Vitamin B17 (Amygdalin) (from the Greek word for ‘almond’) is a substance found in the seeds of many kinds of fruits, such as plums, cherries, oranges, nectarines, apples and peaches, as well as in raw nuts, including bitter almonds. Apricots contain a particularly large amount of Vitamin B17 (amygdalin), and it’s also abundant in plants such as clover, lima beans, millet, mung bean sprouts and sorghum. These are all highly nutritious foods with chemical contents that provide an excellent range of important benefits for the human body. As a result, many people have begun to call amygdalin ‘vitamin B17’.

Vitamin B17 was first discovered and isolated by two French chemists in the early 1800s, because they saw potential for the substance’s role as a source of healing when combined with other nutrients. Since then,Vitamin B17 (amygdalin) compounds have been given several other scientific names, one of which is ‘laetrile’, an acronym of laevorotatory and mandelonitrile. You’ll see this name used when it’s describing a purified form of amygdalin AKA Vitamin B17.

People have used Vitamin B17 as a medicine for almost two centuries, but it was in the 1970s that it really gained popularity and came into its own as a complementary treatment of choice for hundreds of thousands of people. A therapy is generally called complementary when it is used in addition to conventional treatments. Alongside a specialized diet, high-dose vitamin supplements and pancreatic enzymes, Vitamin B17 may be able to stimulate the immune system, and help improve health. Nowadays, many trials are being conducted into the effects of Vitamin B17 and its use as a medicinal product, and dozens of scientific articles and books have been written about it.

One interesting fact about Vitamin B17 is that it’s described in pharmacological dictionaries as non-toxic, but it does have one poison in it: cyanide. The plants which contain Vitamin B17 produce it in order to put off attacks from predators. Luckily, it’s trapped inside the chemical compounds of the Vitamin B17, and so it’s chemically inert and therefore completely harmless to human tissue when it’s consumed in normal amounts. Weight for weight, Vitamin B17 is less toxic than sugar, and also less toxic than salt.

Fortunately, getting the benefits of Vitamin B17 is now easier than ever before. We no longer have to eat basket-loads of apricot kernals, or heaps of grape seeds, to reap the nutritional rewards of these wondrous health foods. Why? Because we now have them all available in supplement form. Luckily, they’re widely available, and Vitamin B17 itself is sold in most European countries, and in Mexico. You can order it over the internet, so it’s as simple as buying “health in a bottle”. When you combine your supplements with a balanced diet containing lots of vegetables, you’re doing the very best you can for your body.

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