The use of Amygdalin (Laetrile/Vitamin B17) in the treatment of human cancer dates back at least to 1843, although the ancient Chinese are reported to have used bitter almonds containing significant quantities of it in the treatment of tumors some 3,000 years ago.
Laetrile is not a miracle drug . It is simply a concentrated form of Nitriloside. Amygdalin (Laetrile/ Vitamin B17) is particularly prevalent in the seeds of those fruits in the Prunus Rosacea family (bitter almond, apricot, blackthorn, cherry, nectarine, peach and plum.) It is found in natural foods which contain nitriloside and has been used and studied extensively for well over 100 years. It is also contained in grasses, maize, sorghum, millet, cassava, linseed, apple seeds, and many other foods that, generally, have been deleted from the menus of modern civilization. Fruit kernels or seeds generally have other nutrients as well, some protein, unsaturated fatty protein, unsaturated fatty acids, and various minerals. The most common source of B17 is the apricot kernel and is present in about a 2-3 percent levels of concentration within the seed kernel.
So there is no confusion please note; there are 3 names which are interchangeable being Vitamin B17, Laetrile and Amygdalin. Vitamin B17 was the name given to the purified form of Amygdalin by a Bio Chemist named Ernst T Krebs in 1952. He also called it Laetrile which is simply short for Lavo-mandelonitrile and was awarded its vitamin status officially in 1952 after advice from Dr Dean Burke who was the co-founder of the National Cancer Institute. Amygdalin on the other hand is said to have been first discovered and used by a German chemist Leibig as far back as 1830. So, laetrile/Vitamin B17 on the other hand is simply a more soluable and concentrated form of amygdalin which allows it to be administered in a much greater concentration. Either way all 3 are essentially the same thing.
Vitamin B17 / Laetrile is probably one of the most controversial medical topics in the last 30 years. You may remember back in the 50’s – mid 70’s there was a lot hype in the medical world regarding a new natural cancer treatment that was discovered that killed cancer cells. This was the result of Dr Ernst Krebs findings and his research in a book called World Without Cancer. Well after several years of court cases and controversy regarding Laetrile it was finally stamped out by the FDA and reported to the mass media in the US as a fraud and failure. They called it Quackery in those days.
TODAY the hype has and is starting again as a result of THE INTERNET. The internet has allowed us to gain information from all over the world on what perhaps really happened.
So how does B17 kill cancer?…… Here we go….
Firstly we need to understand that our bodies use several enzymes to perform many tasks. Our body has one particular enzyme called Rhodanese which is found in large quantities throughout the body but is not present where ever there are cancer cells. Yet, where ever you find cancer in the body, you find another enzyme called Beta-Glucosidase. So, we have the enzyme Rhodanese found everywhere in the body except at the cancer cells, and we have the enzyme Beta-Glucosidase found in very large quantities only at the cancer cell but not found anywhere else in the body. If there is no cancer in the body there is no enzyme Beta-Glucosidase.
Now the following is what scares most people. You see, Vitamin B17 is made up of 2 parts glucose, 1 part Hydrogen Cyanide and 1 part Benzaldehyde (analgesic/painkiller). So its very important you understand the following:
When B17 is introduced to the body, it is broken down by the enzyme Rhodanese. The Rhodanese breaks the Hydrogen Cyanide and Benzaldehyde down into 2 by-products, Thiocyanate and Benzoic acid which are beneficial in nourishing healthy cells and forms the metabolic pool production for vitamin B12. Any excess of these by-products is expelled in normal fashion from the body via urine. Vitamin B17 passes through your body and does not last longer than 80 minutes inside your body as a result of the Rhodanese breaking it down. (Hydrogen Cyanide has been proven to be chemically inert and non toxic when taken as food or refined pharmaceutical such as laetrile. Sugar has be shown to be 20 times more toxic than B17.
Good & Bad Cyanide?
We all know that cyanide is bad for you, yet here we are jumping up and down saying its good for you because it kills cancer. Lets look at the real story.
Hydrogen Cyanide must be FORMED!! There is no free Hydrogen Cyanide in laetrile floating around freely in our body waiting to harm us when we eat apricot seeds or take laetrile. The enzyme Beta-Glucosidase, and only that enzyme is capable of manufacturing and forming the Hydrogen Cyanide from Laetrile. If there are no cancer cells in the body, there is no beta-glucosidase. If there is no beta-glucosidase, no hydrogen cyanide will be formed from laetrile. Even if there were some other way to manufacture cyanide from laetrile in the body, the amount would be so minute it would have little, if any toxic effect.
Laetrile does on the other hand contain the cyanide radical (CN-). So does Vitamin B12 , Cassava and strawberries and a host of other foods we consume. You never heard of anyone getting cyanide poison from vitamin B12 or from eating strawberries because it just does not happen. Lets also look at table salt which is made up of sodium Chloride (NaCl) and is very common in most households. Yet, did you know pure sodium (Na+) is one of the most toxic substances known to man? Yet in their form locked together they are not toxic. Any good toxicologist will tell you sugar is 20 times more toxic than laetrile and salt is also much more toxic.
Now, here is the irony of all of this. Milligram for milligram, the chemotherapeutic agents which are commonly used in the treatment of cancer today, are hundreds of times more toxic than laetrile.
The best way to prove or disprove the vitamin B17 theory of cancer, would be to take several thousands of people, over a period of many years, expose them to a consistent diet of B17 rich nitriloside foods and then check the results. Fortunately this has already occurred by the study of the following cultures; The Hunza, aboriginal Eskimos, Hopi and Navajo Indians, Abkhazians.
In the remote recesses of the Himalayan Mountains, between West Pakistan, India and China there is a tiny Kingdom called Hunza. These people are known world over for their amazing longevity and health. They live well beyond 100 years and have commonly been known to still father children at the age of 110. One of the first medical teams to study the Hunza was headed by world-renown British surgeon Dr Robert McCarrison. Writing in the AMA Journal Jan 7, 1922 he reported:
“The Hunza has no known incidence of cancer. They have an abundant crop of apricots. These they dry in the sun and use largely in their food”.
It is interesting to note that the traditional Hunza Diet contains over 200 times more nitriloside (B17 Rich food) than the average American or Australian Diet. There is no such thing as money in Hunza. A mans wealth is measured by the number of apricot trees he owns. And the most prized of all foods was considered to be the apricot seed. It is very common for the Hunza to eat between 30 – 50 (ie. about 30mg of B17) apricot seeds as an after lunch snack. The thousands of seeds they do not eat they store or grind them very finely and then squeezed under pressure to produce a very rich oil used in cooking and to apply to the skin. The apricot is staple food in Hunza. They use the apricot, its seed and the oil for practically everything. In addition to the ever present apricot, the hunzahuts eat mainly grain and fresh vegetables. These include buckwheat, millet, alfalfa, peas, broad beans, turnips, lettuce, sprouting pulse and berries of various sorts. All of these with the exception of lettuce and turnips contain vitamin B17.
It is important to know when the Hunza leave their secluded land and adopt the menus of other countries, they soon succumb to the same diseases and infirmities including cancer as the rest of man kind.
The Eskimos are another people that have been observed by medical teams for many decades and found to be totally free of cancer. The traditional Eskimo diet is amazingly rich in B17 nitrilosides that come from the residue of of the meat of caribou and other grazing animals, and also from the salmon berry. Another Eskimo delicacy is green salad made out of the stomach contents of caribou and reindeer which are full of fresh tundra grass. Tundra grasses such as Arrow are have shown to be contain the highest content of B17 than other grasses.
Alaska’s most famous doctor Dr Preston A Price claims that, “In his 36 years of contact with these people he had never seen a single case of malignant disease among the truly primitive Eskimos, although it frequently occurred when they were modernized.
An interesting point to note is that when an Eskimo leaves his traditional way of life and begins to rely on a western/modern diet he becomes even more cancer prone than the average American.
HOPI & NAVAJO INDIANS
The Indians of North America are another people who are remarkably free from cancer. The AMA went as far as conducting a special study in an effort to discover why there was little to no cancer amongst the Hopi and Navajo Indians. The February 5, 1949 issue of the journal of the American Medical Association declared that they found 36 cases cases of malignant cancer from a population of 30,000. In the same population of white persons there would have been about 1800. Dr Krebs research later found that the typical diet for the Navajo and Hopi Indian consisted of nitriloside-rich foods such as Cassava. He calculated that some of the tribes would ingest the equivalent of 8000mg of Vitamin B17 per day from their diet !!!
The Abkhazians are found deep in the Caucasus Mountains on the Northwest side of the Black Sea. They are a people with almost the exact same health record and longevity as the Hunzakuts.Their food and lifestyle having to live in a harsh rugged terrain are almost identical. They follow a diet which is low in carbohydrates, high in vegetable proteins and rich in minerals and vitamins, especially vitamin B17.
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