Amygdalin is the other name for Vitamin B17. Vitamin B17 has seen many well-documented examples of being beneficial to health, including lowering blood pressure, ease discomfort and boost energy levels and wellbeing.
Amygdalin/Vitamin B17 is found in a range of foods including nuts, apricots, peaches and bean sprouts. It is also possible to take in natural supplement form; B17PRO™ has a concentrated formula of 100mg per tablet.
There has been some controversy over the health benefits of taking Vitamin B17 in supplement form since G. Edward Griffin’s book, “World Without Cancer”. If this subject interests you, we strongly suggest that you find out more. We recommend biochemist James South’s article on this subject, available here: laetrile-the-answer-to-cancer
In addition to the intake of Amygdalin, in order for this vitamin to have effect, it is necessary to take Zinc (Zn), since it is a unique vitamin carrier through the cell membrane, and other vitamins as well as antioxidants and pancreatic enzymes are recommended.
B17PRO™ is classed as a specialist product and contains Amygdalin (a.k.a. Laetrile) which is a naturally occurring compound found inside the pits or seeds of fruits such as apricots, apples and red cherries. It is broken down by enzymes inside the body to produce cyanide.
NOTE: Do not consume Vitamin B17-Pro™ supplements alongside raw vegetables (especially brassica/cruciferous vegetables such as broccoli, brussels, turnips, kale, cauliflower, cabbage and collard greens) or raw nuts, especially almonds. This can lead to an “overdose” of Vitamin B17, and excessive levels of hydrogen cyanide in the body. This can lead to health problems such as nausea, dizziness, vomiting, headaches and even liver damage.
Enzymes play a key role in food digestion and they allow the proper utilization of essential food ingredients. They are necessary for all chemical reactions occurring in the human organism.
Therefore, a lack of enzymes causes problems with the way the body functions, but is a common problem due to:
There are several reasons that lead to the loss of enzymes in foods (at all stages of production and preparation), as well as the lack of enzymes produced by the human organism. The loss of enzymes during the food production phase is due to the use of pesticides and chemicals in agriculture, hybridization and genetic modification, the use of cow’s growth hormone, while during the food processing and preparation, pasteurization contributes to the lack of enzymes and also the use of microwave ovens, cooking and baking at high temperatures.
The human organism normally produces about 22 enzymes that can digest proteins, carbohydrates and fats, but this is affected by a number of factors including:
All of these lead to a reduced production of these enzymes, and consequently a number of health problems. For example, the lack of proteases, which are the enzymes that break down proteins, leads to:
The lack of amylase, which is an enzyme responsible for decomposing carbohydrates, leads to:
The consequences of lipase deficiency(fat degrading enzymes), include:
Zinc is an essential microelement that incorporates over 70 different enzyme systems in the body.It helps to transport vitamin B17 to tissue and cells, and without it, Amygdalin could not reach the cells. Zinc also acts as an antiviral and antioxidant, protects the body and strengthens its defence capability.
Proteolytic enzymes (Proteases) are a group of enzymes that break down protein bonds and break them into shorter fragments of peptides and amino acids. Pancreatic enzymes are activated in the small intestine so that the gut wall cells can easily absorbed them and transmitted to all tissues. Immune cells have difficulties in destroying cancer cells. The cancer cell membrane is 15 times thicker than the normal cell membrane.
The protein composition of the cell membrane of the cancer cell is different from the protein composition of the normal cell. Proteolitic enzymes soften the membrane of the cancer cell, so that the immune cells could easier destroy them.The effect of pancreatic enzymes on cancer cells was explained in 1911 by Scottish Professor John Beard.
The cancer grows producing an enzyme malignin that destroys (“digest”) proteins in healthy tissue. As the tumor grows, an increasing amount of malignin is generated. Malignin is a picture in the mirror of pancreatic-trypsin enzymes. As malignin destroys healthy tissue, so does trypsin as it breaks tumor mass. According to Dr. Kelly, a large amount of trypsin in the bloodstream is blocked by malignancy caused by rapid tumor growth.
Pancreatic enzymes break the protein membrane into smaller fragments of peptides and amino acids, and thus allowing Vitamin B17, with help from zinc, to enter into the malignant cell and destroy it.
The structural make up of Vitamin B17/Amygdalin is:
Benzaldehyde and Hydrocyanide are toxic compounds but when combined with glucose they become non-toxic.
In addition, Vitamin B17 is cleaved by 2 enzymes; these are β-glucosidase and Rodenase. Rodenase is present only in healthy cells, and β-glucosidase is present in all cells, with a higher concentration in malignant cells than healthy ones.
When Vitamin B17 molecules come into contact with the β-glucosidase enzyme, this triggers a release of the toxic Benzaldehyde and Hydrocyanide molecules as well as sugars. This means the Benzaldehyde and Hydrocyanide molecules work to destroy carcinogenic cells and, as cancer cells use glucose for development, when they absorb the released sugars, they absorb Benzaldehyde and Hydrocyanide molecules as well. As they do not contain Rodenase, there is no defence against these molecules. Healthy (non-malignant) cells do contain Rodenase, so if the Amygdalin does reach them, the Rodenase present will break the Amygdalin molecules down into non-toxic thiocyanates, thus stopping any toxins being released. In essence, Hydrocyanide and Benzaldehyde molecules are only formed at the site of cancerous cells, without damaging healthy cells.