Statistik Pesakit Kanser Didunia

• Setiap 3 minit, seorang wanita didiagnosis dengan kanser payu dara (AMERIKA SYARIKAT)
• Setiap 11 minit, seorang wanita mati akibat kanser payu dara(AMERIKA SYARIKAT)
• Setiap tahun, 30,000 wanita dan 200 lelaki didiagnosis dengan kanser payu dara (UK)

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STEVIA

 

Stevia rebaudiana is a herbaceous perennial, which is normally used as a natural herbal sweetener.

It is native to Brazil, Venezuela, Colombia and Paraguay where the native Guarani have used caa-ehe (stevia) for over 1500 years to sweeten otherwise unpalatable medicinal drinks.

Other uses for the plant and its extracts are in weight-loss programs because of its ability to reduce the cravings for sweet and fatty foods. The plant has also been used to treat the diseases diabetes, hypoglycemia, candidiasis, high blood pressure, skin abrasions and inhibiting growth and reproduction of bacteria-like plaque.

Stevia's greatest economic potential is as a natural alternative to artificial sweeteners (such as aspartame or sodium saccharin). Dry stevia leaf is up to 30 times sweeter than sucrose.

The sweetness in stevia is mainly attributed to two compounds viz stevioside (3-10% of dry leaf weight) and rebaudioside A (1-3%) which can be up to 250 times sweeter than sucrose.

Stevioside has a few advantages over artificial sweeteners in that it is stable at high temperatures (100 C) and a pH range of 3-9 and does not darken with cooking.

In the 70's and 80's stevia was developed as a sweetener/flavour enhancer which has since been used widely for this purpose in Japan, China, Korea, Israel, Brazil and Paraguay.

The products in which stevia has been used include soft drink, ice cream, cookies, pickles, chewing gum, tea and skin care products.

In Japan about 40% of the sweetener market is stevia-based.

The main producers of stevia are Japan, China, Taiwan, Thailand, Korea, Brazil, Malaysia and Paraguay.

The main current commercial constraint on the stevia industry is a ban on its use in food products in the US. This is based on the suspicion that a derivative of stevioside may be harmful to humans.

Until further research is conducted, stevia can only be sold as a dietary supplement and a skin care product but not as a sweetener in the US.

Stevia rebaudiana from the Asteraceae family was re-discovered by MS Bertoni in 1888.

It is a short day plant, growing up to 0.6 meters in the wild and flowering from January to March in the southern hemisphere. Flowering under short day conditions should occur 54-104 days following transplanting, depending on the daylength sensitivity of the cultivar.

Stevia grows naturally on infertile, sandy acid soils with shallow water tables. This is normally in areas like the edge of mashes and grassland communities.

The natural climate is semi-humid subtropical with temperature extremes from 21 to 43 C, averaging 24 C.

Stevia grows in areas with up to 1375mm of rain a year.

Large areas on the coastal strip from Sydney to Brisbane have a high probability of being able to establish Stevia (as shown in the map on this page which was prepared by S Connell of the Western Australian Department of Agriculture and included in Technical Report 42 (1992): Frances C Hoyle 'A review of four potential new crops for Australian agriculture: Amaranthus caudatus, Chenopodium quinoa, Grindelia camporum and Stevia rebaudiana'. WA Department of Agriculture, Division of Plant Industries).

The sweet stevia compounds vary in concentration with the method of propagation, daylength and agronomic practices.

Reproduction in the wild is mainly by seed, but seed viability is very poor and highly variable. Stevia can be produced by cuttings or in vitro but once good varieties have been created, a seed/transplant production system is more economic.

Some of the biggest production constraints in Australia are extreme radiation, low water availability, Australian landrace stock and general agronomic information to suit the local environment.

Under cultivation, stevia plants can achieve a height of one metre. In agronomic conditions, the plant is normally treated as an annual. Seeds are germinated in the glasshouse and in spring and the plants are transplanted into the field (usually at 6-7 weeks old).

The whole plant is harvested once, just before flowering to obtain maximum glycoside content.

The plant is dried and threshed to remove the stem material which has little sweetener content. Leaves can be sold in this condition or are further processed.

Leaf yields of 2850 kg/ha with a stevioside concentration of 105 mg/g have been achieved in Canada.

This is equivalent to 66.2 tonnes per hectare of sugar.

The average cost of production is $CAN8,500/ha and an estimated 2,200 kg/ha of dried leaves is required to break-even.

The major cost in stevia production is the cost of transplants.

Production seed yields of up to 8.1 kg/ha have been recorded but it is common to have under 50% germination.

One hectare of seed production would be enough to produce 200 hectares of leaf production.

Breeding programs in stevia would aim to optimise:

• the glycoside content and sensory characteristics
• disease resistance
• leaf yields and
• leaf-to-stem ratio.

Stevia is highly self-incompatible and studies of heritabilities of leaf yield (75%), leaf to stem ratio (86%) and stevioside content (83%) are high enough to warrant selection.

At the moment there is no commercial production of stevia but a few health food and tea companies are looking for a cheaper local product than that currently available from Paraguay.

Products that are available in Australia now are stevia tea from Fitness 2000, stevia leaf extract and dried stevia leaf from Shipard's Herb Farm, Nambour, QLD.

Shipard's Herb Farm also sells stevia seeds and plants.

In Australia, especially in Queensland and northern NSW we have a long growing season, enough water, high humidity and high altitudes.

The plant should perform to its optimum.

Problems with successful cultivation would be the lack of information available of weed, insect and pest control.

Further research and development needs to be carried out to find optimum growing conditions, seed germination, cultural practices and a landrace suited to our Australian conditions.

Nama saintifiknya STEVIA REBAUDIANA bukan saja indah pada nama tetapi unik kerana khasiat dihasilkan daunnya boleh mengganti gula. STEVIA merupakan pemanis semulajadi yang tidak mengandungi kalori dan ekstraknya mengandungi kemanisan 300 kali ganda lebih manis dari gula biasa. Kajian mendapati kandungan utama yang menyebabkan ia manis iaitu steviosid tidak mengandungi toksid boleh menurunkan tekanan darah dan baik untuk pengidap diabetis.

·         Mengimbang kandungan gula dalam badan

·         Meningkat kadar tenaga kepada tubuh badan

·         Melicin dan memutihkan kulit serta awek muda

·         Sebagai pemanis semulajadi, sesuai untuk semua peringkat umur lelaki dan perempuan

·         Membantu menurunkan kadar gula dalam darah (sesuai untuk pesakit Diabetes & Hypoglycemia)

·         Membantu menurunkan tekanan darah

·         Membantu sistem penghadaman badan

·         Membantu mereka yang mengalami masalah insomnia

·         Berupaya mengawal berat badan yang berlebihan (Obesiti)

·         Melawaskan kencing

kredit to google.com

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Apricot kernels/B17

The use of Amygdalin (Laetrile/Vitamin B17) in the treatment of human cancer dates back at least to 1843, although the ancient Chinese are reported to have used bitter almonds containing significant quantities of it in the treatment of tumors some 3,000 years ago.

NATURAL SOURCE
Laetrile is not a miracle drug . It is simply a concentrated form of Nitriloside. Amygdalin (Laetrile/ Vitamin B17) is particularly prevalent in the seeds of those fruits in the Prunus Rosacea family (bitter almond, apricot, blackthorn, cherry, nectarine, peach and plum.) It is found in natural foods which contain nitriloside and has been used and studied extensively for well over 100 years. It is also contained in grasses, maize, sorghum, millet, cassava, linseed, apple seeds, and many other foods that, generally, have been deleted from the menus of modern civilization. Fruit kernels or seeds generally have other nutrients as well, some protein, unsaturated fatty protein, unsaturated fatty acids, and various minerals. The most common source of B17 is the apricot kernel and is present in about a 2-3 percent levels of concentration within the seed kernel.

So there is no confusion please note; there are 3 names which are interchangeable being Vitamin B17, Laetrile and Amygdalin. Vitamin B17 was the name given to the purified form of Amygdalin by a Bio Chemist named Ernst T Krebs in 1952. He also called it Laetrile which is simply short for Lavo-mandelonitrile and was awarded its vitamin status officially in 1952 after advice from Dr Dean Burke who was the co-founder of the National Cancer Institute. Amygdalin on the other hand is said to have been first discovered and used by a German chemist Leibig as far back as 1830. So, laetrile/Vitamin B17 on the other hand is simply a more soluable and concentrated form of amygdalin which allows it to be administered in a much greater concentration. Either way all 3 are essentially the same thing.

Vitamin B17 / Laetrile is probably one of the most controversial medical topics in the last 30 years. You may remember back in the 50's - mid 70's there was a lot hype in the medical world regarding a new natural cancer treatment that was discovered that killed cancer cells. This was the result of Dr Ernst Krebs findings and his research in a book called World Without Cancer. Well after several years of court cases and controversy regarding Laetrile it was finally stamped out by the FDA and reported to the mass media in the US as a fraud and failure. They called it Quackery in those days.

TODAY the hype has and is starting again as a result of THE INTERNET. The internet has allowed us to gain information from all over the world on what perhaps really happened.

So how does B17 kill cancer?...... Here we go....

Firstly we need to understand that our bodies use several enzymes to perform many tasks. Our body has one particular enzyme called Rhodanese which is found in large quantities throughout the body but is not present where ever there are cancer cells. Yet, where ever you find cancer in the body, you find another enzyme called Beta-Glucosidase. So, we have the enzyme Rhodanese found everywhere in the body except at the cancer cells, and we have the enzyme Beta-Glucosidase found in very large quantities only at the cancer cell but not found anywhere else in the body. If there is no cancer in the body there is no enzyme Beta-Glucosidase.

Now the following is what scares most people. You see, Vitamin B17 is made up of 2 parts glucose, 1 part Hydrogen Cyanide and 1 part Benzaldehyde (analgesic/painkiller). So its very important you understand the following:

When B17 is introduced to the body, it is broken down by the enzyme Rhodanese. The Rhodanese breaks the Hydrogen 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. Any excess of these by-products is expelled in normal fashion from the body via urine. Vitamin B17 passes through your body and does not last longer than 80 minutes inside your body as a result of the Rhodanese breaking it down. (Hydrogen Cyanide has been proven to be chemically inert and non toxic when taken as food or refined pharmaceutical such as laetrile. Sugar has be shown to be 20 times more toxic than B17.

HERE IS THE GOOD PART - When the B17 comes into contact with cancer cells, there is no Rhodanese to break it down and neutrelise it but instead, only the enzyme Beta-Gucosidase is present in very large quantities. When B17 and Beta-Glucosidase come into contact with each other, a chemical reaction occurs and the Hydrogen Cyanide and Benzaldehyde combine synergistically to produce a poison which destroys and kills the cancer cells.

This whole process is known as selective toxicity. Only the cancer cells are specifically targeted and destroyed.

Good & Bad Cyanide?

We all know that cyanide is bad for you, yet here we are jumping up and down saying its good for you because it kills cancer. Lets look at the real story.

Hydrogen Cyanide must be FORMED!! There is no free Hydrogen Cyanide in laetrile floating around freely in our body waiting to harm us when we eat apricot seeds or take laetrile. The enzyme Beta-Glucosidase, and only that enzyme is capable of manufacturing and forming the Hydrogen Cyanide from Laetrile. If there are no cancer cells in the body, there is no beta-glucosidase. If there is no beta-glucosidase, no hydrogen cyanide will be formed from laetrile. Even if there were some other way to manufacture cyanide from laetrile in the body, the amount would be so minute it would have little, if any toxic effect.

Laetrile does on the other hand contain the cyanide radical (CN-). So does Vitamin B12 , Cassava and strawberries and a host of other foods we consume. You never heard of anyone getting cyanide poison from vitamin B12 or from eating strawberries because it just does not happen. Lets also look at table salt which is made up of sodium Chloride (NaCl) and is very common in most households. Yet, did you know pure sodium (Na+) is one of the most toxic substances known to man? Yet in their form locked together they are not toxic. Any good toxicologist will tell you sugar is 20 times more toxic than laetrile and salt is also much more toxic.

Now, here is the irony of all of this. Milligram for milligram, the chemotherapeutic agents which are commonly used in the treatment of cancer today, are hundreds of times more toxic than laetrile.

The best way to prove or disprove the vitamin B17 theory of cancer, would be to take several thousands of people, over a period of many years, expose them to a consistent diet of B17 rich nitriloside foods and then check the results. Fortunately this has already occurred by the study of the following cultures; The Hunza, aboriginal Eskimos, Hopi and Navajo Indians, Abkhazians.

HUNZA
In the remote recesses of the Himalayan Mountains, between West Pakistan, India and China there is a tiny Kingdom called Hunza. These people are known world over for their amazing longevity and health. They live well beyond 100 years and have commonly been known to still father children at the age of 110. One of the first medical teams to study the Hunza was headed by world-renown British surgeon Dr Robert McCarrison. Writing in the AMA Journal Jan 7, 1922 he reported:

"The Hunza has no known incidence of cancer. They have an abundant crop of apricots. These they dry in the sun and use largely in their food".

It is interesting to note that the traditional Hunza Diet contains over 200 times more nitriloside (B17 Rich food) than the average American or Australian Diet. There is no such thing as money in Hunza. A mans wealth is measured by the number of apricot trees he owns. And the most prized of all foods was considered to be the apricot seed. It is very common for the Hunza to eat between 30 - 50 (ie. about 30mg of B17) apricot seeds as an after lunch snack. The thousands of seeds they do not eat they store or grind them very finely and then squeezed under pressure to produce a very rich oil used in cooking and to apply to the skin. The apricot is staple food in Hunza. They use the apricot, its seed and the oil for practically everything. In addition to the ever present apricot, the hunzahuts eat mainly grain and fresh vegetables. These include buckwheat, millet, alfalfa, peas, broad beans, turnips, lettuce, sprouting pulse and berries of various sorts. All of these with the exception of lettuce and turnips contain vitamin B17.

It is important to know when the Hunza leave their secluded land and adopt the menus of other countries, they soon succumb to the same diseases and infirmities including cancer as the rest of man kind.

ESKIMOS
The Eskimos are another people that have been observed by medical teams for many decades and found to be totally free of cancer. The traditional Eskimo diet is amazingly rich in B17 nitrilosides that come from the residue of of the meat of caribou and other grazing animals, and also from the salmon berry. Another Eskimo delicacy is green salad made out of the stomach contents of caribou and reindeer which are full of fresh tundra grass. Tundra grasses such as Arrow are have shown to be contain the highest content of B17 than other grasses.

Alaska's most famous doctor Dr Preston A Price claims that, "In his 36 years of contact with these people he had never seen a single case of malignant disease among the truly primitive Eskimos, although it frequently occurred when they were modernized.

An interesting point to note is that when an Eskimo leaves his traditional way of life and begins to rely on a western/modern diet he becomes even more cancer prone than the average American.

HOPI & NAVAJO INDIANS
The Indians of North America are another people who are remarkably free from cancer. The AMA went as far as conducting a special study in an effort to discover why there was little to no cancer amongst the Hopi and Navajo Indians. The February 5, 1949 issue of the journal of the American Medical Association declared that they found 36 cases cases of malignant cancer from a population of 30,000. In the same population of white persons there would have been about 1800. Dr Krebs research later found that the typical diet for the Navajo and Hopi Indian consisted of nitriloside-rich foods such as Cassava. He calculated that some of the tribes would ingest the equivalent of 8000mg of Vitamin B17 per day from their diet !!!

ABKHAZIANS
The Abkhazians are found deep in the Caucasus Mountains on the Northwest side of the Black Sea. They are a people with almost the exact same health record and longevity as the Hunzakuts.Their food and lifestyle having to live in a harsh rugged terrain are almost identical. They follow a diet which is low in carbohydrates, high in vegetable proteins and rich in minerals and vitamins, especially vitamin B17.

credit to cancerforum

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How To Eat Apricot Kernels

SUMMARY OF SUGGESTIONS FOR EATING APRICOT KERNELS

(Summary of suggestions from websites www.apricotsfromgod.org/protocol.htm and www.worldwithoutcancer.com - not now fully operational)
NB. All the information is for adults - for children and small adults (and pets) adjust according to weight.
NB. Please read 'Toxic Crisis - coping with reactions'. These seldom occur, but it is best to be prepared in case they do.
FOR THOSE WHO DO NOT HAVE CANCER
It is suggested by many sources that taking 10 - 12 (South African) apricot kernels per day for life is a good nutritional supplement to support health and help prevent cancer. Kernels vary in size: Californian kernels are large in comparison with e.g. Hunza and some South African kernels. The equivalent measurement for prevention is 7 gms per day. Please weigh initially and adjust portion size.
NB the kernels should not be swallowed whole. They should be chewed, or ground. To obtain a consistency like ground almonds use a nut mill or general purpose grinder. Ground kernels can be sprinkled on food or in fruit juice. They taste bitter - it is the bitterness that is the amygdalin/vitamin B17, so try stirred in apple juice or peach juice and drink immediately, while it is held in suspension. Only five or six taken at one time/in one hour, equivalent to (UK) 1½ teaspoons of ground kernels. NB It is a good idea to start with one kernel a day and gradually work up to 10 per day. Apple juice masks the bitterness of the kernels well, and peach juice holds the ground kernels in suspension better. Experiment! 1½ teaspoons (UK) of ground kernels is approximately equal to five South African kernels.
A very few people find that the kernels make them feel nauseous. If this is the case, try taking fewer kernels and gradually increase as they are tolerated. It may help to eat dried apricots (or other fresh nitriloside fruits such as apricots, peaches, plums, nectarines, apples, pears, cherries) together with the kernels. There is something in the flesh of the fruit which will neutralise the minute traces of beta-glucosidase present in the saliva, the stomach and the intestines, which is what may cause some people to feel a bit nauseous.
#Some people find eating the kernels cures constipation! If this creates a problem the other way - this usually settles down soon. Please also note that apricot kernels may lower blood pressure.
Summary: Work up gradually to the following routine to be maintained over a life time: aim to have 1 ½ teaspoons of ground apricot kernels, or 5 - 6 whole (chewed) kernels for breakfast, stirred into e.g. apple juice, or sprinkled onto e.g. muesli, and then again have 1½ teaspoons ground kernels in juice or five or six whole (chewed) e.g. with fruit in the evening (or some other time in the day). Many people find including kernels at breakfast time becomes a routine, but have trouble remembering the second lot. But its important not to be 'half-hearted' - one of us has the second lot of ground kernels in apple juice as part of the bedtime routine (before cleaning teeth!).
FOR THOSE WHO HAVE CANCER: Some people have successfully treated themselves just by eating apricot kernels. However, especially if the cancer has metastasised (spread), it is advisable to consider taking a more concentrated form of vitamin B17 along with supplements and a changed diet, to maximise the attack against the cancer. Please also read our notes on 'The Importance of Enzymes'.
When eating the kernels, it is a good idea to gradually increase the number eaten, starting with a few and increasing slowly. If the kernels are working effectively they will release toxins through the excretory organs of the body, including the skin - it is therefore helpful to have a good fluid intake (remember to drink a lot of water!). As more kernels are tolerated, it is suggested to aim for a maximum of 5 apricot kernels per waking hour up to a total of 50 kernels per day. Kernels vary in size: Californian kernels are large in comparison with e.g. Hunza and some South African kernels. If using small kernels, the equivalent measurement is approximately 3gms per waking hour up to a total of 30 gms per day. 1½ teaspoons of ground kernels is approximately 3gms.
Summary: aim to eat 1½ teaspoons of ground kernels (e.g. stirred into juice), or 5 or six whole (chewed) kernels, up to a maximum of six to ten times in a day, with at least one hour in between each serving.
It is important to emphasise that it is a good idea to have some food in the stomach when eating large amounts of kernels. It is also a good idea to eat fruits containing nitrilosides such as apricots, peaches, plums, nectarines, apples, pears, cherries. There is something in the flesh of the fruit which will neutralise the minute traces of beta-glucosidase present in the saliva, the stomach and the intestines, which is what may cause some people to feel a bit nauseous. See also note# above.
For those who have had chemotherapy and/or radiation and therefore the immune system has been hit, it is likely to be necessary to change the diet and use nutritional supplements to build up the immune system, help the assimilation of vitamin B17 and help repair any damage already done to the body by the treatment. Often apricot kernels are ingested alongside vitamin B17 tablets (laetrile) or intravenous laetrile. If both laetrile and kernels are taken, then Dr Krebs recommends that there should be two hours between taking one and the other, i.e. do not eat kernels and laetrile tablets at the same time. While high doses of laetrile are taken, the number of kernels eaten can be less. (Kernels are food, and can be safely eaten during surgery, chemotherapy and radiotherapy.)
For more information on this see ‘‘NUTRITION THERAPY FOR PEOPLE SUFFERING WITH CANCER’
FOR THOSE WHO HAVE HAD CANCER and have been told they are clear now: it would make sense to maintain a level between prevention and that for those with active cancer. Perhaps eating 20-30 a day. See also the notes 'Maintainance lifestyle for those who have had cancer'.

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Why We Need B-17 in our body??

Vitamin B17 As a Preventative

Vitamin B-17 is one of the main sources of food in cultures such as the Eskimos, the Hunzas, the Abkasians and many more. Did you know that within these tribes there has never been a reported case of cancer? According to Dr. Krebs, we need a minimum of 100 mg of vitamin B-17 (the equivalent of about seven apricots seeds) too nearly guarantee a cancer free life. Foods that contain vitamin B-17 are as follows:

• KERNELS OR SEEDS OF FRUIT: The highest concentration of vitamin B-17 to be found in nature, aside from bitter almonds. Apple, apricot, cherry, nectarine, peach, pear, plum, prune.
• BEANS: broad (Vicia faba), burma, chickpeas, lentils (sprouted), lima, mung (sprouted), Rangoon, scarlet runner.
• NUTS: Bitter almond, macadamia, cashew.
• BERRIES: Almost all wild berries. Blackberry, chokeberry, Christmas berry, cranberry, elderberry, raspberry, strawberry.
• SEEDS: Chia, flax, sesame.
• GRASSES: Acacia, alfalfa (sprouted), aquatic, Johnson, milkweed, Sudan, minus, wheat grass, white dover.
• GRAINS: oat groats, barley, brown rice, buckwheat groats, chia, flax, millet, rye, vetch, wheat berries.
• MISCELLANEOUS: bamboo shoots, fuschia plant, sorghum, wild hydrangea, yew tree (needles, fresh leaves).

Two rules of thumb: According to Dr. Krebs, the basic concept is that sufficient daily B-17 may be obtained by following either of two suggestions:
First, eating all the B-17-containing fruits whole (seeds included), but not eating more of the seeds by themselves than you would be eating if you ate them in the whole fruit. Example: if you eat three apples a day, the seeds in the three apples are sufficient B-17. You would not eat a pound of apple seeds.
Second, one peach or apricot kernel per 10 lbs of body weight is believed to be more than sufficient as a normal safeguard in cancer prevention, although precise numbers may vary from person to person in accordance with individual metabolism and dietary habits. A 170-lb man, for example, might consume 17 apricot or peach kernels per day and receive a biologically reasonable amount of Vitamin B-17.
And two important notes: Certainly, you can consume too much of anything. Too many kernels or seeds, for example, can be expected to produce unpleasant side effects. These natural foods should be consumed in biologically rational amounts (no more than 30 to 35 kernels per day).
High concentrations of B-17 are obtained by eating the natural foods in their raw or sprouting stage. This does not mean that moderate cooking and other tampering will destroy the B-17 content. Foods cooked at a temperature sufficient for a Chinese dinner, for example, will not lose their B-17 content.

credit note to world without cancer

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Kepentingan Biji Aprikot /amygdalin/B17 alam kehidupan kita

Fakta Tentang Biji Aprikot
 

Berdasarkan kepada buku  "World without Cancer", biji aprikot mentah mengandungi kadar kepekatan B17 yang tertinggi jika dibandingkan dengan biji-biji buah yang lain.  Biji epal adalah yang kedua tertinggi. Apabila anda makan sebiji epal, makanlah kesemuanya, bijinya dan lain-lain. Sebagaimana biji-bijian yang lain Biji Aprikot amat berkhasiat dan ia adalah makanan kaum Hunza dipendalaman yang bebas dari kanser, sihat, lanjut usia sehingga lebih 120 tahun. Antara nutrient yang banyak terdapat pada biji aprikot ialah enzim Amygdalin atau Laetrile atau disebut Vitamin B17. Tugas B17 ini hanyalah memusnahkan sel asing dan mengeluarkannya melalui pembuangan air. B17 terdapat dalam banyak makanan, malangnya tabiat pemakanan kita hari ini di negara membangun telah mengenepikan dan mengurangkan penggunaan B17 yang rasanya agak pahit. Sebagai contoh masyarakat yang mengamalkan pemakanan tradisi ini dikatakan bebas dari kanser kerana makanan mereka kaya dengan B17.

Selain dari biji aprikot, bijirin lain ialah Almond pahit, pie apple, biji buah anggor, millet (yang sekarang ini digantikan dengan gandum yang kurang B17), broad beans, sengkuang, Oren, ubi kayu, kacang hijau, keledek, buah betik , B17 juga terdapat didalam sesetengah rumput seperti wheat grass, johnson, tunas dan southen.

B17 pertama kali di ektrak dan diberi nama 100 tahun dahulu malah telahpun didaftarkan didalam pharmacological sebagai ubatan tidak bertoksin, tetapi terdapat racun yang terperangkap yang dinamakan Cyanide seperti garam harian yang mempunyai sodium tetapi tidak merosakkan tisu manusia, Ia tidak beracun seperti garam dan gula yang kita makan hari ini.

Kebiasaan sistem pertahan tubuh mampu menghalang dan menghapuskan sel kanser ini tetapi semasa berlaku stress atau sakit, maka sistem pertahanan tidak berupaya melawan mereka.

B17 akan hanya bertindak balas pada sel yang tidak normal dalam badan manusia termasuk sel kanser, tumor, jerawat atau pun buasir. Enzim yang terdapat dalam sel kanser dapat membuka kunci amygdalin maka terhasillah dan tindakbalas metabolik badan yang berkanser dan cyanide tersebut memasuki aliran darah. Maka secara semulajadi akan dineutralkan oleh hati.

Hati (liver) bekerja dengan lebih kuat jika terdapat ada unsur toksin dalam badan, sehingga kesan yang dapat dilihat ialah kerosakan hati akibat penghasilan toksin dalam badan, tetapi bukan kerosakan dari kanser. Jika tubuh terlalu banyak toksin dan tidak dapat keluar dari badan besar kemungkinan akan mengidap kanser hati pula.

Biji aprikot mentah mempunyai kandungan B17 yang sangat tinggi dan tertinggi diantara yang lain-lainnya. Biji aprikot hanya berkhasiat dalam bentuk mentah,tidak dimasak,tidak dipanggang dan tidak dibekukan.

Untuk menghilangkan rasa pahit apabila memakan biji aprikot ini, anda boleh memakannya bersama buah-buahan lain. Contoh, anda boleh makannya bersama kismis atau kurma atau buah-buahan segar yang lain.

Biji Aprikot mentah dijual dengan harga RM80 untuk 1 kg.Manakal kapsul biji apricot dijual dengan harga RM89 untuk 150biji kapsul.Untuk makluman biji apricot,bolehla menghubungi saya di markay84@yahoo.com atau 017-3259849

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