|Amygdalin is a compound found in much of our whole raw food supply and is most abundant in the seeds of non-citrus fruits.
Most commercially prepared amygdalin is extracted from the seeds of apricot. It is composed of two molecules of glucose (a sugar), one molecule of benzaldehyde and one molecule of hydrocyanic acid (an anti-neoplastic compound). Amygdalin is a plant compound that contains sugar and produces cyanide. Amygdalin is found in the pits of many fruits and raw nuts. It is also found in other plants, such as lima beans, clover, and sorghum. Cyanide is believed to be the active cancer-killing ingredient in laetrile. Apricot kernels are the richest source of vitamin B17. Laetrile is present in apricot kernels and to a lesser degree in other stone fruit kernels. It is also found in sprouting seeds. Amygdalin is found naturally in the seeds and pits of apples, cherries, peaches, plums, almonds, papaya, nectarines, and apricots. It also occurs in raw nuts, lima beans, clover, and sorghum. In plants, the cyanogenetic diglucoside may play a natural role in fruit ripening and as a fungicide.
Vitamin B17 is found in most all fruit seeds such as the apple, peach, cherry, orange, plums, nectarine and apricot, often in the extraordinary concentration of 2 to 3 percent. The apple seed is equally rich in vitamin B17. It is found in some beans and many grasses such as wheat grass. Other foods that contain vitamin B17 are bitter almonds, millet, lima beans and more. Two more rich sources of vitamin B17 are the simple cereal millet and buckwheat. Macadamia nuts are very rich in Vitamin B17 and so are bamboo shoots, mung beans, lima beans, butter beans and certain strains of garden peas. But for convenience, the simple sources for vitamin B17 are the seeds of the common fruit. Vitamin B17 is also found in great abundance in a very wide variety of vegetable foods once eaten in great abundance by man, and the natural fodder of animals is similarly rich in the factor.