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Almond flavor, AKA amygdalin, AKA B17, in synthetic form Laetril, AKA Nitrilosides
This idea came up on the gout thread and I decided it might deserve it's own thread.
WHAT IF nature--in her balanced ways--decided to put the ANSWER to carotenes IN THE FOODS... and we just throw that part out?
There is a substance in all the pit fruits (and lots of other foods, but especially SEEDS, apple seeds for instance or squash seeds) that is suspected to be anti-cancer. It is known by many names but perhaps B17 is the easiest to type.
http://www.vitaminb17.org/foods.htm
It brings to mind the part of the brain called the amygdala (which I suppose was named such because of the almond shape?) And Princess Amidala. (Luke Skywalker's mom, Anikins 's sweetie)
According to this list, these compounds also arrive in many legumes (which are seeds after all), and it is interesting that Grant used legumes in his recovery.
It appears too much b17 can be toxic. Interesting... I wonder, is it less toxic when taken together with the A? It appears from the story on the Hunza that they eat the apricot wrapped around it's seed. (not the pit, but the seed inside the pit). They also use the seeds to make topical preparations.
http://www.laleva.org/eng/2004/07/b17_laetrile_fruits_seeds_nutrition_and_the_nature_of_cancer.html
I wonder if it could be somehow helpful with regard to vitamin A. It wouldn't surprise me if Nature doesn't leave you hanging. A yin and yang sort of thing. Amidala and Vader .
I also find it interesting that dogs cannot eat grapes etc. Perhaps as a more carnivore animal they haven't adapted to these foods. Interesting that humans have? adapted to them.
Does this also explain the "French Paradox"? When you make wine from scratch the Grapes go in to the vat SEEDS AND ALL.
Does this explain the Vinegar Drink ? When you make vinegar from scratch the Apples go in SEEDS AND ALL.
Does this explain why my (old world) great-grandmother didn't go out of her way to make vegetables; but every night on the table there were stewed prunes and apple sauce? In fact, the 3 things they grew on their tiny city lot were Plums, Grapes and Beans. They made their own prunes, wine/jelly and beans.
I also find it interesting, who knows! The thread about breathing has me thinking about one more interesting aspect of this. One of the ways we get rid of the cyanide in B17, is via exhalation.
It occurs to me that if you make your diet incredibly small to get away from vitamin A (for instance, rice and beef) you might miss out on B17?
Please be very careful with this idea. !!! Don't just willy nilly begin to eat peach pits!!!! We are in a very strange territory here.
Quote from lil chick on July 12, 2019, 9:18 amPlease be very careful with this idea. !!! Don't just willy nilly begin to eat peach pits!!!! We are in a very strange territory here.
You can eat up to seven bitter apricot kernels a day for B17 but I never tested it :).
This is good thinking looking for plant anti-nutrients that might deplete A in some way.
I won't be consuming any apricot kernels though, amygdalin is a cyanogenic glycoside. Very anti-thyroid.
Has a herbalist joined this merry group yet? As my naturopath says there are lots of ways to get to Boston... When you go to a herbalist with lupus, you don't expect him to tell you to stop eating vitamin A foods and wait 4 years.
I was just on a website and someone there said that artemesinin (another bitter) worked on their lupus.
Now, I'm starting to wonder about bitters in general, because as Bludicka mentioned B17 is "bitter". I'm pretty sure that elsewhere here at Ideas, Concepts and Observations... people have endorsed or mentioned the usage of dandelion root and milk thistle (bitters).
I've dabbled with this product once or twice in the past, but never got a habit going with it. https://www.vitaminshoppe.com/p/nature-works-swedish-bitters-16-9-fl-oz/nk-1001
https://pubmed.ncbi.nlm.nih.gov/11879787/
I have something about plant compounds, but I'm not sure if it's a good idea...
"Inclusion of aurofusarin in the maternal diet was associated with decreased concentrations of alpha- and gamma-tocopherols, alpha- and gamma-tocotrienols, retinol, lutein and zeaxanthin in egg yolk"
It's probably a good time of year to bump this thread, as all the stone fruits are coming up. I guess that back when canning fruits was big people would keep some of the stones in there to bring a natural almond flavor to the liquid.
I've also seen some dessert fruit recipes that leave the seeds or stones in on purpose.
On vacation I ate some "Italian Cookies" that were flavored with ground up pits of apricots.
After a day or so of snacking on these, I was beset by a pretty intensive bowel detox that lasted a few hours.
Another, much less toxic person... also ate them and had no such reaction.
I didn't feel ill really. At the end of the bout there was some burning.
I think it was these, not positive: https://yummybazaar.com/products/asturi-italian-amaretti-cookies-6-3-oz-180g?variant=1145700319257
Quote from lil chick on July 12, 2019, 9:18 amPlease be very careful with this idea. !!! Don't just willy nilly begin to eat peach pits!!!! We are in a very strange territory here.
But, what to do? The only way to test this theory is to eat it to someone and see if the symptoms of vitamin A toxicity will pass. I couldn't find any research on this topic. But if tobacco helps to deplete VA, then why not B17? I won't be surprised at anything.