Description
Traditionally, alfalfa has been used in disease prevention, for black
and blue welts, for anemia, ulcer treatment, urinary disorders, peptic
ulcers, gastric and duodenal ulcers, for bladder and prostate problems,
for lumbago, to retard tooth decay, as a diuretic, for dropsy, to help
clot blood in hemorrhages, for high blood pressure, pregnancy, to
increase the quality of mothers milk, for jaundice, malnutrition, to
lower cholesterol, for arthritis, rheumatism, colitis, wounds and to
help alcoholics and drug addicts. Although some herbalists consider
Alfalfa so mild that it is a food rather than a medicine, the herb has
to its credit some wonderful cures.
Frank Bower (who is known as the
Father of Alfalfa) discovered that the plant contained important
enzymes, which assist in good digestion. Tests over a period of years
revealed that in addition to enzymes, the plant contains important
chlorophyll, vitamins and minerals, all of which stimulate the
appetite. The enzymes are sufficiently present to help in the digestion
of all four classes of foods–proteins, fats, starches and sugars. One
of the important vitamins present in the food is Vitamin U, which is
also present in raw cabbage and which has been used to treat peptic
ulcers.
This discovery of Vitamin U confirms the Chinese herbalists’
use of the herb to cure ulcers. In the Soviet Union, after years of
testing Vitamin U on laboratory animals, scientists began clinical
testing of the substance on human patients with gastric and duodenal
ulcers, with an 80% cure rate, the other 20% being noticeably improved.
In any conditions that require cleansing and building of the body–and
that includes most ailments! –Alfalfa is recommended as a basic, and
mild, herbal food.
Alfalfa is especially rich in iron, calcium and
phosphorus, all necessary for strong, healthy teeth. The high Vitamin K
content of the herb helps to clot the blood properly and prevent
against hemorrhages. For this reason–among lots of good reasons–it is
recommended that pregnant women take the tea daily. In addition to the
blood doffing properties of Vitamin K, it has been found effective in
preventing and curing high blood pressure in test animals, and may turn
out to be important for the same use in humans. It is important that in
the plant kingdom, only Alfalfa contains a significant amount of
Vitamin K; most plants are quite deficient in the vitamin.
The high
Vitamin A content in the plant is excellent to prevent infection. This
vitamin also helps prevent night blindness. The many constituents of
the plant make it good for toning the system in high pressure
situations. Alfalfa is one of the few vegetable sources of Vitamin D.
Alfalfa has been used in the treatment of jaundice. Alfalfa, along with
other foods, is known to help remove cholesterol from the system.
Alfalfa has a significant amount of protein–18.9%, as compared with
16.5% in beef, 3.3% in milk and 13.1% in eggs. Eating the sprouts can
add a significant amount of important protein in vegetarians who take
no animal proteins at all, and whose diet may include so many grains
and beans that concentrated proteins are difficult to obtain.
Alfalfa
is used in Europe for many functional type diseases such as arthritis
and rheumatism, colitis, anemia, etc. It is excellent for children who
do not seem to be growing well enough, providing an abundance of
vitamins, minerals, proteins and enzymes, which might not be
assimilated otherwise. The chlorophyll abundant in the leaves has been
found to assist in granulation of tissue after it has been damaged. The
substance also helps in the strengthening of the connective tissue in
the body. In any conditions that require cleansing and building of the
body–and that includes most ailments!
Ingredients: Alfalfa Leaf.
Directions
a dietary supplement, take 2 capsules before each meal with 12 oz of
water, or as prescribed by your health care professional.
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