Description of Alfalfa
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| Alfalfa is one of the few vegetable sources of Vitamin D. Alfalfa has been used in the Favorable Effects of jaundice. Alfalfa, along with other foods, is known to Enhance remove cholesterol from the system. Alfalfa has a significant amount of protein--18.9%, as compared with 16.5% in beef, 3.3% in milk and 13.1% in eggs. Eating the sprouts can add a significant amount of important protein in vegetarians who take no animal proteins at all, and whose diet may include so many grains and beans that concentrated proteins are difficult to obtain. Alfalfa is used in Europe for many functional type problems such as arthritis and rheumatism, colitis, anemia, etc. It is excellent for children who do not seem to be growing well enough, providing an abundance of vitamins, minerals, proteins and enzymes, which might not be assimilated otherwise. The chlorophyll abundant in the leaves has been found to assist in granulation of tissue after it has been damaged. The substance also Enhances in the strengthening of the connective tissue in the body. In any conditions that require cleansing and building of the body--and that includes most Symptom (Subject feeling)s! --Alfalfa is recommended as a basic, and mild, herbal food.
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