Apricot kernel contains a large amount of vitamin B 17, which effectively helps prevent cancer.
The apricot is similar to the peach but slightly smaller and has a velvety golden or orange skin.
Apricot is not suitable for making juice, but apricot puree can be mixed with other juices. Fresh fruit tastes sweet, it is a cross between a peach and a plum. Raw apricots are somewhat sour, but the sourness decreases as they ripen. As it ripens, its vitamin A content doubles.
Apricot has wonderful healing properties. Fresh fruit is rich in easily digestible natural sugars, vitamins A and C, riboflavin (B2) and niacin (B3). It is an excellent source of minerals such as calcium, phosphorus, iron, sodium, sulfur, manganese, cobalt and bromine.
Apricots are often dried, used as a filling in baked goods, or eaten as a jam. The calorie content of apricots increases many times over when they are dried, and the amount of calcium, phosphorus and iron also increases significantly.
The beta-carotene and lycopene contained in these golden fruits prevent the oxidation of bad cholesterol, which in turn helps prevent heart disease. Apricot kernels are nuts that are rich in protein and fat like other nuts. They also contain a lot of vitamin B17. Daily consumption of these nuts is highly effective in preventing cancer. Cancer patients reported that their tumors shrank with high doses of vitamin B17.
These bitter seeds can be crushed and swallowed with a teaspoon of honey. Apricot fruits, seeds, oil and flowers have been used medicinally since ancient times. An oil similar to almond oil was obtained from the kernels of the seeds, it was widely used as a sedative and antispasmodic. The oil is also useful for wound healing, it has an anthelmintic effect and improves well-being.
Anemia. The high amount of iron in apricots makes them an excellent food for anemic patients. A small amount of copper in the fruit helps the absorption of iron. Consumption of apricots can increase the production of hemoglobin in the body. This is the ideal food for women during menstruation, especially heavy ones.
Constipation. The cellulose and pectin found in apricots are mild laxatives and are effective in treating constipation. The insoluble cellulose acts like a rough brush that helps with bowel movements. Pectin absorbs and retains water, thereby increasing stool bulk and promoting bowel movements.
Digestion. Eat a few apricots before meals to aid digestion as they are alkaline in the digestive system.
Vision. A large amount of vitamin A (especially in dried apricots) is essential for maintaining and improving vision. A lack of this vitamin can lead to night blindness and blurred vision.
Fever. Mix some honey and apricot puree with mineral water and drink this drink to lower your body temperature. It quenches thirst and effectively removes toxins from the body.
Problem skin. Fresh apricot leaf juice can be applied externally for scabies, eczema, sunburn and itchy skin, it cools and soothes itching.
Apricots are usually harvested when they are still firm. Unripe apricots are yellow and tart. When ripe, it becomes soft, its color becomes saturated, acquires a golden-orange hue. At this time, the fruits must be handled with caution, as they are easily damaged.
These fruits can be stored in the refrigerator for three or four days. Attention
Fresh apricots contain small amounts of oxalates. People with calcium oxalate deposits in the kidneys should not consume too much of these fruits.
Dried apricots are rich in sulfur-containing compounds such as sulfur dioxide. These compounds may cause adverse reactions in people who suffer from asthma.