Alfalfa, also known as “king of the herbs,” was one of the first herbs known to man. Alfalfa is native to Asia and was brought to North America around 1850. Today alfalfa is common all over the United States and Canada. The ancient Arabs called alfalfa the “father of all foods,” and it continues to function as an important food today.
Traditionally, alfalfa was used in India to soothe arthritis pain and to prevent fluid retention. The pioneers also used this perennial to treat boils, cancer, scurvy, urinary and bowel problems and to bring on menstruation. In addition, alfalfa has a high mineral content. Alfalfa roots go down as far as 40 to 60 feet to get minerals that other plants can’t reach.
Alfalfa can increase the ability of blood to clot after an injury. Alfalfa can also be used to treat obesity, bladder and kidney infections, hay fever, nausea, difficult pregnancies and bad breath. It is also used in many weight gain programs because of its high protein and appetite stimulating properties. Also alfalfa has been used to treat gangrene and epileptic seizures.
This clover-like herb has traditionally been one of the best herbal treatments for arthritis, gout and rheumatism. In fact, research suggests that at least one or two people in ten will respond very well to the use of alfalfa. Those responding well will experience an almost complete reduction in painful symptoms associated with these diseases.
In animal studies, alfalfa caused the muscles in the uterus to tighten. Potentially, this tightening could cause a miscarriage, so alfalfa products should not be taken by women who are pregnant.
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