I believe the only real difference between different pits is the
concentration of B17.
Marshall
Annie B Smythe wrote:
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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