Apricot Kernels are one of the richest sources of Vitamin B17 and are an alkaline forming food.

Vitamin B17 was very much a part of our diet until about 150 years ago, when we stopped making bread with millet and gradually switched to sweeter more refined foods. The average Western diet is now lacking in this essential vitamin, which many doctors, nutritionists and medical researchers believe is vitally important as the immune system’s ‘second line of defence’.

Apricot kernels are one of the richest sources of nitrilosides, or Vitamin B17. As zinc is the transportation mechanism for nitrilosides, it is recommended that adequate levels of zinc are maintained for the maximum absorption of B17.

The seeds are rich in protein, polyunsaturated fats and other nutrients, and contain as much as 2 percent nitriloside. Nitrilosides are broken down by the body’s natural enzymes to produce benzoic acid (anti-rheumatic and antiseptic properties), salicylic acid (aspirin) and thiocyanates (used in the treatment of hypertension). Apricot kernels are also an alkaline forming food (pH 7.5-8.0).

It is recommended that adequate levels of zinc are maintained for the maximum absorption of B17.The recommended dosage is 1 kernel per day for each 20 pounds (or 10kg) of body weight.

Grind or chop the kernels, and sprinkle on hot vegetables, salads, baked potatoes, soups or cereals - or nibble them on their own.

Do not consume more than 30 kernels per day. This will result in extreme toxicity.