We use apricot kernels for food. Apricot kernels: ways to use in everyday life

Apricot tincture is a drink that is not so difficult to create at home, since the basic technologies and popular recipes are as simple as possible. As a result, you can get a fragrant alcoholic liquid, which, moreover, will have a beautiful rich shade. In order for the liqueur to be of really high quality, special attention should be paid to the choice of fruits. Any variety of fully ripened apricots is suitable for a drink, the main thing is to carefully sort them out, removing spoiled specimens, then wash all the remaining ones and let them dry. After that, you can proceed directly to the process of preparing fragrant alcohol.

Recipe for strong homemade apricot tincture with vodka or alcohol

Apricot tincture on vodka or alcohol is stronger than that obtained according to the previous recipe, and is prepared much faster and easier.

To create it, you need to take the following ingredients:

• 2 kg of ripe fruit.
• 2 kg of granulated sugar.
• 2 liters of ethyl alcohol 44% or high-quality vodka.

The first step is to wash the fruits, remove the seeds, the pulp, cut into quarters, place in a glass jar, pour vodka (alcohol), close the container with a lid, put in a warm place for 1 month.

Further, apricot tincture on alcohol or vodka according to this recipe requires careful filtration. To do this, the liquid must be passed through a gauze cut, folded four times. The purified tincture should be poured into a glass jar and sealed.

The pulp that remains after filtration should be filled with sugar in a jar and let it stand for 14 days in a warm room, not forgetting to shake the container with the contents daily. The resulting liquid should also be filtered according to the technology, as last time, additionally squeezing the pulp with your hands.

At the final stage, the recipe for homemade apricot tincture on alcohol or vodka involves mixing the resulting liquids in one vessel, which subsequently must be tightly covered with a lid and insisted for 7 days in a cool dark place before use.

Tincture on apricot kernels with vanillin

Such a drink is similar to a liqueur called Amaretto, a specific feature of which is an almond smell and the absence of any spices. Experts draw attention to the fact that you can not drink this alcohol in a dose exceeding 150 ml per day, because the fruit bones contain a small amount of hydrocyanic acid.

A tincture is being prepared on apricot kernels using the following products:

• 700 ml of vodka.
• 100 g of seed kernels.
• 1 g vanillin.
• 50 g of granulated sugar.

1. The kernels previously extracted from the seeds must be crushed, transferred to a glass jar, pour 500 ml of vodka, cork with a tight polyethylene lid, shake, leave in a bright room for 25 days.
2. The resulting infused liquid must be filtered through gauze, the ground kernels are squeezed out, poured again with the remaining 200 ml of vodka, shaken, left for a third of an hour, squeezed again.
3. Further, in order to get a strong tincture on apricot kernels, both liquids should be combined, passed through a cotton filter, add granulated sugar and vanillin there, close the glass vessel with a lid, shake and put for 4 days in a dark room.
4. The finished tincture must be filtered again, bottled and sent for storage in the space allocated for this. A tincture prepared on apricot kernels has one noticeable advantage - an unlimited shelf life.

Apricot jam tincture and walnut variant

A very simple and uncomplicated recipe for creating a delicious alcoholic drink involves the use of apricot jam. You should choose a product in which there is no mold on the surface. Otherwise, alcohol prepared from it will have a bad taste and an unpleasant smell. You need to take the following components:

• 0.5 kg of apricot jam.
• 0.5 l of high quality vodka.

Some distillers claim that another ingredient is needed - sugar. But if you and your guests, to whom you plan to offer alcohol tasting, do not treat the sweet tooth in the truest sense of the word, then you should refuse an additional sweetener, because the result will be a drink with a sugary aftertaste.

To prepare a tincture on homemade apricot jam, you need to transfer the latter into a container made of glass of a suitable size. Then you should pour vodka into it, mix everything gently, but thoroughly.

After that, the vessel must be corked with a plastic lid and let it brew for about 2 months in a dark room. Shake the contents of the container every three days.

After 2 months, the drink can be drained from the sediment, passed through a cotton filter several times until the tincture acquires the degree of transparency you need. After that, the drink is considered completely ready.

A variant of the tincture obtained from apricot jam with walnuts has a more piquant taste. It is prepared according to the technology described above, but in the end it has a richer taste and aromatic bouquet.

How to remove the bitterness that appeared in apricot tincture

Alcoholic masterpieces prepared at home often begin to taste bitter over time. Apricot-based tincture is no exception. Such a change in taste in a negative direction is often associated with the presence of fusel oils in the composition of home-made alcohol. Connoisseurs of homemade alcohol and masters of its preparation, through their own experiments, have identified several effective ways to eliminate bitterness.

One of the most popular methods for answering the question of how to remove the bitterness that appeared in apricot tincture is freezing. The finished drink should be poured into a container made of glass or metal, poisoned in the freezer and cooled until an ice crust appears on the surface. It is she who will absorb the whole range of harmful substances, therefore, by removing it, you can get rid of the unpleasant aftertaste.

If there is no space in the home freezer, you can use improvised means, which are the so-called "home filters":

• Activated carbon.
• Potassium permanganate.
• Baking soda.

Activated charcoal must be carefully crushed, wrapped in a piece of gauze folded several times, put in a watering can and finished alcohol should be passed through it. This method is considered to be the most common.

If potassium permanganate is chosen as a filter, then you need to take the powder in the following proportion: for 1 liter of infusion - 1 g of potassium permanganate. The required amount of the substance should be added to the finished drink and left to infuse for 3-5 hours. The powder will lead to the formation of a precipitate in which all harmful elements will be concentrated. The liquid must be filtered through a cotton-gauze filter. If it is not possible to wait several hours until the sediment appears naturally, it is necessary to heat the liquor mixed with potassium permanganate to a temperature of 70 ̊С and also strain it at the end.

In the case of soda, it will take 10 g of powder per 1 liter of alcohol to clean. The ingredients are mixed in one container, and the liquid is left alone for 30 minutes. After the specified time, it is shaken, and then filtered. All fusel oils precipitate, which, when filtered, remains on the cotton wool. You can drink this drink after 12 hours.

Use the above recipes to create unique homemade delights and surprise all the participants of the feast with extraordinary treats that are truly incomparable in taste, aroma and quality.

In the summer season, when apricot fruits give a bountiful harvest, it's time to prepare apricot juice for the winter. At home, with your own hands, you can create a bright, rich and, importantly, healthy drink.

How to choose the right apricot fruit

So that the taste of the prepared juice does not disappoint, and the vitamins are preserved in it, special attention is paid to the selection of fruits:

• The juice will turn out to be more useful and fragrant if you use domestic, seasonal fruits.
• To make the taste harmonious, you need to select fruits with greenery and ripe ones. From unripe apricots, the taste will be weak, and the juice will be sour and bitter.
• Apricot fruits must be whole, without rot. Dark "freckles" are allowed on the velvety skin.
• The most coveted apricot has a rich orange color with a red flank. This variety of apricots has the most pronounced taste and aroma.
• Imported fruits are also used for spins, but the high price and low level of usefulness and taste make them not very profitable for harvesting juice for the winter.

Preparation of selected fruits before use:

1. If possible, it is better to pick apricots by hand from the tree in order to avoid falling into the total mass of rotten, beaten, spoiled fruits.
2. The fruits after selection are placed in a water basin and thoroughly washed. Water changes several times. Sand, dust and dirt will settle to the bottom, and light debris in the form of leaves will float to the top.
3. For juice, both slightly unripe and overripe fruits with dark “freckles” are suitable.
4. We press on the longitudinal groove, the apricot is divided into two halves, and we remove the seeds.
5. Enameled dishes are suitable, in galvanized dishes, when interacting with fruit acid, compounds harmful to the human body are released.

Ways to harvest apricot juice for the winter

To extract the maximum amount of pulp and juice from the apricot fruit, you can use a wide range of devices, both manual and automatic.

• Electric, steam, manual juicers.
• Juice cookers.
• Immersion blender, with bowl.
• Manual method using improvised means (gauze, sieve or colander with small cells).

Recipes

There are many variations in the preparation of juice from apricot fruits, the main ones are juice with pulp, clarified, diluted, concentrated, with the addition of various fruits, berries, spices.

Apricot pulp juice

This is the simplest way to make juice, which requires a minimum of time and a few ingredients:

• apricots with a stone - 0.5 kg;
• citric acid - 1/2 tsp;
• granulated sugar.

Step by step preparation:

1. We do not carry out a strict selection of fruits. Overripe, rumpled, greenish apricots will do, with the exception of completely green and rotten ones.
2. In a container with water, thoroughly rinse several times from dust, dirt and sand.
3. Free from bones.
4. We shift the halves of apricots into a dry enameled bowl and fill with clean water. The water should cover half of the apricots.
5. We put the pan with apricots on the fire, close the lid tightly and bring the mass to a boil. It is enough if the apricots are cooked for 7 minutes. We remove from the fire.
6. We turn the blanched fruit mass into a concentrated puree using a blender or a strainer with small cells.
7. In a thick fragrant mass, add granulated sugar to taste, about 2 tablespoons per pound of apricots.
8. We pour citric acid.
9. Dilute concentrated juice with pulp with water (250 ml), stir and put on fire until boiling. We try. You can add sugar, water or citric acid to taste.
10. Boil the juice for 8-10 minutes, then remove from heat and immediately pour into pre-sterilized jars and roll up the lids.
11. Put the jars upside down with a lid until they cool completely, then put them away for storage in a cool place.

Apple-apricot juice

Most often, fruit and berry juices are mixed with apple juice, due to the cheapness of raw materials and its positive taste. To make juice you will need:

• apricots and apples - 5 kg each;
• granulated sugar - 700g;
• pure water - 0.5 l.

Step by step preparation:

1. Pour the indicated volume of clean, filtered water into a saucepan. Add granulated sugar.
2. Put the sweet liquid on the fire until the sugar is completely dissolved.
3. We divide the selected and washed apricot fruits into halves, freeing them from stones. We fall asleep in the juicer. Pour the resulting juice into a saucepan.
4. We also pass the apples cut into pieces with the cores removed through the juicer and add to the sweet apricot syrup.
5. Bring the juice to a boil, remove the resulting foam and boil for 5 minutes.
6. Pour ready-made apricot-apple juice into sterilized jars and cork with lids.
7. Turn the lids down, wrap with a warm cloth and leave to cool.

Subtleties and tricks in the preparation of apricot juice

• The color of the original product in the jar depends on the variety and brightness of the shade of the apricot fruit. The richer and brighter the apricot, the more orange the juice will be.
• Unripe fruits will add some sourness to the taste.
• In overripe apricots, the taste quality decreases, and the content of fruit sugars increases. Therefore, it would be correct to add greenish fruits or citric acid (juice) to them, and less sugar can be put.
• Saturation of the taste and color of the juice will be given by additionally added berries or fruits.
• The spicy taste of the drink can be achieved by adding aromatic spices, preferably natural vanilla, cinnamon.
• Cans with a drink can be closed with both screw caps and regular ones.

Terms and conditions of storage

Cans of apricot juice should be stored in a room that does not get direct sunlight. The air temperature in the room should not be higher than 20°C, normal humidity.

It is desirable to drink a drink from fragrant fruits during the year, since longer storage takes away a significant part of useful vitamins and minerals.

In Edward Griffin's book "A World Without Cancer" describes the amazing facts about a discovery made about 30 years ago and how this discovery was literally buried by bigwigs in medicine, corporations that profit from research and the production of drugs.

The thing is, there is a cure for cancer.

And it does not even need to be mined by special methods.

All you need is tongs and fruit pits.

Apricots are the best. They contain vitamin B17. This compound may not be the most delicious, but its benefits can hardly be overestimated. It can not only prevent the occurrence of cancerous tumors, but also cure them. This compound just kills cancer cells! To prevent cancer, it is enough to eat a few apricot kernels a day.

Here are excerpts from a report by Dr. Krebs (Jr.) given in Los Angeles at the Annual Cancer Conference in 1989: “Cancer is the result of a chronic metabolic disorder, which is already evident today. It is not an infectious disease that is caused by bacteria or viruses. It is a disease that is metabolic in nature. This is a metabolic disorder. Most metabolic disorders are based on an imbalance in our body of vitamins and minerals. No metabolic disease in human history has ever been cured or prevented by anything other than factors related to the body's diet. In the past we have had many devastating fatal diseases that are now virtually unknown. They were prevented and rendered harmless. The source of these diseases was rooted in the nutritional deficiency of the body. For example, scurvy destroyed humanity by the thousands. A disease that could destroy an entire polar expedition or knock out 50 percent of the crusaders from the army. This disease is completely corrected by vitamin C or ascorbic acid, which introduced a full-fledged factor into the human diet and extinguished scurvy epidemics. You are probably well aware of the fact that Great Britain regained dominion over all the seas when it discovered by experience that the addition of lemon or other citrus juice to the diet of sailors removed the curse of scurvy from the entire fleet. Before the inclusion of vitamin C in the diet of sailors, it was not uncommon for three-fourths of the crew to become seriously ill by the end of a voyage, and then those who did not die were mystically cured upon arrival on shore: they had access to fresh fruits and vegetables rich in vitamin C. In the past we also had pernicious anemia with a mortality rate of up to 99%. And no medical technique could cope with it. So far, researchers Drs Murphy, Shipple and Mino have not found the cause to be nutritional deficiencies. They simply told the patients, "Go to the butcher's shop, buy a fresh liver and cook it, lightly scorching the surface, eat in portions for three days." The patients who followed the advice were all cured without exception. But despite this, these doctors were censored by the Medical Establishments and accused of engaging in medical quackery. When the biochemistry of raw liver began to be studied, it was found that vitamin B12 and folic acid were responsible factors in this process. So now vitamin B12 and folic acid have become part of our diet. The same medical establishments, in 1974, were concerned that a simple nutritional factor could prevent a disease that had a mortality rate almost as high as anemia. But it is scientifically true that the seeds of all common fruits (except citrus fruits) contain vitamin B17, a major cancer-fighting vitamin. If we consume proper amounts of the vitamin, either in pure form or through foods containing nitrilosides, we are guaranteed against developing this disease just as we have been able to prevent scurvy with vitamin C and anemia with vitamin B12. Another disease that is metabolic in nature is pellagra. At one time in some parts of the world it spread in epidemic proportions. Sir William Osler, in The Principles and Practice of Medicine, said of pellagra: “I was at the Lenoir Hospital, North Carolina, where, in one winter, 75 percent of the people died of this disease. It spread like an epidemic and convinced me that beyond any doubt it was a virus.” But soon came the brilliant work of Dr. Goldberger, a surgeon with the United States Health Service, who clearly proved that the cause of pellagra is a lack of fresh greens in the diet. Thus, another fatal chronic metabolic disorder has found its full cure in the simple nutritional factor, which is a balanced diet. We have established that cancer is no exception to this rule. All medical science has not yet invented a drug that could make us become healthier or wiser, or raise our vitality, if this drug is not present in our ordinary food. And when we eat food that is inadequate to our body, the body gets sick. If you are not getting vitamin B17 through food, the best way is to take it in pure form in the form of injections. If a cancerous disease has arisen, then the most important thing is to supply the body with the maximum dose of vitamin B17 in a short period of time. All related medical skills are secondary. In addition, there are many ancillary measures that prevent cancer, namely drugs that improve blood, stabilize blood pressure and reduce pain. Previously, fruits contained vitamin B17 not only in the seeds, but also in their pulp. Today, only wild fruits contain B17. The fruit we eat today is the sad result of many years of cultivation for its size and appearance, its flesh no longer contains B17. To meet the body's needs for this vitamin, we must either eat the seeds of these fruits or supplement our diet with them in tablet form. Currently, unfortunately, this is banned by the government, but we hope that we will soon see this vitamin available and be able to prevent cancer in the same way that we prevent scurvy. We need the equivalent of about seven apricot seeds a day. This amount will prevent the possibility of cancer. In almost all cases of cancer, when B17 is taken in high doses, cancerous tumors shrink.

For cancer prevention, start with a small amount of seeds: 1-2 per day and work up to 7-10 seeds. Try to avoid refined sugar (sugar feeds cancer cells), caffeine (very bad for the liver and kidneys), and premium flour (easily converted to sugar in the body). Try to eat more unprocessed foods. E. J. Griffin's book contains details of cancer research that has been put on hold and major scientists who have been arrested when they came out in support of the use of vitamin B17.

From myself I will add that I myself began to eat apricot pits for food. The taste may not be the best, but it is quite tolerable, especially if you keep in mind the effect of this product. But check with your doctor. I think that for those who suffer from an allergy to the protein found in nuts, this product may not be suitable.

IN bitter apricot kernels contains a substance amygdalin(Western name laetrile), which is also called vitamin B17. This substance is credited with anti-cancer properties, and in relation to different types of cancer. Amygdalin is also found in bitter drupes and seeds of other fruits: almonds, apples, plums, etc. It is also found in sweet almonds and sweet apricot kernels, but in much smaller quantities. Now you can also buy dietary supplements of amygdalin-laetrile-vitamin B17 with a high concentration of it, and I read reviews of people whose tumors noticeably decreased in the process of taking these supplements.

Unfortunately, shortly after this review was published, iHerb suspended the sale of Bitter Apricot Kernels. In the United States, distribution of supplements with amygdalin is prohibited, and, apparently, they have now reached its food sources and their manufacturers. Nevertheless, I recommend reading the review, it contains useful information, including where to buy in Russia.

Directly bitter apricot seeds can hardly be successfully used for the treatment of cancer, since the amount of amygdalin in the allowable daily allowance is not at all the same as in food supplements. However, to use them as a cancer prevention medicine, I think it makes perfect sense. Moreover, vitamin B17 supplements are very expensive.

I have never seen bitter apricot kernels for sale in Russia - well, so that on the market or somewhere else by weight and inexpensively. Only recently appeared in health food stores, albeit from a Russian brand UFeelGood, but still imported, and they are expensive (the lowest price I have seen is 270 rubles per 50 grams). In the online store, bitter apricot kernels are also not cheap, but still the price is lower than that of UFeelGood, so it makes sense to buy them there. Which is what I did.

Manufactured by a company with the corresponding name − Apricot Power(power of apricot)! 🙂 California grown, pesticide free, raw and sun dried.

The manufacturer recommends using no more than 10 cores per day, wherein no more than 3 pieces within one hour. Otherwise, harm can turn out instead of good - banal poisoning. You should generally start with one nucleolus per day. Thus, a half-kilogram package is enough for a long time.

The package states that one bitter apricot kernel contains about 20 mg of amygdalin.

The nuclei themselves are very different in size, one can be larger than the other and 3 times. I was guided by the intake of 10 pieces per day of those that are larger.

On the front side of the package, the manufacturer stuck a sticker: “Important! Please see "Ways to Enjoy" on the reverse side. 🙂 Apparently, the negative reviews of those who do not understand that a useful medicine should be bitter, and we must endure it, are sick of it. 🙂 In general, the manufacturer reports that bitter apricot pits enhance the flavor of dishes, so it is recommended to add them to smoothies, steamed vegetables, fruits, soups, salads, porridge, cereal, coffee or yogurt in crushed or chopped form, or even whole .

I just snacked on nucleoli in the process of taking some kind of food. Moreover, sometimes they were even tasty to me, despite the bitterness. Apparently, the body felt something in them.

I don’t eat bitter apricot seeds on an ongoing basis - I just don’t see the point for myself. I decided to use them only in the process of the next anti-candida and generally anti-fungal cleansing. Although right now I remember them and understand that I want to eat a little - so, probably, I need to.

Here's an unusually short review turned out. Because there is nothing special to say here - the product on Aicherb is unique, it has no competitors. In Russia, there is only one competitor and it costs more. There is nothing to say about the effects of taking it, except that no side effects were noticed. So there is just such a wonderful product on iHerb. I recommend!

If you know where you can buy bitter apricot kernels at a lower price, please tell me. Still, sweet kernels on the market and in Russian online stores are many times cheaper. Maybe someone somewhere sells bitter ones cheaply.

Useful shopping!

If you've never shopped at the iHerb online store, check out the section. There are a number of features.

The juicy pulp of apricots is saturated with vitamins and substances that are important for our health, but is it worth eating apricot seeds, the benefits of which cause so much controversy?

Photo of apricots

It is no coincidence that apricot is popularly called the “fruit of health”, because its pulp is saturated with vitamins B1, B2, B9, E, A, P, PP, C, N. There is a lot of iodine, iron, magnesium, sodium, potassium and phosphorus in it, there are also sulfur, calcium and silicon. In addition, apricot fruits contain malic, citric, salicylic, tartaric acids, starch, inulin, dextrin, tannins, pectin and sugars.

Delicious apricots are quite suitable for those who adhere to a dietary diet, since the calorie content of fresh fruits is quite low (100 g contains 43 kcal). Dried apricots are much more high-calorie - more than 230 Kcal per 100 g, but there are more minerals in it than in juicy apricot pulp.

Video about apricot kernels

Despite the low calorie content, it should be borne in mind that garden apricots are not inferior in sugar content - up to 27% in fresh fruits. In the dried pulp, the percentage of sugars increases two to three times. Therefore, with a predisposition to diabetes, one should be very careful about the use of apricots, and even more so dried apricots.

Regular consumption of fresh apricots has a very beneficial effect on the body, allowing you to effectively cope with various health problems. Juicy fragrant apricots help:

• keep the cardiovascular system in good shape;
• remove cholesterol from the body, as well as salts of heavy metals;
• prevent the development of thyroid diseases;
• regulate the processes of hematopoiesis;
• eliminate swelling;
• increase hemoglobin in the blood;
• stimulate brain activity and improve memory;
• prevent beriberi;
• deal with constipation;
• lower blood pressure;
• improve the functioning of the intestines, liver, gallbladder;
• regulate the acidity of the stomach;
• cope with dry cough and stimulate sputum production;
• quench.

photo of apricots

photo of dried apricots

A picture of apricots

Apricot kernel - health benefits and harms

beneficial features

Video about apricot kernels

But if you use apricot seeds immoderately, their benefits will come to naught due to amygdalin, a poisonous component that turns into hydrocyanic acid in the digestive organs, which is very dangerous for the body. Apricot kernels contain only 12% amygdalin, so they are not as dangerous as those that are not eaten raw at all.

For those who do not want to take risks, more suitable apricot oil obtained from the bones. Its composition is unique: linoleic, stearic, palmitic, myristic and oleic acids, phospholipids, magnesium and calcium salts, vitamins E, C, A, B. The benefits of the oil are evidenced by the fact that it is widely used in the production of various ointments, creams and children's cosmetics. Apricot seed oil perfectly moisturizes the skin, prolonging its youth, eliminates dead skin particles and heals cracks well.

Fragrant, ripe, juicy apricot pulp is one of the favorite delicacies of adults and children. Having tasted the fruit, most often, a person throws out the core, but in vain. Can you eat apricot pits? It is possible, because the core, which is hidden behind a dense shell, contains a lot of useful substances for the body. It is believed that when used properly, they can have a healing effect. The main thing is to use apricot seeds correctly and not to neglect contraindications.

What is in apricot kernels

Apricot pits, whose health benefits were discovered by Chinese healers, taste quite pleasant. The unique properties of the nuclei are used in the treatment of joints and various skin diseases. Also very often they are used in cosmetology.

The composition of the bones includes the following substances:

Proteins, fats and carbohydrates;

Iron, calcium, phosphorus, potassium;

Pigments of natural origin and essential oils;

Groups of vitamins A, C, B, PP;

Hydrocyanic acid.

Apricot kernels: the harm of eating kernels

After the scientists conducted research and studied in detail the effect of each substance of the composition on the body, they came to an unpleasant conclusion. Of course, it is not forbidden to eat apricot pits. Harm to a person will be visible only if they overeat.

When it enters the body, the substance amygdalin begins to be released from the nuclei, which is a source of hydrocyanic acid. With an excess of it, severe poisoning can occur.

However, there is another method on how to safely consume apricot pits. Harm to the body will be excluded if you first dry the kernels in the oven.

The allowable daily allowance of fresh apricot seeds is 40 grams. It is important that the seeds are not old, as the content of toxic elements in them is higher.

Contraindications and symptoms of poisoning

Apricot kernels can cause harm if used in the following cases:

With diabetes;

When overeating during pregnancy and lactation;

With violations of the thyroid gland;

With liver diseases.

During pregnancy and while carrying a child, the kernels are not prohibited, but they should be consumed no more than 20 grams per day. Small children can be given seeds in the same amount, if an allergic reaction has not been noted.

If a person consumes more than 40 grams of apricot seeds per day, this can cause poisoning. The first signs manifest themselves in different ways. For some, after 20 minutes, for others, after 5-6 hours.

Symptoms of poisoning:

Great weakness and lethargy;

Sharp pains in the stomach, bouts of nausea;

breathing problems;

In acute cases, fainting and even convulsions are possible.

If one of the listed symptoms appears, you must immediately drink activated charcoal (at the rate of 1 tablet per 10 kg of weight) and visit a doctor in order to avoid further unpleasant ones.

Apricot kernels: benefits for the body

Apricot kernels are characterized by a truly extraordinary composition. It has been proven that if you learn how to eat them correctly and not abuse them, then your immunity will be significantly strengthened.

How do apricot pits affect the body? The benefits of the product are as follows:

Stimulate the work of the heart muscle;

Destroy oncological neoplasms;

Promote cell rejuvenation;

Cope with the problem of constipation and hemorrhoids;

Improve intestinal motility, restore microflora;

Strengthen immunity.

It also contains a substance called tocopherol. Thanks to it, premature aging of the human body is prevented, the process of skin aging is frozen. Acids of natural origin also have a beneficial effect. They act on the epidermis, thereby improving the appearance and condition of nails and hair.

Apricot kernels, the benefits of which are invaluable, are recommended to every person in an acceptable amount. Particular attention should be paid to their use during the fruit ripening period - in summer. It is enough to dry them in the oven for 5 minutes to enjoy a bitter delicacy. If desired, the bones are added to various pies and other pastries. It is not recommended to use dried bones from the last season as food, as the concentration of harmful substances in them is increased.

Apricot kernels: medicinal properties

Is it possible to eat apricot pits now it has become clearer. It remains only to make out in what form they exhibit maximum healing properties.

1. Water infusions prepared with apricot kernels are often used to relieve coughs or asthma. Also recommended for use by people who have heart problems.

2. Apricot kernel oil is widely used in medicine and cosmetology.

Ways to use fragrant apricot kernel oil

1. Due to the fact that it is characterized by antimutagenic properties, helps to restore vascular elasticity and prevents the risk of heart failure.

2. Used for constipation, removes excess toxins and toxins from the body, while not damaging the intestinal microflora.

3. It is used to treat gastritis (any form) and stomach ulcers.

4. Used to prevent hemorrhoids.

5. It is used in cosmetology due to its rich vitamin composition. Often, apricot kernel oil can be seen among the components of shampoos, facial gels, and creams.

Fresh apricot kernel oil has a positive effect on the body, prevents the aging process, and retains skin elasticity and youth for a long time.

Apricot kernels calories

Is it possible to eat apricot pits and do they negatively affect the figure? In fact, the energy value of the product is impressive. There are 510 kcal per 100 grams of raw kernels.

Due to the high calorie content of the kernel, it is not recommended for people who follow a strict diet or are obese. In other cases, their use is not contraindicated. The bones can be eaten both raw and fried or dried.

Sweetish grains with a slight aftertaste of sweetness are very fond of culinary specialists. For example, if you add them to apricot jam, it will acquire a special piquancy. The cores go well with oatmeal, cottage cheese or natural yoghurts. In some dishes, apricot pits are an excellent substitute for almonds, which are quite expensive.

The question of whether it is possible to eat apricot pits will no longer bother. There are very few contraindications to the use of nucleoli. The most important thing is to eat them with caution and not exceed the allowable daily allowance in order to avoid poisoning the body. If the seeds are left over from last season, it is better to use them not in cooking, but as ingredients for making homemade masks or creams.

Apricot is native to China. Approximately 2000 years ago, this sweet fruit reached Europe from a distant eastern country. Apricot began his journey and acquisition of permanent residence in Armenia. That is why it is also called the "Armenian apple".
Apricot- a treat for both children and adults. But it is not only very tasty, but also useful. I hasten to inform you that not only the fruit itself is useful, but also apricot kernels. They can certainly be called a healer of human cells, as they have proven themselves in the treatment of cancer. Apricot kernels contain the rarest vitamin B17. In turn, vitamin B17 is valuable because it contains a cyanide substance. When cyanide enters the human body, cancer cells either die or are healed.
Yes, cyanide and benzoic aldehyde are poisons when released as pure molecules and not bound in other molecular formations. A large amount of food contains cyanide and is safe because the cyanide is contained in another molecule, so it cannot cause harm.

In the middle of the last century, the American doctor Ernst Krebs argued that vitamin B17 has valuable beneficial properties and is completely harmless. He argued that amygdalin is not capable of harming a living organism, since its molecule contains one cyanide compound, one benzaldehyde, and two glucose compounds, reliably connected to each other. In order for cyanide to cause harm, intramolecular bonds must be broken, and only the enzyme beta-glucoside can do this. This substance is present in the body in minimal doses, but in cancerous tumors, its amount increases by almost 100 times. Amygdalin, on contact with cancer cells, releases cyanide and benzaldehyde (another toxic substance) and destroys the cancer.
Some experts and herbalists believe that the beneficial properties of vitamin B 17 specifically do not want to be officially recognized, since the cancer control industry has a multi-million dollar turnover and is profitable for both doctors and pharmaceutical companies.

Undoubtedly, the benefits of apricot kernels are obvious. One has only to learn how to use the gifts of this wonderful tree, which is called apricot.

Chemical composition of apricot kernels

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of the edible part.

Apricot kernels have been used in Russian and world folk medicine for many centuries. Wild apricot kernels are especially useful (they are also called bitter kernels). It is a good source of iron, potassium and phosphorus. But the main healing ingredient in this product is vitamin B 17, better known as amygdalin.

Nevertheless, there is a constant debate in science about the effectiveness and dangers of apricot kernels. On the one hand, they are actively used in Chinese medicine for problems with the respiratory system, indigestion, high blood pressure and joint diseases. With their help, cancer is treated, and several scientists in their experiments were able to prove the beneficial properties of the product. On the other hand, apricot kernels can cause serious side effects and even cyanide poisoning. Which of this information is true and which is fiction? How to properly treat with this remedy? Let's figure it out.

Properties of apricot kernels. The benefits and harms of apricot kernels

Calories: 519.1 kcal.

Energy value of the product Apricot kernels (Proportion of proteins, fats, carbohydrates):

Proteins: 25 g. (~100 kcal) Fats: 45.4 g. (~409 kcal) Carbohydrates: 2.8 g (~11 kcal)

Energy ratio (b|g|y): 19%|79%|2%

Apricot kernels: properties

How much does Apricot Kernels cost (average price per 1 kg.)?

Moscow and Moscow region 310 r.

The range of application of apricot kernels is quite extensive. For example, for culinary purposes, they are often used in the preparation of confectionery glazes, yoghurts, ice cream, various creams, waffles and other sweet dishes. In addition, the most valuable substance is made on their basis - apricot oil, which is often included in cosmetics, shampoos, face masks, as well as various creams.

Kernels, which are extracted from apricot kernels, have practically no taste, but the oil contained in them can serve as the basis for many medicines. Roasted apricot kernels, or rather their kernels, are extremely tasty, very nutritious and harmless. The calorie content of apricot kernels is about 519.1 kcal per hundred grams.

The benefits of apricot kernels

The benefits of apricot kernels are simply invaluable. By the way, there are even special varieties of apricots, in which there is a large stone and large kernels - they are often used instead of almonds. Moreover, not all apricot kernels are practically tasteless - there are also very nutritious sweet kernels, which contain about seventy percent of valuable edible oil.

Many people know the unique properties of apricot kernels, which are due to the presence of a large amount of vitamin B17 in them. In recent years, scientists from different countries have been developing the latest drugs for the treatment of cancer. Their cause is often a deficiency of vitamins along with their imbalance with minerals and metabolic disorders. It has been proven that the use of vitamin B17, which is converted in the human body into a simple carbohydrate, acts as a kind of natural chemotherapy.

The undeniable benefit of apricot kernels is their oil, which was known to ancient healers from China, and then appeared in Europe. In the fifteenth century, the British equated apricot kernel oil with gold - it had such a beneficial effect on human skin. It contains fatty acids (linoleic, oleic, palmitic), magnesium and potassium salts, tocopherols, phospholipids, vitamins C, B and A, as well as F in active form, often referred to as the beauty vitamin.

Apricot kernels, brewed as a tea, help in the treatment of cardiovascular diseases, while in their raw form they are a natural effective anthelmintic. For an adult, eating no more than twenty apricot pits per day is considered an absolutely safe dose.

Harm of apricot kernels

Regarding the harm of apricot kernels, we can say that those people who often and in large quantities eat them have a chance to get a dose that can lead to poisoning. In other cases, this product does not have a negative effect on the body.

Product proportions. How many grams?

The nutritional value

Useful properties of apricot kernels

One of the kids' favorite pastimes is to tap apricot kernels with a hammer in order to get their nucleoli. And if at the same time they turned out to be sweet, then the guys eat them, if they are bitter, they throw them away. Usually, the larger the apricot fruit, the tastier their peeled pits. Nevertheless, the core of an apricot kernel is not only children's fun, but also a useful product.

Its main value is vitamin B17(amygdalin) contained in the nucleolus. Half a century ago, scientists discovered that this vitamin destroys cancer cells acting akin to chemotherapy. With a sufficient amount of it in the body, these cells do not appear and do not develop at all. It could be argued that the main benefit of apricot kernels in this property, if amygdalin had not been banned by the FDA (drug control administration).

But why is vitamin B17 banned?

At one time, up to 90% of sailors and soldiers died from scurvy and anemia. Ordinary city dwellers also died from them. Some time later, doctors-scientists were shocked by the discovery that these diseases arose from nutritional deficiencies: the body lacked the vitamins B12 and C necessary to resist these diseases. Now there is an opinion that amygdalin will save the world from cancer.

Amygdalin is found not only in apricot kernels, but also in bitter almonds, apple, cherry, peach and plum pits. It is also present in millet, corn, flaxseeds and in many herbs that have been eliminated from their diets due to the development of civilization. For example, we replaced rye bread with white bread and almost stopped eating millet.

However, formal studies of amygdalin have not yet been carried out: pharmaceutical companies refuse to sponsor this project. After all, if the beneficial properties of apricot kernels are proven, then no one will buy expensive cancer drugs. Moreover, in the United States it was forbidden to sell apricot kernels with an annotation that indicated information about vitamin B17. And scientists who tried to further study the issue were arrested.

Now vitamin B17 is banned by official medicine. After all, he endangers the entire pharmaceutical industry! However, enthusiastic doctors who started research 18 years ago and inspired by the results (their patients are still alive), continue to work, despite the persecution!

Other properties of apricot kernels

Let's leave the conflicting opinions to science and consider how useful apricot kernels are. Their nuclei contain 28% proteins and 50% fatty acids (linoleic, oleic, stearic, myristic), vitamins A, C and F. Oil is extracted from them using the cold method, which, like linseed, does not like light and quickly oxidizes. However, its properties are so useful that in the Middle Ages it was even equated with gold. It has a softening, penetrating, healing, antioxidant, anthelmintic effect.

Therefore, the beneficial properties of apricot kernels are used:

• In cooking: crushed or crushed bones are added to pastries, cakes, waffles, chocolate, creams, soufflés and yogurts.
• In cosmetology: mascara is made from burnt seeds. Apricot oil is a part of face and body creams, detergents and hair masks,
• In folk medicine: with the help of apricot kernels, diseases of the upper respiratory tract are treated. Apricot oil also treats stomatitis, gastritis, ulcers, hemorrhoids, otitis media and runny nose.

For those who are still arguing about the benefits and harms of apricot kernels, there is information for thought. Nature is wise. Based on this, the question arises: why, the sweeter the fruit, the more bitterness in the bone? Is it because they need to be eaten together? Indeed, the apricot fruit and pit contains all the substances necessary for the body. The daily norm for a healthy person is 20 fruits (or 7-10 dried apricots) and 20 seeds. Less is possible, more is impossible.

Apricot kernels. Useful properties and harm

Delicious and juicy apricot fruits deliver a lot of pleasant taste sensations to both children and adults. But it turns out that these fruits also have a number of health benefits, which can sometimes be useful even in the fight against very serious diseases. True, there is also a “reverse side of the coin”. Therefore, so that the benefits of apricot do not turn into harm, you should also remember some precautions. So, why are apricots so amazing?

apricot properties

1. High content of vitamins. According to studies conducted by some scientists, only 750 ml of apricot juice fully satisfy the daily requirement of all vitamins necessary for the human body. In especially large quantities contain:

• provitamin A, which, however, is not contained in its pure form, but in the form of beta-carotene, which serves as the basis for the body to synthesize vitamin A;
• vitamin C.

It is important to emphasize here that apricots will most likely not help people who have an acute lack of vitamin A, since the lack of this important and useful element is usually just due to the fact that the body, for one reason or another, is not able to transform beta- carotene into vitamin A. Accordingly, here it will be necessary to use a ready-made product sold in pharmacies. For everyone else, eating apricots is a great way to forget about vision problems, and in addition, vitamin A plays a significant role in the normal functioning of the liver and thyroid gland.

It is worth noting that beta-carotene itself is not only a springboard for the manufacture of amino acids, but also an important chemical element for normalizing the immune system. It increases the body's resistance to viruses and infections, helps fight cancer cells, various microbes, and so on. And given the high content of vitamin C, it is not difficult to imagine how much immunity is strengthened by such ordinary-looking apricots.

2. High content of iron and potassium. A lot can be said about the benefits of each of these elements. Suffice it to say that thanks to the last of them, the blood vessels will please their owner with a good tone, and given the presence of iron, which contributes to the production of hemoglobin, you can completely forget about anemia. In addition, potassium is extremely important for the normal functioning of the urination organs, actively helping to fight various diseases of the kidneys and bladder.

3. Fiber. This element is not in vain placed in a separate paragraph, since apricots show a very high rate of it. Fiber prevents the build-up of cholesterol and lowers its amount in the blood. In addition to the beneficial properties that make fiber so useful for the good condition of the circulatory system, it also contributes to the active absorption of nutrients by the intestinal walls.

4. Iodine. Along with nuts, apricots contain a lot of iodine, which is so beneficial for the normal functioning of the thyroid gland. Iodine also contributes to the production of many important hormones, which makes its importance to the body very difficult to overestimate. For those who decide to replenish their iodine reserves by buying apricots, it should be pointed out that its highest content is found in the Armenian varieties of this wonderful fruit.

5. Magnesium and phosphorus. These elements are required to increase brain activity. In addition, magnesium normalizes blood pressure, quickly lowering it. Accordingly, people suffering from hypertension should consume apricots as much as possible, especially in season.

Benefit

Now it is worth considering why there has been so much talk about the benefits of apricot seeds lately.

1. It turns out that the nucleoli of this delicious fruit contain a rare element in its natural form - vitamin B17. Once in the human body, it is transformed into an extremely effective means of fighting cancer cells. Moreover, its benefits are manifested both in the prevention of this terrible disease, and with an existing problem. At the moment, many pharmaceutical companies are conducting active research and are already using apricot seeds to create drugs that should help in oncology.

2. The inside of the bones has a relieving effect in bronchitis. With their help, they help patients suffering from a severe cough. This useful property was discovered quite a long time ago and has been used in folk medicine in many countries for many centuries.

3. Due to some substances contained in apricot kernels in small quantities, they are an excellent remedy for worms. For this, apricot kernels are consumed raw.

Harm

In addition to the benefits of apricot, and especially its seeds, can have a strong negative effect on the body. The main problem is the extremely high content of sucrose, so the consumption of these fruits by people suffering from such a widespread disease as diabetes is unacceptable.

In addition, the bones contain a small amount of cyanide, which is converted in the body into hydrocyanic acid. It, in turn, can cause severe poisoning. True, for the effect to manifest itself, a child needs to eat more than twenty pieces of seeds, and an adult even more. Accordingly, there is no need to talk about a big risk, although on the Web you can often find information that greatly exaggerates the harmful effects of eating apricot pits. It should be noted that if the bones are eaten along with the fruits themselves, then the pectin contained in the fruits of apricots contributes to the active removal of harmful substances from the body. So worrying about even a dozen or two eaten bones is not worth it.

Outcome

Given the rich chemical composition of apricots, one can only wish everyone to eat them as much as possible. After all, this is a real storehouse of useful trace elements and vitamins!

Based on the listed healing properties, apricots are recommended to be included in the diet of pregnant women, young children, hypertensive patients, those who suffer from obesity, anemia, constipation, cardiovascular or renal diseases, as well as cancer patients in addition to maintenance therapy.

To improve health, it is enough to consume 100-150 g of fresh apricots per day. Just do not eat them on an empty stomach or after meat dishes, as this will have a bad effect on digestion.

Apricot juice is absorbed faster and more efficiently - it is especially recommended for expectant mothers and children to drink to meet the daily requirement for vitamins. So, 150 ml of juice is enough to replenish the supply of carotene in the body, and to combat puffiness, you need to drink 100 ml of juice up to eight times a day.

Dried apricots are much superior to beef liver in their beneficial effect on the process of hematopoiesis. Dried apricots should be used for heart rhythm disturbances, anemia, hypertension, and also for constipation - vegetable fibers cleanse the intestines remarkably.

Sweet apricot - useful properties are not suitable for everyone? ^

Everyone's favorite apricots, the benefits and harms of which have been well studied by experts, are not as harmless as they seem. So, if you have gastritis with high acidity or, even worse, a gastrointestinal ulcer, you should abandon fresh apricots in favor of a more gentle apricot juice. And in case of pancreatitis and other liver problems, use the fruits with great care.

Although apricots are very tasty and healthy, even healthy people should not get carried away with them: sometimes ten fruits are enough to start diarrhea (especially if you drink them with cold water). In addition, from excessive consumption of apricots, dizziness, lowering blood pressure, a decrease in heart rate and respiratory depression are possible.

As mentioned above, apricots are saturated with sugars, and for this reason are contraindicated for diabetics. Moreover, you can not use not only dried apricots, but also the fresh pulp of the fruit.

Apricot kernel - health benefits and harm ^

Many people know how poisonous apricot pits can be, beneficial features are not known to everyone. But in oriental medicine, apricot kernels have long been used as a miraculous remedy that saves from various diseases of the upper respiratory tract: from bronchitis, tracheitis, bronchial asthma, laryngitis. It is enough to extract the nucleoli from twenty seeds, dry them and grind them thoroughly, and then take the resulting powder four times a day in a teaspoon, washed down with milk or tea.

But if you use apricot seeds immoderately, their benefits will come to naught due to amygdalin, a poisonous component that turns into hydrocyanic acid in the digestive organs, which is very dangerous for the body. Apricot kernels contain only 12% amygdalin, so they are not as dangerous as cherry pits, which are generally not eaten raw.

For those who do not want to take risks, apricot seed oil is more suitable. Its composition is unique: linoleic, stearic, palmitic, myristic and oleic acids, phospholipids, magnesium and calcium salts, vitamins E, C, A, B. The benefits of the oil are evidenced by the fact that it is widely used in the production of various ointments, creams and children's cosmetics. Apricot seed oil perfectly moisturizes the skin, prolonging its youth, eliminates dead skin particles and heals cracks well.

apricot pit

The benefits and harms of apricot kernels

Apricot kernels are as nutritious as nuts. In terms of calories, by the way, too. In 100gr. contains 450 kcal. But hardly anyone will eat so much at one time. Nepolneem.ru continues to study the benefits and harms of seeds and seeds. The line of apricots. Doctors recommend consuming no more than 20 pieces of raw apricot kernels per day. And all because of the high concentration of the substance amygdalin, which, when splitting, releases hydrocyanic acid, in other words - cyanide. It is he who gives the bones a specific bitter taste.

In different varieties of apricot, the concentration of hydrocyanic acid varies. Easily determined by taste. The sweeter they are, the less it is. One vitamin contains both the benefits and harms of apricot kernels.

Amygdalin is vitamin B17. It is also called letril. The role of amygdalin in the body was discussed in an article about apple seeds. Be sure to read. Here I will say that most of the anti-cancer vitamin was found in almonds and apricot pits. As in the old detectives, the poison was determined by the smell of almonds. But in microscopic doses, poison becomes medicine. On the basis of concentrated amygdalin, the drug "Laetrile" was developed. Once in the body, it is attracted to cancer cells and destroys them without affecting healthy tissues. However, the effect of the drug is now disputed, but the beneficial effects of vitamin B17 are confirmed by studies.

An analgesic effect, activation of metabolism and a general slowdown in the aging process were also revealed. There is a small Hunza people in Pakistan. Scientists have recorded an amazing longevity of up to 120 years, and a complete absence of cancer. The tribe lives off apricots and dried apricots. And apricot kernels are included in the daily diet.

The high nutritional value and healing properties of apricot kernels are provided by a high content of protein and vitamin E. Half of them are composed of unsaturated fatty acids. Therefore, apricot kernels are widely used in medical cosmetology. Oil revives aging skin. It is added to creams and used in therapeutic massage of the face and whole body.

Already in ancient China, apricot kernel oil was used to treat diseases of the joints and skin. In the same place, they came up with the idea of ​​getting rid of a cough by carefully chewing a few nucleoli. The effect is achieved due to the release of hydrocyanic acid. Treatable lung diseases such as whooping cough and bronchitis.

Stearic, myristic, oleic fatty acids strengthen the walls of blood vessels and, in combination with potassium from the pulp of apricots, support the work of the heart. Doctors note a therapeutic effect in kidney disease - nephritis.

For therapeutic and prophylactic purposes, apricot kernels are used only in their raw form. During any heat treatment, hydrocyanic acid is destroyed. They become harmless, but also useless. Just very tasty. A single serving should not exceed 50 nucleoli. In the southern regions, it is easy to collect so many bones. And the rest of the poisoning is clearly not threatened. Apricots and apricots are quite expensive and are used as a treat.

In cooking, jam is made from apricots and sometimes nut kernels are put into it. I do that too. Ripe apricots are divided into halves. I break the bones and choose whole kernels for jam. I cook "five minutes", without interfering. The halves keep their shape and the jam looks appetizing.

To preserve the healing, I almost wrote "poisonous" properties of the apricot kernel, it can be preserved without heating. You will need fresh liquid honey. Pour the nucleoli into a cold sterilized jar and pour honey over them.

I did this last summer. Bones strive to accumulate at the top, so the jar must be turned over. In such preparation, the harm of the bones is canceled, only the benefits remain.

And some more interesting information about apricot pits in the video.