Lesson Learned

DO NOT OVER SOAK YOUR ALMONDS!!! I made almond milk but left my almonds soaking for almost 24 hours! Not on purpose, mind you, but just got caught up with too many things to do and forgot about them. The almond taste in the milk was very overpowering. It reminded me of eating apricot kernels that have a very strong almond flavor.

In case you didn't know, Apricot Kernels (the seed inside the pit) are the richest source of Vitamin B17 or Laetrile. Other foods that contain Vitamin B17 are: Apple seeds, alfalfa sprouts, bamboo shoots, barley, beet tops, bitter almond, blackberries, boysenberries, brewer’s yeast, brown rice, buckwheat, cashews, cherry kernels, cranberries, currants, fava beans, flax seeds, garbanzo beans, gooseberries, huckleberries, lentils, lima beans, linseed meat, loganberries, macadamia nuts, millet, millet seed, peach kernels, pecans, plum kernels, quince, raspberries, sorghum cane syrup, spinach, sprouts (alfalfa, lentil, mung bean, buckwheat, garbanzo), strawberries, walnuts, watercress, yams.

What's so great about Laetrile?

It is believed that consuming Vitamin B17 or Laetrile enhances the immune system and can help prevent cancer. So, whenever I buy apricots, I'll eat the kernels too. =]

Just thought I'd share a kernel of truth.