Alfalfa contains eight enzymes which help assimilate protein, fats and carbohydrates.. Is rich in protein, carotene, calcium, iron, magnesium, potassium, phosphorus, sodium, sulfur, silicon, chlorine, cobalt, and zinc. Alfalfa also contains vitamin K and P (bioflavonoids) and abundant chlorophyll.
Clinical Usage and Indications:
- Detoxify the blood and body
- Cleans and tones the intestines and takes harmful acids out of the blood stream
- Alfalfa helps arthritis, edema, wight loss, and urinary bladder stones
- Eliminates chronic sore throat, fever, gas pain, peptic ulcers
- Helpful with drug and alcohol addiction recovery
- Dries dampness, is a diuretic, helps the appetite, benefits the urinary system and intestines
Alfalfa is eaten fresh or as cooked in various dishes, or in sprouts. It may also be consumed as a tea infusion. Add on cooking congee (ad at the final 2 minutes so the heat does not destroy the nutrition value of alfalfa), in smoothies or itself alone.
Alfalfa sprouts and seeds, is a rich source of amino-acid canavanine, should be avoided in rheumatoid diseases such as rheumatoid arthritis and systemic lupus erythematosus. Canavanine can ignite inflammations in these conditions. Alfalfa leaf, however, is not a source of canavanine and may be used with no collateral effect.
From The Tao of Tummy © book