Alfalfa: The Father Of All Foods
Fri, 2016-07-08

The alfalfa plant is primarily native to Asia, and is considered to be one of the first known herbs to mankind. It is also called "The father of all foods."

It is a plant highly rich in essential vitamins and minerals because it has an unusual, extensive root system that can reach as far as 10 meters into the soil. This is what allows the plant to absorb more vitamins and minerals than the average plant.

The plant is rich in vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, vitamin K. It also contains Calcium, not to mention potassium, carotene, iron, and zinc. Compared to other plants, the alfalfa leaf is very high in protein and amino acids.

Alfalfa has been used all over the world for centuries, here are some of the most important benefits attributed to it: detoxes the urinary tract, lowers bad cholesterol, purifies the blood and liver, has a strong alkaline effect on the body, eases general digestive problem, and supports healthy blood sugar levels.

It is most commonly consumed as seeds, leaves tea, or tablets. Leaves can be brewed like tea and can also be mixed with other flavored herbs in order to give it more flavor. Tablets can be taken like any other vitamin.

Children, pregnant women and people who are affected by any kind of disease should exercise caution about using alfalfa.

Find Organic Alfalfa Powder @ Live Organic Store.

By Rosy Makhlouf - The "Live" Nutrition Clinic Resident Nutritionist

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