Hi Dean, No, bitter almonds (hard to find in this day and age) and sweet almonds are two different nuts, and neither are apricots. Bitter almonds have a high amount of the active ingredient (as do apricot pits) and sweet almonds little. Yes I believe heat affects the availability of the cyanide precursor.
Regards Ivan > -----Original Message----- > From: Dean T. Miller [mailto:[email protected]] > Sent: Saturday, 26 May 2001 21:31 > To: *Silver-List* > Subject: Re: CS>Fw: CS>People dealing with cancer-almonds > > > Hi Ivan, > > On Sat, 26 May 2001 17:01:48 +1200, "Ivan Anderson" <[email protected]> > wrote: > > >The Almonds have to be bitter, which are not the supermarket type. Lookup > >vitamin B17 or laetril <sp>. > > Bitter almonds (apricot pits) have a lot more B17, but regular almonds > have some. > > But -- as far as I know, they should be raw, not roasted (heating > destroys B vitamins, but I don't know if that's true of B17). > > -- Dean -- from (almost) Des Moines -- KB0ZDF -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
