Alfalfa

Alfalfa - Rich Source of Healthy Nutrients

Alfalfa has a long history of agricultural use. Originating in Iran, it was brought to the U.S. in the mid-1800s. The U.S. is now the leading producer of alfalfa. Alfalfa is a member of the legume family (related to beans and peas). Its roots can go as deep as 16 feet allowing it to tap nutrients other plants miss.

Dubbed by Herbalist as the "Great Healer"

Alfalfa is a great source of vitamins A, D, E and K and also provides significant amounts of calcium, magnesium, phosphorous, and potassium. It contains more protein than most plants. Alfalfa also provides eight essential amino acids. Herbalists have dubbed it the “Great Healer.” Since alfalfa contains hundreds of biologically active compounds, it is difficult to analyze and determine exactly what benefits may result from any particular element.

In Chinese and Ayurvedic (Indian) medicine alfalfa has been traditionally used for digestive problems for thousands of years. The primary attributes attributed to alfalfa are as an anti-inflammatory, diuretic, nutritive, phytoestrogenic and tonic.

Individuals who have been diagnosed with Systemic Lupus Erythematosis (SLE) should avoid alfalfa in all its forms as it has been linked to the onset or aggravation of the disease and its symptoms.