Locally, cassava remains the best known source of Vitamin B17.
Tiesa comes a close second. It is unfortunate though that most people find ripe tiesa bothersome to eat as it sticks to the roof of the mouth besides the fact that its distinctive ripe smell reminds one of a newborn baby’s poo (soiled diaper?).
Also high in Vitamin B17 are sampalok or tamarind, singkamas, duhat, luya or ginger, white and yellow, and patani or lima beans.
Though sampalok is seasonal here, tamarind from Malaysia are found in some of our fruit stalls and supermarkets all year round. I snack on sampalok on an empty stomach, about 2-3 hours after a meal to maximize benefits of its VitB17 content.
Young (meaning small) and freshly harvested singkamas makes a sweet and crunchy snack by itself, and really smacking good when dipped, even better marinated, in a concoction of apple cider vinegar, brown sugar, and sea salt, then seasoned with black pepper.
According to Dr. Efren Navarro, duhat contains vitamin B17 but not as strong as cassava and tiesa, and that the seed carries more of the vitamin than the flesh. So save the seeds and extend one’s supply of B17 beyond this fruit’s season. Wash and clean the seeds. Allow to air-dry very well then grind to a powder. With no tests yet on duhat powder, the good doctor advises a teaspoon of the powder in a glass of juice to start off, increasing gradually as tolerated.
Raw ginger is commonly used to spice a salad and achara (pickled green papaya); or may be air-dried and ground into powder, dissolved in water to drink as juice (salabat).
It is better to just steam patani, and not for too long either, as boiling or too much heat destroys the B17 in amygdalin-rich foods.
Of sources abroad, apricot is tops, it’s kernel over all truly the best source of B17.
Other fruits are apples, pears, plums, and cherries, though their seeds are not as rich in laetrile as those of the apricot.
Wheat grass, sorghum and barley are also rich sources of Vitamin B17.
NATURAL SOURCE OF ENZYMES
As most find PhP900+ for a bottle of 100 pancreatic enzyme tablets still prohibitive, a cheap alternative according to Doc Efren is raw pork pancreas and / or liver. Readily available in our wet markets, these maybe diced into ¼ inch cubes and chewed on well before swallowing. Or the cubes may be laced with favored spices and processed through a blender then frozen in small ice trays for easy dispensing, a cube at a time. The good doctor says that over time, some patients report actually developing a taste for the raw pancreas/liver and don’t mind chewing on it at all.