The Toxic Truth: Amygdalin and Cyanide
Inside the hard pit of an apricot is a kernel that looks similar to a small almond. However, this kernel contains amygdalin, a naturally occurring cyanogenic glycoside. When raw apricot kernels are chewed and digested, amygdalin is broken down by enzymes in the gut, releasing cyanide, a powerful poison. Consuming enough raw kernels can cause cyanide poisoning, with symptoms ranging from mild to severe, and potentially leading to death. Health authorities globally warn against eating them, with children being particularly vulnerable due to their lower body mass.
Symptoms of Cyanide Poisoning
Symptoms of cyanide poisoning can appear quickly and include:
- Nausea and vomiting
- Headaches and dizziness
- Rapid, shallow breathing
- Rapid heart rate
- Confusion
- Abdominal pain
- In severe cases, loss of consciousness and respiratory failure
Seek immediate medical help if you experience these symptoms after eating apricot kernels.
Apricot Kernels vs. True Almonds: A Critical Difference
Apricot kernels and almonds come from the same plant family (Prunus). True (sweet) almonds are cultivated to have very low levels of amygdalin and are safe to eat. Bitter almonds, however, contain amygdalin and are not typically sold raw.
The 'Vitamin B17' Myth
A false claim promoted by Ernst T. Krebs Sr. suggested amygdalin, called 'Vitamin B17' or Laetrile, could treat cancer. The medical community has debunked this, stating there is no evidence it works, and it risks cyanide poisoning. Authorities have banned Laetrile sales.
Safe vs. Unsafe Consumption: What You Need to Know
Processing makes apricot kernels safe. High heat during cooking or baking breaks down the toxic amygdalin. In some cultures, kernels are boiled or processed for culinary uses.
Safe uses of processed apricot kernels:
- Boiled: Used in some traditional dishes after extensive boiling.
- Baked: High heat neutralizes the toxin in baked goods like amaretti.
- Oil: Refining removes amygdalin for culinary or cosmetic oil.
Unsafe consumption methods:
- Raw: Eating them directly from the pit is dangerous.
- Unprocessed Supplements: Ground, raw kernels sold as supplements are highly toxic.
- Mislabeled Products: Can be a risk if misidentified.
A Quick Comparison: Raw vs. Processed Kernels
| Feature | Raw Apricot Kernels | Processed Apricot Kernels |
|---|---|---|
| Amygdalin Content | High | Trace amounts or none |
| Cyanide Risk | High, potentially fatal | Low, generally safe |
| Safety Status | Unsafe for consumption | Safe for consumption in prepared foods |
| Recommended Use | Avoid entirely | Specific culinary applications (e.g., boiled, baked) |
| Legality | Sale of raw kernels is prohibited in many countries | Legally used as ingredients in processed products |
Conclusion: A Kernel of Caution
Eating the kernel inside an apricot is risky due to amygdalin and the resulting cyanide. Stick to the fruit's flesh and discard the pit. If you use apricot kernels, ensure they are properly processed, like extended boiling, to make them safe, or choose products with processed kernels. For more information on warnings about amygdalin, refer to sources like the U.S. Food and Drug Administration. True almonds are safe, but the potential health risks of apricot kernels are not worth the danger.
