by Phillip Day
“Like cancer, scurvy was believed to be incurable, then in 1747 it was discovered that it was simply caused by a lack of fresh food. Today, many people believe that eating apricot kernels, a food source rich in a vitamin called Vitamin B17, can protect against, and maybe even help to cure, cancer. ‘Add Lib’ investigates the controversial claims behind B17 and asks, is it possible that it may be to cancer what vitamin C was to scurvy?” – Ad Lib magazine
So begins one of many articles about apricot kernels and what they can do for you. In over twenty-five years of investigation into what works with cancer and what doesn’t, I have found dietary changes, vitamin B17 and a less stressful lifestyle come to the fore in successes.
So what’s the deal? Apricot kernels are a favourite of a number of agrarian peoples such as the Hunzas, Abkhasians and Karakorum who have no record of cancer in their isolated states and are famous for long lifespans. Other peoples around the world consume different sources of a nutrient that has come to be known as Vitamin B17 and have similar success.1 According to scientists who have studied and published, B17 must work in conjunction with enzymes, vitamins C, D, A & E to achieve a targeted anti-cancer effect in the body. B17 cannot, and does not work alone.2
Vitamin B17 is a stable, chemically inert and non-toxic molecule when taken as food or as a refined pharmaceutical in appropriate quantities (Laetrile and amygdalin are two examples). Scientists discovered the compound reacts to the enzyme beta-glucosidase, located in abnormal amounts at the site of cancerous tumours. In this reaction, beta-glucosidase manufactures two potent poisons, hydrogen cyanide and benzaldehyde (a painkiller), stabilised with two molecules of glucose. These two poisons, produced in minute quantities at the cancer cell site, combine synergistically to kill the cell as part of Vitamin B17’s unique and selective action.
So state scientists studying B17, who were aware that indigenous peoples consuming nitrilosidic foods were not experiencing any harmful side-effects from this reaction. On the contrary, their lives were characterised by abundant good health and longevity. Later they found healthy tissue broke down excess levels of B17 into two nutritious by-products, one of which, sodium thiocyanate, reacts with the precursor hydroxycobalamin in the liver to form another nutrient with the cyanide radical: Vitamin B12 (cyanocobalamin).
Biochemist Ernst T Krebs Jr popularised the use of B17 in the sixties and remarked: ‘We hear a great deal about its use in terminal cancer, but the time to start with Vitamin B17 is now before the disease becomes clinical. The time to start is the same with any matter of adequate nutrition and that is right now. You may start now by commencing to eat the seeds of all common fruits that you eat. Apricot and peach seeds contain almost 2 percent of Vitamin B17 by weight. The apple seed, although very small, is equally rich in Vitamin B17 — so are the seeds of prunes, plums, cherries, and nectarines. The only common fruits on the hemisphere that lack nitrilosidic seeds are the citrus fruits. This lack has come about by artificial cultivation, by breeding and hybridization, since the seeds of citrus fruits on the African continent still contain Vitamin B17.’ 3
- Increase the quantity of nitrilosidic (B17) foods in your diet (see Cancer: Why We’re Still Dying to Know the Truth)
- Officially, by order of UK’s Food Standards Agency, you’re not supposed to consume more than 2–3 seeds a day or you might die of cyanide poisoning! Unofficially, I have to report the Hunzas don’t do that; they sometimes eat dozens a day, harvesting the fruit growing wild in the Himalayan foothills and cracking the pits for their seeds. Nothing’s happened to them yet
- I’ve been consuming kernels for years as part of my diet with nothing but benefits. I started with one or two a day and worked up to 20 – 25 of the small ‘Shalkur’ kernels over a week and a half (if you have larger kernels (Australian, etc), reduce to 10–15 a day). These days I sprinkle them on my salads and grind them into my veggie juices. People with cancer sometimes take more – 20/40 a day depending on bodyweight — in addition to cleaning up their diets, stress and EXERCISING!! 4
- Not all apricot seeds are effective. There are many ‘sweet’ hybrids on the market and others have been found to contain mucho pesticides. Seeds must have the characteristic bitter taste, indicating the active ingredients are present
- Don’t eat apricot seeds whole. May be pulped, grated or crushed and put into veggie juices
- Consumption should be spread throughout the day. Do not take a whole lot in one go if you are not used to them
- Cancer sufferers should refer to my book, Cancer: Why We’re Still Dying to Know the Truth for physicians’ reports on treating their condition nutritionally
- In a minority of cases, nausea may be experienced when taking apricot kernels. In this event, consumption should be reduced or discontinued
- Do not consume kernels if you have poor liver function, jaundice, etc. Intravenous Vitamin B17 drips, administered by a qualified physician, can be used to bypass this problem (www.cytopharmaexpress.com)
- Please note: Some cancer sufferers believe that apricot kernels alone are all that is required to fight cancer. Consultation with a qualified health practitioner familiar with metabolic therapy is advised for further information. Apricot kernels are usually part of the nutritional support for those exercising cancer prevention for life as well as patients undergoing a full metabolic program for the disease.
Cancer: Why We’re Still Dying to Know the Truth by Phillip Day
Shalkur apricot kernels, 1 kg bag
1 Day, Phillip Health Wars, Credence, 2011.
2 Day, Phillip B17 Metabolic Therapy, A Technical Manual, Credence, 2004
3 Second Annual Cancer Convention, Ambassador Hotel, Los Angeles, 1974
4 Day, Phillip Cancer: Why We’re Still Dying to Know the Truth, Credence 2005