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Nature’s Farm-I-See!

Nature's Pharmacy started out by looking at or "Proving What Works!" What works in Natural Raw Foods, etc. What healing and strength can we really find in ancient wisdom in the Tanakh Scriptures and other ancient writings of wisdom the are interrelated to the Tanakh Wisdom.

Eight years later, we bring you this new website with expanded features and easier to use. We are working to transfer all the information from the old site to the new.

"Proving What Works!"
Nature's Pharmacy

Vitamin B17

Nitriloside ~ Neoamygdalin, Amygdalin
(Laetrile, Laevomandelonitrile)

Vitamin B17

A designation (Vitamin B17 / Nitriloside) proposed to include a large group of water-soluble, essentially non-toxic, sugary, compounds found in over 800 plants, many of which are edible. These factors are collectively known as Beta-cyanophoric glycosides. They comprise molecules made of sugar, hydrogen cyanide, a benzene ring or an acetone. Though the intact molecule is for all practical purposes completely non-toxic, it may be hydrolyzed by Beta-glycosidase to a sugar, free hydrogen cyanide, benzaldehyde or acetone.

Nitriloside

The proposed collective generic term n-i-t-r-i-l-o-s-i-d-e is for all such cyanophoric glycosides of dietary significance.

Neoamygdalin

Neoamygdalin (natural amygdalin) is contained in food.  Amygdalin is one of the most common nitrilosides.  People groups, like the Hopi Indians, which have little to no cancer within their populations, have diets that are higher in Neoamygdalin. The general population in the USA and most urban centers have little to no Neoamygdalin within their diet.

Amygdalin

Amygdalin is sometimes labeled as Laetrile in Mexico and other places. It is the extracted neoamygdalin from natural food sources.

Laetrile

Short for Laevomandelonitrile, laetrile is a semi-synthetic molecule sharing part of the amygdalin structure, patented in the United States.

Nitriloside (Vitamin B17) is not (yet) accepted as a true Vitamin.

Note: Amygdalin is sometimes confused with laevomandelonitrile, also called laetrile for short; however, amygdalin and laetrile are different chemical compounds. Laetrile, which was patented in the United States, is a semi-synthetic molecule sharing part of the amygdalin structure, while the “laetrile” made in Mexico is usually amygdalin, the natural product obtained from crushed apricot pits, or neoamygdalin


Nitriloside / Vitamin B17 Appears In Abundance In Nature

Nitrilosides are bitter to the taste, in man’s attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots.

Listed below is an evaluation of Nitrilosides in some of the more common foods. You should keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate.


Tubers Range Nitrilosides
Cassava High Above 500 mg Nitriloside Per 100 Grams Of Food
Sweet Potato Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Yams Low Below 100 mg Nitriloside Per 100 Grams 0f Food

Leaves Range Nitrilosides
Alfalfa High Above 500 mg Nitriloside Per 100 Grams Of Food
Beet Tops Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Eucalyptus High Above 500 mg Nitriloside Per 100 Grams Of Food
Spinach Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Water Cress Low Below 100 mg Nitriloside Per 100 Grams 0f Food

Sprouts Range Nitrilosides
Alfalfa Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Bamboo High Above 500 mg Nitriloside Per 100 Grams Of Food
Fava Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Garbanzo Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Lentils Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Millet Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Mung Medium Above 100 mg Nitriloside Per 100 Grams Of Food

Beans Range Nitrilosides
Black Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Black-Eyed Peas Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Fava High Above 500 mg Nitriloside Per 100 Grams Of Food
Garbanzo Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Green Peas Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Kidney Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Lentils Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Lima, U.S. Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Lima, Burma (dark) Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Mung Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Shell Low Below 100 mg Nitriloside Per 100 Grams 0f Food

Fruits Range Nitrilosides
Blackberry, Domestic Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Blackberry, Wild High Above 500 mg Nitriloside Per 100 Grams Of Food
Boysenberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Choke Cherry High Above 500 mg Nitriloside Per 100 Grams Of Food
Wild Crabapple High Above 500 mg Nitriloside Per 100 Grams Of Food
Market Cranberry Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Swedish (Lignon) Cranberry High Above 500 mg Nitriloside Per 100 Grams Of Food
Currant Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Elderberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Gooseberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Huckleberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Loganberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Mulberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Quince Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Raspberry Medium Above 100 mg Nitriloside Per 100 Grams Of Food

Seeds Range Nitrilosides
Buckwheat Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Flax Seeds Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Millet Medium Above 100 mg Nitriloside Per 100 Grams Of Food
Squash Seeds Medium Above 100 mg Nitriloside Per 100 Grams Of Food

Fruit Seeds Range Nitrilosides
Apple Seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Apricot Seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Cherry seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Nectarine Seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Peach seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Pear Seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Plum seeds High Above 500 mg Nitriloside Per 100 Grams Of Food
Prune seeds High Above 500 mg Nitriloside Per 100 Grams Of Food

Nuts (All Raw) Range Nitrilosides
Bitter Almond High Above 500 mg Nitriloside Per 100 Grams Of Food
Cashew Low Below 100 mg Nitriloside Per 100 Grams 0f Food
Macadamia Medium Above 100 mg Nitriloside Per 100 Grams Of Food

Nature’s Pharmacy recommends you start with foods you know.

You should consult your trusted health care practitioner. This especially applies to Fruit Seeds and Bitter Almond.


The following is an excerpt from the cancercure.ws website. This shows how B17 can be incorporated into a normal healthy eating plan. Although we suggest against milk products and we would never recommend eating flesh such as rabbit, nevertheless, even these examples show how the modern food industry practice has removed Vitamin-B17 from our daily eating habits.

“Lest this new vitamin B-17 or nitriloside still be a less concrete reality in your mind than ascorbic acid, thiamine, niacin or the like, let me leave you with an example of a daily ration or diet remarkably rich in nitriloside or vitamin B-17. For breakfast we start with buckwheat, millet and flax-seed gruel; all three cereals are very rich in nitriloside. On our millet bread toast we put some nitriloside rich elderberry jelly. The stewed apricots we eat carry the nitriloside-rich seeds, which we detect through their delicious almond-like flavor. At lunch we have nitriloside-rich lima beans or possibly a succotash containing nitriloside-rich chick peas. Our millet rolls may be spread with plum jam carrying the nitriloside-rich seeds that add so much to the flavor of the jam. We may choose some nitriloside-rich elderberry wine. For dinner we may have a salad with some nitriloside-rich bean sprouts and nitriloside-rich millet sprouts. Our dinner rolls may be made of nitriloside-rich buckwheat and nitriloside-rich millet and sweetened with nitriloside-rich sorghum molasses extracted from sorghum cane–almost all of the foregoing are very rich in nitrilosides. For our meat course we may have rabbet that fed on nitriloside-rich clover and as a result carries 5 to 10 times more thiocyanate and nitriloside than animals not so fed. If the milk we drink came from cows that ate fodder rich in nitrilosides this milk will contain as much as 7 times more nitriloside than a cow living on nitriloside-deficient fodder. At the end of the dinner we may choose a nitriloside-rich apricot, peach, cherry, or plum brandy originally prepared from crushing the entire or whole fruit. We may also choose a number of wild berries very rich in nitrilosides–all members of the raspberry family. We may nibble on some nitriloside-rich macadamia nuts or chew nitriloside-rich bamboo sprouts.

“In such a menu of three meals in the course of a day we should ingest over 300 mg of nitriloside or vitamin B-17 in our foods–every one of which contained nitriloside. The quantities of the vitamin B-17 in the described foods have been very carefully determined by independent workers over the years.”

Note: B16, B17, B18, B19, B20, B21 & B22 do not appear to be animal factors but are claimed by some naturopaths as human therapeutic factors.