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 - 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.