The History of Cancer and the role of B17

How is it any of us gets cancer in the first place - through exposure to cigarette smoking, intense sunlight or perhaps the effect of toxic food additives? Hard biochemical evidence points to the fact that cancer is a simple deficiency disease of vitamin B17, long ago removed from our highly refined western diets.
This claim is best illustrated by the vitamin C deficiency disease known as 'scurvy'. As with cancer there is no advance warning of scurvy; no tell-tale signs that the body is running low on vitamin C reserves. One minute the patient is a healthy person and the next an invalid. Recovery from scurvy is equally dramatic. Within days of high-dose vitamin C treatment the scurvy vanishes, reappearing only if vitamin C reserves drop below a critical level.

Centuries ago we used to eat millet and linseed bread rich in B17, but now we chew our way through wheat bread which has none at all. For generations our grandmothers used to carefully crush the seeds of plums, greengages, cherries, apples, apricots and other members of the botanical family Rosaceae, and diligently mix the kernels with their home made jams and preserves. Grandma probably didn't know why she was doing it, but the kernels of all these fruits are some of the most potent sources of B17 in the world.
Research has proved that a Himalayan tribe known as the 'Hunza' never contract cancer or suffer from heart disease if they stick to their native diet which is exceptionally high in both apricots and millet. However, once exposed to western diets the Hunza become as vulnerable as the rest of us.
A detailed study was done of Eskimos living on the polar ice, and American Indians eating traditional diets. In their natural environments both groups are mostly carnivorous, eating wild game including Elk and Caribou, supplemented only by wild berries when available in season. There is no such thing as obesity among these people: an interesting fact in its own right as they regularly gorge themselves on saturated animal fats at least twice a day. Eskimos and Indians living in their natural environments and eating traditional foods, NEVER contract cancer or suffer from heart complaints: exactly the same as the Hunza people in the Himalayas, despite the Eskimos and American Indians being carnivores rather than vegetarians.
The caribou which form a large part of the staple diet of both groups graze predominantly on arrow grass containing, the primary source of B17. The salmon berries dried and eaten by Eskimos and Indians alike also contain huge quantities of vitamin B17. So in these widely differing communities vegetarians and carnivores alike can both remain perfectly healthy.
The implications of these finding are staggering of course. If we managed to control scurvy centuries ago, how is it we cannot do the same for cancer today? The fact is we probably could if our respective governments would allow it. Unfortunately most: governments have buckled under the pressure exerted by the pharmaceutical multinationals, the American Food & Drug Administration, and the American Medical Association. All three have mounted highly successful 'scare' campaigns based on the fact that vitamin B17 contains quantities of 'deadly' cyanide; conveniently forgetting that vitamin B12 also contains large quantities of cyanide but is freely available in health food shops world-wide.
But the multinational pharmaceutical companies and the FDA both interfered with a vengeance. From that point onwards eating apricot kernels or B17 Laetrile became synonymous with committing suicide. Back in the fifties Dr. Ernst Krebs proved beyond doubt that B17 was completely harmless to humans in the most convincing way possible. After testing the vitamin on animals, he filled a large hypodermic with a large-dose of concentrated Laetrile which he then injected into his own arm! Dr. Krebs is still alive and well today.

The most obvious source of oral vitamin B17 is apricot kernels. There is an easier way of obtaining B17 not shown in the text, and that is from crushed linseed. The primary source of B17 in linseed is Linimarin rather than Nitriloside found in apricot kernels and Cassava, but the effect is the same if enough is eaten.Readers should note that linimarin B17 exists in the crushed linseed itself, not in the extracted linseed oil. Cheap "Linseed Cake" sold by all animal feed stores is ideal, though in every case the linseed should be mixed in a high-speed blender or coffee grinder before use. Whole linseed is very hard, passing through the gut unaltered and without releasing its beneficial B17 content into the bloodstream. Once crushed, the linseed meal may be mixed with breakfast cereals or baked in bread.

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