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).
for more information visit:
http://credence.org/B17manual/
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.
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).
for more information visit:
http://credence.org/B17manual/
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.
No comments:
Post a Comment