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Alfalfa is one of the earliest cultivated plants, used for centuries for feeding livestock. This probably is true in part because it is easy to grow, thrives in many varied climates throughout the world, and provides an excellent protein-rich food source for cattle, horses, sheep, and other animals. The name alfalfa comes from the Arabian al-fac-facah, for "father of all foods." 1 Its high protein content and abundant stores of vitamins make it a good nutritional source for humans, too. Historic (but undocumented) medicinal uses of alfalfa include treatment of stomach upset, arthritis, bladder and kidney problems, boils, and irregular menstruation.
Alfalfa sprouts appear on many salad bars and in the grocery's produce section. Bulk powdered herb or capsules and tablets containing alfalfa leaves or seeds are available in pharmacies and healthfood stores.
A typical dose of alfalfa for tea is 1 to 2 teaspoons per cup, steeped in boiling water for 10 to 20 minutes. Tablets and capsules of whole alfalfa or alfalfa extracts should be taken according to the manufacturer's recommendations. Certain products are said to be free of canavanine (see Safety Issues ) and other potentially harmful constituents; these products may be preferable. 2
- Castleman M. The Healing Herbs: The Ultimate Guide to the Curative Power of Nature's Medicines. Emmaus, PA: Rodale Press; 1991.
- Colodny LR, Montgomery A, Houston M. The role of esterin processed alfalfa saponins in reducing cholesterol. J Am Nutraceutical Assoc. 2001;3:6-15.