One of the most frequently asked questions, “Do I need to remove apple seeds before juicing?”
Last month, I started juicing. Juicing seems no rocket science. But there are definitely some basics you need to know, will discover later on, or learned through the whole journey.
I didn’t encounter any problems with juicing cucumbers, carrots, and broccoli. I washed them. I cut them. And threw them into the juicer.
It was apples when I stopped and doubted for a sec if I will remove the core and the seeds.
The juicer will handle the apples core and seeds perfectly fine. I was skeptical if it’s OK to consume apple seeds, let it inside my body.
So why exactly do I need to remove apple seeds before juicing?
Because apple seeds contain amygdalin, a cyanide and sugar compound that degrades into hydrogen cyanide (HCN) when metabolized (the breakdown of food and its transformation inside the body).
Cyanide is a kind of poison that denies the blood the ability to carry oxygen in the body which can cause death.
There is no effective antidote when a fatal dose of cyanide is ingested and death can take place within minutes.
The human body can detoxify cyanide in small doses. The number of apple seeds it takes to be poisonous has to be huge to cause any harm.
It takes 100 grams of apple seeds to get a deadly dose.
Apple seeds contain about 700 milligrams of cyanide per kilo.
About 100 grams of apple seeds (or 143 seeds or 18 whole apples) to reach the lethal dose for a 70-kg person.
Also, apple seeds must be finely crushed to let the enzymes get to the amygdalin at all.
It is safer to remove apple seeds before juicing if you’re a safefreak like me.
Or just be careful when the amount of apples you’ll be juicing is from 18 apples up (with 143 seeds or 100 grams of seeds).
Again, apple seeds must be finely crushed to let the enzymes in the body get to the amygdalin at all.
Okkkaaaaaayyyyy, that’s it for today..