A man in Australia gave himself cyanide poisoning while consuming apricot kernels meant to prevent his prostate cancer from returning. The 67-year-old apricot kernel extract every day for five years, ...

A 67-year-old man developed cyanide poisoning from apricot kernel extract, reveal doctors in a new article. A 67 year old man developed cyanide poisoning from apricot kernel extract, reveal doctors in ...

A 67-year-old man has developed cyanide poisoning after consuming apricot kernel extract, doctors have revealed in the journal BMJ Case Reports. Apricot kernels, which come from splitting the stone ...

A prostate cancer survivor suffered cyanide poisoning when he ate excessive amounts of apricot kernel extract, a case study found. The 67-year-old Australian was in remission for the cancer when he ...

Touted as a natural cancer shield, apricot kernels also contain cyanide and could be fatal if taken in high doses. A man who for five years took daily doses of apricot kernel extract – touted as a ...

08:00, Tue, Sep 12, 2017 Updated: 08:13, Tue, Sep 12, 2017 A 67-year-old man whose identity has not been revealed, was taking nearly 17.32 milligrams of cyanide every day. This is enough to raise ...

A man who for five years took daily doses of apricot kernel extract – touted as a natural cancer shield – ended up with cyanide poisoning, a medical journal reported Tuesday. The problem was ...

A 67-year-old Melbourne man was found to have given himself cyanide poisoning as a result of apricot kernel extract usage, according to a new entry in a trusted medical journal. Yep. Apricot kernels.

A 67-year-old man in Australia took 3.9g cyanide every day for five years in a mixture of shop-bought and home-made apricot kernel supplements. The man had previously had prostate cancer that was in ...

A cancer patient nearly died from cyanide poisoning because of his burning passion for apricot kernel extract. The unidentified man, 67, consumed two teaspoons of the 'complementary medicine' each day ...

Since bitter almonds are difficult or impossible to obtain in the United States, home cooks, professional chefs and industrial users have long resorted to alternative sources for intense almond flavor ...