“A 41-year-old woman ingested apricot kernels purchased at a health food store and became weak and dyspneic within 20 minutes. The patient was comatose and hypothermic on presentation but responded promptly to antidotal therapy for cyanide poisoning. She was later treated with a continuous thiosulfate infusion for persistent metabolic acidosis. This is the first reported case of cyanide toxicity from apricot kernel ingestion in the United States since 1979.”

And:
“CYANIDE POISONING FROM APRICOT SEEDS AMONG CHILDREN IN CENTRAL TURKEY,” _New England Journal of Medicine_, 1964, No Abstract Available.

And:
“Cyanide poisoning associated with the feeding of apricot kernels to dairy cattle”, _The Veterinary Record_, 2008

And:
“Metabolic changes associated with anaesthesia and cherry poisoning in a pony”, _Veterinary Anesthesia and Analgesia_, 2009.
“OBSERVATIONS: A case of a pony with severe cyanide intoxication as a result of cherry ingestion is presented….the pony was euthanized as a result of neurological signs. The diagnosis of cyanide intoxication was made post-mortem. CONCLUSION: Cherry ingestion can lead to lethal cyanide intoxication in horses indicated by severe nonhypoxic lactic acidosis during anaesthesia.”

And:
“Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits.
_Applied Microbiology and Biotechnology_, 2007.

“Ethyl carbamate (urethane, C(2)H(5)OCONH(2)) is a known genotoxic carcinogen of widespread occurrence in fermented food and beverages with highest concentrations found in stone-fruit spirits. Between 1986 and 2004, 631 cherry, plum or mirabelle (yellow plum) spirits were analysed for ethyl carbamate using gas chromatography in combination with mass spectrometry after extrelut extraction [which showed concentrations of ethyl carbamate]….nearly 20 years after the first warnings about ethyl carbamate in spirit drinks, the problem persists especially in products derived from small distilleries. During experimental production of stone-fruit spirits using state-of-the-art technologies, it was shown that the occurrence of ethyl carbamate in stone fruit spirits is preventable. Even for small distilleries, simple possibilities like destoning exist to minimize the ethyl carbamate content.”

also, excellent elephant. we must go to the fair again.