Preparation and amount: Infusion: Steep 5-15 min. Take 6 oz. 3 times daily. Tincture: Take 5-15 drops 3 times daily. Fluid extract: Take ½ to 1 tsp. 3 times daily. Powder: Take 5-10 #0 capsules (30-60 grains) 3 times daily.
Purposes: Internally, alfalfa must be used in fresh, raw form in order to provide essential nutrients – which alfalfa is full of. Every vitamins and major mineral is in alfalfa, with the exception of vitamin D. Alfalfa aids in the assimilation of protein, fats, and carbohydrates and is an excellent blood purifier. It can be added to soups and salads. Eight alfalfa tablets, taken at mealtime (preferable chewed before swallowing) provide a fiber bulk which greatly aids in maintaining bowel regularity.
- Alfalfa sprouts area great favorite with many people: but rinse them thoroughly before serving, to remove mold and bacteria. Because it has similar properties, alfalfa has been substituted for red clover blossoms. It is good for lowering fevers. Alfalfa detoxifies the body and alkalinizes it. It lowers cholesterol, balances blood sugar and hormones, and promotes pituitary function. It acts as a diuretic, attacks fungi, reduces inflammations and helps reduce various types of bleeding.
- Alfalfa is good for ulcers, disorders of the skin, digestive system, bones, and joints. It lowers cholesterol and balances hormones and blood sugar. It is good for arthritis and other disorders of the bones and joints. Take every day, it improves the appetite, relieves urinary and bowel problems, eliminates retained water, and even helps cure peptic ulcers.
- It was named al-falfa, “father of plants,” by the arabs. They were among the first to recognize its marvelous properties. Alfalfa is commonly added to other herbs for its nutritive qualities. It may be added as 10%-20% of the formula.
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