Vitamin B17 is a semi-synthetic form of Amygdalin, a naturally-occurring compound found in plants. Commonly known as Laetrile, vitamin B17 is recognized for what is thought to be its cancer-killing agent, cyanide. Despite unrelenting disquiet over the potentially pernicious side effects of vitamin B17, it is still used as an "anticancer treatment in humans worldwide," states the National Cancer Institute. Vitamin B17 can be acquired through physician-administered injection, laetrile tablets or consumption of a variety of healthy foods.
Fruits
Berries rich in vitamin B17 include wild blackberries, elderberries, gooseberries, cranberries, mulberries and raspberries. Stone fruits like apricots, apples, plums, prunes and pears are also substantial sources of vitamin B17. Not only do these particular fruits provide a healthy dose of laetrile, but they are also full of essential vitamins, minerals and simple carbohydrates.
Beans and Peas
Beans and peas are abundant in vitamin B17. Fava beans, garbanzo beans, kidney beans and lentils all provide considerable amounts of vitamin B17. Beans that are less capacious in vitamin B17 include black beans, lima beans, shell beans and mung beans.
Nuts and Seeds
Various types of nuts and seeds yield considerable amounts of vitamin B17. Raw almonds and macadamias are the most significant providers of vitamin B17 in the nut family. Less substantial amounts of laetrile can be found in pecans, cashews and walnuts. Flax seed and linseed are also great sources of vitamin B17 to consider.
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