Saturday, 4 January 2014


Vitamin B-17 or nitriloside is a name used to describe a large group of water-soluble, non-toxic, sugary, compounds found in over 800 plants, many of which are edible.  It is said by many to be a preventative for cancer or even it is said by many that cancer is a vitamin B17 deficiency metabolic disease.

Nitrilosides comprise molecules made of natural sugar, hydrogen cyanide, and a benzene ring or an acetone. Though the intact molecule is, for all practical purposes, completely non-toxic,  in metabolism, nitriloside is hydrolyzed to free hydrogen cyanide, benzaldehyde or acetone and sugar.

This is how the theory goes: When part of the body is damaged in some way stem cells rebuild the damaged area.  It is thought that nitrilosides, through their cyanide and benzene breakdown products, prevent the rebuilding process getting out of hand.  In the past, human diets were rich in nitrilosides, but the modern processed diet can easily be almost completely lacking in them. For example, the nitriloside rich cereal millet was once more widely used in human nutrition than wheat and the now ubiquitous wheat seed contains little or no nitriloside.  Vitamin B17 appears in abundance in untamed nature.  B17 is bitter to the taste and humans taste buds have changed  over time due to a deviation away from a natural diet.  In an attempt to improve tastes and flavours, we humans have eliminated bitter substances like B17 by selection and cross-breeding.  However many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modern humans, such as the seeds in apricots. If B17 is lacking in the diet, the rebuilding process can get out of hand and tumours can develop. Vitamin B17 is toxic to problematic overgrowing cells, but non-toxic and in fact nourishes ordinary cells.  In other words, it is said that cancer is a chronic metabolic disease that arising from a specific vitamin deficiency--a deficiency specifically in vitamin B-17 (nitriloside).

One of the most common nitrilosides is amygdalin. This nitriloside occurs in the kernels of seeds of practically all fruits. The seeds of apples, apricots, cherries, peaches, plums, nectarines, and the like carry this factor; often in the extraordinary concentration of 2 to 3 per cent.

There is plenty of precadent for believing that a once fatal disease could turn out simply to be a metabolic disorder.  At one time the metabolic disease scurvy killed hundreds of thousands of people, sometimes entire populations. It found total prevention and cure in the ascorbic acid or vitamin C component of fruits and vegetables. Similarly, the once fatal diseases pernicious anemia, pellagra, beri beri, countless neuropathies, and the like, found complete cure and prevention in specific dietary factors, that is, essential nutrients in an adequate diet. Before these diseases were understood, before the means of total prevention and cure were discovered, it was widely believed that these dietary deficiency diseases were due to viruses, bacteria, bad air, "infection," or some such cause.

Much of this material is taken from a paper by Ernst Theodor Krebs, Jr. presented in German before a congress of the International Medical Society for Blood and Tumor Disease,

Nov. 7, 1970, in Baden-Baden, West Germany. On this occasion, the author received an award honoring his discovery and research on vitamin B-15 (pangamic acid) and vitamin B-17 (nitriloside).

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Foods Containing B17 (Nitrilosides)

Listed below is an evaluation of some of the more common foods.  Keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate.

Fruits Range*
blackberry, domestic     low
blackberry, wild     high
boysenberry     med.
choke cherry     high
wild crabapple     high
market cranberry     low
Swedish (lignon) cranberry     high
currant     med.
elderberry     med. to high
gooseberry     med.
huckleberry     med.
loganberry     med.
mulberry     med.
quince     med.
raspberry     med.

Seeds Range*
apple seeds     high
apricot seed     high
buckwheat     med.
cherry seed     high
flax     med.
millet     med.
nectarine seed     high
peach seed     high
pear seeds     high
plum seed     high
prune seed     high
squash seeds     med.

Beans Range*
black     low
black-eyed peas     low
fava     high
garbanzo     low to med.
green pea     low
kidney     low to med.
lentils     med.
lima, U.S.     low
lima, Burma     med.
mung     med. to high
shell     low
Nuts (all raw) Range*
bitter almond     high
cashew     low
macadamia     med. to high

Sprouts Range*
alfalfa     med.
bamboo     high
fava     med.
garbanzo     med.
mung     med.
Leaves Range*
alfalfa     high
beet tops     low
eucalyptus     high
spinach     low
water cress     low

Tubers Range*
cassava     high
sweetpotato     low
yams     low

Range*       1000 mg ( milligrams ) = 1 gram

High — above 500 mg nitriloside per 100 grams of food.

Medium — above 100 mg nitriloside per 100 grams of food.

Low — below 100 mg nitriloside per 100 grams of food.

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