It has been debated for a long time due to the conflicting belief that vitamin B17 is basically a glycoside found in some fruit seeds. It was first discovered in the 18th century by separating molecules from the seeds of bitter almonds, also known as Prunus dulcis by AF Butron-Charlar and Pierre-Jean Robicke.
Also known as laetrile and amygdalin, vitamin B17 is extracted from various fruit seeds, including cherries, apples, oranges, peaches, apricots, and nectarines. Currently, vitamin B17 is often covered by conflicting reports because it produces doses of one type of cyanide. As a result, various research programs on vitamin B17 were banned in the 19th century because cyanide was considered a dangerous chemical.
But according to research, the type of cyanide produced by vitamin B17 only targets cancer cells in the body. When vitamin B17 is ingested, it releases an enzyme that protects non-cancer cells in the body, so cyanide only affects dangerous cancer cells. This means that healthy cells in the body are not damaged. According to this study, it is clear that vitamin B17 may be one of the few natural substances that help fight cancer.
To study the long-term effects of vitamin B17 consumption, many scientists and doctors turned to the tribes. This study made a phenomenal discovery because none of the tribe members had cancer or heart disease. According to her research, her local diet was rich in millet and apricots, which kept her healthy. However, when exposed to the food culture and diet of the Western world, members of that tribe are more susceptible to disease than the rest of us.