thanks for the links max,
i have been told that the Hunzas were so aware of the benefits of apricot seeds that they grew certain varieties of apricaot for the purposes of eating the seed only.
i always eat the inner kernal of the apple seed.
once you get a taste for the bitterness of B17, you can recognise it in other foods too
found this link, haven’t read it yet, but it says that loquat leaves are high in B17
yeah max, that what i do too ‘chew and eat the seeds’, it’s pretty ridiculous then that in most supermarkets here that seedless grapes are now more common than grapes with seeds.
the link had an interseting story about people in the mediteranean who had cured their cancer by using loquat leaves.
it’s also effective when used for moxa.
BTW in regard to seeds. i worked at a biodynamic apple orchard and observed that the fruit is ALWAYS picked before it fully ripens. this is because if it were left to ripen on the trees, the birds would clean ’em up. if you can get your hands on fruit that is fully tree ripened it is quite amazing.
i’m not sure about other pome fruits, but with apples, when they are fully ripened, they develop what is called a sugar sack. it is a very sweet and juicy sack surrounding the seed core – the final incentive for animals to devour the entire fruit right down to and including the seed.
i imagine that fruit that has this sugar sack fully developed, by virtue of it’s peak maturity would have seed of superior vitamin concentration, particulary B17
fruit that has been allowed to ripen to the point of
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