Putting together a nutritional program using foods rich in Amygdalin is difficult because of the lack of published information on Amygdalin content in common foods. While several sources online mention it can be found in thousands of plants, the only list I have found was in the back of the book The Little Cyanide Cookbook, written by June de Spain, a nutritionist with the FDA. I’ve mentioned that list on my primary cancer page.
Ms. De Spain’s list is limited to sixteen fruits, thirteen seeds, eleven beans, three tubers, three nuts, five sprouts, and five leaves, a total of 56 sources. This includes 5 fruits, 8 seeds, one bean, one tuber, two nuts, one sprout, and two leaves with more than 500 mg of Amygdalin per 100 grams of product (approx 11-12 ounces for carbohydrates).
(While this list does not include rice, the only rice recipe the book has uses brown rice.)
While I could have built my program around all the fruits mentioned, fruits have almost no protein, are relatively high in fruit sugars (which make one feel hungrier when their blood sugar crashes), are heavy in weight in comparison to other nutritive sources, and are expensive in comparison to beans and rice.
Beans are really the only source of protein in this list, although their percentage by volume is lower than I like, hence the reason I am including additional protein in the form of soy and hemp protein powders.
Frankly, I have no idea. While I am experimenting with both equal parts and percentages based on Amygdalin content, I think everyone is just going to have to come up with their own combinations. I would like to hear what you come up with and why you decided on that ratio. Please leave your stories here.
My second batch turned out pretty well. I used two 14-oz packages of Fava Beans, one cup of brown rice (yields about three cups of cooked rice), and one half cup (uncooked) of each of the six beans/peas named above. I seem to have gotten the water to bean ratio largely ideal.
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