Alfalfa:  “Hope for the Heart”

Alfalfa is traditional used for Anemia, arteriosclerosis, arthritis, blood pressure (high and low), bruising, celiac disease, colitis, diabetes, fatigue, fever, high cholesterol, indigestion, jaundice, menopause, menstrual problems, obesity, osteoporosis, peptic ulcers, varicose veins #

      Warning: Do not eat alfalfa seed.  They contain relatively high levels of the toxic amino acid canvanine which over time can introduce enough of this substance into the body to cause the reversible blood disorder pancytopenia. Canavanine in alfalfa seeds has be linked to systemic lupus erythematosus, a serious inflammatory disease that can attack many organs, particularly the kidneys.

Alfalfa also contains saponins, chemicals that may destroy red blood cells and – at least theoretically- cause anemia.  

Alfalfa seeds also contain two chemicals (stachydrine and homostachydrine) that promote menstruation and can cause miscarriage.

Those on blood-thinning medications should avoid using alfalfa.

      Botanical name: Medicago sativa  Wikipedia.org

      Chinese Botanical name:

      This is a clear statement from the book:

“The Healing Herbs – The Ultimate Guide to the Curative Power of  Nature's Medicine” by – Michael Castleman

Medical Reviewer: Sheldon Saul Hendler, M.D., Ph.D.

Biochemist, Researcher, and Assistant Clinical Professor at the University of

California San Diego

Copyright 1991

ISBN: 0-87857-934-6

Page 37-39

This information states farmers have long prized the alfalfa plant as animal forage, and in the last 20 years people who graze on salads have come to appreciate this herb's sprouts as well.  But it's the alfalfa leaves that may contain its real healing power.  They may help reduce cholesterol and help prevent heart disease and some strokes.

—Physiological Character— Alterative, anti-inflammatory, diuretic, galactagogue, nutritive, phytoestrogenic, stomachic, tonic #

 —Description—

·         A member of the Leguminosae; other members include beans and peas.

·         Also known as Chilean clover, buffalo grass, Lucerne (in Britain).

·         Parts used:  Leaves.

Alfalfa can grow in a wide variety of climates, both moist and dry, and is often found by roadsides and in fields.  The annual, biennial, or perennial plant can reach a height of two to three feet.  Its three-part clover like leaf is alternate and compound.  The alternate flowers are blue, lavender, or purple; they grow in short terminal clusters and bloom from June until August.  The seedpods are coiled.

Wild alfalfa indicates rich soil.  In their search for nutrients deep in the soil, it s roots can reach 120 feet in depth.  Alfalfa is often planted by farmers and turned under to fix nitrogen in and enrich the soil.

To cultivate alfalfa, sow the seeds directly in the garden.  It likes to grow in full sun in soil that is rich inorganic matter, and it requires only moderate watering.  Repeated cuttings of the mature plant will encourage several cycles of blooming within the growing season.

—Constituents— Chlorophyll, betaine (digestive enzyme), electrolytes, fiber, protein, beta-carotene, vitamin C. vitamin K, folic acid, octacosanol, calcium, chromium, copper, phosphorus, manganese, iron, zinc, silicon, fluorine electrolytes, isoflavones, coumarins, alkaloids (stachydrine), steroidal saponins (beta-sitosterol, alpha-spinasterol, and stigmasterol)

—Medicinal Action and Uses— #

·         HEART DISEASE AND STROKE:  Animal studies show that alfalfa leaves help reduce plaque deposits on artery walls.  Alfalfa sprouts may help reduce the arterial plaque, but do not appear to be as effective.

·         CANCER:  A study published in the Journal of the National Cancer Institute, show Alfalfa acts as a binding agent towards carcinogens in the colon and helps speed their elimination from the body.

·         BAD BREATH:  Alfalfa contains chlorophyll, the active ingredient in most commercial breath fresheners.

·         DISEASE CAUSING FUNGI:  Laboratory studies shows alfalfa might be an effective treatment against fungal infections.

Alfalfa is an excellent nutritive.  It has a wealth of vitamins and minerals and also improves the body's assimilation of nutrients.  It is especially beneficial for people who are convalescing, and it can be used as a nutritive tonic during the second and third trimesters of pregnancy.  It is so rich in chlorophyll that it is grown commercially as source of this nutritive compound.  Alfalfa also helps remove excess uric acid from the body.

Topically, alfalfa is used as a bath herb, facial steam, hair rinse and wound compress.  Green cuttings of alfalfa are said to deter bedbugs.

—Nutrient Source— Modern technology has developed a way to extract and preserve chlorophyll before it degrades so that we may have its many benefits.  The most common starting material is freshly cut alfalfa.  The chlorophyll ins are extracted before they oxidize and are preserved by removing the fat-soluble phytic acid from the chlorophyll ring.  The magnesium atom at the center of the chlorophyll ring is usually replaced by copper and sodium because these minerals make a deeper green color and also render the chlorophyll molecule water soluble and stable.  It should be noted that sodium copper chlorophyllin contains nearly 10 % copper by weight.  This means that 30 mg provide 100% of the U.S.D.A. for copper One can add from this example why alfalfa is such a rich reservoir of nutrients.

—Flavor— As a tea, alfalfa has a neutral, somewhat bland grassy flavor, with an aroma of cut summer hay.  Of the five flavors, it would be considered salty and bitter, with a cooling energy.  It combines well with mint.  It is often added to other teas to improve their flavor and nutrient profile.

—Side Effects or Negative Effects—

—Deterrent— Medical infusions of the leaves should not be given to children under age 2.  For older children and people over 65, start with low-strength preparations and increase strength if necessary.

––Contraindications— Alfalfa is considered very safe and is suitable for daily use.  However, there has been some concern about the safety of eating large amounts of the sprouts, which contain the alkaloid canavanine.  As a result, persons with lupus or rheumatoid arthritis should avoid eating alfalfa sprouts; the leaves and flowers, however, as well as teas made from them are safe for consumption.

Those on blood-thinning medications should avoid using alfalfa.

—References—

Free, B. L. and D. L. Satterlee. 1975.  Journal of Food Science 40:88.

Gestetner, B. et al. 1971. Journal of Science, Food, and Agriculture 22:168.

Keeler, R. F. 1975. Lloydia 35:56.

Manilow, M. R. et al. 1977.   American Journal of Clinical Nutrition 30:2061.

·         1977.  Steroids 29:105.

·         1978. Atherosclerosis 30:27.

·         1981.  Food and Cosmetic Toxicology 19:444.

·         1981.  Journal of Clinical Investigations 67:156.

·         1981.  Lancet I:615.

·         1984.  Science 216:415.

      Polk, I. 1982.  Journal of the American Medical Association 247:1493.

      Roberts, J. L. and J. A. Hayashi.  1983.

·         New England Journal of Medicine 308:1361.

Smith-Barbaro, P. et al. 1981. Journal of the National Cancer Institute 67:495.

Wattenberg, L. 1975. Cancer Research 35:3326.

Worthington-Roberts, B. and M.  A. Breskin. 1983. American Pharmacy 23:421.

 —References— “Nutritional Herbology” A Reference Guide to Herbs By – Mark Pedersen ISBN: 1-885653-07-7 Copyright 2008

—References— “Healing Herbal Teas” A Complete Guide to Making Delicious, Healthful Beverages.  By – Brigitte Mars, A.H.G. ISBN – 13: 978-59120-110-6 and ISBN – 10: 1-59120-110-1 Copyright 2006

—References— 

      Recipe: To reduce cholesterol – 1 to 2 teaspoons of dried eaves per cup of boiling water.  Steep 10 to 20 minutes.  Drink up to 3 cups a day to take advantage of the cholesterol-reducing potential.  The tea will taste similar to chamomile but with a slightly bitter after taste.

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