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Apricot kernels can cause potentially fatal cyanide poisoning when consumed. Symptoms include nausea, fever, headaches, insomnia, increased thirst, lethargy, nervousness, various aches and pains in joints and muscles, and a drop in blood pressure.
The European Food Safety Agency's Panel on Contaminants in the Food Chain has studied the potential toxicity of the amygdalin in apricot kernels. The Panel reported, "If consumers follow the recommendations of websites that promote consumption of apricot kernels, their exposure to cyanide will greatly exceed" the dose expected to be toxic.
Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide. [28]
Seeds. Similar to how Omega-3-packed foods may boost cholesterol, menu items with “good” fats (like legumes, salmon, etc.) may help reduce diseases that cause chronic inflammation.
There is a lot of research showing the exact opposite: “Eating a diet with plenty of fruits, vegetables, and plant protein foods such as beans, nuts, seeds and lentils has been linked to many of ...
As Emily Timm, R.D., says, seed oils are literally oils from the seeds of plants. "The majority of our seed oil consumption comes from packaged foods and from restaurant foods. We see canola oil ...
Kidney toxicity [5] associated with kidney failure; associated with development of cancer, particularly of the urinary tract, known carcinogen [8] [9] Atractylate Atractylis gummifera: Liver damage, [3] nausea, vomiting, epigastric and abdominal pain, diarrhoea, anxiety, headache and convulsions, often followed by coma [10]
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