Here are 5 positive points to promote the health benefits and excitement of incorporating foods rich in Vitamin B17 into your diet:

1. Natural Anti-Cancer Properties: Highlight how foods like apricot kernels, bitter almonds, and other sources of Vitamin B17 are believed to possess natural anti-cancer properties, potentially supporting overall health and well-being.

2. Immune System Support: Discuss the potential immune-boosting benefits attributed to Vitamin B17, which proponents suggest may help the body defend itself against various health challenges.

3. Nutrient-Rich Foods: Emphasize that foods rich in Vitamin B17 are also rich in other essential nutrients, such as vitamins and minerals, contributing to a balanced and nutritious diet.

4. Historical Use: Share the historical use of Vitamin B17-rich foods in cultures like the Hunza people, known for their longevity and health, attributed in part to their traditional diet rich in apricot seeds.

5. Versatile and Accessible: Highlight the versatility of incorporating Vitamin B17-rich foods into everyday meals, such as adding apricot kernels to smoothies, salads, or using them in baking, making it easy and enjoyable to reap potential health benefits.

These points can create a positive and engaging discussion on your podcast, encouraging listeners to consider the nutritional benefits and potential enjoyment of including Vitamin B17-rich foods in their diets.

The Amazing Properties and Influences of Laetrile (Vitamin B17)

This section covers various aspects of Vitamin B17 (Laetrile), providing a balanced perspective on its history, scientific understanding, controversies, and practical considerations.

Historical Background: Explore the origins of Laetrile and its development by Dr. Ernst T. Krebs Jr. in the context of the trophoblast theory of cancer, which suggests cancer is a result of nutritional deficiency.

Mechanism of Action: Laetrile is believed to work against cancer cells by releasing cyanide specifically at the cancer site, targeting malignant cells while sparing healthy tissue.

Clinical Trials and Controversies: Clinical trials, such as those conducted at Memorial Sloan-Kettering Cancer Center, initially showed promise but later concluded Laetrile had no significant anti-cancer effects.

Safety Concerns: Safety concerns surround Laetrile due to its potential toxicity from cyanide release. High doses can lead to cyanide poisoning, resulting in symptoms ranging from mild dizziness to severe neurological and cardiovascular effects. Caution and medical supervision are crucial.

Anecdotal Evidence and Patient Experiences: Anecdotal reports and personal experiences of individuals using Laetrile highlight both successes and potential risks, contributing to ongoing debates about its therapeutic benefits.

Alternative Medicine Perspective: Explore the broader implications of Laetrile within alternative medicine, including its use alongside conventional treatments and dietary adjustments.

Public Perception and Media Influence: Analyze how the media and medical community have shaped public opinion on Laetrile, from initial enthusiasm to skepticism and caution.

Legal and Regulatory Considerations:

Safety Concerns: One of the primary reasons for non-approval is the potential toxicity associated with Laetrile due to its ability to release cyanide. High doses can lead to cyanide poisoning, posing significant health risks.

Lack of Scientific Evidence: Despite initial anecdotal reports, rigorous clinical trials have not consistently demonstrated significant anti-cancer effects of Laetrile. Robust evidence is essential for medical treatments.

Regulatory Decisions: Regulatory bodies, such as the FDA in the United States, base approval decisions on scientific evidence of safety and efficacy. Without sufficient data, regulatory approval for medical use is unlikely.

Alternative Medicine Status: Laetrile is often classified under alternative or complementary medicine due to the lack of endorsement by major medical organizations and regulatory agencies.

Legal Restrictions: Legal restrictions in countries like the United States restrict the clinical use of Laetrile for cancer treatment due to safety concerns and FDA warnings.

Current Research and Future Directions: Ongoing research is exploring new perspectives on Laetrile's potential benefits and limitations in cancer treatments.

Patient Education and Decision-Making: Consider alternative treatments like Laetrile, emphasizing the importance of consulting healthcare professionals and understanding associated risks.

Small Additions+ Equal Big Rewards:

1. ALFALFA SPROUTS: These sprouts contain amygdalin and are used in salads, sandwiches, and as a garnish. They have a mild, fresh flavor and are rich in nutrients.

2. APPLE SEEDS: These seeds contain amygdalin and are sometimes consumed whole or used to extract flavor in cooking. They have a slightly bitter taste and are used sparingly due to their cyanide content.

3. APRICOT SEEDS: Known for their high concentration of amygdalin (Vitamin B17), apricot kernels are commonly consumed in some cultures for their potential health benefits. They can be eaten raw or ground into powder and added to smoothies, salads, or baked goods.

4. ARTICHOKES: These edible flower buds contain amygdalin and are used as a vegetable or appetizer. They have a mild, nutty flavor and are often steamed or grilled.

5. ASPARAGUS: These tender stalks contain amygdalin and are used as a vegetable side dish. They have a mild, earthy flavor and are often steamed, grilled, or roasted.

6. BAMBOO SHOOTS: Young shoots of bamboo contain amygdalin and are used in Asian cuisines. They can be stir-fried, steamed, or pickled and are prized for their crunchy texture and delicate flavor.

7. BARLEY: Known for its chewy texture and nutty flavor, barley contains amygdalin and is used in soups, stews, and as a whole grain side dish. It's rich in fiber and can help promote digestive health.

8. BEETROOT: These root vegetables contain amygdalin and are used in salads, soups, and as a side dish. They are rich in antioxidants and have a sweet, earthy flavor.

9. BLACKBERRY SEEDS: These small seeds contain amygdalin and are often consumed with the fruit in jams and jellies. They have a crunchy texture and a slightly bitter taste.

10. BLUEBERRY SEEDS: These seeds contain amygdalin and are consumed with the fruit in various culinary dishes. They have a subtle crunch and are used in jams and baked goods.

11. BROWN RICE: A whole grain that contains amygdalin, brown rice is less processed than white rice and retains more nutrients. It's a staple in many cuisines and can be served as a side dish, in stir-fries, or in sushi.

12. BRUSSELS SPROUTS: These mini cabbage-like vegetables contain amygdalin and are used as a side dish or in salads. They have a mild, slightly bitter flavor and are packed with nutrients.

13. BUCKWHEAT: Despite its name, buckwheat is not related to wheat and is gluten-free. It contains amygdalin and is used in porridges, pancakes, and noodles, offering a hearty and nutritious alternative to traditional grains.

14. CASHEW NUTS: These nuts contain amygdalin and are used in both sweet and savory dishes. They have a rich, buttery flavor and can be eaten roasted or used in cooking.

15. CASSAVA: Also known as yuca, cassava contains amygdalin and is a staple food in many tropical regions. It can be boiled, mashed, fried, or used to make flour for baking.

16. CHERRY PITS: These pits contain amygdalin and are used in baking and cooking for their almond-like flavor. They are often used to infuse flavor into desserts and liqueurs.

17. CHICKPEAS: Also known as garbanzo beans, chickpeas contain amygdalin and are a versatile legume in cooking. They can be used in hummus, curries, salads, and soups, providing protein and fiber.

18. CHIA SEEDS: These seeds contain amygdalin and are high in fiber and omega-3 fatty acids. They absorb liquid and are used in puddings, smoothies, and baked goods.

19. CRANBERRY SEEDS: These small seeds contain amygdalin and are often consumed with the fruit in sauces, jams, and desserts. They have a tart flavor and add texture to dishes.

20. ELDERBERRIES: These berries contain amygdalin and are used in jams, jellies, and syrups. They are prized for their tart flavor and are also used in herbal remedies for their potential health benefits.

21. FAVA BEANS: These large legumes contain amygdalin and are used in Mediterranean cuisines. They can be cooked and eaten whole, mashed into dips, or added to soups and stews.

22. FLAXSEEDS: These seeds contain amygdalin and are a source of omega-3 fatty acids. They are often ground and added to smoothies, baked goods, and oatmeal.

23. GARLIC: Known for its pungent flavor, garlic contains amygdalin and is used as a seasoning in various dishes worldwide. It's also valued for its potential health benefits, including immune support.

24. GRAPE SEEDS: These seeds contain amygdalin and are sometimes used to produce grapeseed oil. They are also used in dietary supplements for their potential health benefits.

25. HEMP SEEDS: These seeds contain amygdalin and are a source of plant-based protein. They have a mild, nutty flavor and can be sprinkled on salads, yogurt, or cereal.

26. LENTILS: These legumes are rich in protein, fiber, and amygdalin. Lentils are used in soups, salads, and curries worldwide, providing a nutritious and filling addition to meals.

27. LIMA BEANS: These legumes contain amygdalin and are a source of protein and fiber. Lima beans are used in various cuisines, from soups and salads to casseroles and side dishes.

28. MACADAMIA NUTS: These nuts contain amygdalin and are known for their creamy texture and buttery flavor. They are often eaten roasted or used in baking.

29. MILLET: A whole grain that contains amygdalin, millet is versatile and can be used in porridges, bread, and other dishes. It's known for its nutty flavor and gluten-free properties, making it suitable for diverse dietary needs.

30. MUSTARD GREENS: These peppery leafy greens contain amygdalin and are used in salads and as a side dish. They add a spicy kick to dishes and are rich in vitamins and antioxidants.

31. NECTARINE PITS: Similar to peach pits, nectarine pits contain amygdalin and are used in culinary applications for their flavor. They are used sparingly due to their cyanide content.

32. OKRA: These green pods contain amygdalin and are used in soups, stews, and as a side dish. They are known for their mucilaginous texture and are used in cuisines worldwide.

33. PEAR SEEDS: These seeds contain amygdalin and are used in various culinary dishes. They have a slightly bitter taste and are often used in jams and jellies.

34. PEACH PITS: These pits contain amygdalin and are used in culinary preparations for their almond-like flavor. They are often used to flavor liqueurs and jams.

35. PINE NUTS: These nuts contain amygdalin and are used in pesto and other dishes. They have a delicate flavor and are often toasted before use.

36. PISTACHIO NUTS: These nuts contain amygdalin and are a popular snack nut. They have a slightly sweet and savory flavor and are often eaten roasted or used in desserts.

37. PLUM PITS: These pits contain amygdalin and are used similarly to cherry pits in baking and cooking. They impart a mild almond-like flavor to dishes.

38. POPPY SEEDS: These seeds contain amygdalin and are used in baking and as a garnish. They have a nutty flavor and are often sprinkled on breads, pastries, and salads.

39. PUMPKIN: This versatile squash contains amygdalin and is used in soups, desserts, and as a vegetable. It has a sweet, earthy flavor and is rich in vitamins and fiber.

40. PUMPKIN SEEDS: These seeds contain amygdalin and are used as a snack or in baking. They have a crunchy texture and a mild, nutty flavor.

41. QUINCE SEEDS: These seeds contain amygdalin and are sometimes used in cooking and baking for their nutritional value. They have a slightly bitter taste and are used in jams and preserves.

42. RASPBERRY SEEDS: These seeds contain amygdalin and are used in culinary preparations. They have a mild flavor and are often consumed with the fruit in desserts and smoothies.

43. RYE: Rye contains amygdalin and is used in bread, whiskey, and beer production. It has a robust flavor and is often mixed with other grains for baking bread or making alcoholic beverages.

44. SESAME SEEDS: These seeds contain amygdalin and are used in various culinary preparations, from salads to baked goods. They have a nutty flavor and are often toasted before use.

45. SORGHUM: Another grain rich in amygdalin, sorghum is used worldwide in cooking and brewing. It can be ground into flour for baking or cooked as a whole grain in soups and stews.

46. SPINACH: This leafy green vegetable contains amygdalin and is used in salads, soups, and as a side dish. It's known for its iron content and versatile culinary uses.

47. SQUASH: Both winter and summer squashes contain amygdalin and are used in various culinary dishes. They have a sweet, nutty flavor and can be roasted, steamed, or baked.

48. STRAWBERRY SEEDS: These tiny seeds contain amygdalin and are often consumed with the fruit in jams, jellies, and desserts. They add texture and a slight crunch to dishes.

49. SUNFLOWER SEEDS: These seeds contain amygdalin and are used as a snack or in baking. They have a mild, nutty flavor and are often eaten roasted and salted.

50. SWISS CHARD: This leafy green vegetable contains amygdalin and is used in salads, soups, and as a side dish. It has a slightly bitter flavor and is rich in vitamins and minerals.

51. TURNIPS: These root vegetables contain amygdalin and are used in soups, stews, and as a side dish. They have a slightly sweet and peppery flavor and can be eaten raw or cooked.

52. WATERCRESS: This peppery green contains amygdalin and is used in salads, sandwiches, and as a garnish. Watercress is rich in vitamins and antioxidants, contributing to overall health.

53. WHEATGRASS: This young grass contains amygdalin and is used as a health supplement. It's often juiced and consumed for its potential health benefits.

54. ZUCCHINI: This summer squash contains amygdalin and is used in various culinary dishes. It has a mild flavor and can be grilled, sautéed, or used in baking.

Amount of Amygdalin in foods varies:

While amygdalin content can vary significantly based on factors like plant variety, growing conditions, and processing methods, it's essential to exercise caution when considering its consumption due to potential health risks. Amygdalin is a compound found in certain foods that has been both praised for its perceived health benefits and scrutinized for its possible risks.

However, it's important not to dismiss its potential benefits entirely out of an abundance of caution. Research continues to explore its properties and effects, and individuals interested in its nutritional aspects should consult reliable sources such as food databases, nutritional guides, or healthcare professionals. They can offer personalized advice based on individual needs and health considerations.

Navigating the complexities of amygdalin requires balanced knowledge and careful consideration. By staying informed and consulting with experts, individuals can make informed decisions about its inclusion in their dietary choices. Embracing this approach can empower individuals to explore how amygdalin might contribute positively to their well-being and vitality, fostering a journey towards feeling healthier and more vibrant.

Be Healthier

Pangamic acid:

Pangamic acid, also known as "vitamin B15" or "pangamate," captured attention for its potential health benefits, championed by Ernst T. Krebs, Sr. and Ernst T. Krebs, Jr. as a compound derived from apricot seeds. Though initially considered as a vitamin, pangamic acid does not fit the traditional definition due to its limited nutritional value. While its therapeutic claims have sparked debate, scientific research continues to explore its potential applications. Despite varying opinions, proponents of alternative medicine believe in its positive effects, advocating for further exploration to harness its possible health-promoting properties. The ongoing discussion surrounding pangamic acid underscores the complexity of integrating alternative treatments into mainstream medical practices.

Be Inquisitive

The Historical Context

The use of amygdalin dates back to ancient times, but it was in the 1950s that Dr. Ernst T. Krebs, Jr. popularized Laetrile as a cancer treatment. He proposed that cancer was a result of a deficiency in Vitamins, suggesting that amygdalin's cyanide component could selectively target and kill cancer cells.

Let’s dive deep into how does Laetrile / Vitamin B17 work?

Vitamin B17, also known as Laetrile, intrigues me deeply due to its fascinating logic and science behind its purported ability to combat cancer cells. Laetrile therapy operates on the premise that cancer arises from a nutritional deficiency, aligning with the trophoblast theory of cancer.

In the 1940s, Dr. Ernst T. Krebs Sr. and his son, Dr. ET Krebs Jr., along with other researchers, delved into Beard's trophoblast theory of cancer, ultimately affirming its validity. Their exploration led to significant publications, including a paper in 1949 by Dr. Krebs Sr. on pregnancy toxemias and the pancreas-trophoblast connection. The following year, they penned a pivotal paper titled "The Unitarian or Trophoblastic Thesis of Cancer" in the Medical Record (Vol. 163, No. 7, July 1950).

Their subsequent investigations revolved around co-enzymes and the notion that cancer might stem from a deficiency in a vital dietary compound & vitamin deficiency. They identified this compound as part of the nitriloside family, abundant in over 1200 edible plants. Their interest piqued when they learned of the cancer-free community of the kingdom of Hunza in the Himalayan Mountains, known for their consumption of apricot pits, rich in nitrilosides.

Nitrilosides, abundant in apricot seeds, peaches, apples, millet, and other fruits and nuts, particularly bitter almonds, captured Dr. Krebs's attention. He developed a method to extract glycosides from plants containing nitrilosides, which he named "Laetrile" (LAE-vo-mandeloniTRILE-beta-glucuronoside). Clinical trials worldwide over several years substantiated Laetrile's efficacy in cancer prevention and treatment, earning it the name "Vitamin B17."

It's crucial to understand that a vitamin acts as a co-enzyme, necessitating association with an enzyme for optimal function. This co-enzyme information becomes pertinent as we delve deeper into the Hunza people's lifestyle.

The Hunza people's diet, rich in apricot seeds and millet, provides them with 100-200 times more B17 than the average American. Notably, wealth in Hunza is measured not by money but by the number of apricot trees one owns, with the apricot seed pit being highly prized for its B17 content. Medical teams, including Dr. Robert McCarrison, observed the Hunza people's remarkable health, reporting in the AMA Journal in January 1922 that cancer was virtually non-existent among them, attributed in part to their apricot-rich diet.

Why hasn't vitamin B17 received widespread recognition? It seems straightforward, doesn't it? Unfortunately, the truth is that the Cancer Industry has actively suppressed this information and has gone as far as making it illegal to sell B17. Big Medicine has orchestrated effective scare campaigns, falsely claiming that vitamin B17 contains lethal cyanide. This assertion is entirely unfounded. Studies have consistently shown that vitamin B17 poses no harm to healthy tissue.

Here's the science behind it: Each molecule of B17 consists of one unit of hydrogen cyanide, one unit of benzaldehyde, and two units of glucose (sugar), tightly bound together. For hydrogen cyanide to pose a threat, the molecule must first be unlocked, a process catalyzed only by an enzyme called beta-glucosidase. Interestingly, this enzyme is present in minute quantities throughout the human body but is abundant in one place: cancer cells.

Consequently, hydrogen cyanide is unleashed solely at the cancer site, leading to dramatic consequences. The simultaneous release of benzaldehyde compounds the effect, delivering a devastating blow to the cancer cells. Benzaldehyde, a potent poison in its own right, synergizes with cyanide to create a poison 100 times more lethal than either component alone. The outcome is the obliteration of cancer cells, effectively eliminating the threat.

But what about the safety of the body's other cells? Another enzyme, rhodanese, abundant in healthy tissues, possesses the remarkable ability to fully metabolize both cyanide and benzaldehyde into harmless compounds: thiocyanate and salicylate, respectively (which is a pain killer similar to aspirin). Intriguingly, malignant cancer cells lack rhodanese altogether, rendering them defenseless against these potent poisons. This phenomenon, known as selective toxicity, ensures that only cancer cells are specifically targeted and destroyed, leaving healthy cells unharmed.

Now, let's revisit the concept of vitamin B17 as a co-enzyme and its connection to the trophoblast theory of cancer. This theory emphasizes the crucial role of pancreatic enzymes (such as trypsin, chymotrypsin, and amylase) in breaking down the protective coating surrounding cancer cells. Here's where vitamin B17 comes into play: certain inhibitors in our blood can deactivate trypsin, requiring the intervention of hydrogen cyanide to reactivate it. In essence, vitamin B17 acts as a co-enzyme to trypsin by providing hydrogen cyanide, a harmless molecule that reactivates trypsin, essential for digesting the protective coating of cancer cells. Isn't it fascinating?

The wealth of clinical studies conducted by esteemed physicians worldwide, including those overseen by Dr. Emesto Contreras at the Oasis of Hope Hospital in Mexico, provides ample evidence that B17 therapy poses no threat to normal cells. This poses a significant challenge to the Cancer Industry, as apricot seeds, the primary source of B17, are incredibly affordable compared to their latest chemotherapy drug cocktails.

The most extensive and renowned Laetrile trials conducted lasted nearly five years at the esteemed Memorial Sloan-Kettering Cancer Center in New York, overseen by Dr. Kanematsu Sugiura, a prominent cancer researcher in America. Despite the anticipation surrounding the results, the conclusion, released in a press statement on June 15, 1977, was rather disappointing. The statement declared, "Laetrile was found to possess neither preventative, tumor-regressing, anti-metastatic, nor curative anticancer activity."

However, the story doesn't end there. When a journalist questioned Dr. Sugiura about his belief in Laetrile's ability to halt cancer spread, his response was resolute: "I stick by it." Pressed further on why Sloan-Kettering opposed using Laetrile for cancer treatment, Dr. Sugiura candidly admitted, "I don't know. Maybe the medical profession doesn't like it because they are making too much money."

Dr. Lloyd Schloen, a biochemist at Sloan-Kettering, conducted tests on Laetrile, incorporating proteolytic enzymes into his injections. He reported a remarkable 100% cure rate among his albino mice. However, this groundbreaking data had to be suppressed. Sloan-Kettering swiftly took action, conducting their own tests designed to discredit Dr. Schloen's findings. They manipulated test protocols and Laetrile amounts to ensure failure. Unsurprisingly, the tests did fail, and Sloan-Kettering reported as such. They couldn't afford to reveal that Laetrile had been proven as a natural, effective cure for cancer—a revelation that would have spelled economic disaster for the Cancer Industry.

The most effective method of B17 treatment typically involves administering six grams intravenously once a day for three weeks. It's essential to supplement with zinc, as it serves as the transportation mechanism for B17 in the body. Without adequate zinc levels, B17 may struggle to penetrate the body's tissues. Additionally, pancreatic enzymes play a crucial role in B17 therapy, forming the body's initial defense against cancer. Emulsified vitamin A is often added as a supplement to B17 therapy. Laetrile therapy is most successful when combined with a strict nutritional regimen, often including a raw foods diet.

The historical use of apricot seeds among cultures like the Hunza people, known for their longevity and robust health, adds a fascinating cultural context to our discussion on this important food.

Many Foods, including millet, sorghum, lima beans, buckwheat, barley, brown rice, rye, lentils, cassava, sweet potatoes, bamboo shoots, spinach, watercress, bean sprouts (e.g., mung bean sprouts), elderberries, chickpeas, fava beans, garlic, beetroot, squash, artichokes, okra, Swiss chard, Brussels sprouts, turnips, asparagus, collard greens, mustard greens, pumpkin, and zucchini from a diverse list of 30 ingredients rich in amygdalin, offer a balanced approach to wellness. They provide vital nutrients that support overall health and may play a role in cancer prevention.

Critics raise concerns about its safety and efficacy, prompting ongoing debates. However, proponents highlight its nutrient-rich profile, including essential vitamins and minerals.

Beyond its controversial reputation, apricot seeds and B17-rich foods provide a holistic approach to health. They're packed with nutrients that support immunity and overall well-being.

For preventative purposes, Dr. Krebs recommended a minimum daily intake of 50 milligrams of vitamin B17 for healthy adults. Vitamin B17 can be purchased from sources like Medicina Alternativa (www.tjsupply.com) or CytoPharma (www.cytopharma.com), typically priced around $20 for a bottle of one hundred pills (each containing 100 milligrams).

It's interesting to mention that the bitter almond tree, an excellent source of nitrilosides, was banned in the United States in 1995.

Thank you for the use of the banner apricot photo: https://www.diet-health.info/en/recipes/ingredients/in/ot2379-apricot#

Nature's Way of Helping Out:

Conclusion

Vitamin B17, or Laetrile, remains one of the most debated alternative cancer treatments. While it holds a place in the annals of natural remedies with its promise of anti-cancer properties, the lack of conclusive scientific evidence and potential safety risks cannot be ignored.

When you are considering Laetrile, it is imperative to do so under the guidance of a healthcare professional to ensure that you are making an informed and safe choice.

As with any treatment, weighing the potential benefits against the risks is key to making the best decision for your health.