Bitter or Sweet?

Wednesday, January 20, 2016

 

Remember " Bitter " bad - " Sweet " good!

Updated June 22, 2015. 

For thousands of years, apricot kernels – the nut inside the apricot shell – have been used in food and cooking. The reason is their incredible almond-like flavor. Possessing many of the same chemicals and organic compounds apricot kernels actually taste more almond-y than almonds themselves.
In fact, most almond extract is made from apricot kernels. The flavoring for many amaretti cookies and amaretto liquor isn’t almonds but, indeed, apricot kernels as well.

***  In fact, in some parts of the Mediterranean and Asia, apricot kernels are pressed for their oil, which is then used in cooking. The kernels are also cooked in with apricot jam to impart a lovely and subtle almond flavor.

Yet, apricot kernels also have some what of a bad rap for being poisonous, a rap that isn’t altogether out of place - is acceptable for the " Sweet " variety!.

The scare over apricot kernels started in the early 90’s when they were being marketed as a superfood. Then, suddenly, it seemed a number of people were getting violently sick suffering headaches, nauseau, and even falling into a coma. All symptoms of cyanide poisoning.

What did the patients have in common? 

They all had ingested the " Bitter " apricot kernels.

In 1993, the New York State Department of Agriculture and Markets tested batches of packaged apricot kernels from Pakistan. In was found that a package of kernels when ingested contained twice the lethal dose of cyanide for an average adult (the lethal does is about 245 mg, the packages contained over 560 mg). A ban was immediately put into place and apricot pits went down in infamy in a media storm - instead of isolating the cause of only the  " Bitter"' seeds..

So why, then, are so many products made with such a lethal substance? 

 

The key is in the type of apricot kernel. Apricot kernels naturally contain amygdalin, a compound that includes cyanide. Sweet apricot kernels contain very little of the substance. (Trace amounts, yes, but not enough to cause any harm.) Fruits labeled as being bitter kernels, however, are the ones that have huge amounts of amygdalin.

 

The kernels coming from Pakistan were bitter kernels.
Naturally, there was some push back. Amygdalin was being advertised as an anti-cancer treatment drug and many naturalists insisted on its effectiveness. It was thought that the cyanide, when ingested in small amounts, would only hurt the tumor. However, no scientific study has ever shown that amygdalin has any effect in treating cancer.

*** Remember " Bitter " bad  - " Sweet " good! 

Some people still argue this, but there can be no refuting the number of child deaths reported caused by apricot kernel ingestion. 

In fact, at Erciyes University in Turkey thirteen children were admitted for cyanide poisoning between 2005 and 2009 due to bitter apricot kernel ingestion. All patients showed symptoms of cyanide poisoning hours after eating the kernels. Each child was treated with activated charcoal and gastric lavage. However, many children has to undergo serious medical procedures for breathing failure, hypo tension, and even coma due to cyanide poisoning.

** Notice from  " Bitter " seeds!

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Now, given, apricot kernels are still sold in the United States but these are sweet apricot kernels – the safe kind.
 However, you should check to ensure this. Eat apricot kernels at your own risk and only those that have been made locally in the United States where farmers rarely ever grow bitter apricots.

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I have eaten them for years and never had any effect by following a specified limit eaten at any one time!  This is the best advice for any thing in your life learn to stay within certain limits and things will work out for your benefit  - stray or go over board or tempt fate and dance with the Devil!