Alfalfa is an herb that is often overlooked. It’s medicinal and nutritional benefits are very impressive . Alfalfa has enjoyed a long herbal tradition since ancient India, China, and Spain. The Arabians named it “Al-fal-fa, meaning “father of all foods.” Alfalfa roots grow as deep as 10-20 feet to seek out the rich trace minerals in the subsoil, which are inaccessible to other plants.


Symptoms that benefit from Alfalfa:

swelling, pain or stiff joints, arthritis, ulcers, stomach ailments, colon problems, gas pain, hiatal hernia, water retention, stimulates appetite, swollen ankles and feet, sinus problems, allergies, hayfever, gout, body odor, smelly feet, bad breath, detoxification


Health benefits of Alfalfa: natural antihistamine, diuretic, digestive aid, provides fiber and chlorophyll, rich source of trace minerals, aids diabetics, lowers cholesterol, anti-tumor, anti-bacterial


VITAMINS found in Alfalfa:

Vitamin A – for night vision. Builds resistance to infections, especially in the respiratory tract; promotes growth ands vitality; promotes healthy skin and is essential in pregnancy.

Vitamin E – protects cells against damage from sun’s radiation and air pollution; promotes heart, cardiovascular and muscle health and improved immune function; promotes muscle tone in the body; helps bring nutrients to cells and helps strengthen blood vessel walls, including capillary walls; helps proper focusing of the eyes.

Vitamin U – promotes health of body to help overcome peptic ulcers. Vitamin B6 – helps food assimilation and protein and fat metabolism; promotes nerve and skin health; helps battle nausea symptoms. Vitamin K – essential for blood clotting; important in liver functions; may possibly contribute to vitality and longevity.

Vitamin D – regulates the use of calcium and phosphorus in the body and is therefore necessary for the proper formation of strong and healthy teeth and bones.


MINERALS found in Alfalfa:

Calcium – builds and maintains bones and teeth; helps clot blood, aids in vitality and endurance; regulates heart rhythm, soothes nerves.

Iron – required in manufacturing hemoglobin; helps carry oxygen in the blood.

Potassium – necessary for normal muscle tone, nerves, heart action and enzyme reactions; digests fats.

Phosphorus – needed for normal bone and tooth structure. Interrelated with action of calcium and Vitamin D. Improves nourishment of nerve tissue.

Chlorine (chloride) – an essential electrolyte which cleans and purifies the body; regulates fat, sugar and starch metabolism.

Sodium – regulates fluid balance throughout body; neutralizes acids, prevents clotting of blood; activates spleen, bowels and stomach functions.

Silicon Magnesium – helps body to deal with constipation; steadies the nerves; has protective effect on skin and body; stimulates brain function.


Other properties of alfalfa:

High in protein – alfalfa has 18.9% as compared to beef at 16.5%, milk at 3.3% and eggs at 13.1%. (Muscles are composed of protein and the lack of it results in fatigue and weakness.)


Shaklee Alfalfa Difference: Shaklee alfalfa complex tablets are a storehouse of nutrients – originally formulated by Dr. Forrest C. Shaklee, Sr., contain only nature’s premium quality alfalfa, grown in the Antelope Valley of California, the richest source of trace minerals in the world. It is high in protein and contains eight digestive enzymes. Shaklee’s alfalfa is grown with no pesticides, fungicides, bactericides, inorganic fertilizers, synthetic hormones, growth regulators or chemicals. Throughout growing and processing, Shaklee requires strict growing techniques and they have careful controls to help retain the nutritional qualities of the original alfalfa plant even from other nearby farms. No artificial flavors, sweeteners, colors or preservatives are added in the tableting process. They’re caffeine free. Vegetarian formula.


Resource materials: Nature’s Medicines, by Richard Lucas Nature’s Healing Grasses by H.E. Kirschner, M.D. Vitamin/Mineral Chart by the Redwood City Health Food Center Diet and Health, by Dr. B.L. Corley

10 Tips for Healthy Eating

1. Fresh is best and buy local or organic whenever possible. Take advantage of farmer’s markets and locally grown produce.

2. Shop around the block. Typically the perimeter of the grocery store has the freshest foods and produce. Focus most of your shopping on this area for the healthiest food.

3. Looking for a simple resolution to improve your overall health? Start drinking green tea. Green tea is a potent source of catechins – healthy antioxidants that can inhibit cancer cell activity and help boost immunity. Need more reasons to drink green tea? It can also reduce inflammation, promote stronger bones and joint health, lower cholesterol and help prevent against infection.

4. Take a look at your carb intake. The majority of your carbohydrates should be in the form of less refined, less processed foods with a low glycemic intake. Substitute sprouted grain bread for white bread, brown rice for white and high fibre pasta for regular pasta.

5. Replace your cooking oil. Instead of safflower, soy, and sunflower oils, corn oil, cottonseed oil, mixed vegetable oils, or margarine, use extra-virgin olive oil as your main cooking oil.

6. Eat more fibre. Increase your consumption of vegetables, fruit, and beans.

7. Drink more water. Feeling hungry? Studies show that hunger is often mistaken for thirst. Next time you are craving snacks try a drink of water first.

8. Add Omega 3 supplements to your diet. Omega 3’s reduce inflammation and strengthen your heart, help with dry skin, aid dry eye syndrome, help with weight loss and contribute to better bowel health. Studies show that Omega 3’s may help combat depression as well.

9. Choose lean protein. Eat less red meat and substitute with chicken, turkey or fish. Add some vegetarian meals into your diet.

10. Start your day right. Eat breakfast daily and choose a breakfast that includes protein. This will sustain you through the morning and give you energy.