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Alfalfa Leaves 100 g, 50 g, 25 g

$5.99$10.99

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Alfalfa Leaves – 100 g ($10.99), 50 g ($7.99), 25 g ($5.99)

Benefits

Alfalfa has helped many with cardiovascular, nervous, and digestive system issues. Traditionally it was used in treating diabetes in people with a poorly functioning thyroid gland. There is also evidence in animal and cell studies that components in alfalfa may lower cholesterol and have antifungal effects.

Atherosclerosis. Scientific studies with animals have found that alfalfa leaf extracts lower total cholesterol and the “bad” cholesterol, low-density lipoprotein (LDL) levels, without lowering the “good” cholesterol, high-density lipoprotein (HDL). In one study people who had high cholesterol levels used 40 to 80 grams of alfalfa seeds for eight weeks and it lowered their total cholesterol and the LDL levels. The typical dose is 40 grams of heat-prepared seeds, three times a day. Alfalfa may also help shrink atherosclerotic plaques. Alfalfa’s effect on atherosclerosis is probably due to its effect on the activity of immune cells known as macrophages. Macrophages are drawn to sites of wear and tear in artery linings, where they form a platform on which cholesterol can collect. Alfalfa regulates macrophages in such a way that they are less likely to “lodge” in the linings of arteries and accumulate cholesterol. Alfalfa also slows the progress of atherosclerosis by keeping cholesterol from entering the body from food. The alfalfa saponins, which are soap-like compounds, form an insoluble foam with cholesterol inside the intestine. The resulting foam cannot be absorbed through the walls of the intestine and is excreted in the stool.

Cancer. Alfalfa has important uses in counteracting the effects of cancer chemotherapy. White blood cells, including granulocytes, leukocytes, and T cells, are the body’s first line of defense against infection. Alfalfa extracts may increase the production of these white cells by as much as 60 percent. Studies in animals have found that alfalfa completely reverses immune depression caused by treatment with the cancer chemotherapy drug cyclophosphamide (Cytoxan, Neosar). Although alfalfa suppresses the action of macrophages (see above), it does not inhibit the activity of any of the immune cells the body needs during the first stages of infection.

Endometriosis. Doctors may prescribe synthetic estrogen, usually in the form of birth control pills, for the treatment of endometriosis. Naturopaths have favored herbs and foods with phytoestrogens, natural plant hormones that are related to estrogen but are less potent than the body’s own estrogens. Alfalfa sprouts contain phytoestrogens that also block the body’s estrogen receptor sites, thereby reducing the effect of a woman’s own hormones.

Fungal infections. The saponins found in alfalfa have well-documented antifungal properties. When applied topically in studies using pigs, alfalfa helped improve skin tone that was damaged by Trichophyton mentagrophytes. In addition, an extract of alfalfa was shown to treat cryptococcosis and candidiasis.

Menopause-related problems. Hot flashes and other menopausal symptoms are rare among women who consume a lot of legumes, such as black beans, mung beans, and soybeans, which have mild estrogenic activity. Alfalfa has demonstrable estrogenic activity, too. In addition to acting like estrogen in women whose own sex hormone production has declined, phytoestrogens also appear to reduce the risk of estrogen-linked cancers such as breast cancer. Laboratory experiments show that phytoestrogens are effective in preventing tumors of the breast tissue.

Nosebleeds. Alfalfa contains vitamin K, which helps blood clot normally. The level of vitamin K in alfalfa is not so high as to interfere with normal circulation.

Osteoporosis. Clinical studies in Japan have found that vitamin K2, found in alfalfa and in green leafy vegetables such as kale and spinach, can partially prevent bone loss caused by estrogen deficiency. The vitamin interacts with vitamin D to increase the formation of new bone. The combination is not sufficient, however, to completely compensate for osteoporosis caused by estrogen-depleting medications.

Ulcers. Herbalists have long used alfalfa to treat ulcers, with good results. The bioflavonoids found in alfalfa build capillary strength and reduce inflammation of the stomach lining, while alfalfa’s vitamin A helps to maintain the stomach’s health. The herb’s enzymes aid in food assimilation.

Recommended Uses

Alfalfa is not recommended as primary treatment for any condition. Instead, it should be taken in capsules, tablets, or ointment, or eaten as fresh raw sprouts that have been rinsed thoroughly to remove mold. The sprouting process creates an outstanding environment for microorganism propagation, so care must be taken before eating them. Treating alfalfa with chlorine or other disinfectants may not be enough to reduce the pathogen growth. Some have proposed radiation as the best alternative. Alfalfa seeds should never be eaten unless sprouted because they contain high levels of the toxic amino acid canavanine.

Botanical Name: Medicago sativa
English: Alfalfa, Lucerne
Ayurvedic: Vilaayatigawuth, lusan, lasunghaas
Unani: Barsem
Also, known as: Buffalo Herb, California clover, Luzeme, Mu su, Medica, Purple medic
Origin: Hungary
Harvested: Cultivated, As a farm crop
Parts Used: Leaves

General Information:
Alfalfa is also called as a Buffalo herb, is an extraordinary storehouse of vital vitamins and mineral and phytonutrients, including vitamins A, D, E, K, and the full range of B; biotin, calcium, folic acid, iron, magnesium, potassium, digestive enzymes, blood builder and chlorophyll. And, being very high in protein, especially when dried. No wonder Alfalfa is the superior herbal choice for vitality & well-being!

Alfalfa is a name everyone has heard, but few know much about it other than the fact that it’s a plant. The alfalfa plant is primarily native to Asia and is one of the first known herbs for mankind. It is often used for feeding animals as it has the highest nutritional value of all the hay/forage crops. The word alfalfa is derived from Arabic, specifically, the phrase “al-fac-facah”, which literally means “Father of all foods” because it is so rich in essential nutrients. Clearly, ancient ancestors considered alfalfa be vital to their everyday lives. They used it not just for their own consumption, but to feed their livestock and to have better fertilize their agricultural lands due to its abundance of vitamins and minerals. Although it originated in Asia, it is now extremely common in the USA, Europe, Canada.

How to use:
Hot Infusion:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:
You can sweeten your herbal tea with bit of honey, natural fruit juice, Stevia leaves powder and or Licorice root powder.
You can make ice cubes or pops by freezing tea in ice tray or pop molds.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications. All information on this website is for educational purpose ONLY
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

Weight 0.25 lbs
Size

25 g, 50 g, 100 g

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