Apricot Pits

A good friend gave me a bag of apricot pits the other day. His uncle, who is battling lymphoma, is using them. Apparently they are a natural source of laetrile (did I spell that correctly?). Some practitioners, including the American FDA, classify them as some sort of poison ’cause they produce cyanide. Notice how I said that; they produce cyanide. The chemistry stuff that I’ve managed to winkle out of the Internet indicates that one of the compounds in the pits, when it comes into contact with one of the sugars in the cancer, combine together to make cyanide, which affects the tumour first. Some say it kills the tumour. Some say that it only ‘controls’ the tumour. As with all good things, if you ingest too much, the production of cyanide will be more than that needed to control the growth of the tumour, and you will poison yourself. BE CAREFUL… read, research and pay attention to what your body is telling you.

By the way, the pits taste initially like raw almonds, but they have a very bitter aftertaste… yuck. I’ve followed up a handful of pits with a teaspoonful of white honey; a lovely solution.

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