What About: Alfalfa

What is important about Alfalfa?

Dr. Shaklee talks about the vitamin values in Alfalfa in his book "A Study Course in Nutrition." 

"The nutritional values in alfalfa -- as in all other fruits and vegetables -- depends upon the richness of the soil in which it is grown. It also depends upon the treatment it has received since it was harvested, as many of the foods on your table contain less than 1-tenth of their original nutritional values.
Alfalfa contains about 5 times as much protein as milk.  It is higher in portion values than meat, eggs, or whole grains.  It is 5 to 20 times higher in calcium, and many times higher in iron.  It is exceptionally rich in Vitamin A, being almost equal to liver.  It contains a good supply of the B Vitamins and of Vitamin E.
However, the vitamin for which it is most noted is Vitamin K.  It contains from 250 to 400 Unites of Vitamin K to every Gram."




Dr. Brouse in his book "
Build A Better You" says "Although conspicuously absent from many classic textbooks on herbal medicine, alfalfa did find a home i the texts of the Eclectic physicians (19th-century physicians in the United States who used herbal therapies) as a tonic for indigestion, constipation, dyspepsia, anemia, loss of appetite and poor assimilation of nutrients.  These physicians also recommended the alfalfa plant to stimulate lactation in nursing mothers and the seeds were made into a poultice for the treatment of foils and insect bites.

Constipation - chlorophyll acts as a natural stool softener
Inflammation - neutralizes endorphin's that cause tissue swelling
Nausea - desensitizes bowel nausea receptors

Dr. Brouse in "Build A Better You" says this:
" Alfalfa is one of nature's most nutritious green plants.  The leaves have a consistently level of available chlorophyll, minerals, protein and enzymes.  Its deep taproots penetrate soils containing many nutrients, including trace minerals, often unavailable to other planets.  It is also very rich in calcium, iron, bioflavonoids, phosphorus and magnesium.  Think of alfalfa as a high-powered vegetable.  Take 1 to 25 tablets each day with meals to maximize it's absorption."

Acidosis - promotes alkaline reaction in blood.
Certain colon conditions - adds fiber, chlorophyll and vitamin K
Diabetes - its high mineral content increase insulin efficiency
Fungal infections - contains anti-fungal ingredients
General body odor - chlorophyll is nature's deodorizer
General inflammatory conditions - chlorophyll acts to reduce the effects of inflammatory endorphin's
High blood pressure - provides magnesium and potassium, which relax arterial muscles
Hyperlipidemia - helps normalize blood lipids
Liver toxicity - detoxifies liver by stimulating bile flow
Low resistance to infections - enhances helper T cell count in blood
Malabsorption - increase availability of many trace nutrients
Mild digestive disorders - possesses three classes of enzymes for proteins, fats and carbohydrates
Prenatal and lactiating mothers - good protein and calcium source
Reduced kidney function - acts as a diuretic
Skin blemishes and recurring rashes - mild antibiotic effect toward pathogenic bacteria
Slow tissue healing - possesses the healing hormone allantoin, speeds up recovery from trauma
Stiff joints - possesses "anti-stiffness factor" (yet unidentified)
Taking prescription drugs - reduces side effects of nutrient malabbsorption
Tissue water retention - increase kidney's filtration rate
Trace mineral deficiencies - provides trace minerals that are difficult to find in other foods
Ulcers - heals damaged mucous forming cells in stomach

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