Alfalfa
"King" of Herbs
Alfalfa, also known as "king of the herbs,"
was one of the first herbs known to man. It is native to
Asia and was brought to North America around 1850. Today
this plant is common all over the United States and Canada.
The ancient Arabs called alfalfa the "father of all
foods," and it continues to function as an important
food today. The ancient Chinese decided that what was good
food for the cattle must be good for the people too. Soon
traditional Chinese physicians were using this herb to stimulate
the appetite and to treat digestive problems, especially
ulcers.
Traditionally,
alfalfa was used in India to soothe arthritis pain and to
prevent fluid retention. The pioneers also used this perennial
to treat boils cancer, scurvy, urinary and bowel problems
and to bring on menstruation.
Pound for pound, fresh green alfalfa has more vitamin C
than orange juice, helps relieve morning sickness with its
high vitamin K content and contains a high amount of beta-carotene
to help build the immune system, skin and mucous membranes.
Alfalfa has proven itself to be one of the best sources
of vitamin B and contains high amounts of vitamin D, niacin,
and the B-complex vitamins.
In addition, alfalfa has a high mineral content. Alfalfa
roots go down as far as 40 to 60 feet to get Minerals that
other plants can't reach. This makes the herb relatively
high in copper, iron, magnesium, phosphorus, potassium,
silicon, sulfur and zinc. Calcium content in alfalfa is
particularly high which makes it a good substitute for milk.
It also happens to be one of the best sources of chlorophyll
available.
Alfalfa
is helpful for all types of conditions including maintaining
or regaining health. It works as a tonic for the kidney's
and liver and for the digestive, reproductive, glandular
and musculoskeletal systems.
This
herb is also reported to reduce the risk of heart disease,
stroke and cancer. Animal studies show that alfalfa leaves
reduce blood cholesterol levels and plaque deposits on the
artery walls. In doing this, the risk of heart disease and
stroke is decreased.
Alfalfa
can also be used to treat obesity, bladder and kidney infections,
hay fever, nausea, difficult pregnancies and bad breath.
It is also used in many weight gain programs because of
its high protein and appetite stimulating properties. Also
alfalfa has been used to treat gangrene and epileptic seizures.
This clover-like herb has traditionally been one of the
best herbal treatments for arthritis, gout and rheumatism.
In fact, research suggests that at least one or two people
in ten will respond very well to the use of alfalfa. Those
responding well will experience an almost complete reduction
in painful symptoms associated with these diseases.
Alfalfa
also contains digestion aiding enzymes, amino acids and
carbohydrates. Past experience has shown that alfalfa helps
anemia, appendicitis, bloating, sluggish bowels, colds and
flus, constipation, diabetes, edema, estrogen deficiency,
exhaustion, fatigue and gout. Alfalfa has also been used
for halitosis, hormone imbalances, hypertension, hypoglycemia,
indigestion, jaundice, morning sickness, muscle tone, nosebleeds
and normalization of weight loss and gain.
This
herb can generally be used as a food, but should be avoided
in large quantities by people using blood-thinning drugs.
Normal use is two to four capsules with meals three times
daily. For digestive problems drink as a tea flavored with
peppermint leaves.
Sources
*
A Handbook of Native American Herbs by Alma R. Hutchens
(Boston, Massachusetts: Shambhala, 1992)
* "Alfalfa" by Judith Cobb in Nature's Field (May/June,
1993).
"Chlorophyll-A Green Wonder" and "The Hay
that Heals the Hurt" in Sunshine Sharing (Volume 4,
Number 3).
* Heinerman's Encyclopedia of Nuts, Berries and Seeds by
John Heinerman (West Nyack, NY: Parker Publishing Co., 1995).
* Herbal Tonic Therapies by Daniel B. Mowrey, Ph.D. (New
Cansan, Connecticut: Kests Publishing, Inc., 1993).
* The Healing Herbs by Michael Castleman (Emmaus, Pennsylvania:
Rodale Press, 1991).
* The Wild Rose Scientific Herbal by Terry Willard, Ph.D.
(Calgary, Canada: Wild Rose College of Natural Healing,
1991).
