Apricot kernels are, like most nuts and seeds, very nutritious. Among the nutrients they contain is one called amygdalin, which is also known as vitamin B17. This attacks cancer cells, and thus can help prevent cancer from breaking out in our bodies. Amygdalin (vitamin B17) is contained in many hundreds of foods, but ones that are particularly rich in amygdalin have disappeared to a large extent from our Western diet. People throughout the world who still eat a traditional diet, have been found to be largely free from cancer. These diets are rich in foods containing amygdalin. Apart from apricot kernels, examples of other amygdalin rich foods are bitter almonds (amygdalin tastes bitter – sweet almonds do not contain it, and apricot kernels that are not bitter do not contain it). Other foods containing amygdalin are apple pips, grape seeds, millet, broad beans, most berries, cassava and many other seeds, beans, pulses and grains – but not ones that have been highly hybridized. For prevention, however, Dr Ernst T Krebs Jr., the biochemist who first produced laetrile (concentrated amygdalin) in the 1950s, recommended that if a person would eat ten to twelve apricot kernels a day for life, then barring the equivalent of Chernobyl, he is likely to be cancer free.