ALFALFA
Written by Slawomir (“Swavak”) Gromadzki, MPH
Alfalfa is regarded as one of the most nutritious super foods as it contains more vitamins and minerals than any other plant. According to Dr Balch (“Prescription For Nutritional Healing”, 178-179), „One of the most chlorophyll, nutrient, and mineral-rich foods known, alfalfa has roots that grow as much as 130 feet (40 m) into the earth! It contains digestive-aiding enzymes, amino acids, calcium, magnesium, plus virtually all known vitamins. Alfalfa has helped many arthritis sufferers.”
Alfalfa is also known as a performance enhancer for athletes, is very effective in regulating blood sugar levels, it reduces menopausal symptoms such as hot flashes, fights gout and arthritis, improves impaired thyroid function, strengthens the heart and prevents night blindness.
In several studies, alfalfa reduced bad cholesterol (LDL) without decreasing good cholesterol (HDL). To lower cholesterol 5 to 10 grams of dried alfalfa leaves should be used three times a day.
Alfalfa contains 8 essential enzymes including Lipase, Amylase and Protease, thus improving digestion and absorption of macronutrients (essential fatty acids, carbohydrates and amino acids).
It is also rich in vitamin U, which is very effective in the treating peptic ulcers and ulcerative colitis.
For the medicinal properties, either the whole alfalfa plant can be used or germinated seeds and leaves.
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