Vitamin B17 appears in abundance in untamed nature. Because B17 is bitter to the taste, in man’s attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots. 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.
|Swedish (lignon) cranberry
|med. to high
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 sweet potato low yams low
High — above 500 mgs. nitriloside per 100 grams food
Medium — above 100 mgs. per 100 grams food
Low — below 100 mgs. per 100 grams food