Amygdalin

Amygdalin is a chemical compound from the cyanide group that can be found in many fruits and berries. It is usually designated in English as amygdalin. In fruits, amygdalin contains another substance called cyanogenic glycoside, but it can be broken down by salivary enzymes and lead to the production of cyanide. The gas thus released is highly poisonous, which is why the term “cyanogen” was coined, which can be translated as “cyanide-forming”. This is the danger of food poisoning from plants that contain amygdalin. Why doesn't the body produce cyanide on its own? Why is food poisoning officially prohibited as a potentially dangerous disease?

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