No. Do not start giving out such erroneous information. First of all HBWR seeds contain more or less the same components as morning glory seeds (primarily ergine and hydergine). They are the ones you want anyway.
http://www.erowid.org/plants/hbw/hbw.shtml (http://www.erowid.org/plants/hbw/hbw.shtml)
http://www.erowid.org/plants/hbw/hbw_info1.shtml (http://www.erowid.org/plants/hbw/hbw_info1.shtml)
http://leda.lycaeum.org/?ID=163 (http://leda.lycaeum.org/?ID=163)
Secondly, the outer husk has a fuzzy coating consisting largely of cyanogenic glycosides, which are toxic, but generally more bothersome than dangerous. They are not cyanide and are not metabolised into such in the body. However unless you want to puke (moreso), they should be removed.
I stand corrected regarding the conversion of cyanogenic glycosides into HCN in vivo. However, the amounts ar very small, and highly unlikely to present problems. Here's a bit of info that deals primarily with these compounds in various foods such as Cassava and Almonds, but is completely applicable here.
http://www.inchem.org/documents/jecfa/jecmono/v30je18.htm (http://www.inchem.org/documents/jecfa/jecmono/v30je18.htm)
" The potential toxicity of a cyanogenic plant depends primarily on its capacity to produce a concentration of hydrogen cyanide toxic to animals and humans. The release of hydrogen cyanide can occur either following maceration of the plant material - this activates the intracellular ß-glucosidase which in turn hydrolyses glycoside - or by hydrolysis of glycoside by the ß-glucosidase produced by the
microflora of the gut. The level of ß-glucosidase activity in the gut depends on the pH and the bacterial composition. The cyanogenic glycoside content of a foodstuff, when known, is usually expressed in terms of the amount of cyanide released by acid hydrolysis; exact figures for the concentration of the glycosides themselves are very rarely given.
Hydrogen cyanide absorbed from the gut can be detoxified by metabolic conversion to thiocyanate; this depends on the presence of nutritional factors, such as sulfur-containing amino acids and vitamin B12. Acute toxicity results when the rate of absorption of hydrogen cyanide is such that the metabolic detoxification capacity
of the body is exceeded.
If it is assumed that about 100-2000 mg HCN is the lethal dose for man, as much as 10-20 kg of Lafun cassava (10-20 mg cyanide/kg) will have to be consumed at a sitting to produce toxicity (Oke, 1980).
In Anatolia (Turkey) 9 cases of cyanide intoxication\ of children due to the ingestion of wild apricot seeds (217 mg HCN/100g) were reported. The victims had probably eaten more than 10 seeds. Also in studies of Jeanin et al. 1961) and Pijoun (1942) poisoning after consuming a relative large amount of peach seeds or bitter almonds are reported. Quantitative figures on cyanogenic glycoside or cyanide intake are not given (Sayre & Kaymakcalavu, 1964).
On the basis of epidemiological observations, associations have been made between chronic exposure to cyanogenic glycosides and diseases such as spastic paraparesis, tropical ataxic neuopathy, and goitre. However, these observations were confounded by nutritional
deficiencies, and causal relationships have not been definitely established.
Because of a lack of quantitative toxicological and
epidemiological information, a safe level of intake of cyanogenic glycosides could not be estimated. However, the Committee concluded that a level of up to 10 mg/kg hydrogen cyanide in the Codex Standard for Cassava Flour (CAC, 1991) is not associated with acute toxicity."
I wouldn't worry too much about chronic exposure unless you're eating copious amounts daily. Just scrape the fuzzy coating off the seeds to minimise exposure as a precautionary measure, and don't give it a second thought. it might be advisable to consume a single seed at some time to ensure that you do not have a peculiar reaction of sorts (i.e. allergenic or otherwise).