Apricot pits can be poisonous - don't eat them until you read this

Apricot pits have long attracted the attention of not only culinary experts but also supporters of alternative medicine. Despite the fact that inside the hard shell lies a kernel with an almond flavor, consuming it can be unsafe. The reason is a substance called amygdalin.

Amygdalin is a natural glycoside that in the human body can break down to form hydrocyanic acid. This is a toxic compound capable of disrupting the oxygen supply to cells. With a small number of pits, poisoning is unlikely, however, regular or excessive consumption can lead to serious consequences: dizziness, seizures, loss of consciousness, and even death.

Children and people with weakened health are especially sensitive to the effects of hydrocyanic acid. In some countries, the consumption of apricot pits is restricted or prohibited, and manufacturers of products containing them are required to indicate information about potential dangers.

It's important to distinguish between sweet and bitter apricot pits. 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. They are most often used in cosmetics and industry, where they are not intended for internal consumption.

At the same time, the pits also 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 during production, the poisonous components are removed from the raw material.

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