Apricot Kernels
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Apricot kernel is the soft part inside the seed of the apricot whose botanical name is Prunus Armeniaca.
Commonly known as apricot almonds or bitter almonds.
Apricot kernels are native to the Himalayan region (Jammu and Kashmir), parts of Asia and Northern China.
It is said to be a good source of iron, potassium and phosphorus, and one of the best sources of vitamin B17.
They are often used as an ingredient in apricot jams, Italian amaretto cookies and liqueur; and for adding a marzipan flavour to recipes.
There are two types of apricot kernels: Sweet and Bitter kernels
Sweet kernels have a less overpowering taste used for snacks and have less amygdalin(Vitamin B17)
Bitter kernels are renowned for its therapeutic values.
Bitter apricot kernels have been used as a cancer remedy. Research shows that consuming large number of bitter kernels every day over your lifetime may ward off cancer and kill existing cancer.
Vitamin B17 is a unique compound that is believed to work with the immune system to fight malignant tumours.
Another study shows that amygdalin may initiate programmed cell death in human prostate cancer cells.
The Hunza people are considered living proof of the health benefits of apricot kernels. Based in the remote Himalayan region near West Pakistan, they are traditional apricot farmers and are believed to consume 200 times more B17 than Westerners do. The Hunza are also said to have low levels of cancer and high rates of longevity.
Apricot kernels have also long been used in Chinese medicine for respiratory problems, indigestion, high blood pressure and arthritis.
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