Apricot pits can be poisonous - don"t eat them until you read this

Hidden danger: why apricot kernels can be deadly

Amygdalin - a natural glycoside found in apricot kernels, transforms into deadly hydrocyanic acid when ingested by humans. This toxic compound blocks oxygen access to cells, which can cause serious poisoning. Even a few kernels usually don't pose a threat, however systematic or excessive consumption can lead to severe consequences: from dizziness and seizures to loss of consciousness and death.

Children and people with weakened health are at particularly high risk. It's no surprise that many countries have introduced strict limitations on the use of apricot kernels in the food industry, and manufacturers are required to warn consumers about the potential danger.

It's important to distinguish between sweet and bitter apricot kernels. Sweet varieties contain less amygdalin and are considered relatively safe in limited quantities. Bitter kernels, however, have a characteristic taste and high content of toxic substances. These are most commonly used in cosmetics and industry, where they are not intended for internal consumption.

At the same time, the kernels have beneficial aspects. Apricot oil is extracted from them, which is used in cosmetology and sometimes in cooking. It is rich in vitamins and unsaturated fatty acids, but the poisonous components are removed from the raw material during production.

The use of apricot kernels should be approached with caution. Despite their potential benefits, disregarding safety measures can lead to serious harm to health.