Post 221 About Alfalfa

Alfalfa

Alfalfa is commonly known as the King of Plants. It is called this because of its rich mineral content and many medicinal qualities.

Alfalfa is a Nutritional Source of;

  • Vitamin A (skin, antioxidant)
  • Vitamin C (collagen, immune, antioxidant)
  • Vitamin E (elasticity, antioxidant, skin, heart, cardiovascular)
  • Vitamin K4 (bone, osteoporosis)
  • Calcium (bone and heart)
  • Phosphorus (bone health)
  • Potassium (water retention, edema)
  • Iron (healthy red blood cells, anemia)
  • Sulfur (skin, bone)
  • Silicon (skin, bone)

Medicinal Benefits of Alfalfa Include;

  • Asthma
  • Alcohol Recovery for the stomach and digestive system
  • Low Iron and Anemia
  • Diabetes
  • Bladder and Increasing Urine Flow
  • RA (rheumatoid arthritis)
  • High Cholesterol
  • Upset Stomach
  • Osteoarthritis (because of the K4)
  • Thrombocytopenic Purpura (bleeding disorder)
  • Helps to increase breast milk
  • Helps to reduce Kidney Stones, Supports Kidney Function
  • Diuretic, Edema, Swelling of the Extremities
  • Lowers Blood Pressure
  • Helps with sleep problems related to hormonal imbalances and menopause
  • Reduces cell death and DNA damage caused by free radicals
  • Blood Cleansing
  • Morning Sickness
  • Supports the pituitary gland, the master gland of the whole body

Making Tea

Use 1 tablespoon of dried cut herb with 6-8 oz. of hot water to make 1 cup of tea or see Post 2 for Making a Tea Concentrate. When prepared, keep refrigerated and use within 5 days for potency. Standard use is 1 cup per day. Therapeutic dosage is 3 cups per day, just any other herb.

Sprouting

Using the seeds to make sprouts is an excellent source of nutrients and minerals. Sprouts are used on sandwiches and in salads or just by themselves as a side dish.

How to Make Sprouts at Home

  • Add 1 tablespoon of alfalfa seeds to a mason jar and bowl, jar or sprouter and cover them with 2–3 times the amount of cool filtered water
  • Let them soak overnight or about 8–12 hours
  • Drain and rinse the seeds well with cool water. Drain them again, removing as much water as possible. Spin the jar to disperse the seeds around the inside and lay the jar on its side out of sunlight at room temperature. Any countertop will do.
  • Rinse and drain them thoroughly every 8–12 hours or 3 times each day. This prevents bacteria and helps them grow well.
  • On day 4, relocate the sprouts to an area with indirect sunlight to allow for photosynthesis. Continue to rinse and drain them well 3 times each day.
  • On day 5 or 6, your sprouts are ready to eat. Place them in a plastic bag or glass container and store them in the refrigerator. Eat them within 3 days. You can also spritz them with H202 and rinse with water just to assure bacteria is not present.

Just 1 cup of alfalfa sprouts (33 grams) provide the following nutrients with only 8 calories;

  • Vitamin K: 13% of the RDI
  • Vitamin C: 5% of the RDI
  • Copper: 3% of the RDI
  • Manganese: 3% of the RDI
  • Folate: 3% of the RDI
  • Thiamin: 2% of the RDI
  • Riboflavin: 2% of the RDI
  • Magnesium: 2% of the RDI
  • Iron: 2% of the RDI

Taking as a Supplement

Whether as a capsule or in a powder, both are a good way to incorporate Alfalfa into your diet. For capsules, follow your manufactures dosage recommended or as a powder, most people take 1/2 teaspoon per day mixed into liquid or stir into a smoothie.

Bioactive Plant Compounds in Alfalfa

  • Coumarins
  • Flavonoids
  • Phytosterols
  • Saponins (lowers cholesterol)
  • Phytoestrogens (helps reduce menopausal symptoms)
  • Alkaloids

For added benefits, make alfalfa into a tincture which is convenient to take in any tea, coffee, or plain water.

Who Should NOT Use Alfalfa

  • People on blood thinners (due to vitamin K content)
  • If you have Lupus (activates the immune system)
  • As always, pregnant or nursing women, elderly, or those with certain autoimmune disorders should check with their doctor before using alfalfa in their diets

 

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