Talk:Apricot kernel

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Uhh, where is the dispute? I don't see any ...

Is there any siting of the "clinical studies" that did not support the cancer fitting benefits? It seems a contradiction when you further give evidence to support the benefits. - Glen

Inaccuracies and biases fixed. - Dan

Contents 1 NPOV tag 2 Sir Robert McCarrison 3 Bitter almonds/apricot kernels 4 Strong-tasting and Bitter

[edit] NPOV tag

I can't see that this article justifies an NPOV tag since there is no evidence of an NPOV dispute. I have tried to change it to reflect both the facts (the scientific community doesn't regard Laetrile as a vitamin) and the beliefs (people "who still eat a traditional diet have been found to be largely free from cancer" - find a citation for that and I'll remove the "citation needed" tag).

If anyone believes that the neutrality is still in dispute, please say so here and we can try and change the article to present all points of view. If nobody disputes the neutrality then I will remove the NPOV tag. Phaedrus86 06:40, 9 February 2007 (UTC)

Silence. I will remove the tag. Phaedrus86 03:36, 11 February 2007 (UTC)

[edit] Sir Robert McCarrison

The only citation for this section is for some unsourced material on a dehydrated food vendor's web site. This is not a credible source. If no better sources are supplied then I will remove this section, per Wikipedia:Verifiability. Phaedrus86 10:51, 9 February 2007 (UTC)

[edit] Bitter almonds/apricot kernels

I am slightly confused about whether bitter almonds and apricot kernels are the same thing or something different. Bitter almond currently redirects to the almond page, where there is a short section on the bitter variety of this nut. Should it really redirect to apricot kernel?Jimjamjak 15:03, 19 April 2007 (UTC)

I think the redirect to almond is correct. Bitter almonds are Prunus Amygdalus, a different species from the two species shown for apricot. The bitter almond smell is common, that is the cyanide from amygdalin which both apricot kernels and bitter almonds contain. I can't find any source for the assertion in the article that Apricot kernels...are known in culinary contexts as bitter almonds, although I only did a cursory search. Phaedrus86 20:42, 19 April 2007 (UTC)

[edit] Strong-tasting and Bitter

Not all apricot kernels are strongly bitter. I believe only the bitter ones contain high levels of cyanide. When I was a child we used to eat a lot of apricot kernels. We would break the seeds ourselves and before eating would taste a small piece of each one, discarding the bitter ones. From memory about 20% were bitter. Recently I bought a 250g pack of commercially produced kernels, not one was strong tasting or bitter - I'm not sure how they achieve that. —Preceding unsigned comment added by 59.154.53.138 (talk) 03:49, 28 March 2008 (UTC)