Cancer cells can be killed by free cyanide released from dietary nitrilosides, collectively known as vitamin B-17, the “antineoplastic vitamin.”

Dietary nitrilosides are precursors of cyanocobalamin (a form of vitamin B-12) and some isomers of salicylic acid.

Hundred of foods contain nitrilosides, especially tropical foods – although meddling gene jockeys are busy reducing and removing as much B-17 as possible with genetic engineering.

The cyanide in plants is organic cyanide (nitrilosides), but to be officially classified as cyanogenic, a plant must contain ten milligrams per kilogram.

Nitriloside-containing foods – official and unofficial – are available is all of Solar Nutrition’s Three Growth Zones …

ZONE ONE breakfast foods include … soaked raw almond, macadamia nut, cashew, apricot pit, cherry pit, peach pit, prune pit, umeboshi plum pit, papaya seed, pear seed, apple pip, cherry, cherry brandy, cherry juice, elderberry, elderberry wine, etc.

(Adano Ley – Swami Nitty-Gritty – said apricot kernels contain male hormones, prune pits contain female hormones, and cherry pits and umeboshi plum pits contain both male and female hormones.)

ZONE ONE brunch foods include … soaked raw almond (three combined with each citrus fruit) and honeycomb, citrus pips, etc.

(Honeycomb may not digest without almonds. Citrus or citrus juices shouldn’t be mixed with any other foods except almonds and honey or almonds and honeycomb.)

ZONE TWO lunch foods include … butter bean, garbanzo bean, lima bean, pea, kidney bean, mung bean, mung bean sprout, millet, buckwheat, sorghum, flaxseed, unrefined flaxseed oil, sugarcane, etc.

ZONE TWO afternoon snack foods include … blackberry, huckleberry, raspberry, blackberry leaf, huckleberry leaf, raspberry leaf, tobacco leaf, etc.

ZONE THREE dinner foods include … Southern sweet potato, true yam, cassava, tapioca, bamboo shoot, etc.

(The thiocyanate in yams prevents red blood cells from sickling.)

Vitamin B-12 is essentially a corrin ring containing a cobalt ion, a cyanide ion, and a dimethylbenzimidazole nucleotide.

Thiocyanate (also called thiocyanide) is produced in the human body during the metabolism of cysteine or from the detoxification of cyanide.

Excess cyanide calcifies the pancreas.

This cyanide/calcium connection is suggestive of Dr. Emanuel Revici’s diphasic equilibrium of calcium …

(1) Calcium prevents malignancy but promotes heart disease and premature aging (via calcium metastasis), whereas

(2) deficient calcium prevents heart disease and premature aging but promotes malignancy (via cancer growth).

Cyanide’s toxicity needs to be put in proper perspective.

John “Lefty” Wiseman (The SAS Survival Handbook: How to Survive in the Wild, in Any Climate, on Land or at Sea, 1986) wrote …

“AVOID old and wilted leaves. The leaves of some trees and plants develop deadly hydrocyanic acid when they wilt – including blackberry, raspberry, cherry, peach and plum. All may be safely eaten when young, fresh and dry.”

J.J. McCoy (How Safe is Our Food Supply?, 1990) wrote …

“Hydrogen cyanide, a deadly poison, is found in lima beans, sweet potatoes, peas, cherries, plums, and sugarcane. The amount of cyanide in these foods, however, is too small to cause any serious effects. A person would have to eat enormous amounts of cherries or lima beans or plums to receive a fatal dose. We accept these natural foods because they are not hazardous in the amounts normally consumed.”

William Reusch (“Lipid Soluble Vitamins,” Virtual Text of Organic Chemistry, 1999, 2004) wrote …

“Vitamin D […] is used as a rat poison, and in equal weight is more than 100 times as poisonous as sodium cyanide.”

The dose makes the poison. But organic cyanide is still poisonous.

Richard F. Davis (Modern Dairy Cattle Management, 1962) wrote …

“The leaves of a number of plants in which normal growth has been interfered with by frost, drought, trampling, or other means, frequently contain hydrocyanic acid (prussic acid) in quantities which are poisonous.”

Delena Tull (Edible and Useful Plants of Texas and the Southwest, 1987) wrote …

“Human cyanide poisoning most frequently occurs from ingestion of the seed kernels inside the stony pits [of peaches, plums, apricots, cherries, nectarines, etc.]. The classic poisoning story tells of a man who relished apple seeds also in the rose family. He saved up a large number, then ate them all at once. It was his final meal (Ricciuti 1978). In recent years health food enthusiasts have encouraged the eating of apricot seeds as a source of laetrile, allegedly to prevent cancer. Though a single apricot seed probably can be considered safe for an adult, a man who ate 28 died (Michael Ellis, letter to the author, August 1986). A small child reacts to a much lower dose of a toxin than does an adult. As few as two to five apricot or peach kernels can be fatal to a child (Ellis 1978). Cyanide has a very low lethal dose, and death can occur rapidly. […] A few other vegetables and fruits should be treated with caution. As long as you eat lima beans in the United States, you need not worry, but if you travel outside the States, beware. Lima beans, Phaseolus liminensis and P. lunatus, contain the cyanogenetic glycoside phaseolunatin, which also converts to cyanide in the body. Cyanide levels of lima beans in the United States have been monitored since World War I.”

Hydrogen sulfide is more toxic than cyanide, yet we use it, according to hibernation researcher Dr. Mark Roth, to “buffer our metabolic flexibility.”

If cyanide is so toxic, why is it commonly used as a food additive?

For example …

Yellow prussiate of soda is a pseudonym for sodium ferrocyanide (tetrasodium hexacyanoferrate), an anti-caking additive used in table salt.

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