Alfalfa Leaf Herb – 200 gm

Alfalfa is a perennial plant considered to be one of the most mineral-rich foods. Often called a superfood, Alfalfa is abundant in vitamins and chlorophyll. A member of the Pea family Fabaceae, it is often used for feeding animals due to its high nutritional value. This deeply rooting nitrogen-fixing herb can resemble clover with its trifoliate leaves. The violet flowers produce spiraling seed pods.

ALFALFA HERB MEDICAGO SATIVA – Non-Irradiated Product of USA

Alfalfa Herb has a light green colour, with a leafy, slightly sweet aroma and bitter, somewhat sweet taste. It is commonly consumed as a tea and combines well with other herbs, especially mint, and nettle.

Non-Irradiated Product of USA

Please Note: It is highly suggested to consult your healthcare provider before consuming this herb, since individuals may react differently to the same product.

When stored in a cool, dry location, optimum shelf life should be approximately 24 months.

Alfalfa is naturally high in many essential vitamins and minerals, including A, D, E, K, and even the full family of B vitamins; biotin, calcium, folic acid, iron, magnesium, potassium and many others, as well as being very high in protein, especially when dried. It is “The king of all foods”!

Essential digestive enzymes: Enzymes are promoters of chemical reactions necessary to enable foods to be assimilated in the body. The digestive enzymes in alfalfa help in the digestion of protein, fat, and starch (lipase, amylase, protase, coagilase, emulsion, invertase, peroxidase, pectinaze, and cellulase)

•Nature’s anti-inflammatory: The saponins, chlorophyll, enzymes and smorgasbord of minerals and vitamins present in alfalfa can help reduce inflammation anywhere in the body. Used therapeutically (1 tablespoon per meal of the alfalfa tablets), many have reported wonderful reduction in inflammation. Researches show that inflammation can lead to host of (fatal) diseases.
•Pain relief: Many suffering with rheumatoid arthritis, gout and other inflammatory diseases have experienced relief because alfalfa aids in regulation of the acid/alkaline balance in the body. It helps dissolve uric acid so it passes through the kidneys. Excessive uric acid in joints causes inflammation and pain. It contains an “anti-stiffness factor” which relieves stiff joints.
•Kidney & bladder benefits: Alfalfa increases one’s alkaline reserves. It is especially beneficial to the kidney & bladder because it makes the urine less acidic, therefore less irritating to the urinary tract. The average vegetable is from 1 to 10 units alkaline…alfalfa is 130 units alkaline. It increases the kidneys’ filtration rate.
•Aids in peptic ulcers: Vitamin U effectively cured 80% of those tested at Stanford University (as stated in Nature’s Healing Grasses by H.E. Kirschner, MD)
•Great diuretic and bowel regulator: The high mineral content helps maintain the delicate water balance in the body. Two teaspoons (10 tablets) contain 75 mg. of potassium, an essential electrolyte in preventing water retention. Alfalfa is also high in saponins – fiber.
•An effective barrier against bacterial invasion: The chlorophyll in alfalfa develops an effective barrier against bacterial invasion by its stimulation effect on the growth of connective tissue and granulation tissue. PLUS it balances the acid/alkalinity of the body. An acidic body is susceptible to a host of degenerative diseases including cancer.
•Blood purifier/toxin relief: Chlorophyll, plentiful in alfalfa, is known as a body cleanser, infection fighter, and nature’s deodorizer. Many report reduced odors from the body, breath and feet.
•Improve skin & mucosal health (including blemishes): Alfalfa contains vitamin A, important in building healthy skin, both inner and outer. Due to its blood purifying ability, it has a mild antibiotic effect toward pathogenic bacteria, and has helped reduce skin blemishes. Mucous membranes such as the linings of the throat, nose, stomach, and intestines, are also improved.
•Vitamin K in alfalfa allows a protein called osteocalcin to bind to calcium in bone which helps maintain bone density,”explains Sarah L. Booth, PhD., a scientist at the USDA Human Nutrition Research Center on Aging at Tufts University.  In a 10-year study of 72,000 women enrolled in the Nurses’ Health Study, researchers found that those who consumed the most foods containing vitamin K had a 30 percent lower risk of hip fractures than those whose diets contained the least Vitamin K.
•Reduced hypertension: (High blood pressure)…is often caused by many factors. Alfalfa provides magnesium and potassium which relaxes arterial muscles, and can therefore provide an important benefit to those who suffer with hypertension.
•Other properties of Alfalfa: Alfalfa is high in protein: it has 18.9% as compared to beef of 16.5%, milk 3.3% and eggs 13.1%. Its root seeks out minerals in subsoil which are inaccessible to other plants. The average alfalfa plant has roots 10-20 feet long.

How To Use:

For making Alfalfa Tea, use 1 teaspoon with 2 cups of hot water. Steep for 10 minutes.  Getting alfalfa into one’s diet is not at all complicated. It can be taken in many different forms. A popular way to get this herb into the system would be to drink brewed tea daily. For added benefits and a better taste, a helpful suggestion would be to brew alfalfa tea with another flavored tea, as while the health benefits of this herb are extremely apparent, the taste can be slightly bland. This herb can also be taken in capsule form, in much the same way a person might consume their daily mutli vitamin. This is a great way of gaining all the health benefits every day. Dried Alfalfa is as good, if not better, than fresh Alfalfa so capsules are a great way to take it. Alfalfa can also be mixed in with different foods. Salads, soups, casseroles, baking or whatever one’s heart desires can be made astronomically more healthy without hardly any change in taste. The alfalfa herb is very mild in flavor and because of this, it can be used in many different ways.

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