Daily Archives: May 6, 2011

Why Soak Almonds for Breakfast?

Amygdalin is a procyanogenic glycoside — also known as vitamin B-17, the “antineoplastic vitamin.” Soaking almonds for a minimum of 6 hours and a maximum of 3 days decomposes traces of amygdalin into the much more chemically active hydrocyanic acid, also known as hydrogen cyanide or prussic acid. Oversoaking almonds beyond 3 days ferments them…

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