Traditional Chinese Anti-cancer food additive mandelin: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Additive. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3353 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Anti-cancer food additive mandelinFrom a nutritional perspective, food ingredients can be divided into macro ingredients such as carbohydrates, proteins, and fats, and trace ingredients such as iron, calcium, and other vitamins. Mandelin (vitamin B17) is one of the trace ingredients. It is contained in large quantities in the fruits of apples, peaches, apricots, cherries, pears and other fruits.In recent years, with the continuous improvement of living standards, it has become increasingly difficult for people to absorb sufficient amounts of mandelin from normal food. This is mainly because ① the food composition is gradually dominated by meat and ② most of the fruits that people eat are artificially cultivated. The fruits of artificially cultivated fruit trees contain much lower amounts of mandelin than the fruits of naturally cultivated fruit trees. Lack of mandelin in the human body will bring various adverse effects. Some people believe that the increase in various diseases such as cancer, rheumatism, hypertension, dental caries, gastrointestinal disorders, anorexia, etc. are all related to this. …
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