Raw Organic Bitter Apricot Kernels

Apricot kernel is the kernel of Apricot. It is commonly known for containing amygdalin, which is sometimes called "vitamin B17".

Apricot kernels are strong-tasting and bitter, and are known in culinary contexts as bitter almonds or apricot almonds. They feature in recipes for apricot jam, marzipan and Italian amaretto cookies and liqueur.

Taken in excess, they may produce nausea, fever, rash, hive nose, headaches, insomnia, increased thirst, weakness, lethargy, nervousness, various aches and pains in joints and muscles, a drop in blood pressure. A clinical trial of Laetrile (amygdalin) carried out in 1982 by the Mayo Clinic and three other U.S. cancer centers under National Cancer Institute sponsorship, found among other things that several patients suffered from cyanide poisoning.

Recommended dosage: The Food Standards Agency (FSA) recommends no more than 2 apricot kernels per day.

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