry is to provoke consideration that is seldom given. If you're experiencing benefit from the apricot kernels you're presently using, continue with them, regardless.

I had some email correspondence with an individual who had been purchasing his kernels from a supplier in Australia. Following a temporary ban of their kernels and closure of their site, this individual was forced to purchase his apricot seeds from another supplier, as were many others. Having made the assumption that all bitter apricot seeds are essentially the same, this individual continued to use these kernels at the same rate he had been using the originals. What he didn't realize was that the original supply had a much higher concentration of amygdalin, which meant that he had slashed his amygdalin dosage by a significant margin. The result was a decline in his state of wellness. Fortunately, he made the connection between this downturn and the quality of these replacement apricot seeds. It was later discovered that these seeds were a much inferior, imported product being sold as Australian.

All bitter apricot kernels are not the same, nor are they similar enough to apply the same dosage to all cultivars. The range of amygdalin per kilogram of commercially available "bitter" apricot kernels is vast - from roughly 1,500mg/kg to nearly 70,000mg/kg. This entire range may be sold and marketed as bitter apricot kernels, with implications of their suitability in therapeutic applications. A large percentage of apricot kernel vendors would be unaware that their products have little to no efficacy in this regard. We can reasonably assume that the average falls somewhere within the middle at between 15,000mg/kg and 50,000mg/kg.

In the very bitter varieties, such as those in the upper range containing close to 50,000 mg/kg, just 15 kernels is roughly equivalent to 500mg of amygdalin. In contrast, 15 kernels on the lower end of the average will yield just 150mg of amygdalin. One would have to consume 50 kernels to achieve 500mg of amygdalin. 15 kernels versus 50 kernels. For some, a daily quantity might be as high as 60 kernels or close to 2,000mg of amygdalin in the more bitter varieties, versus 600mg in the less bitter varieties. For those not aware of the importance of a properly bitter source of kernels, a relatively large number of kernels may be yielding very little amygdalin. You can now see how some kernels might be effective where others fail to hit the mark, which would ultimately impact on the perception of efficacy across the board. If we were all using an appropriately bitter apricot kernel, we could reasonably assume that the success rates could be much higher.

Read my post on safe dosage. Be sensible and responsible. Most importantly, don't rush it.

Take it upon yourself to know where your apricot kernels come from. Don't be lured by marketing spin, such as "Hunza" or "Hunza region". These are simply terms used to give kernels from Pakistan or India greater credit than they deserve. Most of the kernels that come from this region are of sweeter varieties. All apricot kernels imported en masse have undergone undesirable treatments required by the customs/quarantine departments of the world. They are typically old, oxidized and can be rancid or well on their way. Choose local whenever possible. If you're in Canada, the United States or Australia, home-grown options are readily available to you. Choose the most bitter kernel available, which is the kernel containing the most amygdalin. If you must use foreign kernels, purchase only from reputable sources.

Apricot Kernels - Trouble in Australia

Following an alleged incident involving someone in Queensland, Australia, ChiTree Apricot Kernels were temporarily shut down by the regulators and forced to conduct a national recall of their product. Though they're now back up and running, they've had to relabel their product as a non-food item and warn against the dangers of consumption.

The person involved in this alleged incident supposedly consumed approximately 40 apricot kernels in one sitting. They felt ill as a result and presented to hospital. No details or evidence of the alleged incident have been provided to the media, which strikes me as odd. Following this report, all apricot kernels available in Australia were tested for amygdalin content by the Australian Department of Health. ChiTree's apricot kernels were found to contain the highest concentration. 

The action was taken in an effort to "protect the public" from harm. It is therefore surprising that ChiTree was the only supplier forced to recall their product and adorn their website with warnings about consumption. Oddly, their Australian competition continue to sell apricot kernels along side information about alternative cancer therapies and Laetrile specifically. 

The future for apricot kernels in Australia remains uncertain. The regulators are seeking to make it illegal to sell them as a food in their raw state. However, there are many valid uses, many of which don't involve consumption, so they'll never become unavailable. A similar incident happened in Canada a few years back, and those kernels remain on the market.

It should be noted that thousands of people in Australia and Canada have been using apricot kernels therapeutically for decades and this alleged incident appears to be the first of its kind in Australia, as was the case with the Canadian incident.

When one consumes too many apricot kernels at once, side-effects can be experienced. The vast majority of people wouldn't take themselves off to hospital in this event. This may simply have been a case of an overly cautious individual. The doctor asks the patient, "What have you been eating?". The patient replies, "40 Apricot kernels.". The doctor proceeds to check the blood and verifies, "Yes, your blood has higher than normal levels of cyanide.". The doctor then reports the incident to the authorities, as would be protocol.

Apricot Kernels - Dangerous Or Not?

The word, 'Cyanide', is a scary word for most people. It conjures imaginations of dark glass bottles adorned with skulls and crossbones. It's no surprise, therefore, that this is the word used most in the efforts to steer the masses away from apricot kernels and amygdalin. If one reads the warnings and fear propaganda surrounding apricot kernels and amygdalin (vitamin B17), they'd be forgiven for making the assumption that hundreds of people come to harm from their consumption each year. One might even assume that hundreds of people have died from their consumption. So much time, money and energy has been spent warning of the dangers of apricot kernel consumption.

If we search for evidence of harm resulting from the ingestion of apricot kernels, we discover that it is wildly and disproportionately absent. You'll struggle to find 10 medically documented reports after decades of use by hundreds of thousands of individuals. Would it surprise you to learn that, of those medically documented reports, death has never resulted? In most of these cases, irrational quantities of apricot kernels were used - quantities highly unlikely to be consumed by the majority of users. Treatment for acute toxicity is readily available, easily applied and has been 100% effective to date.

In the United States each year, approximately 79,000 deaths result from excessive alcohol consumption, according to the CDC. Can you imagine how many people are admitted to hospital each week with alcohol poisoning all over the world? And yet, bitter apricot kernels, though evidently safe, are on the brink of illegality as a food.

When the health authorities calculate risk based on theoretical data, as they've done with apricot kernels, they don't take into account the body's natural ability to process amygdalin, nor the time-frame in which this happens. This is why they recommend a person not consume more than 4 kernels per day. 4 kernels is the quantity they believe could cause the first of any degree of side-effects, no matter how mild, in the weakest, most susceptible person - this is the poor person for whom the quantity guidelines are established. This person bears very little resemblance to the vast majority of likely users. This isn't explained to the public, of course. They're counting on the masses to use their imaginations. For the uninitiated, this vision might involve dying or ending up in hospital after the consumption of just 5 apricot kernels.

No medicine is one-size-fits-all. The same applies to apricot kernels. Apricot kernel consumption, when tailored to the individual's experience, is entirely safe. The body processes amygdalin in the space of roughly 1.5 hours. Once the amygdalin has been metabolized and its constituents processed, we can start from scratch. The authorities don't take this into consideration and their warnings and recommendations sniff of a massive discrepancy. This ultimately lends itself to conspiracy theory. A great many people are using between 40 and 60 kernels per day with absolutely no adverse reactions or side-effects whatsoever. They are doing this by adhering to sensible, smaller quantities their bodies can tolerate within each consumption session. Read my post about safe dosage.

Apricot Kernels - Organic or Not?

Are organic apricot kernels better than non-organic?

 

This question is one that I'm asked frequently as a religious user of organic produce. If you're not likely to read this whole blog post, the short answer is, no. Now go and buy yourself some non-organic apricot kernels. Just make sure they're very bitter! Or skip ahead within this entry.

In order to answer this question thoroughly and effectively, we need to look at the primary reason for using the apricot kernels. Are they being used nutritionally or therapeutically? Let's explore.

I am often accused of being a fanatic about certain things - nutrition has been no exception. In almost all cases of fruit and vegetables, I passionately advise people to go the organic route wherever possible. Very unfortunately for many, cost often presents a barrier that is difficult to overcome, as organic produce can be very expensive relative to non-organic. However - don't be disheartened. If you can't afford organic produce, keep reading. The situation can be much improved without taking the leap.

There are two very different reasons for choosing organic over non-organic fruit and vegetables. The first reason is mineral content. Conventionally grown produce almost always lacks the trace mineral content of its organic counterpart. The reason for this is that minerals are found in the soil and imparted to the produce grown within it, unlike vitamins which are produced by the plant itself. Organic status has no bearing on vitamin content. The difference lies in the principles used in the farming method.

Conventional crops (those grown with the use of chemicals) often strip the soil of its mineral content through over-farming. The same crops are often grown year after year after year, each cycle stripping what minerals the soil has to offer. Organic farming principles, on the other hand, generally involve crop rotation with periods of resting and rejuvenation, which allows the ground to recuperate and replenish.

(This post isn't about trace minerals so I'm not going to go into great detail, but I will say that they are critical to health. You should be educated about them and I urge you to go off and do some research upon completion of this entry.)

The second reason for choosing organic over non-organic is pesticides and other chemical residues.  In conventional farming, pesticides and other chemicals are used to protect, encourage and preserve crops - and, ultimately, to return a better dollar. The damage caused by crop pests results in massive yield and financial losses. These losses are built into the prices of organic foods, which is why organic produce is often so expensive, relatively speaking. These chemicals, however, can be very detrimental to our health, contributing significantly to countless disease states, such as cancer, and any number of other ailments of severity.

For those who can't afford organic, all is not lost. Though it's not perfect, the worst of these chemicals can be washed from your food. Very thorough washing should be practiced before consumption, and the benefit will be produce that is largely free of these residues. Though I won't say the two become equals, the situation has improved considerably. As for trace minerals - these can be supplemented 100% effectively. Whether found in your food or in a high quality supplement, your body will be none-the-wiser. There are many trace mineral supplements available. These trace minerals generally come from ancient soil deposits of fulvic acid. Search for organic colloidal minerals or fulvic acid. The health benefits are too numerous to go into here.

So - why are you using apricot kernels? Most people are using apricot kernels for their amygdalin (vitamin B17) content. If this is the case for you, organic status has no bearing on amygdalin content. Not only that, but apricot stones are a very hard-shelled seed - almost more of a nut in this regard. The kernel is enclosed within its very own fortress. The kernel, being at the center of the fruit and within the protection of this very hard, thick enclosure, is entirely protected from chemical sprays and insect treatments. These chemicals never come into contact with the kernel. Some sellers of "organic" apricot kernels attempt to justify their price by wrongly suggesting that their non-organic counterparts contain concentrations of pesticides. This is a myth.

Almonds, which are very close cousins of apricot kernels, are different in their whole structure. Where apricot kernels are very well protected from contaminants, almonds are not. Almonds aren't enclosed within a fruit and their shells are very soft and absorbent. The result, unfortunately, is that they take on chemical sprays quite readily. Comparisons can't be made between the two.

Ultimately, your choice of kernel should be the most bitter (most amygdalin) kernel available to you. If it happens to be organic, fine, but don't look for organic thinking that you're getting a better option. You're simply not. Not only do they not contain more amygdalin, they are often of sweeter varieties of apricot kernel, such as those grown through India and Pakistan.

Apricot Kernels - Myths and Misconceptions

The following are a number of common myths and misconceptions involving apricot kernels and or amygdalin. Some of these misconceptions probably serve the apricot kernel cause well, but they've always troubled me and I feel it's necessary to correct them. The propagation of these misconceptions has the potential to cause someone harm.

Misconception: Apricot kernels contain arsenic.

Truth: Apricot kernels do not contain arsenic. This myth is the result of miscommunication and misunderstanding. Some apricot kernels are rich in a bound molecule called, 'Amygdalin'. This molecule contains one part dietary cyanide, which we believe to be essential to our total well-being. Our bodies naturally convert cyanide to another substance called, 'Thiocyanate'. Sickle cell anemia is a thiocyanate deficiency disease. Cyanide must therefore be a biologically rational dietary expectation. Our bodies have evolved to anticipate considerable quantities of cyanide within our diets.

Myth: Apricot kernel skins are poisonous.

Truth: This is a myth that has been going around for many, many years. Not sure where it started, but it possibly began with a misinformed chef or recipe. This is a case of broken telephone. The "poison" the skin is meant to contain is the cyanide the flesh of the kernel itself contains.

Myth: Apricot kernel oil contains B17 (amygdalin).

Truth: Whilst there may exist trace quantities of amygdalin within apricot kernel oil, amygdalin is actually bound to the flesh of apricot kernels. Amygdalin is commercially extracted from apricot kernels after the oil has been removed. This is why the oil lacks the characteristic bitterness and flavour of the seed itself.

Myth: Apricot kernels pose a major health risk. It's likely one would be poisoned if they were to consume apricot kernels.

Truth: Apricot kernels do contain cyanide, which is naturally found in many foods common to our diets. The ingestion of irrational quantities of any of these foods will result in a level of amygdalin the body is unable to safely metabolize. All foods contain substances that are potentially harmful in excessive quantities. If apricot kernels are used sensibly and within accordance of the quantities established for safe consumption, they pose no threat. Too much of anything can cause problems. In contrast to the highly toxic treatments being used in conventional medicine, apricot kernels are relatively safe.

Myth: The active component of apricot kernels, amygdalin (vitamin B17), has been proven ineffective in the treatment or prevention of cancer.

Truth: Apricot kernels suffer from pariah syndrome. They've been outcast and overlooked as a result of being confused with studies involving Laetrile. The efficacy of amygdalin has been proven many times, but these scientists and medical professionals were vilified and discounted. It has been openly recognized by once well-respected scientists around the globe and continues to be used successfully by several international clinics. This information has been ignored, if not suppressed, and the reputations of those who acknowledge its potential have been attacked and smeared in an effort to silence or belittle their conclusions. This has been well-documented and a search with our good friends, Google, will yield no shortage of interesting reading material. Scientific evidence aside, the anecdotal evidence is overwhelming. In my opinion, anecdotal evidence can have greater significance than scientific data, which seems very often biased in favor of an agenda.

I am unaware of any studies that involve the use of apricot kernels as the sole source of amygdalin. In my opinion, a suitable apricot kernel is adequate for the therapeutic benefit of amygdalin. The unfavorable studies that exist involve Laetrile, derived from apricot kernels. Whole nutritional substances work on different levels, the inherent constituents working together synergistically. This is why a Laetrile treatment protocol must always include apricot kernels.

Myth: Non-organic apricot kernels contain pesticides and are therefore inferior.

Truth: This myth was started by a seller of organic apricot kernels - likely to justify the extraordinary price discrepancy and create a perception of superiority. An apricot kernel can be very poor quality whether it is organic or not. Amygdalin content and freshness are the defining characteristics of a quality apricot kernel and nothing more. The hard shell of an apricot kernel is exceptionally dense and thick, which protects the kernel 100% from chemical sprays and treatments. Additionally, it resides within the center of the fruit. Rancid oil, on the other hand, be it organic rancid oil or conventional rancid oil, is a much greater concern than trace pesticides. Rancid oils are carcinogenic, so be sure to choose a fresh source of apricot kernels, organic or otherwise. Imported nuts and seeds are likely to be rancid or well on their way.

Myth: Apricot kernels are highly susceptible to aflatoxins.

Truth: The concern regarding aflatoxins is nothing more than a fear campaign started by an opportunistic supplier of apricot kernels in Australia. This mass-producer is an exporter of apricot kernels to the confectionery industry in the U.S.. Apricot kernels are used in the manufacture of marzipan and persipan. U.S. import laws require incoming commodities to be tested for aflatoxin. This exporter saw an opportunity to scare people away from purchasing other apricot kernels on the market. This myth has rippled across the internet and created yet another misconception to be unjustifiably concerned about. 

Myth: The amygdalin molecule is liberated only in the presence of cancerous tissue.

Truth: This myth incorporates a couple misconceptions. The amygdalin molecule is unlocked by an enzyme called beta-glucosidase. The first misconception is that this enzyme is found exclusively within cancerous tissue. Beta-glucosidase is found throughout the body, within healthy and cancerous tissue. Furthermore - apricot kernels themselves contain a beta-glucosidase in the form of amygdalase. With this inherent catalyst, the amygdalin molecule is actually liberated within the mouth through chewing in the presence of saliva. The bitterness you taste is, in fact, cyanide. The marzipan-like flavor is one of the other three liberated constituents, 'benzaldehyde'. The third constituent is glucose. Benzaldehyde is the food chemical that gives marzipan its familiar flavor and is the very reason apricot kernels are now used in its production. Marzipan was once manufactured using bitter almonds, which are no longer commercially available. Bitter almonds are almost chemically identical to bitter apricot kernels.

Unfortunately, it looks as though this misconception was started by Philip Binzel.

When Laetrile comes in contact with the enzyme beta-glucosidase, the Laetrile is broken down to form two molecules of glucose, one molecule of benzaldehyde and one molecule of hydrogen cyanide (HCN). Within the body, the cancer cell-and only the cancer cell-contains that enzyme. The key word here is that the HCN must be FORMED. It is not floating around freely in the Laetrile and then released. It must be manufactured. The enzyme beta-glucosidase, and only that enzyme, is capable of manufacturing the HCN from Laetrile. If there are no cancer cells in the body, there is no beta-glucosidase. If there is no beta-glucosidase, no HCN will be formed from the Laetrile.

Philip Binzel was referring specifically to Laetrile when he made this statement, but many have taken it to include apricot kernels. Though we know this statement about beta-glucosidase is wrong, it is correct that the molecule isn't liberated until it comes into contact with one of a number of similar enzymes. I'd like to add that, though Binzel was incorrect regarding this enzyme, his contribution in the metabolic therapy cause remains valuable. However, we must stop this misconception from continuing to propagate, as it ultimately damages the cause.  People continue to use this misunderstanding of amygdalin metabolism in their promotions of metabolic therapy.

This misconception has the potential to cause harm where apricot kernels are concerned. Read my post about safe dosage and be sure to use apricot kernels responsibly.

Apricot Kernels - Which Should Be Used?

This is an important question and one that should be considered carefully and seriously. If you choose the wrong apricot kernel, you're simply not going to benefit from them as you will an appropriate kernel, if at all. Consider this - you have a monster of a headache. An adult Tylenol or some other, suitable analgesic will quell your headache effectively. You have two choices at hand - one is a children's formula, the other is adult strength. The children's formula will have little to no impact. Which one will you choose to ease your suffering?

In the common literature available on the subject, apricot kernels are referred to in a very general way, as though all kernels are equal. You might be familiar with the distinctions of bitter apricot kernels versus sweet apricot kernels, but most people assume that one "bitter" kernel is as suitable as the next. The assumption has been made that they are all essentially the same regardless of their origins, their variety, their exposure to oxygen, their growing regions, growing climates, processing methods, etc.. All of these factors impact heavily on amygdalin content. When we read about the therapeutic qualities of apricot kernels, we're reading about an amygdalin-rich specimen. Anything less is not going to do the trick. I believe the source of apricot kernels can often explain one person's failure and another's success.

Though one apricot kernel may be considered bitter in nature, it may well have very little amygdalin. This is true of many apricot kernels being sold today. Generally speaking, apricot kernels that possess no bitterness are considered to be 'sweet' apricot kernels. They do still contain amygdalin, but in such small concentrations that the bitterness is overpowered by the sweeter flavors inherent to the variety. However, of the bitter varieties available, amygdalin concentrations vary greatly. The term, "bitter", is very much relative and subjective. Levels of amygdalin in bitter apricot kernels range from just above that of sweet almonds (approximately 1,400mg/kg) all the way up to levels close to bitter almonds, at roughly 68,000mg of amygdalin per kilo, or close to 7,000mg per 100 grams. Many of the vendors selling apricot kernels online are essentially selling 'sweet' apricot kernels. They may have a bitterness, but it is negligible. In order for them to have a therapeutic impact, one would have to consume very large quantities, which becomes detrimental for other reasons, such as fat content.

The bitter, the better - this is an apricot kernel saying some of you might be familiar with. The bitterness of an apricot kernel is generally indicative of amygdalin content. When buying apricot kernels, I recommend you purchase from, at least, two different sources initially. Ask the retailer if you can return the product if unhappy. Choose the one most bitter. If apricots are grown in your country, you're far better off finding a home-grown, suitably bitter variety. Apricot kernels imported in bulk will not be fresh, nor will they be unaffected by methods of processing. Import regulations for virtually all countries require seeds to be nonviable to prevent propagation and the spread of foreign diseases. The seed embryos can be destroyed in a manner of ways, from chemical to radiation. Once dead, the kernel is in a state of decomposition. You don't want these kernels, regardless of the marketing spin. You can, however, import them yourself in personal quantities from a country selling locally grown, fresh kernels. This may come at a higher price, but you'll be better off.

BEWARE OF IMPORTED APRICOT KERNELS

Sellers of imported kernels, such as those from India, Pakistan, China, and Turkey, are purchasing these at very low prices - as low as $1.00 per kilo, capitalizing on cheap labor and then selling them at massive profit margins. You should be aware of the differences. You do not want these kernels if you can access fresh, amygdalin-rich kernels from reputable vendors either locally, or from a country with standards. After apricot stones have been cracked, the shell must be separated from the kernels. The most common, cost-effective and efficient means to accomplish this is through floatation in a strong brine solution. Because amygdalin is water soluble, this very effectively reduces amygdalin levels. The longer the kernels are floated, the greater the reduction in amygdalin. The presence of salt in the floatation solution seems to greatly enhance the leaching of amygdalin. Many of these sellers are attempting to capitalize on the Hunza literature by referring to their kernels as "Hunza" or "Hunza region" kernels. These apricots are often irrigated with polluted water and processed with little to no standards. Apricots don't know where they're grown. They flourish where conditions are ideal. Freshness and cultivar dictate a kernel's amygdalin content.

Don't be lured by the promise of organic status. Organic status has no bearing on natural amygdalin levels. If the most bitter kernel available to you happens to be organic, terrific. However, some sellers of "organic" kernels suggest that their non-organic counterparts contain unusual concentrations of pesticide residue. This is baseless marketing spin. Don't concern yourself with the organic status of apricot kernels. Save this requirement for your food. With apricot kernels, we simply want the freshest product with the most amygdalin - if that product happens to be organic, terrific. Notice the price difference between "Organic" and non-Organic kernels. Same process - different price. Someone's making some money!

The best apricot kernels available are going to be those grown in the country of the retailer, provided that a truly bitter variety is available. They should be processed frequently, as opposed to annually, and they should be sorted by hand to ensure the absence of contaminants, infested seed and mold. Very importantly - they should not have been floated. Most imported apricot seed will have been separated from the shell fragments through floatation. This is a question your retailer will have to ask their supplier. If this is the case, you already know there is a diminished amygdalin content. Additionally, when seed gets wet after it has already dried, the rewetting serves to deactivate the seed's inherent enzyme-inhibitors. Once this happens and the seed doesn't continue the germination process, the embryo dies. Once dead, the seed enters a state of decomposition.

Choose your apricot kernels carefully. Once you've found one, establish your suitable dosage gradually and safely.

Apricot Kernels - Safe Dosage - A Practical Guide

How many kernels should we eat? How many kernels are safe to eat?

These are tricky questions that aren't always covered in a thorough way. There's a great deal of misinformation out there from both sides of the fence. Some sources are simply misinformed. Comments such as,

"Vitamin B17 which is naturally found in many foods like strawberries, cashews and apricot kernels is harmless. After all... it's Only Natural!".

This is an ignorant and irresponsible statement that has, no doubt, resulted in harm. There are countless natural substances that are potentially dangerous. Amygdalin is no exception, which is why we need to use it safely and with respect. Exercise caution with websites that make similar claims. The above website, for instance, appears to be credible through quantity of content. However, none of this content is original. Virtually every page on this popular website has been copied and pasted from other sources, as is often the case. The danger of this practice is that it propagates poor quality information and lends to the illusion of credibility. The hidden agenda is to drive traffic to its sales site - selling the very products it pretends to advocate without bias.

It is entirely possible to overwhelm our natural capacities to process amygdalin safely. Many people finding apricot kernels for the first time are likely to have an eager and ambitious approach to their use. Comments, such as the one above, may lend a hand in an overly-ambitious experiment that results in an undesirable scenario. Likewise, a one-size-fits-all dosage recommendation may also result in a negative experience for many of its followers. I'm going to draw some attention to critical considerations that are rarely addressed.

First of all - as with all things ingested, it's very important we monitor how our bodies react to new substances and quantities. As is the case with most substances we ingest, consumption should be measured and balanced. If the body tells us, through adverse reaction, that we've given it too much of something, it's only sensible to make an adjustment to the quantity. Be in tune with your body and listen to what it has to say.

With that in mind, let's talk about quantities for consumption.

It's important to be aware that each of us has a different capacity to process any substance. Think of alcohol for example - some people seem capable of consuming large volumes before intoxication becomes apparent, where others can be instantly and obviously affected after just one standard drink. This is also true of amygdalin. There's no "one size fits all" dosage.

Read my post on which kernels to use. Assuming we're using an amygdalin-rich apricot kernel, the rough guide many people adhere to is simply - not more than 5-6 kernels per hour. This will keep us out of serious harm's way. For a very few, side-effects may still be experienced even at this level. They will be minor and they will pass. If you are one of these individuals, experiment with that quantity, reducing it to a level that is tolerated. Increase after a few days one kernel at a time. For most, our bodies are well equipped to deal with these quantities without incident. By keeping to this rough guide, one can consume a considerable number of kernels over the course of the waking day. However - there will come a point where you'll find it more practical to consume closer to your maximum capacity a few times per day, or, perhaps, once in the morning and once at night with smaller quantities staggered throughout the day.

Our tolerance for amygdalin increases as the body comes to expect it in increasing quantities. It's important to start at small quantities, building up gradually over the days and weeks to follow. Maximum capacities will vary based on individual circumstances. I've been consuming apricot kernels for many years and I can eat quite a number of the most bitter kernels available without incident. This same number would cause another individual to feel very unwell indeed. Slow and steady. You'll get there.

The objective with amygdalin is to have as much within the system as we can comfortably tolerate without the experience of side-effects or adverse reactions. The trick is to build up to this quantity and to do this very gradually, over days and weeks. There is a threshold we must be mindful of. When we reach a quantity where we start to experience mild side-effects, such as dizziness or headache, this is the body telling us to put the brakes on - at least for the time-being. We want to find a suitable quantity we can consume before we reach these side-effects. By increasing quantities very gradually, one kernel at a time, one session at a time, we'll never over-do it to such a degree that we put ourselves in danger. The body response will always alert us to potential problems well before an issue of serious concern arises.

These quantities will be different for everyone, regardless of your gender, height or weight. Finding the balance is the key.

Though apricot kernels aren't very pleasant tasting, it's important to establish these safe quantities through chewing, as opposed to grinding then swallowing. Many people choose to grind their kernels and mix them with a liquid or some other more palatable substance. However, it's important to be mindful that this creates a very different experience for the body. When apricot kernels are chewed, side-effects can be experienced very soon after, as the amygdalin molecule's constituents are liberated in the mouth. They then very quickly enter the blood supply.

It is a myth and misconception that the molecule is liberated only at the site of cancer. Contrary to popular belief, apricot kernels themselves contain an enzyme capable of unlocking the amygdalin molecule. This enzyme is called, 'Amygdalase', which is a beta-glucosidase. When the kernel is crushed, as with chewing, and mixed with a liquid, such as saliva, the catalyst enzyme is brought into contact with the amygdalin molecule and the liberation takes place. The bitterness you taste is hydrocyanic acid, the marzipan flavor is benzaldehyde.

Ground apricot kernels don't undergo the same reaction. By grinding the kernels, they are essentially being broken down into thousands of miniature kernels. They haven't actually been crushed, nor mixed with a water containing-liquid, such as saliva. If they're mixed with juice or into a smoothie, they remain thousands of tiny kernels as they quickly pass through our mouths and into the digestive system. It isn't until they reach the intestines that the liberation occurs. Without first establishing safe consumption quantities through chewing, the risk exists that one might consume a quantity that exceeds their natural capacity to process amygdalin safely.

It is also very, very important not to mix ground or crushed apricot kernels into some sort of amygdalin concoction. For instance, I have heard of some individuals experimenting with the production of apricot kernel milk, which is made just like almond milk. What happens in these scenarios is, amygdalin liberates within the liquid itself without the counterbalance of the neutralizing systems encountered within the body. It is possible that the liberated components of amygdalin may increase in concentration the longer the liquid stands. Not a good idea. Be rational with your consumption of apricot kernels. You're forgiven for being eager and ambitious, but patience and restraint must be exercised.

Apricot Kernels - The Benefits

The benefits of apricot kernels can be numerous. Of course, a number of these benefits are anecdotal, which tends to be the case with whole, natural foods. "Evidence-based" medicine tends to look at individual compounds and constituents rather than the whole, or the synergistic mechanisms of the whole's individual parts collectively.

Cancer

Though it's clear we don't fully understand the mechanisms of action, there can really be little doubt that apricot kernels have a destructive influence on various cancers. Literally thousands of people report it and continue to do so. If they weren't experiencing benefit, this entire subject would fizzle out into oblivion. Though science has yet to look at this thoroughly, the anecdotal evidence is overwhelming and we needn't be reliant upon science to give us permission to be proactive. The studies that have been done involve Laetrile and amygdalin specifically. These are, indeed, derived from apricot kernels, but biological expectations are based on whole foods and all of their components. Even though presented as such, the studies are far from conclusive. We need to look at apricot kernels in their whole form as a separate entity.

Pain Relief

Apricot kernels have a natural analgesic (pain killing) effect. This is owing to the presence of benzaldehyde, one of amygdalin's constituent parts. Benzaldehyde is scientifically acknowledged to be an effective analgesic that is relatively non-toxic and that is metabolized and excreted by the body swiftly. When we chew apricot kernels, amygdalin's constituents are liberated immediately, contrary to popular belief. This is why one can experience benefit from this natural pain killer very soon after consumption.

Blood Pressure (Lowering of)

Apricot kernels can lower blood pressure very effectively. Though this might be considered a benefit by some, this can be an issue for those who would like to use apricot kernels but already have a low blood pressure. For these individuals, it might be necessary to use something to counter this effect - perhaps licorice root or something similar. Be sure to consult a naturopath or medical practitioner.

Lung Health

Apricot kernels have been used for hundreds of years in Traditional Chinese Medicine (TCM). They are typically used to treat lung conditions, such as coughing and asthma. They are considered an effective expectorant (for expelling phlegm). They are also used to promote bowel movement and intestinal health.

Antimicrobial

Apricot kernels have proven antimicrobial, antibacterial and antifungal properties. This is found to be especially true against Candida albicans, which has strong cancer associations - perhaps another possible mechanism of action.

Apricot Kernels - All About

Definition of Apricot Kernel

An apricot kernel is the nut-like object found within the hard, outer shell of the apricot seed or stone.

Definition of Apricot Seed

The term apricot seed refers to the whole pit found at the core of the fruit. The seed comprises a dense, hard outer shell that serves to protect a softer, fleshy kernel within from which the plant ultimately grows. The term apricot seeds is often used in reference to apricot kernels, though apricot seeds are technically whole apricot stones. The word apricot seed can be both singular and plural. The term apricot seed may refer to a collective or one, as in:  

We will process 400 tonnes of apricot seed this year.

or  

If you plant this apricot seed, its kernel will sprout and a tree will grow.

More about apricot kernels

Apricot kernels are closely related to the almond, which is also part of the rose family. They have a nutritional profile similar to that of almonds. Apricot kernels are often bitter in flavor due to varying concentrations of a cyanogenic glycoside called, 'Amygdalin'. There are hundreds of different cultivars of apricot kernels grown all over the world, each possessing different quantities of amygdalin. Those that contain very little amygdalin taste similar to almonds. Those that contain large concentrations are generally thought of as unpalatable due to their extreme bitterness. This bitterness, or lack of, is indicative of amygdalin content. Apricot kernels of these varieties are believed, by many, to have therapeutic value against various cancers due to their high concentrations of amygdalin. This concept is widely considered very controversial. The apricot itself is believed to have originated in China, where it's been used in both culinary and therapeutic capacities for centuries. Scientific studies from as recently as 2005 have demonstrated potential efficacy. Scientists in Korea found that treating human prostate cancer cells with amygdalin induced programmed cell death in vitro. They concluded, "amygdalin may offer a valuable option for the treatment of prostate cancers".

Although bitter apricot kernels are most famously known for their use in alternative cancer therapies or natural cancer treatments, many people are unaware of their other common uses. The common Italian liqueur, Amaretto, is made from bitter apricot kernels. In fact, the Italian word amaretto can mean, 'a little bitter' or 'macaroon'. Many people would be familiar with a famous Italian treat known as amaretti biscuits. These are, indeed, little macaroons also made from bitter apricot kernels.

The most famous flavor incorporating apricot kernels today is marzipan. Though marzipan was once traditionally made with bitter almonds, they have become very difficult to procure. They are often now replaced by bitter apricot kernels. When made with bitter apricot kernels, the technical term for this paste is, 'persipan', though it is often referred to as, "marzipan". Both bitter almonds and bitter apricot kernels contain amygdalin. Amygdalin can be processed down into its constituent parts to form hydrocyanic acid, benzaldehyde and glucose. The benzaldehyde component of the amygdalin molecule is sold commercially as "almond extract". This extract is often used in place of either bitter almonds or bitter apricot kernels to provide a traditional marzipan flavoring to various recipes that require it.

Apricot kernel oil is another popular use for apricot kernels.