When vitamin B17 is combined with vinegar, it becomes one of the most powerful tools against cancer.

Vitamin B17 is a well known anticancer substance, which has been used in the treatment of cancer and to alleviate pains associated with the cancerous process, but it is not recognized as such in mainstream medical science.

For those who have been using B17, or those who would like to try it out, you may be happy to know that there is a way of further enhancing the anticancer properties of B17.

Before going into the details, it may be good to briefly summarize the unique anticancer properties of B17.

Vitamin B17 is particularly prevalent in the seeds of those fruits in the prunus rosacea family, such as apricot, blackthorn, cherry, nectarine, peach and plum. The most common source of B17 is the apricot kernel or bitter almond, and its concentration is as high as 2~3 %.

Each molecule of vitamin B17 contains two units of glucose, one unit of cyanide, and one unit of benzaldehyde, tightly locked together. Cancer cells love glucose, and so B17 is naturally attracted to them.

To understand how B17 selectively kills cancer cells, we need to know that cancer cells and normal cells have different enzymes. The enzyme beta-glucosidase is found in very large quantities only at the cancer cells, and it is not found anywhere else in the body. On the hand, normal cells have another enzyme called rhodanese in abundance, but not a bit of beta-glucosidase.

When B17 comes into contact with normal cells, it is broken down by the enzyme rhodanese. The rhodanese breaks the cyanide and benzaldehyde down into 2 by-products, thiocyanate and benzoic acid, which are beneficial in nourishing healthy cells, and forms the metabolic pool production for vitamin B12. Vitamin B17 does not remain in the body longer than 80 minutes as a result of the rhodanese breaking it down.

However, when B17 comes into contact with cancer cells, the enzyme beta-glucosidase triggers a chemical reaction which combines the cyanide and benzaldehyde synergistically to produce a deadly poison which destroys and kills the cancer cells. Benzaldehyde is a deadly poison in its own right, but when combined synergistically with the cyanide, it becomes a poison 100 times more deadly than either in isolation.

The normal way of taking apricot seed is to chew it thoroughly in the mouth, fully salivating before swallowing, 10 seeds per day for cancer prevention, and 20~30 seeds for fighting cancer. Consuming too many seeds in one go, may result in nausea. The best way is to spread it out throughout the day, taking 2~3 seeds hourly, so that there is always some B17 in the body.

When chewed in the mouth, it has the typical “marzipan” taste, which puts people off. Furthermore, people may not have strong teeth to chew them, especially old people.

There is another way of consuming apricot seeds, which combines them with apple cider vinegar. Here it goes:

Grind 100 apricot seeds with a miller (blender) into a powder, as fine as possible. Transfer the powder into a blender, add 300 ml of apple cider vinegar, then blend until the mixture becomes a whitish nut milk. Keep it in a glass container. The vinegar can preserve the nutrients well for a long time.

How to take:

Shake or stir the apricot-vinegar blend well, scoop up 1 soup spoon (about 15 ml), mix with 1 soup spoon of honey and 2 soup spoons of drinking water. Stir until well mixed, then drink it.

Dosage: 3~4 times a day, best before meals.

Remark: One soup spoon (about 15 ml) of the apricot-vinegar blend contains the equivalent of 5 apricot seeds. The apricot-vinegar drink has a distinctive apricot seed ‘aroma’, but without the bitter taste. Those who take apricot seed beverages regularly will love the aroma, but for those who don’t like its smell, just hold your breath while drinking, the smell disappears pretty soon.

The resulting apricot-vinegar drink combines synergistically the healing effects of apricot seeds and apple cider vinegar. It is more powerful than taking them separately.

Dr. Otto Warburg, the Nobel Prize winner, discovered the common denominator of all cancers, i.e. lack of oxygen, forcing cancer cells to produce energy by anaerobic glycolysis followed by lactic acid fermentation.

Dr. Warburg found that you can reverse fermentation simply by adding oxygen, but only if you do it early enough. Restoring oxygen promptly enabled the cells to recover, but the longer they were oxygen starved, the slower and less certain the recovery. Once oxygen starvation reached a certain point, and the fermentation process is well established, no amount of oxygen will return them to normal. Even in oxygen-rich environments, most cancer cells prefer to use lactic acid fermentation as their main method of generating energy, this is called the Warburg effect.

Tumor cells near blood vessels have adequate oxygen sources and can either burn glucose like normal cells, or lactic acid (lactate), but they actually prefer to burn lactate. Tumor cells further from vessels are hypoxic and will inefficiently burn a lot of glucose to keep going. They produce lactate as a waste product, which will be used by the well oxygenated tumor cells as a preferred source of energy.

In addition to being used as a source of energy, lactic acid also acts a protective shield for the cancer cells in warding off attacks from immune cells.

Apple cider vinegar can effectively reduce lactic acid buildup in the vicinity of cancer cells, enabling the immune system to function more efficiently. Also, reducing the amount of lactic acid means depriving the well oxygenated cancer cells of their preferred source of energy, forcing them to use glucose instead. In doing so, B17 will be more easily attracted to cancer cells, as B17 contains glucose components. Thus apple cider vinegar enables B17 to reach cancer cells more easily, killing them upon contact.

Apple cider vinegar helps to clear the way for easier approach of B17 towards the cancer cells. Upon contact, the B17 will turn into a deadly poison, weakening or killing the cancer cells. The immune cells will be able to recognize the weakened cancer cells, which are no longer able to employ camouflage tactics. It is important for the immune cells to devour these cancer cells on their own, so that they can build up the necessary profile information of the cancer cells for subsequent fight against them.

Research shows that apricot-vinegar drink is extraordinarily effective in preventing cancer. However, in cancer treatment, the apricot-vinegar blend should be used in conjunction with other treatment modalities, especially treatments that will boost up the immune functions. Using it alone may not achieve the intended result, but when used together with other anticancer treatments, it can improve overall effectiveness manifold.

It should be noted that the apricot-vinegar blend can be used as an effective topical application for psoriasis.

The apricot-vinegar drink is so filled with healing properties and health benefits that it deserves another chapter for detailed exposition.

Picture: apricot seeds

16.12.2014