posted June 15, 2007 06:40 AM         

here are some websites that I have on file
www.vitaminb17.org/
www.urcancercure.com/
http://cancerchoices.com/apricot.htm www.cytopharma.com/
www.sunorganic.com/
www.rainrocknutritionals.com/
www.amygdalin.co.uk/
www.tjsupply.com/ www.apricotkernels.org/
www.laetrile.com.au/
http://home.bluegrass.net/~jclark/vitamin_b17.htm
www.puttingitright.com.au/
www.apricotpower.com/

www.vitasunn.co.uk/ (US Site)

www.apricot-kernels.com.au/

posted June 15, 2007 08:51 PM         

I can't read your responses because i am using some disgusting, weirded out library computer from hell! It never let's me read the posts on my threads until one or even two days later. So please don't be offended if I'm not responding to your posts directly I don't know what they say. (I should actually being a fishman, hey maybe I'm really an acquaruis in disguise)

Anyway , a few more tidbits.
The Hunza people as I mentioned eat about 1900 cals /day. They have about 50gms of protien, 10gms of fat and 390gms of carbs. Roughly.That's aprox 1900 cals.

posted June 18, 2007 08:27 PM         

Hunza Diet Bread With Recipe
HUNZA DIET BREAD IS A DELICIOUS, DENSE, CHEWY BREAD THAT'S VERY NUTRITIOUS AND IS ALMOST IMPERVIOUS TO SPOILAGE. THE FOLLOWING RECIPE MAKES A HUGE BATCH OF APPROXIMATELY 60 (SIXTY) 2 INCH SQUARES, HIGH IN PROTEIN, VITAMINS AND MINERALS.
KEEPS WEEKS AT ROOM TEMPERATURE, EVEN LONGER IN THE FRIDGE AND INDEFINITELY IN THE FREEZER. THE RECIPE FOR THIS WONDERFUL BREAD IS AS FOLLOWS:
4 CUPS OF WATER
3 ½ TO 4 POUNDS OF NATURAL BUCKWHEAT OR MILLET FLOUR
1 ½ CUPS OF CANOLA OIL
1 ½ CUPS OF NATURAL UNREFINED SUGAR
16 OUNCES OF HONEY
16 OUNCES OF MOLASSES
4 OUNCES (HALF CUP) OF POWDERED SOYA MILK
1 TEASPOON SEA SALT
1 TEASPOON CINNAMON
1 TEASPOON GROUND NUTMEG
2 TEASPOONS BAKING POWDER (NON ALUMINUM)
HUNZA DIET BREAD HAS A TASTE THAT IS VERY SATISFYING AND CHEWY ALL ON ITS OWN, BUT YOU MAY ALSO ADD IF REQUIRED, APRICOTS, RAISINS, CHOPPED WALNUTS, ALMONDS, SLICED DATES TO THE ABOVE INGREDIENTS. MIX INGREDIENTS. GREASE AND LIGHTLY FLOUR COOKING PAN (S). IDEALLY USE BAKING TRAYS WITH ABOUT 1 INCH HIGH SIDES. POUR BATTER IN PAN(S) HALF AN INCH THICK OVER THE BASE. BAKE AT ABOUT 300 DEGREES FAHRENHEIT (150 C.) FOR 1 HOUR. AFTER COOKING, DRY THE BREAD IN THE OVEN FOR TWO (2) HOURS AT A VERY LOW HEAT - 90 DEGREES FAHRENHEIT (50 C). AFTER IT IS COOLED, TIP OUT AND CUT INTO APPROX 2 INCH X 2 INCH SQUARES. STORE IT WRAPPED IN CLOTH IN A CONTAINER.
YOU MAY NEED TO REPEAT THE BAKING DEPENDING ON THE SIZE OF YOUR BAKING PAN, AND OVEN, UNTIL ALL THE MIXTURE HAS BEEN USED.
HUNZA DIET BREAD IS MADE FROM NATURAL BUCKWHEAT OR MILLET FLOUR. IT IS RICH IN PHOSPHOROUS, POTASSIUM, IRON, CALCIUM, MANGANESE AND OTHER MINERALS, AS NOTHING HAS BEEN DESTROYED IN THE PREPARATION FROM THE WHEAT. THUS IT CONTAINS THE ESSENTIAL NOURISHMENT OF THE GRAIN. THIS IS WHY YOU MUST ONLY USE NATURAL BUCKWHEAT OR MILLET FLOUR TO MAKE YOUR OWN HUNZA DIET BREAD.
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The Hunzas are people who spend a lot of time in the outdoors, trekking long distances over mountainous terrain. They developed this recipe as a sort of "meal bar" that was loaded with a healthy balance of nutrients to support a lot of physical exertion, while being easy to carry for days at a time in a pack. It's substantial and it's supposed to be baked hard so it will hold up under these conditions.

Given today's sedentary lifestyle in the United States, very few of us expend that many calories and would be willing to eat this food unaccompanied by all the rest of the things we expect to have in our daily diet. We also are not accustomed to eating things that are so hard.

The Burusho or Hunzakuts (Hunza people), are an ethnic group indigenous to the Hunza Valley, Karakorum Mountains, Northern Pakistan. The Burusho claim to be descendants of the soldiers who came to the region with Alexander the Great's army in the the 4th century BC. Many Burushos do have indeed strikingly European appearance. They speak Burushaski which is a language isolate, i.e. it is not related to any known language. In the late 20th century they numbered approximately 60,000 people

FURTHER INFORMATION:
The pass into Hunza is 13,700 foot high and is only passable during the three summer months...The indigenous plant life of the Hunza Valley was rather limited. Ninety-nine percent of the original valley was bare rock. Cultivated plants included barley, millet, wheat, buckwheat, potatoes, turnips, carrots, beans, peas, pumpkins, tomatoes, melons, onions, garlic, cabbage, spinach, cauliflower, apricots, mulberries, walnuts, apples, plums, peaches, cherries and pears. Pomegranate trees are scattered throughout the valley. They consume milk, buttermilk, yogurt and butter (which they put in their tea and use as a cooking shortening). Hunza children are breast-fed until two to four years of age.

A large variety of indigenous wildlife (i.e. - ibex or "markhors", Marco Polo sheep, geese, ducks, pheasants and partridge) provided the early Hunza with meat.

The Hunza does not cook the majority of their food because of a lack of fuel (even the animal manure is added back to their fields).

The Hunza salt supply is mined from hills near the Shimshal and Muztagh Rivers and used in their tea and for cooking in its raw brown state (the color comes from trace minerals included in the salt deposit when the ancient seas dried up).

The 14 Hunza Practices

1) Basic diet is grains (whole grain and sprouted), vegetables (raw or steamed), fruits (fruits are dried and reconstituted in water or diced and served in gelatin (goat and mutton tendon and cartilage). Meat at 2 to 4 pounds per week (i.e. - mutton, goat, yak, beef, poultry, brain, kidney, liver, etc.) is eaten as available; dairy (i.e. - whole milk, soured milk, yogurt, cheese and butter) is a staple. Grape wine known as Pani is consumed daily.

2) Their farm soils are maintained by organic agricultural practices, "That which is taken from the soil is returned to the soil." Composting, plant debris and animal manure is turned back into the soil.

3) All Hunzas work seven days each week (work never killed anyone) - to them there is no sabbath! They work 12 hours each day.

4) Fat sources include whole milk, butter, ghee, apricot oil and animal fats.

5) Total absence of additives, preservatives or chemicals in their air, food and water.

6) Daily consumption of salt by adding chunks of rock salts to their tea and in cooking vegetables and meat.

7) No agricultural sprays or chemicals of any kind.

8) All children are breast-fed for 2 (girls) to 4 (boys) years (no vaccinations or antibiotics; no birth defects and only two hermaphrodites or "mukhanas" recorded in the 2,300 year Hunza history).

9) All grains. vegetables and fruits dried for storage have been exposed to the sun.

10) Native herbs are used for medicine, seasoning and as food (salads).

11) "Glacial milk" is the exclusive water source used for drinking and irrigation purposes (the fields are flooded, when the water soaks into the soil a thick layer of mineral silt or "rock flour" is left on top of the soil - this silt is plowed into the soil before it is planted).

12) Apricot oil is used for cooking along with ghee (clarified butter) and animal fat (tallow).

13) Whole grains are used exclusively - no processed flours.

14) The Hunza eats a meager fare each day usually around 1,800 to 2,000 calories.

...The average annual precipitation in Hunza is less than two inches...The Hunza Valley was originally bare rock, the soil only being carried basket by basket up the 3,000 foot gorge walls and placed in had crafted stone terraces. This soil is continuously replaced by hand from the bed of the Hunza River 3,000 feet below...Then there was the problem of water...a year round source of water roaring from under the Ultar Glacier 50 miles away; the Ultar Glacier originates on the 25,550 foot high Mount Rakaposhi. He was able to design and construct a gravity propelled aqueduct which carried water for drinking and irrigation.

The aqueduct was a wonder of engineering as it is made from grooved logs attached together to form a 50 mile long trough which was hung from the sheer cliffs by steel nails hammered into the rock walls.

The water originating from under the millions of tons of ice grinding on the parent rock of Mount Rakaposhi was so rich with minerals that it was a bluish white - so white that the original peoples called it "Glacial Milk." For generation after generation, crop after crop and year after year for more than 2,300 years the Hunza people have drunk and irrigated their terraced fields with "Glacial Milk," unwittingly assuring their people of an optimal intake of the more than 60 minerals in the "Glacial Milk" of the Ultar Glacier!!!! http://www.hunza.20m.com/