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Alfalfa


Alfalfa

The Arabs, who called it the “father of all foods,” reportedly first discovered the legume alfalfa. In China, it has been used since the sixth century as a treatment for kidney stones and as a diuretic. Alfalfa leaves contain many minerals and vitamins, including calcium, magnesium, potassium, carotene, vitamins E and K, and eight essential amino acids. This versatile herb has numerous uses.

In addition to assisting in the treatment of urinary tract, kidney, bladder and prostate disorders, it has also been found effective in ameliorating arthritis, diabetes, asthma, hay fever, and fungal infections. In clinical experiments with animals who were fed a high cholesterol diet, the alfalfa root inhibited increases in blood cholesterol levels by up to 25 %. Alfalfa preparations generally produce no side effects.

 

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