Login   |   Register
12
ALFALFA, "FATHER OF ALL HERBS."  by Dr David S. Dyer, NMD


Alfalfa was one of the first herbs known to man. Native to Asia it was brought to North America around 1850. Today the plant is common all over the world. The ancient Arabs called alfalfa the “father of all foods” and it continues to function as an important food today. The ancient Chinese felt that what was good food for their animals was good for them as well. Chinese physicians began to use this herb to stimulate the appetite and to treat digestive problems, especially ulcers. Alfalfa was used in India to soothe arthritis pain and prevent fluid retention. American pioneers used this perennial legume 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 mucus membranes. Alfalfa has proven itself to be one of the best sources of vitamin E and contains high amounts of vitamin D, niacin, and the B-complex vitamins. In addition, Alfalfa has a high mineral content. The roots of the plant go deeper than any other herb. Reports have shown the roots coming through the ceilings of mine shafts 60 to 80 feet below the surface!!! This allows Alfalfa to absorb minerals like copper, iron, magnesium, phosphorus, silicon, sulfur and zinc. Minerals that are no longer available near the surface of the earth. Calcium content in Alfalfa is very high, so high it almost goes off the chart, which makes it an excellent substitute for milk. It is also one of the best sources of chlorophyll available; most all liquid chlorophyll is made from this wonderful herb. Chlorophyll has a balance of chemical and mineral constituents almost identical to human blood. It is a good builder of and cleanser of the blood.

Alfalfa is helpful for all types of conditions including maintaining or regaining health. It can be used as a tonic for liver, kidneys, digestive, reproductive, glandular and musculo-skeletal systems. Animal studies show Alfalfa lowers the risk of heart disease, stroke and cancer. It reduces blood cholesterol levels and plaque deposits on the artery walls. This herb has been used to treat obesity, bladder and kidney infections, hay fever, nausea, difficult pregnancies and bad breath. Traditionally it is one of the best herbs for arthritis, gout and rheumatism. Research shows that about 20% of people will respond very well to the use of Alfalfa. Past experiences have shown that Alfalfa helps anemia, appendicitis, bloating, sluggish bowels, colds and flu's, diabetes, edema, estrogen deficiency, exhaustion and fatigue. 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 a day. A tea may be used for digestive problems, but you might want to add a little peppermint with it. I wish you all good health…

Post Comment

Only registered users may post comments.
Copyright 2012 Dr. David Dyer