Apricot Kernels - Thoughts and Ponderings

I suppose this entry is somewhat of a continuation of my last post titled, Apricot Kernels - For Doctors and Skeptics

As a natural skeptic myself, I've often considered how something that's received so much apparent scrutiny from the scientific world could escape recognition of its seeming efficacy. In actuality, apricot kernels themselves have received very little scientific attention. Those of us knowledgeable about their use, and sincere in our beliefs of their therapeutic benefit, are often referred to as quacks and charlatans. Those who've engaged in their supply are referenced as scammers and con-artists, accused of taking advantage of the desperate. Though I try not to take this personally, I can't help but feel ostracized from the world of decent people and reasonable thinkers.

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.