Contains Amygdalin, the natural concentrated source of vitamin B17

Vitamin B17, also known as Amygdalin, is found inside apple pips and apricot kernels etc. This naturally derived supplement has a concentrated formula of 100mg per B17PRO™ tablet.

Ever since G. Edward Griffin’s book, World without Cancer’ which describes the properties of what has become commonly described as vitamin B17, it has remained a controversial subject. However, there have been many well-documented examples of people benefiting from regular ingestion of this natural substance.

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.

Vitamin B17 Supplements

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: Vitamin B17-Pro™ supplements should never be consumed along with raw nuts (particularly almonds) nor consumed with raw vegetables, (particular brassica vegetables).

This product features in the
following categories

Specialist Products

This product has the
following ingredients

Amygdalin (laetrile) Laetrile

This product is associated with the following health conditions


Product Description

The importance of enzymes

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:

  • Loss of enzymes in food production
  • Lack of enzymes produced by the human organism

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:

  • Excessive intake of hydrogenated fats (bakery products)
  • Excessive intake of saturated fats (meat and dairy products)
  • Stress regardless of the cause

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:

  • Weakening of immunity
  • Frequent bacterial and viral infections,
  • Lowering blood sugar levels
  • Irregular kidney function
  • Water retention
  • Bone problems (arthritis, osteoporosis and osteophytes, bone growths), but also malignant changes.

The lack of amylase, which is an enzyme responsible for decomposing carbohydrates, leads to:

  • Skin changes (rash, fungal infections, herpes and sores),
  • Lung problems (asthma, bronchitis and emphysema)
  • Liver and gallbladder diseases.

The consequences of lipase deficiency(fat degrading enzymes), include:

  • Elevated cholesterol
  • Obesity
  • Diabetes
  • Cardiovascular disorders
  • Chronic fatigue

The importance of zinc

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.

  • It is significant in the synthesis of DNA and RNA, necessary for growth, division and maturation of the cells.
  • It plays an important role in bone formation
  • It activates vitamin A in the process of vision and protects the macula.
  • Research has shown that it also acts as an immunomodulator and helps to prevent colds and flu, as well as in chronic infections.
  • It is thought to have a positive effect on the spermatogenesis process, as well as to assisting in the treatment of benign prostatic hyperplasia.
  • It contributes to the health of the skin, enables its faster regeneration after injury or burns, by calming inflammatory processes and acne.
  • Zinc also affects the proper functioning of the nervous system and the regulation of hormone levels in the body.

The effects of enzymes on malignant cells

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 mechanism of Amygdalin activation by enzymes

Amygdalin consists of one molecule of Benzaldehyde, one molecule of Hydrocyanide and two glucose molecules.

  • The first two molecules are toxic compounds, but in combination with glucose molecules they have no toxic activity.
  • The vitamin B17 molecule is cleaved by two enzymes: β-glucosidase and Rodenase; β-glucosidase is present in all cells. The concentration of this enzyme is higher in malignant than in healthy cells. Unlike β-glucosidase, Rodenase is present only in healthy cells.

In contact with the β-glucosidase enzyme, the release of sugars and toxic Benzaldehyde and Hydrocyanide occurs, which together destroy carcinogenic cells. Since cancer cells use glucose for their growth and development and contain 18 times more sugar receptors than healthy, by intake of vitamin B17 they absorb not only glucose but also toxic molecules and thus die out. Since the malignant cells do not contain Rodenase, they can not be defended. If it reaches a healthy cell, the Amygdalin is broken down into non-toxic thiocyanates under the effect of Rodenase, and this does not allow the release of toxic components. Practically, poisonous Hydrocyanide and Benzaldehyde are formed only at the site of cancer, in the tumor cell, whilst not damaging healthy cells.


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