Apricot kernels can give you cyanide poisoning

Australian man poisons himself after self-medicating with supplementary medicine

Apricot kernels can give you cyanide poisoning

A 67-year-old man in Australia developed cyanide poisoning from the apricot kernel.

That broke even with around 17.23 milligrams of apricot piece remove a day.

When he woke up, the man told doctors he had been taking a daily dose of two teaspoons of homemade apricot kernel extract for five years. Doctors suggested the man to discontinue consuming the kernels. That equaled about 17.23 milligrams of apricot kernel extract a day.

The man's self-endorsed apricot regimen depended on an option solution conviction that apricot portions can anticipate or cure growth.

Apricot kernels contain amygdalin, also called laetrile, which is converted into cyanide when it enters the body, then prevents cells from using oxygen, killing them.

Luckily, doctors detected the cyanide in his body because there were not any symptoms presented and he visited the hospital for just routine surgery of his prostate cancer. Apricot kernel extract is known as a complementary medicine and preventative medicine for cancer.

The problem was discovered when abnormally low oxygen levels were measured in the man's blood while he was under anaesthesia for an operation, doctors wrote in BMJ Case Reports. Afterwards, he continued to administer the kernels.

Intense cyanide harming causes manifestations like migraines, discombobulation, shortness of breath, heaving, seizures, loss of awareness, heart failure and demise, typically inside a couple of minutes.

Peach pits, cherry seeds and apple seeds can all break down into cyanide in the body. Chronic, long-term exposure, like the Australian patient, can lead to weakness, paralysis, lesions, nerve damage, and may affect liver and kidney function. Australia, however, banned the sale of apricot kernels as food in late 2015.

The United Kingdom, Canada and the United States all have maximums on either apricot bit admission of safe levels or cyanide for foodstuffs.

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