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I have a bunch of saved apricot pits that I have been holding on to because I saw apricot kernels being sold at Trader Joe's as the "poor man's almond". I've looked around online and see that raw kernels are poisonous in large quantities, but also that roasting or heating neutralizes the chemicals in it that cause cyanide poisoning from eating too many.
My question is - does roasting remove ALL of the toxins or should I still be careful about only eating a few at a time even after I've soaked, then roasted them? I'm particularly concerned because my husband will devour most of a 16 oz jar full of almonds in a sitting if I let him and I want to be sure he's safe if he does the same to the apricot kernels.
Also, is there a difference between types of apricots? I see references to "sweet apricots" in the places I've found information. Is there any other type that is NOT okay to eat, even after roasting? Thanks!
My question is - does roasting remove ALL of the toxins or should I still be careful about only eating a few at a time even after I've soaked, then roasted them? I'm particularly concerned because my husband will devour most of a 16 oz jar full of almonds in a sitting if I let him and I want to be sure he's safe if he does the same to the apricot kernels.
Also, is there a difference between types of apricots? I see references to "sweet apricots" in the places I've found information. Is there any other type that is NOT okay to eat, even after roasting? Thanks!
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SF Bay Area
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Re: apricot kernels
Tue, August 25, 2009 - 9:45 PMHi Wendy,
I'm a clinical herbalist and a grad student in Oriental medicine/acupuncture. Here's what I know of apricot kernels.
Channels: LI (Large Intestine), LU (Lung)
Properties: Bitter, Slightly Warm, Slightly Toxic
Latin:Semen Pruni Armeniacae
Chinese:杏仁
Tone Marks: xìng rén
Alt Names: Ku Xing Ren
Apricot kernel or xing ren has been used for thousands of years in Chinese medicine. It is great to moisten the intestines in cases of dry constipation and to soothe coughs. It has often been used in desserts in China. It should not be used in very large doses, for extended periods of time, and only cautiously with children. To get the best info, go to the library at a local chinese medicine/acupuncture school, if you can find one. Look in the materia medica by Bensky. There you will find reliable dosage info. It has been used safely by many, but you are smart to research it. If that is not plausible, do searches online for "dosage of xing ren."
Dawn -
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Re: apricot kernels
Thu, August 27, 2009 - 1:43 PMMy understanding is that soaking and roasting should disapate the constituents that would be harmful. Cyanide in particular is disapated upon heating and cooking. Seeds in general should be soaked and then roasted, as they contain qualites that interfere with the bodies ability to uptake nutrients.
Blessings
Linda
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