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B17 vitamin

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Posted 7/6/2014 6:32 PM (GMT 0)
I have experience from my uncle about vitamin B17 which helped him a lot with cancer. You can´t get it in common but you can get some from apricot seeds, but carefully with it they includes a little portion of kyanid (best if you make plan for consumption, he using 21 per day). So i wanted to share my experience, i hope its help you could try it with your current therapy and maybe its help you (remember for security only 9 per day)....

https://www.youtube.com/watch?v=CyvSmhrlJwE Sandy beat cancer with B17. 2 minutes video

Post Edited (marius14) : 7/12/2014 8:14:33 AM (GMT-6)

Posted 7/12/2014 2:14 PM (GMT 0)
And at the end one recommandation from web:

ARE ALL APRICOT KERNELS THE SAME?
NO! What a lot of people do not consider when choosing an apricot kernel supplier is that apricot kernels (like all oil seeds) are very susceptible to moulds if not immediately dried to reduce the moisture levels that will inhibit mould growth.
One very dangerous mould that apricot kernels are susceptible to is aflatoxin. Aflatoxin is a fungus, a mycotoxin that is very toxic and carcinogenic to humans. It is known that chronic exposure will lead to a high chance of developing liver cancer. (ref: wikipedia)
It is not often easy to spot as the kernel husk (skin) can conceal the mouldy flesh underneath. The best way to avoid ingesting this toxic fungus is to not purchase kernels that are not assured that they have been dried immediately to a moisture level of under 7% within 48 hours of removal from the fruit and then stored in weatherproof conditions to keep moisture levels safe. So please take care when looking to purchase any fruit kernel.

So for the best buy fresh apricots and get kernel from them….
Posted 7/12/2014 3:53 PM (GMT 0)
Beware. "Vitamin B-17" does not exist. It is the new name invented for laetrile, which various snake-oil salesmen have promoted for decades with absolutely no proof of any beneficial effect. From Wikipedia (not always accurate, of course, but this part is:

Amygdalin (from Ancient Greek: ἀμυγδαλή amygdálē "almond"), C20H27NO11, is a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as bitter almonds, by Pierre-Jean Robiquet and Antoine Boutron-Charlard, in 1830 and subsequently investigated by Liebig and Wöhler in 1830. Several other related species in the genus of Prunus, including apricot (Prunus armeniaca) and black cherry (Prunus serotina), also contain amygdalin.

"Since the early 1950s, both amygdalin and a modified form named laetrile or Vitamin B17 have been promoted as cancer cures. However, neither of these compounds nor any other derivatives are vitamins in any sense, and studies have found them to be clinically ineffective in the treatment of cancer, as well as dangerously toxic. They are potentially lethal when taken by mouth, because certain enzymes (in particular, glucosidases that occur in the gut and in various kinds of seeds, edible or inedible) act on them to produce cyanide"

As we all know, cyanide in sufficient amounts over time is poisonous.
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