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Apricot kernels contain a high amount of vitamin B17, which is also known as laetrile, amygdalin or nitriloside. The amygdalin compound has four molecules. Two are glucose molecules. The other two are cyanide and benzaldyhide. The last two are scarycompounds, except for a couple of unusual metabolic activities: they are released by and into cancer cells only. Otherwise, they remain in the amygdalin compound and are passed through. It's a very clever arrangement. The cancer cells depend on fermenting sugar (glucose) for their energy instead of oxygen. So the cancer cells attract the amygdalin compounds for their glucose, but are whacked when they metabolize those compounds that free the benzalldyhide and cyanide. The glucose is the sugar bait. Cancer cells contain an enzyme that is not found in healthy cells, beta-glucosidase.The beta-glucosidase enzyme "unlocks" the amygdalin compound, releasing the deadly toxins within the cancer cell. Only cancer cells metabolize amygdalin. Healthy normal cells don't. Most non-cancerous cells contain another enzyme, rhodanese. Free cyanide molecules are bound to sulfur molecules by rhodanese, creating harmless cyanates that are eliminated in the urine.

Amygdaline is found in seeds such as the apple, peach, cherry, grapes, orange and nectarine. It is found with the highest concentration and necessary enzymes in apricot seed kernels. It is also found in millet, [[Wheat Grass]], lima beans and mung beans. The hard wooden pit in the middle of the apricot or peach for example, is not supposed to be thrown away. In fact, the wooden shell is actually a strong armor protecting one of the most important foods known to man, the seed. It is one of the main courses of food in cultures such as the Navajo Indians, the Hunzakuts, the Abkhazians and many more. Cultures such as these have never had a reported case of cancer when eating their traditional foods!