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Raw Organic Bitter Apricot Kernels

The core of Apricot, Apricot kernel, has great deal of amygdalin, which is also called "vitamin B17".

With the strong and bitter taste, Apricot kernels appear regularly in the culinary contexts as bitter almonds or apricot almonds. It is important in the recipes for apricot jam, marzipan and Italian amaretto cookies and liqueur.

However, please don't take too much. It may cause 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. The clinical trial of Laetrile (amygdalin) found that several patients suffered from cyanide. It is implemented by the Mayo Clinic and three other U.S. cancer centers under National Cancer Institute sponsorship in 1982.

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

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