? Usually my husband and I don’t pick apricots, so we’ll eat a dozen from a tree per season. But this year a rich harvest - all the branches are hung, they decided to take it for jam. From all the trees the fruits are tasty, but from one that grows behind the fence, almost like wild, they are bitter. They look ripe - orange with pink streaks, but it is impossible to eat. What happened to the tree?
Anna Lapina, Gorodishchensky district.
Apricots can be bitter for several reasons, and all of them are mainly related to improper garden care. First, it is too plentiful watering. If you very often gave the plant moisture - watered it on purpose or arranged a “place for rinsing” in the hole and poured excess water into it, then the roots of the tree could simply rot. And this, of course, is not good. Apricots do not like waterlogged soil, due to problems with the roots, the fruits do not receive the necessary nutrition and lose their sweetness.
The second reason is the lack or excess of nitrogen fertilizer. That is why it is so important to apply the optimal amount of mineral fertilizers - do not regret, but do not overdo it. If your tree was almost wild, then it most likely lacks nitrogen. Less commonly, the cause of bitterness is in the apricot variety. Now there are many varieties, the taste of which varies from incredible sweetness to acidity that sets the teeth on edge.
And the last option is not harvested on time. Often, gardeners overexpose the fruits on the tree, which is also not good. In addition, bitterness can also appear during storage of fruits if you do not comply with the conditions - cold and darkness. For example, you can leave the harvested apricots in a bag on the refrigerator shelf. However, even there, they are unlikely to last longer than a couple of weeks - eat them or process them into jam.
By the way, about the jam. Housewives often complain that when preparing apricot jam, they got an inedible bitter substance as a result. First, you need to taste the berries before cooking. Bitterness could be in them even before cooking.
Secondly, many people still cook apricots with seeds. And this is inconvenient to use and quite unsafe. Of course, apricot kernel contains many useful substances and elements, but we must not forget that it also contains acids. They not only affect the taste, but are also toxic to humans. So do not be lazy, remove the bones.
Some housewives are in no hurry to get rid of bitter jam. If there were bones in the fruits, they are pulled out, and then the mass is digested with the addition of a new portion of sugar. The result of such work on errors depends on many factors, so it is impossible to predict whether the taste of jam will improve from repeated processing.
The call of zealous owners "Waste - into income!" does not always work, but not in the case of apricot pits. What we all ruthlessly throw away after enjoying the taste and aroma of the pulp of apricots, it turns out, should not be thrown away in any case. It's just stupid to throw away a lot of vitamins, minerals, valuable acids, coupled with a nutritious product with exquisite culinary properties.
Of course, many have heard that apricot pits are delicious and somewhat similar to this. But at the same time there is a strong opinion about their toxicity. Moreover, they are allegedly poisonous to such an extent that their use is fraught with death.
Therefore, the vast majority of apricot lovers prefer to throw away the seeds "away from sin." 
In fact, apricot pits are not only possible, but also necessary to eat, while observing simple rules, which will be discussed later.
Did you know? For the first time in a cultural form, the apricot appeared, apparently, about three thousand years ago on the territory of modern Armenia or, according to another version, somewhere in the Tien Shan. More precisely, scientists today are not able to say.
Composition analysis
When you get acquainted with the huge taste, culinary, healing, cosmetic potential of this product, it becomes somehow uncomfortable at the thought that all this wealth most often ends up in the trash.
The kernels of the bones contain a whole bunch of vitamins, some of which are very rare. In addition to the common, and extensive, there are also more rare and. 
But special attention is drawn to the specific inherent in this particular product, which is also called amygdalin. It is he who gives apricot kernels a characteristic bitter taste.
This product is saturated with microelements in the form, and.
Calorie content and nutritional value
The high content of fats and carbohydrates in the product predetermines its high calorie content and, accordingly, nutritional value. 100 g of apricot kernels contain more than 500 kcal. The experience of the inhabitants of the East shows that eating several nucleoli saturates the body with calories, as well as useful substances, so much that this is enough for several hours of human activity.
The unique and peculiarly balanced composition of the product allows it to really participate in the fight against inflammatory processes in the human immune and respiratory systems. 
This is facilitated by its pronounced mucolytic capabilities, which help to actively thin the sputum and remove it from the body.
The ability of the product to counteract cramps and even eliminate hiccups has been recorded.
That insidious hydrocyanic acid, which makes so many people beware of eating the delicious core of apricot pits, is indeed present in them. However, it can bring truly fatal harm only with excessive consumption of the product - more than 40 g at a time. 
Amygdalin, that is, vitamin B17, when it enters the body, releases this toxic hydrocyanic acid. There is more of it in the nucleolus, the bitterer it tastes.
Important! Drying the bones in the oven or boiling in a saucepan almost completely eliminates toxic substances in them, which decompose at high temperatures.
Since apricots are quite strong allergens, naturally, the contents of their seeds are contraindicated for people in whom this fruit causes allergic reactions.
Features of the use of apricot kernels
This product is not limited only by its taste, nutritional and medicinal properties. It is used, and especially the oil from it, and in cosmetics. That is, each of the consumers, depending on age, gender and state of health, is free to choose from this product the most preferable of its many possible qualities.
Traditional healers especially advise remedies with the addition of apricot kernels when eliminating problems in the human respiratory system. 
To combat colds, pneumonia, bronchitis, laryngitis and tracheitis it is recommended to add 10 g of wild rosemary and knotweed to 20 g of nucleoli. All this is finely crushed, pour 200 ml of boiling water, leave for half an hour and strain with a fine sieve. The infusion should be taken 50 ml three times a day.
For the treatment of colds, elimination of spasms and fight against conjunctivitis you need 10 g of heavily crushed nucleoli, pour 100 ml of boiling water and leave for four hours. After straining, the agent should be used orally three times a day, 50 ml each. In the treatment of conjunctivitis, the solution is applied externally to the eyes using swabs soaked in it.
Will they help you lose weight?
High saturation with fats and carbohydrates and high calorie content make this product undesirable for overweight people.
But the contents of apricot nucleoli are extremely in demand by cosmetologists. They appreciated their unique composition, widely using the beneficial properties in the compositions of various creams and ointments to improve and rejuvenate the skin, as well as to keep the hair in good condition.
Actually, not the nucleoli themselves are used for this, but the oil extracted from them by cold pressing. 
For face
apricot oil very useful for the skin of the face and in its pure form, however, it can also be used to make highly effective products for moisturizing, toning and rejuvenating the skin.
Purifying mask
A tablespoon of oatmeal ground in a coffee grinder is poured with two tablespoons of milk for five minutes, after which a teaspoon of apricot oil and the same amount of honey are added there.
Moisturizing mask
One small spoonful of oil must be added to a well-pounded egg yolk, mix the mixture thoroughly and apply it on the face along the massage lines for half an hour.
Moisturizing tonic
In 100 ml of mineral water without gas, add two teaspoons of oil and a spoonful of glycerin. This mixture is recommended to wipe the face in the morning and evening. 
For hair
This oil is very suitable for maintaining healthy hair. It effectively nourishes the roots, makes hair shiny and silky. When washing them, the oil can simply be added to the shampoo.
Mask for dry hair
It is enough to add a few drops of lavender oil to a spoonful of oil, and then apply this mixture to your hair for half an hour before washing your hair.
Did you know? The apricot tree grows for a long time, bears fruit for almost forty years in a row and lives up to a hundred years.
Oily hair mask
Mix a tablespoon of butter and the same amount of warm milk with a teaspoon of honey.
Classic night mask
Heat the oil and rub it into the scalp, while massaging it. Then lightly oil the strands of hair, then collect the hair and cover the head with a towel. 
Features of the choice and storage of the product, can apricot kernels go bad
When choosing bones, you should pay attention to their appearance and especially to the contents. They should not have traces of pests in the form of food moths. They should not be obtained from unripe fruits either, since in this case the nucleoli are shriveled and unsuitable for consumption.
You can store the pre-dried product both in the shell and in the cleaned form. The kernels are better stored in a thin shell in which they are located and which can be removed before use.
If apricot kernels were poured in a thick layer during drying, they can begin to mold, which irrevocably leads to their loss of consumer qualities. The seeds of unripe fruits can also completely deteriorate.
There are much more toxic substances in such a product than in fresh.
Harvesting the internal contents of ripe apricots is simple and unpretentious. Dividing these already ripened fruits in two, we take out the seeds from them and put them in a suitable container. Then wash thoroughly, removing the remaining fruit fibers from their surface, lay out on a tray or baking sheet in a single layer and leave to dry somewhere. 
It is best to do this outdoors, but not in direct sunlight. They should be stored in glass or wooden containers without access to pests.
You can get the nucleoli from the bones and store them already. Some immediately roast them in the oven to eliminate toxic substances.
The unique taste and smell of apricot kernels have long attracted the attention of culinary specialists, who use them very widely and actively as additives to ice cream, creams, yogurts, cakes, syrups and pastries.
Chopped nucleoli have proven themselves especially well in housewives when cooking jam or jam. When these ingredients are added, the products acquire a very piquant taste and smell, which, according to the housewives, simply cannot be compared with anything. 
This, indeed, potentially toxic product, subject to basic precautions, turns into a truly unique tool for cooking, cosmetology and medicine in terms of its useful qualities.
In the summer season, when apricot fruits give a bountiful harvest, it's time to prepare apricot juice for the winter. At home, with your own hands, you can create a bright, rich and, importantly, healthy drink.
How to choose the right apricot fruit
So that the taste of the prepared juice does not disappoint, and the vitamins are preserved in it, special attention is paid to the selection of fruits:
- The juice will turn out to be more useful and fragrant if you use domestic, seasonal fruits.
- To make the taste harmonious, you need to select fruits with greenery and ripe ones. From unripe apricots, the taste will be weak, and the juice will be sour and bitter.
- Apricot fruits must be whole, without rot. Dark "freckles" are allowed on the velvety skin.
- The most coveted apricot has a rich orange color with a red flank. This variety of apricots has the most pronounced taste and aroma.
- Imported fruits are also used for spins, but the high price and low level of usefulness and taste make them not very profitable for harvesting juice for the winter.
Preparation of selected fruits before use:
- If possible, it is better to pick apricots by hand from the tree in order to avoid falling into the total mass of rotten, beaten, spoiled fruits.
- The fruits after selection are placed in a water basin and thoroughly washed. Water changes several times. Sand, dust and dirt will settle to the bottom, and light debris in the form of leaves will float to the top.
- For juice, both slightly unripe and overripe fruits with dark “freckles” are suitable.
- We press on the longitudinal groove, the apricot is divided into two halves, and we remove the seeds.
- Enameled dishes are suitable, in galvanized dishes, when interacting with fruit acid, compounds harmful to the human body are released.
Ways to harvest apricot juice for the winter
To extract the maximum amount of pulp and juice from the apricot fruit, you can use a wide range of devices, both manual and automatic.
- Electric, steam, manual juicers.
- Juice cookers.
- Immersion blender, with bowl.
- Manual method using improvised means (gauze, sieve or colander with small cells).
Recipes
There are many variations in the preparation of juice from apricot fruits, the main ones are juice with pulp, clarified, diluted, concentrated, with the addition of various fruits, berries, spices.
Apricot pulp juice
This is the simplest way to make juice, which requires a minimum of time and a few ingredients:
- apricots with a stone - 0.5 kg;
- citric acid - 1/2 tsp;
- granulated sugar.
Step by step preparation:
- We do not carry out a strict selection of fruits. Overripe, rumpled, greenish apricots will do, with the exception of completely green and rotten ones.
- In a container with water, thoroughly rinse several times from dust, dirt and sand.
- Free from bones.
- We shift the halves of apricots into a dry enameled bowl and fill with clean water. The water should cover half of the apricots.
- We put the pan with apricots on the fire, close the lid tightly and bring the mass to a boil. It is enough if the apricots are cooked for 7 minutes. We remove from the fire.
- We turn the blanched fruit mass into a concentrated puree using a blender or a strainer with small cells.
- In a thick fragrant mass, add granulated sugar to taste, about 2 tablespoons per pound of apricots.
- We pour citric acid.
- Dilute concentrated juice with pulp with water (250 ml), stir and put on fire until boiling. We try. You can add sugar, water or citric acid to taste.
- Boil the juice for 8-10 minutes, then remove from heat and immediately pour into pre-sterilized jars and roll up the lids.
- Put the jars upside down with a lid until they cool completely, then put them away for storage in a cool place.
Apple-apricot juice
Most often, fruit and berry juices are mixed with apple juice, due to the cheapness of raw materials and its positive taste. To make juice you will need:
- apricots and apples - 5 kg each;
- granulated sugar - 700g;
- pure water - 0.5 l.
Step by step preparation:
- Pour the indicated volume of clean, filtered water into a saucepan. Add granulated sugar.
- Put the sweet liquid on the fire until the sugar is completely dissolved.
- We divide the selected and washed apricot fruits into halves, freeing them from stones. We fall asleep in the juicer. Pour the resulting juice into a saucepan.
- We also pass the apples cut into pieces with the cores removed through the juicer and add to the sweet apricot syrup.
- Bring the juice to a boil, remove the resulting foam and boil for 5 minutes.
- Pour ready-made apricot-apple juice into sterilized jars and cork with lids.
- Turn the lids down, wrap with a warm cloth and leave to cool.
Subtleties and tricks in the preparation of apricot juice
- The color of the original product in the jar depends on the variety and brightness of the shade of the apricot fruit. The richer and brighter the apricot, the more orange the juice will be.
- Unripe fruits will add some sourness to the taste.
- In overripe apricots, the taste quality decreases, and the content of fruit sugars increases. Therefore, it would be correct to add greenish fruits or citric acid (juice) to them, and less sugar can be put.
- Saturation of the taste and color of the juice will be given by additionally added berries or fruits.
- The spicy taste of the drink can be achieved by adding aromatic spices, preferably natural vanilla, cinnamon.
- Cans with a drink can be closed with both screw caps and regular ones.
Terms and conditions of storage
Cans of apricot juice should be stored in a room that does not get direct sunlight. The air temperature in the room should not be higher than 20°C, normal humidity.
It is desirable to drink a drink from fragrant fruits during the year, since longer storage takes away a significant part of useful vitamins and minerals.
The juicy pulp of apricots is saturated with vitamins and substances that are important for our health, but is it worth eating apricot seeds, the benefits of which cause so much controversy?
Photo of apricots
It is no coincidence that apricot is popularly called the “fruit of health”, because its pulp is saturated with vitamins B1, B2, B9, E, A, P, PP, C, N. There is a lot of iodine, iron, magnesium, sodium, potassium and phosphorus in it, there are also sulfur, calcium and silicon. In addition, apricot fruits contain malic, citric, salicylic, tartaric acids, starch, inulin, dextrin, tannins, pectin and sugars.
Delicious apricots are quite suitable for those who adhere to a dietary diet, since the calorie content of fresh fruits is quite low (100 g contains 43 kcal). Dried apricots are much more high-calorie - more than 230 Kcal per 100 g, but there are more minerals in it than in juicy apricot pulp.
Video about apricot kernels
Despite the low calorie content, it should be borne in mind that garden apricots are not inferior in sugar content - up to 27% in fresh fruits. In the dried pulp, the percentage of sugars increases two to three times. Therefore, with a predisposition to diabetes, one should be very careful about the use of apricots, and even more so dried apricots.
Regular consumption of fresh apricots has a very beneficial effect on the body, allowing you to effectively cope with various health problems. Juicy fragrant apricots help:
- keep the cardiovascular system in good shape;
- remove cholesterol from the body, as well as salts of heavy metals;
- prevent the development of thyroid diseases;
- regulate the processes of hematopoiesis;
- eliminate swelling;
- increase hemoglobin in the blood;
- stimulate brain activity and improve memory;
- prevent beriberi;
- deal with constipation;
- lower blood pressure;
- improve the functioning of the intestines, liver, gallbladder;
- regulate the acidity of the stomach;
- cope with dry cough and stimulate sputum production;
- quench.
photo of apricots
photo of dried apricots
A picture of apricots
Apricot kernel - health benefits and harms
beneficial features
Video about apricot kernels
But if you use apricot seeds immoderately, their benefits will come to naught due to amygdalin, a poisonous component that turns into hydrocyanic acid in the digestive organs, which is very dangerous for the body. Apricot kernels contain only 12% amygdalin, so they are not as dangerous as those that are not eaten raw at all.
For those who do not want to take risks, more suitable apricot oil obtained from the bones. Its composition is unique: linoleic, stearic, palmitic, myristic and oleic acids, phospholipids, magnesium and calcium salts, vitamins E, C, A, B. The benefits of the oil are evidenced by the fact that it is widely used in the production of various ointments, creams and children's cosmetics. Apricot seed oil perfectly moisturizes the skin, prolonging its youth, eliminates dead skin particles and heals cracks well.
Fragrant, ripe, juicy apricot pulp is one of the favorite delicacies of adults and children. Having tasted the fruit, most often, a person throws out the core, but in vain. Can you eat apricot pits? It is possible, because the core, which is hidden behind a dense shell, contains a lot of useful substances for the body. It is believed that when used properly, they can have a healing effect. The main thing is to use apricot seeds correctly and not to neglect contraindications.
What is in apricot kernels
Apricot pits, whose health benefits were discovered by Chinese healers, taste quite pleasant. The unique properties of the nuclei are used in the treatment of joints and various skin diseases. Also very often they are used in cosmetology.
The composition of the bones includes the following substances:
Proteins, fats and carbohydrates;
Iron, calcium, phosphorus, potassium;
Pigments of natural origin and essential oils;
Groups of vitamins A, C, B, PP;
Hydrocyanic acid.
Apricot kernels: the harm of eating kernels
After the scientists conducted research and studied in detail the effect of each substance of the composition on the body, they came to an unpleasant conclusion. Of course, it is not forbidden to eat apricot pits. Harm to a person will be visible only if they overeat.
When it enters the body, the substance amygdalin begins to be released from the nuclei, which is a source of hydrocyanic acid. With an excess of it, severe poisoning can occur.
However, there is another method on how to safely consume apricot pits. Harm to the body will be excluded if you first dry the kernels in the oven.
The allowable daily allowance of fresh apricot seeds is 40 grams. It is important that the seeds are not old, as the content of toxic elements in them is higher.
Contraindications and symptoms of poisoning
Apricot kernels can cause harm if used in the following cases:
With diabetes;
When overeating during pregnancy and lactation;
With violations of the thyroid gland;
With liver diseases.
During pregnancy and while carrying a child, the kernels are not prohibited, but they should be consumed no more than 20 grams per day. Small children can be given seeds in the same amount, if an allergic reaction has not been noted.
If a person consumes more than 40 grams of apricot seeds per day, this can cause poisoning. The first signs manifest themselves in different ways. For some, after 20 minutes, for others, after 5-6 hours.
Symptoms of poisoning:
Great weakness and lethargy;
Sharp pains in the stomach, bouts of nausea;
breathing problems;
In acute cases, fainting and even convulsions are possible.
If one of the listed symptoms appears, you must immediately drink activated charcoal (at the rate of 1 tablet per 10 kg of weight) and visit a doctor in order to avoid further unpleasant ones.
Apricot kernels: benefits for the body
Apricot kernels are characterized by a truly extraordinary composition. It has been proven that if you learn how to eat them correctly and not abuse them, then your immunity will be significantly strengthened.
How do apricot pits affect the body? The benefits of the product are as follows:
Stimulate the work of the heart muscle;
Destroy oncological neoplasms;
Promote cell rejuvenation;
Cope with the problem of constipation and hemorrhoids;
Improve intestinal motility, restore microflora;
Strengthen immunity.
It also contains a substance called tocopherol. Thanks to it, premature aging of the human body is prevented, the process of skin aging is frozen. Acids of natural origin also have a beneficial effect. They act on the epidermis, thereby improving the appearance and condition of nails and hair.
Apricot kernels, the benefits of which are invaluable, are recommended to every person in an acceptable amount. Particular attention should be paid to their use during the fruit ripening period - in summer. It is enough to dry them in the oven for 5 minutes to enjoy a bitter delicacy. If desired, the bones are added to various pies and other pastries. It is not recommended to use dried bones from the last season as food, as the concentration of harmful substances in them is increased.
Apricot kernels: medicinal properties
Is it possible to eat apricot pits now it has become clearer. It remains only to make out in what form they exhibit maximum healing properties.
1. Water infusions prepared with apricot kernels are often used to relieve coughs or asthma. Also recommended for use by people who have heart problems.
2. Apricot kernel oil is widely used in medicine and cosmetology.
Ways to use fragrant apricot kernel oil
1. Due to the fact that it is characterized by antimutagenic properties, helps to restore vascular elasticity and prevents the risk of heart failure.
2. Used for constipation, removes excess toxins and toxins from the body, while not damaging the intestinal microflora.
3. It is used to treat gastritis (any form) and stomach ulcers.
4. Used to prevent hemorrhoids.
5. It is used in cosmetology due to its rich vitamin composition. Often, apricot kernel oil can be seen among the components of shampoos, facial gels, and creams.
Fresh apricot kernel oil has a positive effect on the body, prevents the aging process, and retains skin elasticity and youth for a long time.
Apricot kernels calories
Is it possible to eat apricot pits and do they negatively affect the figure? In fact, the energy value of the product is impressive. There are 510 kcal per 100 grams of raw kernels.
Due to the high calorie content of the kernel, it is not recommended for people who follow a strict diet or are obese. In other cases, their use is not contraindicated. The bones can be eaten both raw and fried or dried.
Sweetish grains with a slight aftertaste of sweetness are very fond of culinary specialists. For example, if you add them to apricot jam, it will acquire a special piquancy. The cores go well with oatmeal, cottage cheese or natural yoghurts. In some dishes, apricot pits are an excellent substitute for almonds, which are quite expensive.
The question of whether it is possible to eat apricot pits will no longer bother. There are very few contraindications to the use of nucleoli. The most important thing is to eat them with caution and not exceed the allowable daily allowance in order to avoid poisoning the body. If the seeds are left over from last season, it is better to use them not in cooking, but as ingredients for making homemade masks or creams.
Apricot is native to China. Approximately 2000 years ago, this sweet fruit reached Europe from a distant eastern country. Apricot began his journey and acquisition of permanent residence in Armenia. That is why it is also called the "Armenian apple".
Apricot- a treat for both children and adults. But it is not only very tasty, but also useful. I hasten to inform you that not only the fruit itself is useful, but also apricot kernels. They can certainly be called a healer of human cells, as they have proven themselves in the treatment of cancer. Apricot kernels contain the rarest vitamin B17. In turn, vitamin B17 is valuable because it contains a cyanide substance. When cyanide enters the human body, cancer cells either die or are healed.
Yes, cyanide and benzoic aldehyde are poisons when released as pure molecules and not bound in other molecular formations. A large amount of food contains cyanide and is safe because the cyanide is contained in another molecule, so it cannot cause harm.
In the middle of the last century, the American doctor Ernst Krebs argued that vitamin B17 has valuable beneficial properties and is completely harmless. He argued that amygdalin is not capable of harming a living organism, since its molecule contains one cyanide compound, one benzaldehyde, and two glucose compounds, reliably connected to each other. In order for cyanide to cause harm, intramolecular bonds must be broken, and only the enzyme beta-glucoside can do this. This substance is present in the body in minimal doses, but in cancerous tumors, its amount increases by almost 100 times. Amygdalin, on contact with cancer cells, releases cyanide and benzaldehyde (another toxic substance) and destroys the cancer.
Some experts and phytotherapists believe that the beneficial properties of vitamin B 17 specifically do not want to be officially recognized, since the cancer control industry has a multi-million dollar turnover and is profitable for both doctors and pharmaceutical companies.
Undoubtedly, the benefits of apricot kernels are obvious. One has only to learn how to use the gifts of this wonderful tree, which is called apricot.
Chemical composition of apricot kernels
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of the edible part.
| The nutritional value | |
| calories | 519.1 kcal |
| Squirrels | 25 gr |
| fats | 45.4 gr |
| Carbohydrates | 2.8 gr |
| Water | 5.4 gr |
| unsaturated fatty acids | 39.91 gr |
| Saturated fatty acids | 2.88 gr |
| vitamins | |
| Vitamin PP (Niacin equivalent) | 4.15 mg |
| Macronutrients | |
| Calcium | 93 mg |
| Magnesium | 196 mg |
| Sodium | 90 mg |
| Potassium | 802 mg |
| Phosphorus | 461 mg |
| trace elements | |
| Iron | 7 mg |
Apricot kernels have been used in Russian and world folk medicine for many centuries. Wild apricot kernels are especially useful (they are also called bitter kernels). It is a good source of iron, potassium and phosphorus. But the main healing ingredient in this product is vitamin B 17, better known as amygdalin.
Nevertheless, there is a constant debate in science about the effectiveness and dangers of apricot kernels. On the one hand, they are actively used in Chinese medicine for problems with the respiratory system, indigestion, high blood pressure and joint diseases. With their help, cancer is treated, and several scientists in their experiments were able to prove the beneficial properties of the product. On the other hand, apricot kernels can cause serious side effects and even cyanide poisoning. Which of this information is true and which is fiction? How to properly treat with this remedy? Let's figure it out.
Apricot kernels for cancer
As we said above, apricot kernels contain the compound amygdalin. This compound has four molecules: two of them are glucose molecules, the other two are cyanide and benzaldehyde molecules.
The last two molecules have unique metabolic properties - they can only act on cancer cells. Healthy cells, as it were, pass amygdalin through themselves, receiving only glucose, and cancer cells attract all 4 molecules of this substance.
This is truly a unique phenomenon, thanks to which we get rid of cancer. The fact is that tumor cells depend on the fermentation of sugar (glucose), since it is from glucose that they receive energy (whereas healthy cells feed on oxygen).
So, cancer cells, attracting amygdalin, consume glucose, but along with it they are forced to consume the breakdown products of benzaldehyde and cyanide - these products just destroy the tumor.
Cancer cells contain the enzyme beta-glucosidase, which is not present in normal cells. This enzyme breaks down amygdalin molecules, releasing a tumor-lethal toxin. Healthy normal cells remain undamaged. Residues of cyanide are excreted in the urine without harming the body - unless, of course, the dosage is exceeded and proper cancer treatment is carried out. This small amount of factual knowledge explains the process by which patients can self-treat from cancer and detoxify the body.
Attention! Even though apricot kernels are extremely beneficial, you must follow the dosage! For 5 kg of weight, no more than one bone per day is allowed! This means that for a person weighing 60 kg, the maximum daily dosage is 12 cores! Otherwise, the treatment will bring you many side effects, such as nausea, vomiting, dizziness, problems with the digestive tract, etc.
Indications
In addition to cancer, apricot kernel treatment is indicated for the following ailments:
- inflammatory diseases of the joints (rheumatoid and reactive arthritis, polyarthritis, etc.);
- benign tumors of the breast and other organs;
- ovarian and kidney cysts;
- chronic diseases of the respiratory system (COPD, chronic bronchitis, etc.);
- tuberculosis;
- chronic infections in the body.
The beneficial properties of this product help strengthen the body as a whole, improve the activity of the digestive system, tone the heart and blood vessels, and maintain normal pressure.
How to choose and use
Many patients suffering from cancer and other health problems would like to try apricot kernel treatment. What should be kept in mind when collecting or buying this product?
- Only the fruits of bitter (wild apricot) have healing properties. The bones of homemade fruits, of course, also have useful substances, but they do not contain amygdalin (an ingredient that saves from cancer, infection, etc.).
- The tree must grow in an ecologically clean region, and at a distance of at least 50 meters from highways.
- Bitter apricot kernels are covered with a shell (peel), in this form you should buy them. But you need to use the product without peel.
- After removing the husk, the bones can be used for no longer than 12 weeks. After this time, all useful substances evaporate.
- The bones should not be more than 12 months old, because after that they lose all the healing effect. In other words, use the product before the new apricot harvest.
- Store the product in sealed plastic containers or glass jars to protect it from oxidation and moisture.
- Keep the bones in a dry, dark place
- Bitter apricot kernels, as the name suggests, are supposed to taste bitter. If it doesn't, you've got a fake product.
- Quality bones should have a light brown color. If they are dark brown, then the product is either past its expiration date or contaminated with fungus/mold due to improper storage.
- It is not necessary to boil or fry raw materials so that they do not lose their natural properties. During heat treatment, vitamins (including vitamin B17 - amygdalin), minerals, and fatty acids leave the bones.
We have already written about how to take the medicine. Set your dose according to your weight (one core per 5 kg of body weight). Eat the bones in the morning immediately after waking up, you can eat only after an hour. For the morning intake, you need to eat the entire daily dose of the product. Continue treatment until the disease is completely gone.
Properties of apricot kernels. The benefits and harms of apricot kernels
Calories: 519.1 kcal.
Energy value of the product Apricot kernels (Proportion of proteins, fats, carbohydrates):
Proteins: 25 g. (~100 kcal) Fats: 45.4 g. (~409 kcal) Carbohydrates: 2.8 g (~11 kcal)
Energy ratio (b|g|y): 19%|79%|2%
Apricot kernels: properties
How much does Apricot Kernels cost (average price per 1 kg.)?
Moscow and Moscow region 310 r.
The range of application of apricot kernels is quite extensive. For example, for culinary purposes, they are often used in the preparation of confectionery glazes, yoghurts, ice cream, various creams, waffles and other sweet dishes. In addition, the most valuable substance is made on their basis - apricot oil, which is often included in cosmetics, shampoos, face masks, as well as various creams.
Kernels, which are extracted from apricot kernels, have practically no taste, but the oil contained in them can serve as the basis for many medicines. Roasted apricot kernels, or rather their kernels, are extremely tasty, very nutritious and harmless. The calorie content of apricot kernels is about 519.1 kcal per hundred grams.
The benefits of apricot kernels
The benefits of apricot kernels are simply invaluable. By the way, there are even special varieties of apricots, in which there is a large stone and large kernels - they are often used instead of almonds. Moreover, not all apricot kernels are practically tasteless - there are also very nutritious sweet kernels, which contain about seventy percent of valuable edible oil.
Many people know the unique properties of apricot kernels, which are due to the presence of a large amount of vitamin B17 in them. In recent years, scientists from different countries have been developing the latest drugs for the treatment of cancer. Their cause is often a deficiency of vitamins along with their imbalance with minerals and metabolic disorders. It has been proven that the use of vitamin B17, which is converted in the human body into a simple carbohydrate, acts as a kind of natural chemotherapy.
The undeniable benefit of apricot kernels is their oil, which was known to ancient healers from China, and then appeared in Europe. In the fifteenth century, the British equated apricot kernel oil with gold - it had such a beneficial effect on human skin. It contains fatty acids (linoleic, oleic, palmitic), magnesium and potassium salts, tocopherols, phospholipids, vitamins C, B and A, as well as F in active form, often referred to as the beauty vitamin.
Apricot kernels, brewed as a tea, help in the treatment of cardiovascular diseases, while in their raw form they are a natural effective anthelmintic. For an adult, eating no more than twenty apricot pits per day is considered an absolutely safe dose.
Harm of apricot kernels
Regarding the harm of apricot kernels, we can say that those people who often and in large quantities eat them have a chance to get a dose that can lead to poisoning. In other cases, this product does not have a negative effect on the body.
Product proportions. How many grams?
in 1 teaspoon 10 grams in 1 tablespoon 30 grams in 1 piece 2 grams in 1 glass 160 gramsThe nutritional value
Useful properties of apricot kernels
Publication date: 27.10.2012One of the kids' favorite pastimes is to tap apricot kernels with a hammer in order to get their nucleoli. And if at the same time they turned out to be sweet, then the guys eat them, if they are bitter, they throw them away. Usually, the larger the apricot fruit, the tastier their peeled pits. Nevertheless, the core of an apricot kernel is not only children's fun, but also a useful product.
Its main value is vitamin B17(amygdalin) contained in the nucleolus. Half a century ago, scientists discovered that this vitamin destroys cancer cells acting akin to chemotherapy. With a sufficient amount of it in the body, these cells do not appear and do not develop at all. It could be argued that the main benefit of apricot kernels in this property, if amygdalin had not been banned by the FDA (drug control administration).
But why is vitamin B17 banned?
At one time, up to 90% of sailors and soldiers died from scurvy and anemia. Ordinary city dwellers also died from them. Some time later, doctors-scientists were shocked by the discovery that these diseases arose from nutritional deficiencies: the body lacked the vitamins B12 and C necessary to resist these diseases. Now there is an opinion that amygdalin will save the world from cancer.
Amygdalin is found not only in apricot kernels, but also in bitter almonds, apple, cherry, peach and plum pits. It is also present in millet, corn, flaxseeds and in many herbs that have been eliminated from their diets due to the development of civilization. For example, we replaced rye bread with white bread and almost stopped eating millet.
However, formal studies of amygdalin have not yet been carried out: pharmaceutical companies refuse to sponsor this project. After all, if the beneficial properties of apricot kernels are proven, then no one will buy expensive cancer drugs. Moreover, in the United States it was forbidden to sell apricot kernels with an annotation that indicated information about vitamin B17. And scientists who tried to further study the issue were arrested.
Now vitamin B17 is banned by official medicine. After all, he endangers the entire pharmaceutical industry! However, enthusiastic doctors who started research 18 years ago and inspired by the results (their patients are still alive), continue to work, despite the persecution!
Other properties of apricot kernels
Let's leave the conflicting opinions to science and consider how useful apricot kernels are. Their nuclei contain 28% proteins and 50% fatty acids (linoleic, oleic, stearic, myristic), vitamins A, C and F. Oil is extracted from them using the cold method, which, like linseed, does not like light and quickly oxidizes. However, its properties are so useful that in the Middle Ages it was even equated with gold. It has a softening, penetrating, healing, antioxidant, anthelmintic effect.
Therefore, the beneficial properties of apricot kernels are used:
- In cooking: crushed or crushed bones are added to pastries, cakes, waffles, chocolate, creams, soufflés and yogurts.
- In cosmetology: mascara is made from burnt seeds. Apricot oil is a part of face and body creams, detergents and hair masks,
- In folk medicine: with the help of apricot kernels, diseases of the upper respiratory tract are treated. Apricot oil also treats stomatitis, gastritis, ulcers, hemorrhoids, otitis media and runny nose.
For those who are still arguing about the benefits and harms of apricot kernels, there is information for thought. Nature is wise. Based on this, the question arises: why, the sweeter the fruit, the more bitterness in the bone? Is it because they need to be eaten together? Indeed, the apricot fruit and pit contains all the substances necessary for the body. The daily norm for a healthy person is 20 fruits (or 7-10 dried apricots) and 20 seeds. Less is possible, more is impossible.
Apricot kernels. Useful properties and harm
Delicious and juicy apricot fruits deliver a lot of pleasant taste sensations to both children and adults. But it turns out that these fruits also have a number of health benefits, which can sometimes be useful even in the fight against very serious diseases. True, there is also a “reverse side of the coin”. Therefore, so that the benefits of apricot do not turn into harm, you should also remember some precautions. So, why are apricots so amazing?
apricot properties
1. High content of vitamins. As evidenced by studies conducted by some scientists, only 750 ml of apricot juice fully satisfy the daily requirement of all the vitamins necessary for the human body. In especially large quantities contain:
- provitamin A, which, however, is not contained in its pure form, but in the form of beta-carotene, which serves as the basis for the body to synthesize vitamin A;
- vitamin C.
It is important to emphasize here that apricot will most likely not help people who have an acute lack of vitamin A, since the lack of this important and useful element is usually just due to the fact that the body, for one reason or another, is not able to transform beta- carotene into vitamin A. Accordingly, here it will be necessary to use a ready-made product sold in pharmacies. For everyone else, eating apricots is a great way to forget about vision problems, and in addition, vitamin A plays a significant role in the normal functioning of the liver and thyroid gland.
It is worth noting that beta-carotene itself is not only a springboard for the manufacture of amino acids, but also an important chemical element for normalizing the immune system. It increases the body's resistance to viruses and infections, helps fight cancer cells, various microbes, and so on. And given the high content of vitamin C, it is not difficult to imagine how much immunity is strengthened by such ordinary-looking apricots.
2. High content of iron and potassium. A lot can be said about the benefits of each of these elements. Suffice it to say that thanks to the last of them, the blood vessels will please their owner with a good tone, and given the presence of iron, which contributes to the production of hemoglobin, you can completely forget about anemia. In addition, potassium is extremely important for the normal functioning of the urination organs, actively helping to fight various diseases of the kidneys and bladder.
3. Fiber. This element is not in vain placed in a separate paragraph, since apricots show a very high rate of it. Fiber prevents the build-up of cholesterol and lowers its amount in the blood. In addition to the beneficial properties that make fiber so useful for the good condition of the circulatory system, it also contributes to the active absorption of nutrients by the intestinal walls.
4. Iodine. Along with nuts, apricots contain a lot of iodine, which is so beneficial for the normal functioning of the thyroid gland. Iodine also contributes to the production of many important hormones, which makes its importance to the body very difficult to overestimate. For those who decide to replenish their iodine reserves by buying apricots, it should be pointed out that its highest content is found in the Armenian varieties of this wonderful fruit.
5. Magnesium and phosphorus. These elements are required to increase brain activity. In addition, magnesium normalizes blood pressure, quickly lowering it. Accordingly, people suffering from hypertension should consume apricots as much as possible, especially in season.
Benefit
Now it is worth considering why there has been so much talk about the benefits of apricot seeds lately.
1. It turns out that the nucleoli of this delicious fruit contain a rare element in its natural form - vitamin B17. Once in the human body, it is transformed into an extremely effective means of fighting cancer cells. Moreover, its benefits are manifested both in the prevention of this terrible disease, and with an existing problem. At the moment, many pharmaceutical companies are conducting active research and are already using apricot seeds to create drugs that should help in oncology.
2. The inside of the bones has a relieving effect in bronchitis. With their help, they help patients suffering from a severe cough. This useful property was discovered quite a long time ago and has been used in folk medicine in many countries for many centuries.
3. Due to some substances contained in apricot kernels in small quantities, they are an excellent remedy for worms. For this, apricot kernels are consumed raw.
Harm
In addition to the benefits of apricot, and especially its seeds, can have a strong negative effect on the body. The main problem is the extremely high content of sucrose, so the consumption of these fruits by people suffering from such a widespread disease as diabetes is unacceptable.
In addition, the bones contain a small amount of cyanide, which is converted in the body into hydrocyanic acid. It, in turn, can cause severe poisoning. True, for the effect to manifest itself, a child needs to eat more than twenty pieces of seeds, and an adult even more. Accordingly, there is no need to talk about a big risk, although on the Web you can often find information that greatly exaggerates the harmful effects of eating apricot pits. It should be noted that if the bones are eaten along with the fruits themselves, then the pectin contained in the fruits of apricots contributes to the active removal of harmful substances from the body. So worrying about even a dozen or two eaten bones is not worth it.
Outcome
Given the rich chemical composition of apricots, one can only wish everyone to eat them as much as possible. After all, this is a real storehouse of useful trace elements and vitamins!
Based on the listed healing properties, apricots are recommended to be included in the diet of pregnant women, young children, hypertensive patients, those who suffer from obesity, anemia, constipation, cardiovascular or renal diseases, as well as cancer patients in addition to maintenance therapy.
To improve health, it is enough to consume 100-150 g of fresh apricots per day. Just do not eat them on an empty stomach or after meat dishes, as this will have a bad effect on digestion.
Apricot juice is absorbed faster and more efficiently - it is especially recommended for expectant mothers and children to drink to meet the daily requirement for vitamins. So, 150 ml of juice is enough to replenish the supply of carotene in the body, and to combat puffiness, you need to drink 100 ml of juice up to eight times a day.
Dried apricots are much superior to beef liver in their beneficial effect on the process of hematopoiesis. Dried apricots should be used for heart rhythm disturbances, anemia, hypertension, and also for constipation - vegetable fibers cleanse the intestines remarkably.
Sweet apricot - useful properties are not suitable for everyone? ^
Everyone's favorite apricots, the benefits and harms of which have been well studied by experts, are not as harmless as they seem. So, if you have gastritis with high acidity or, even worse, a gastrointestinal ulcer, you should abandon fresh apricots in favor of a more gentle apricot juice. And in case of pancreatitis and other liver problems, use the fruits with great care.
Although apricots are very tasty and healthy, even healthy people should not get carried away with them: sometimes ten fruits are enough to start diarrhea (especially if you drink them with cold water). In addition, from excessive consumption of apricots, dizziness, lowering blood pressure, a decrease in heart rate and respiratory depression are possible.
As mentioned above, apricots are saturated with sugars, and for this reason are contraindicated for diabetics. Moreover, you can not use not only dried apricots, but also the fresh pulp of the fruit.
Apricot kernel - health benefits and harm ^
Many people know how poisonous apricot pits can be, beneficial features are not known to everyone. But in oriental medicine, apricot kernels have long been used as a miraculous remedy that saves from various diseases of the upper respiratory tract: from bronchitis, tracheitis, bronchial asthma, laryngitis. It is enough to extract the nucleoli from twenty seeds, dry them and grind them thoroughly, and then take the resulting powder four times a day in a teaspoon, washed down with milk or tea.
But if you use apricot seeds immoderately, their benefits will come to naught due to amygdalin, a poisonous component that turns into hydrocyanic acid in the digestive organs, which is very dangerous for the body. Apricot kernels contain only 12% amygdalin, so they are not as dangerous as cherry pits, which are generally not eaten raw.
For those who do not want to take risks, apricot seed oil is more suitable. Its composition is unique: linoleic, stearic, palmitic, myristic and oleic acids, phospholipids, magnesium and calcium salts, vitamins E, C, A, B. The benefits of the oil are evidenced by the fact that it is widely used in the production of various ointments, creams and children's cosmetics. Apricot seed oil perfectly moisturizes the skin, prolonging its youth, eliminates dead skin particles and heals cracks well.
apricot pit
The benefits and harms of apricot kernels
March 17, 2014, 10:58Apricot kernels are as nutritious as nuts. In terms of calories, by the way, too. In 100gr. contains 450 kcal. But hardly anyone will eat so much at one time. Nepolneem.ru continues to study the benefits and harms of seeds and seeds. The line of apricots. Doctors recommend consuming no more than 20 pieces of raw apricot kernels per day. And all because of the high concentration of the substance amygdalin, which, when splitting, releases hydrocyanic acid, in other words - cyanide. It is he who gives the bones a specific bitter taste.
In different varieties of apricot, the concentration of hydrocyanic acid varies. Easily determined by taste. The sweeter they are, the less it is. One vitamin contains both the benefits and harms of apricot kernels.
Amygdalin is vitamin B17. It is also called letril. The role of amygdalin in the body was discussed in an article about apple seeds. Be sure to read. Here I will say that most of the anti-cancer vitamin was found in almonds and apricot pits. As in the old detectives, the poison was determined by the smell of almonds. But in microscopic doses, poison becomes medicine. On the basis of concentrated amygdalin, the drug "Laetrile" was developed. Once in the body, it is attracted to cancer cells and destroys them without affecting healthy tissues. However, the effect of the drug is now disputed, but the beneficial effects of vitamin B17 are confirmed by studies.
An analgesic effect, activation of metabolism and a general slowdown in the aging process were also revealed. There is a small Hunza people in Pakistan. Scientists have recorded an amazing longevity of up to 120 years, and a complete absence of cancer. The tribe lives off apricots and dried apricots. And apricot kernels are included in the daily diet.
The high nutritional value and healing properties of apricot kernels are provided by a high content of protein and vitamin E. Half of them are composed of unsaturated fatty acids. Therefore, apricot kernels are widely used in medical cosmetology. Oil revives aging skin. It is added to creams and used in therapeutic massage of the face and whole body.
Already in ancient China, apricot kernel oil was used to treat diseases of the joints and skin. In the same place, they came up with the idea of getting rid of a cough by carefully chewing a few nucleoli. The effect is achieved due to the release of hydrocyanic acid. Treatable lung diseases such as whooping cough and bronchitis.
Stearic, myristic, oleic fatty acids strengthen the walls of blood vessels and, in combination with potassium from the pulp of apricots, support the work of the heart. Doctors note a therapeutic effect in kidney disease - nephritis.
For therapeutic and prophylactic purposes, apricot kernels are used only in their raw form. During any heat treatment, hydrocyanic acid is destroyed. They become harmless, but also useless. Just very tasty. A single serving should not exceed 50 nucleoli. In the southern regions, it is easy to collect so many bones. And the rest of the poisoning is clearly not threatened. Apricots and apricots are quite expensive and are used as a treat.
In cooking, jam is made from apricots and sometimes nut kernels are put into it. I do that too. Ripe apricots are divided into halves. I break the bones and choose whole kernels for jam. I cook "five minutes", without interfering. The halves keep their shape and the jam looks appetizing.
To preserve the healing, I almost wrote "poisonous" properties of the apricot kernel, it can be preserved without heating. You will need fresh liquid honey. Pour the nucleoli into a cold sterilized jar and pour honey over them.
I did this last summer. Bones strive to accumulate at the top, so the jar must be turned over. In such preparation, the harm of the bones is canceled, only the benefits remain.
And some more interesting information about apricot pits in the video.
Many gardeners faced certain difficulties when growing apricots, including the deterioration in the taste of the grown crop. We will tell you why apricots are bitter, what to do in this situation.
Why is apricot bitter
There can be several reasons for the deterioration in taste and the appearance of bitterness in the grown apricot crop. First of all, this is the wrong care of the garden. So, for example, with a shortage or excess of nitrogen fertilizer, bitterness appears in the pulp of this fruit. That is why it is necessary to correctly calculate the optimal dose of mineral fertilizers, which will not only improve fruiting rates, but also allow the gardener to get rid of bitterness in the grown crop.
Another common cause of bitterness in apricot fruits is root rot, which is caused by excessive watering. This fruit crop does not like wet soil, in which the roots begin to rot, which negatively affects the general condition of the tree. As a result, oppression of green mass is noted, ripening apricots do not receive proper nutrition, begin to taste bitter, and their taste deteriorates significantly.
Often, gardeners do not have time to harvest the ripened crop in time, which also contributes to the appearance of bitterness in the pulp of the apricot. That is why it is necessary to harvest the ripened crop in time and store the fruits for storage or processing accordingly. The taste of the harvested crop may also deteriorate during storage. Remember that the collected fruits should be stored in a cold and dark place. It is best to store them on the appropriate shelf of the refrigerator in a plastic bag. Remember that the keeping quality of the harvested crop is not too high, so you need to eat or process your harvested apricot crop within one to two weeks. Otherwise, bitterness will appear in the fruit, and soon the crop you have harvested will simply rot.
We also note that at present there are various varieties that differ in their taste characteristics. There are both sugary-sweet varieties and varieties whose fruits can have pronounced bitterness. That is why it is necessary to properly select the used varietal planting material, which will eliminate the likelihood of bitterness in the grown crop.
Why is apricot jam bitter?
Many of us have come across such an unpleasant situation when we use sweet fruits to make jam and jam from apricots, and the properly made jam we got has a pronounced bitter taste. Often the reason for this is the fact that fruits are used along with seeds to make jam. The seeds contain both useful trace elements and various acids, which can not only worsen the taste of jam, but are also the strongest toxins. When preparing jam, it is imperative to get the bones out of them. You can do this work both manually and with the help of special devices that allow you to automatically cut apricots into halves and remove seeds from them.
It should be taken into account the fact that jam with seeds may contain various toxins and acids that adversely affect the state of our body.
Without exception, nutritionists and healthy nutrition experts recommend removing seeds from such fruits, which will make the prepared dishes and jams extremely tasty and healthy for the body.
Is it possible to remove bitterness from apricot
It should be said that there is no consensus in this case. Someone advises just throwing away such bitter jam, and someone advises to recycle it. If the apricot jam you prepared has a pronounced bitter taste, it is recommended to remove all the seeds from it, and then digest it again with the addition of one third of the total mass of sugar. Most of the useful trace elements, even with such repeated heat treatment, are invariably preserved, and at the same time, the taste of the jam you have prepared is significantly improved, and you get the opportunity to get rid of sugary bitterness.
Conclusion
In certain cases, when growing and processing apricots, gardeners are faced with the problem of the appearance of bitterness in the fruit pulp.
Often, the cause of such bitterness is surprised by the improper care of plantings. And if the jam is bitter, with a high degree of probability it can be argued that the reason for this is the use of fruits along with seeds. To remove such bitterness, you need to boil the fruit again, which will allow you to get a delicious and extremely healthy apricot jam.
