Oooooh, I was just reading about pitted fruits
last night. That's what I read in several places.
All the pitted fruits do that. Apricots, cherries,
etc. Can any of our handy dandy chemistry folks
explain the difference if there is any?
Annie
Marshall Dudley wrote:
Steve wrote:
I don't know anything about laetrile one way or another, but I do know
that people who eat too many seeds too fast from the rose family,
which include apples, apricots, peaches and so on. At least you
don't have to worry about it building up over the years.
I had to do a little bit of research once you brought this point up
and according to 'straightdope.com' these pits do not have cyanide.
Instead they have cyanogenetic glycosides, whatever that is, which
releases hydrogen cyanide when ingested through enzymatic action.
That is correct. I think that the enzyme that causes the release is one
produced by dividing cells. Very small amounts are present in a normal
person, but larger amounts are present in babies, children, and pregnant
women. (It is this enzyme I believe that is tested for in the over the
counter pregnancy tests, which can give a false positive if the person
has certain cancers). Very large amounts are present in cancers, thus
the cancer killing ability of B17.
Marshall
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