Amygdalin is a naturally occurring chemical compound, famous for being falsely promoted as a cancer cure. It is found in many plants, but most notably in the seeds (kernels) of apricot, bitter almonds, apple, peach, and plum.
Let's break down the name:
Amygdalin. The term comes from the Greek word "amygdale," which means "almond," as it was first isolated from almond seeds.
Amygdalin is a type of compound known as a cyanogenic glycoside because it can release cyanide, a potent poison, when metabolized by the body. This happens when amygdalin is broken down by the gut bacteria or enzymes in the body, releasing cyanide.
Despite the fact that it can release cyanide, small amounts of amygdalin are used in the food industry for flavoring, particularly for its bitter almond taste. However, consuming large amounts of amygdalin, especially by eating raw apricot kernels, can result in cyanide poisoning.
As mentioned earlier, amygdalin has been promoted as a cancer treatment, often under the name "Vitamin B17," but it's important to note that it's not a recognized vitamin, and its efficacy and safety as a cancer treatment have not been established. In fact, the use of amygdalin (Laetrile) as a cancer treatment is illegal in the U.S. because it's not effective and can cause serious side effects due to cyanide poisoning.
