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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. |
