[NAFEX] Apricot kernels

Ginda Fisher list at ginda.us
Mon Dec 8 08:24:25 EST 2008


That limit is large enough that you could taste (without consuming the 
whole kernal) dozens, if not hundreds.  Is it not possible to tell quickly 
by tasting the kernals which ones are high or low in cyanide?  That would 
seem a simple, quick, and effective way to select edible nuts. 
___
Ginda

...... Original Message .......
On Sun, 7 Dec 2008 21:39:38 -0600 "Dr.O'Barr" <Topgun at Otelco.net> wrote:
>An adult can eat 17 kernels a day with no toxicity..
>
>Topgun
>
>
>----- Original Message ----- 
>From: "Ginda Fisher" <list at ginda.us>
>To: "Martha L. Davis" <martha_davis at earthlink.net>; "North American Fruit 
>Explorers" <nafex at lists.ibiblio.org>
>Sent: Friday, December 05, 2008 9:54 PM
>Subject: Re: [NAFEX] Apricot kernels
>
>
>>
>> On Dec 4, 2008, at 1:02 PM, Martha L. Davis wrote:
>>
>>> Stephan,
>>>
>>> "As your friendly neighborhood biochemist" How do you suggest I
>>> test apricot kernels for low amigdalyn levels?  I am grafting a
>>> variety of types, some of which are known to be sweet pit and some
>>> bitter and some unknown.  I am interested in using sweet ones as
>>> nuts, but certainly not interested in cyanide poisoning.  I know
>>> that it is possible to use heat to denature the enzyme that
>>> converts the precursor to the poison, when done on bitter pits one
>>> gets a sort of solid almond flavoring not a nut in the munchie
>>> sense, but it seems likely that that processing method isn't used
>>> on the sweet pit ones and isn't needed.  Any ideas?
>>>
>>> Martha
>>>
>>
>> Maybe this is a naive question, but wouldn't you be able to tell
>> which are "sweet" by tasting them?  I didn't think apricot kernels
>> were so toxic that tasting one carefully would be harmful.
>>
>> Ginda
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