The Many Benefits And Uses Of Alfalfa

Alfalfa has been used for a long time as a feed for horses.  In fact, the Arabs have used it for centuries to feed their thoroughbred horses.  However, it is an herb that is rich in so many minerals and has such great homeopathic uses, it needs to be taken seriously as a vitamin supplement.  It is rich in vitamins A, B, C, D, E, K and G.  In addition it is rich in calcium, magnesium, phosphorus, chlorine, sodium, potassium and silicone.  If fact it has one and a half times as much protein as grains like wheat.

Alfalfa alkalizes and detoxifies the body and can be used as an immune-system stimulant to promote normal blood clotting.  It can also aid in the assimilation of protein, fats and carbohydrates.

Alfalfa has been shown to have important uses in countering the effects of chemotherapy.  White blood cells may increase by as much as 60 percent with the eating of alfalfa.  It can also help those with diabetes to respond better to insulin.  It also contains vitamin K which helps with blood clotting but the levels of vitamin K are not so high as to interfere with normal circulation.  Herbalists have used alfalfa to treat ulcers with good results. The bioflavanoids that are found in alfalfa build capillary strength and reduce inflammation of the stomach lining.

Alfalfa in the form of a juice is effective in most arterial problems and helps with heart diseases.  The juice when combined with carrot and lettuce juices can also help with the growth of hair.  For those with high blood pressure, alfalfa contains all of the elements necessary for the softening of hardened arteries.

Alfalfa is available in many different forms which includes sprouts, juices extracted from its leaves, as a tea, or in the form of a vitamin supplement.  The sprouts have been used for years in salads and soups.

With so much going for it, we really should be willing to use alfalfa as much as we can.  It has so many natural nutrients that our bodies need especially with the diets that many Americans have.

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